Buy Signatory Edradour NO.2 8YO 2018 40th Anniversary Release at ’t Bockje Bathmen
70 cl · 57.1% · Single Malt
Signatory Edradour NO.2 8YO 2018 40th Anniversary Release
Signatory Edradour NO.2 8YO 2018 40th Anniversary Release
€ 51,99
In stock
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At the table with Signatory Edradour NO.2 8YO 2018 40th Anniversary Release
Whisky · Scotland · 57.1%
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 mealBarbecued spare ribs
Ingredients
- 2 kilos spare ribs
- 6 tablespoons barbecue sauce
- 2 tablespoons honey
- 2 teaspoons smoked paprika
- 2 cloves garlic
- 4 corn cobs
Method
- Preheat the oven to 150 °C.
- Rub the spare ribs with the paprika, salt and pepper, wrap them in aluminium foil and cook them in the oven for 2 to 2.5 hours.
- Mix the barbecue sauce with the honey and the crushed garlic.
- Boil the corn cobs for 10 minutes in salted water.
- Grill the spare ribs and the corn for 10 minutes on the hot barbecue, brushing the ribs regularly with the sauce until they shine.
With the cheeseStilton
Ingredients
- 160 grams Stilton
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 mealSticky toffee pudding
Ingredients
- 200 grams pitted dates
- 175 grams self-raising flour
- 150 grams dark soft brown sugar
- 2 eggs
- 75 grams butter
- 200 millilitres whipping cream for the sauce
- 100 grams brown sugar for the sauce
Method
- Preheat the oven to 180 °C and grease an ovenproof dish with butter.
- Chop the dates, pour boiling water over them, leave to soak for 10 minutes and mash them.
- Beat the butter with the brown sugar until creamy, beat in the eggs and fold in the self-raising flour and the dates.
- Pour the batter into the dish and bake for 30 to 35 minutes until a skewer comes out clean.
- For the sauce, heat the cream with the brown sugar and simmer gently for 5 minutes, stirring, until it thickens.
- Serve the pudding warm with the sauce poured over.
To pour 4 cl per person
- 1 bottle of Signatory Edradour NO.2 8YO 2018 40th Anniversary Release
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
Photos: Barbecued spare ribs: jeffreyw, CC BY 2.0 · Stilton: Innocenceisdeath, CC BY-SA 3.0 · Sticky toffee pudding: thefoodplace.co.uk, CC BY 2.0
More from Signatory
69 other bottles from Signatory 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 Signatory Edradour NO.2 8YO 2018 40th Anniversary Release
We have worked out this cigar alongside Craigellachie 13 Years Old Single Speyside Malt Whisky, another whisky from Scotland.
H. Upmann Connossieur No. 1
Cuban corona gorda of 143 mm, dry and woody, alongside the smoky undertone of the whisky.
Why this works together
The Connossieur No. 1 is a corona gorda of 143 mm: long enough to keep going at a relaxed pace, wide enough to keep its body. H. Upmann is by nature dry and woody rather than heavy. Alongside a malt that already has tobacco and smoke in its flavour, that dryness keeps the whole in balance; a sweeter cigar would drown out the fruit in the whisky.
Also good with this whisky
- Montecristo No. 3Corona of 142 mm, slimmer and with more cocoa, which makes the mandarin in the whisky stand out.
- Hoyo de Monterrey Epicure No. 1Corona gorda of 143 mm with a sweeter wood note, closer to the cinnamon in the flavour.
- Davidoff Millennium Blend RobustoRobusto of 127 mm, shorter and sturdier, for those who prefer a shorter smoke.
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.