Buy THE MALTMAN 10 Years Old Ardmore 2008 at ’t Bockje Bathmen
70 cl · 52.9% · Single Malt
THE MALTMAN 10 Years Old Ardmore 2008
THE MALTMAN 10 Years Old Ardmore 2008
€ 75,99
Out of stock
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At the table with THE MALTMAN 10 Years Old Ardmore 2008
Whisky · Scotland · 52.9%
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 cheeseMature cheddar
Ingredients
- 160 grams mature cheddar
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 mealCrème brûlée
Ingredients
- 500 millilitres whipping cream
- 6 egg yolks
- 100 grams sugar
- 1 vanilla pod
- 4 tablespoons cane sugar for the crust
Method
- Preheat the oven to 150 °C.
- Split the vanilla pod, scrape out the seeds and heat the cream with the pod and seeds until just below boiling.
- Whisk the egg yolks with the sugar until pale and pour in the warm cream, stirring.
- Strain the mixture, divide it between four ovenproof ramekins and place them in an ovenproof dish with hot water.
- 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.
- 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 THE MALTMAN 10 Years Old Ardmore 2008
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 spareribs: jeffreyw, CC BY 2.0 · Crème brûlée: avlxyz, CC BY-SA 2.0
More from Ardmore
25 other bottles from Ardmore 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 THE MALTMAN 10 Years Old Ardmore 2008
We have worked out this cigar alongside Johnnie Walker 12 Years Old Black Label, another whisky from Scotland.
Montecristo No. 3
Cuban corona of 142 mm, cocoa and light pepper, equal in weight to a blend of 40 percent by volume.
Why this works together
The No. 3 is a corona of 142 mm: the size in which Cuban tobacco turns out most balanced, not too narrow and not too wide. Montecristo gives cocoa with light pepper. A blend is by definition a middle way, and that does not call for a cigar at an extreme; the smoke in the whisky and the cocoa in the tobacco run level here.
Also good with this whisky
- H. Upmann Coronas JuniorPetit corona of 110 mm, shorter and drier, for a short moment.
- Hoyo de Monterrey Epicure No. 2A 127 mm robusto, earthy and somewhat heavier, for when the smoke may take the lead.
- Macanudo Café Hyde ParkDominican robusto under a Connecticut wrapper: wood and cream, without sharpness.
We do not sell cigars; we supply the whisky.
Read the full pairingAll about whisky and cigarsHet sigarenkompasRook in het glas
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.