Buy North Star Spirits Ben Nevis 12Y 2012 Cask Series 025 at ’t Bockje Bathmen
70 cl · 58.6% · Single Malt
North Star Spirits Ben Nevis 12Y 2012 Cask Series 025
North Star Spirits Ben Nevis 12Y 2012 Cask Series 025
€ 106,99
In stock
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At the table with North Star Spirits Ben Nevis 12Y 2012 Cask Series 025
Whisky · Scotland · 58.6%
Why this works together
Chosen by type (whisky). Whisky goes with dishes that have their own character, with an aged cheese and, after the meal, with something with chocolate, caramel or nuts.
What is needed
For 4 people
With the mealDuck breast with cherry sauce
Ingredients
- 2 duck breasts
- 300 grams cherries
- 100 millilitres red wine
- 1 tablespoon honey
- 20 grams butter
- 800 grams potatoes
Method
- Peel the potatoes and boil them in salted water for about 20 minutes until tender.
- Score the skin of the duck breasts in a diamond pattern, season with salt and pepper and stone the cherries.
- Place the duck breasts skin side down in a cold pan and cook them for 8 to 10 minutes until the skin is crisp.
- Turn them over, cook them for 3 to 4 minutes for pink, and leave them to rest, covered, for 5 minutes.
- Pour most of the fat out of the pan and cook the cherries with the red wine and the honey for 5 minutes to make a sauce.
- Whisk the butter into the sauce, slice the duck breast and serve with the sauce and the potatoes.
With the cheeseComté
Ingredients
- 160 grams Comté
Method
- Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
- Only cut or break the cheese just before serving.
After the mealDark chocolate cake
Ingredients
- 200 grams dark chocolate
- 150 grams butter
- 150 grams sugar
- 4 eggs
- 50 grams flour
- cocoa powder for dusting
Method
- Preheat the oven to 180 °C and grease a springform tin with butter.
- Melt the chocolate with the butter in a bain-marie.
- Whisk the eggs with the sugar until fluffy and fold in the chocolate mixture.
- Fold in the flour with a pinch of salt and pour the batter into the tin.
- Bake for 25 to 30 minutes until the edge has set and the centre is still slightly moist.
- Leave to cool and dust with cocoa powder.
To pour 4 cl per person
- 1 bottle of North Star Spirits Ben Nevis 12Y 2012 Cask Series 025
The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.
All recommendationsA recommendation with every bottle of whisky
Foto’s: Eendenborst met kersensaus: CharmaineZoe's Marvelous Melange, CC BY 2.0 · Comté: leszed.com, CC BY-SA 2.0 · Pure chocoladetaart: avlxyz, CC BY-SA 2.0
More from Ben Nevis
29 other bottles from Ben Nevis on the shelf; here are the first six.
Similar bottles
Chosen on flavour: the notes from each bottle's description and the distillery's house style on the flavour square of /whisky/, with age and price as support. An estimate, not a verdict on every bottling.
A cigar with North Star Spirits Ben Nevis 12Y 2012 Cask Series 025
We have worked out this cigar alongside Glen Scotia 12 Years Old, another whisky from Scotland.
Hoyo de Monterrey Le Hoyo de San Juan
Cuban size of 150 mm, mild and sweet in the wood, alongside the vanilla and cinnamon of Glen Scotia.
Why this works together
Le Hoyo de San Juan is 150 mm long and wide in ring gauge. Hoyo de Monterrey is the mildest of the great Cuban houses: sweet wood and cedar smoke instead of pepper. That sweet wood note ties in with the vanilla and cinnamon in the whisky, while the salt and citrus keep the whole from turning out too sweet.
Also good with this whisky
- H. Upmann Magnum 50Same order of size, 160 mm, but drier and nuttier in tone.
- Montecristo Double Edmundo155 mm with cocoa and pepper, as a counterweight to the sweetness.
- Davidoff Nicaragua ToroA 152 mm toro with distinct pepper, a different direction from the Cubans.
We do not sell cigars; we supply the whisky.
Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.
What goes with this glass
The recommendations page shows, per dish, which bottle goes with it, and why. Each pairing has been worked out into a page of its own, from an everyday plate to a bottle saved for an occasion.