Buy Valinch & Mallet The Spirit of Art – Guiliano Salo – Bardstown USA 3Y 2018 #3 at ’t Bockje Bathmen
70 cl · 52.6% · Bourbon
Valinch & Mallet The Spirit of Art – Guiliano Salo – Bardstown USA 3Y 2018 #3
Valinch & Mallet The Spirit of Art – Guiliano Salo – Bardstown USA 3Y 2018 #3
€ 124,99
In stock
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At the table with Valinch & Mallet The Spirit of Art - Guiliano Salo - Bardstown USA 3Y 2018 #3
American whiskey · United States · 52.6%
Why this works together
Chosen on the basis of the type (whisky) and the country of origin (United States). 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
With the mealPork belly, slow-cooked
Ingredients
- 1 kilo of pork belly
- 4 tablespoons of soy sauce
- 2 tablespoons honey
- 3 cloves of garlic
- 20 grams of fresh ginger
- 300 grams of pak choi
- 250 grams of rice
Method
- Preheat the oven to 150 °C and score the rind of the pork belly in a diamond pattern.
- Mix the soy sauce, the honey, the finely chopped garlic and the grated ginger and rub it into the meat.
- Cook the pork belly in the oven, covered, with a little water in the bottom, for 2.5 hours until the meat is tender.
- Remove the cover and roast for another 20 minutes at 220 °C until the top is crisp.
- Cook the rice according to the packet and stir-fry the pak choi for 3 minutes in a little oil.
- Slice the pork belly and serve with the rice and the pak choi.
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 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 Valinch & Mallet The Spirit of Art - Guiliano Salo - Bardstown USA 3Y 2018 #3
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: Slow-cooked pork belly: avlxyz, CC BY-SA 2.0 · Aged Gouda cheese: goblinbox_(queen_of_ad_hoc_bento), CC BY 2.0 · Crème brûlée: avlxyz, CC BY-SA 2.0
More from Valinch
2 other bottles from Valinch 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 Valinch & Mallet The Spirit of Art - Guiliano Salo - Bardstown USA 3Y 2018 #3
An American whiskey. We worked out this cigar alongside Woodford Reserve, also from America.
Ashton VSG Robusto
A 137 mm Dominican robusto with a dark wrapper: sweet wood and coffee alongside the bourbon cask influence.
Why this works together
The VSG is a robusto of 137 mm under a dark Ecuadorian wrapper. That wrapper has fermented for longer and therefore gives sweet wood and coffee rather than pepper. Bourbon ages in new oak casks and gets its vanilla and caramel from them. Those two sweet wood notes end up in the same place; the spiciness in the whiskey keeps the whole from becoming too flat.
Also good with this whisky
- Perdomo 10th Anniversary Champagne RobustoLighter wrapper, drier in tone, which brings out the grain in the whiskey.
- Oliva Serie O RobustoNicaraguan robusto of 127 mm, more peppery and robust.
- Rocky Patel Sungrown RobustoRobusto with a sun-grown wrapper, sitting between the other three in body.
We do not sell cigars; we supply the whisky.
Read the full pairingAll about whisky and cigars
Photo: Gerald Gabernig, 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.