Buy Stauning Rye Whisky at ’t Bockje Bathmen

70 cl · 48% · Rye

Stauning Rye Whisky
This bottle

Stauning Rye Whisky

Recommendation for this bottle

At the table with Stauning Rye Whisky

American whiskey · Denmark · 48%

Why this works together

Chosen on the basis of the type (whisky) and the name (American whiskey). Bourbon and other American whiskey often have notes of vanilla and caramel from the oak; that suits barbecue and desserts with nuts and caramel.

What is needed

For 4 people

Barbecued spare ribsWith 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

  1. Preheat the oven to 150 °C.
  2. 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.
  3. Mix the barbecue sauce with the honey and the crushed garlic.
  4. Boil the corn cobs for 10 minutes in salted water.
  5. Grill the spare ribs and the corn for 10 minutes on the hot barbecue, brushing the ribs regularly with the sauce until they shine.
Aged GoudaWith the cheeseAged Gouda

Ingredients

  • 160 grams aged Gouda

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Crème brûléeAfter the mealCrème brûlée

Ingredients

  • 500 millilitres whipping cream
  • 6 egg yolks
  • 100 grams sugar
  • 1 vanilla pod
  • 4 tablespoons cane sugar for the crust

Method

  1. Preheat the oven to 150 °C.
  2. Split the vanilla pod, scrape out the seeds and heat the cream with the pod and seeds until just below boiling.
  3. Whisk the egg yolks with the sugar until pale and pour in the warm cream, stirring.
  4. Strain the mixture, divide it between four ovenproof ramekins and place them in an ovenproof dish with hot water.
  5. Bake for 35 to 40 minutes until the cream has just set but still wobbles slightly, leave to cool and chill for at least 4 hours.
  6. Just before serving, sprinkle with cane sugar and caramelise with a blowtorch or under a hot grill.

To pour 4 cl per person

  • 1 bottle of Stauning Rye Whisky

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

Uitgewerkt als complete aanbeveling: Stauning Rye naast Camacho Corojo Robusto.

Foto’s: Spareribs van de barbecue: jeffreyw, CC BY 2.0 · Oude Goudse kaas: goblinbox_(queen_of_ad_hoc_bento), CC BY 2.0 · Crème brûlée: avlxyz, CC BY-SA 2.0

From the same brand

More from Stauning

5 other bottles from Stauning on the shelf.

Same flavour corner

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.

After the meal

A cigar with Stauning Rye Whisky

Voor deze fles hebben wij de combinatie zelf uitgewerkt.

Cigars
Our choice

Camacho Corojo Robusto

Hondurese robusto van 127 mm van corojo-tabak: peper en leer naast de roggepeper.

Why this works together

Corojo is a tobacco variety that mainly gives pepper and leather, without the earth of Cuban tobacco. In a 127 mm robusto that note arrives immediately and evenly. Rye gives pepper of its own, so this is pepper next to pepper again; the cherries and the citrus in this bottle are what stands opposite. With a rye without that fruit, this cigar would go too far.

Also good with this whisky

  • Oliva Serie V Double RobustoRobusto of 124 mm, more woody than peppery, which softens the contrast.
  • Joya de Nicaragua Antaño 1970 Robusto GrandeNicaraguaans en nadrukkelijker van gewicht, voor wie de sigaar voorop wil.
  • Rocky Patel Sungrown RobustoLichter van toon, waardoor de kersen in de whisky meer ruimte krijgen.

We do not sell cigars; we supply the whisky.

Photo: alexbrn, CC BY 2.0

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.

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