Buy Port Charlotte Islay Barley 2012 at ’t Bockje Bathmen
70 cl · 50% · Single Malt
Port Charlotte Islay Barley 2012
Port Charlotte Islay Barley 2012
€ 75,99
In stock
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Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.
At the table with Port Charlotte Islay Barley 2012
Whisky, smoky · Scotland · 50%
Why this works together
Chosen by type (whisky) and name (peat or smoke). A smoky whisky calls for dishes with a pronounced character of their own: smoked fish, something from the grill or a robust blue cheese.
What is needed
For 4 people
With the mealPulled pork in a bun
Ingredients
- 1.5 kilos pork shoulder
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 200 millilitres barbecue sauce
- 4 brioche buns
- 300 grams coleslaw
Method
- Preheat the oven to 140 °C.
- Rub the pork shoulder with the brown sugar, paprika, salt and pepper.
- Cook the meat, covered, with a little water in the bottom, in the oven for 5 to 6 hours until it falls apart.
- Pull the meat apart with two forks and stir it through the barbecue sauce.
- Cut open the brioche buns and toast them briefly.
- Fill the buns with the meat and the coleslaw.
With the cheeseAged Gouda
Ingredients
- 160 grams aged Gouda
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 mealChocolate truffles
Ingredients
- 200 grams dark chocolate
- 150 millilitres whipping cream
- 20 grams butter
- 3 tablespoons cocoa powder
Method
- Finely chop the chocolate and put it in a bowl.
- Bring the cream just to the boil and pour it over the chocolate.
- Leave for 1 minute, stir to a smooth ganache and stir in the butter.
- Leave the ganache to set, covered, in the fridge for at least 2 hours.
- Scoop small portions with a teaspoon, quickly roll them into balls and coat them in the cocoa powder.
- Keep cool and take them out of the fridge a quarter of an hour before serving.
To pour 4 cl per person
- 1 bottle of Port Charlotte Islay Barley 2012
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: Pulled pork op een broodje: Paul Keller, CC BY 2.0 · Oude Goudse kaas: goblinbox_(queen_of_ad_hoc_bento), CC BY 2.0 · Chocoladetruffels: cobaltfish, CC BY-SA 2.0
More from Port Charlotte
5 other bottles from Port Charlotte on the shelf.
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 Port Charlotte Islay Barley 2012
Een rokerige whisky, zo zegt de naam. Deze sigaar hebben wij uitgewerkt naast Laphroaig Quarter Cask Islay Single Malt whisky, ook een rokerige whisky.
Cohiba Robustos
Cuban robusto of 124 mm, woody and grassy, which counterbalances the iodine of Laphroaig.
Why this works together
A 124 mm robusto gives a dense, even smoke. Cohiba sets itself apart from the other Cuban houses with a grassy, woody note instead of heavy earth. That difference is the point here: next to the iodine and salt of Laphroaig, an earthy cigar stays too much in the same place, while the wood of Cohiba clearly sets something against it.
Also good with this whisky
- Hoyo de Monterrey Petit RobustoPetit robusto of 110 mm, milder and shorter, for those who want to keep the whisky in the lead.
- Bolívar Petit CoronaPetit corona van 129 mm, smal en zwaar, waardoor de peper scherper binnenkomt.
- Vegas Robaina FamososA 124 mm robusto with an earthier tone, closer to the smoke in the whisky itself.
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.