Buy Smoke Stack Blended Malt Whisky at ’t Bockje Bathmen
70 cl · 46% · Blended Malt
Smoke Stack Blended Malt Whisky
Smoke Stack Blended Malt Whisky
€ 36,99
Out of stock
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At the table with Smoke Stack Blended Malt Whisky
Whisky, smoky · Scotland · 46%
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 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 Smoke Stack Blended Malt Whisky
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 · Stilton: Innocenceisdeath, CC BY-SA 3.0 · Sticky toffee pudding: thefoodplace.co.uk, CC BY 2.0
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 Smoke Stack Blended Malt Whisky
A smoky whisky, as the name says. We paired this cigar with Connemara 12 Years Old Peated Single Malt Irish Whiskey, also a smoky whisky.
Hoyo de Monterrey Epicure No. 2
Cuban robusto of moderate strength; earthy and lightly coffee-like, and light enough to stand next to peat.
Why this works together
Smoke next to smoke adds up, which is why this only works with a whisky whose peat is restrained. That is the case here, certainly at 40 percent by volume. The Epicure No. 2 brings an earthy, slightly coffee-like smoke that goes in a different direction from the sweetish peat, and the little pepper note in the finish returns in the wrapper.
Also good with this whisky
- Hoyo de Monterrey Epicure No. 1Langer, zelfde huisstijl en dezelfde lichte hand; voor een zit van ruim een uur.
- Quai d’Orsay No. 54A thick but smooth Cuban, woody and without sharp pepper.
- Rafael González Petit CoronasMild en kort, voor wie de turf duidelijk voorop wil houden.
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.