Highland Park scotch and seafood tasting at Blue Water Cafe + Raw Bar in Yaletown on March 12, 2013.
A group of food professionals and writers gathered to sample Highland Park's various special single malt blends of aged scotches from their two hundred year old distillery paired with a menu of whisky inspired seafood dishes.
I found the twelve and eighteen year old single malts particularly delightful and nice going down with their 40% plus ABV counts.
We started with a delicious oyster tasting (with trout caviar and cherry mignonette) paired with a smooth ten year aged scotch. Our main was a soft, moist sechelt sturgeon (lightly smoked with apple wood, toasted barely, and a fuji apple) along with a strong yet refreshing eighteen year old blend.
The scotch cured herring (with fingerling potato salad and warm sherry vinaigrette) melted in my mouth, going down with a smooth twelve year old single malt. We finished with a delectable mince meat tart (with honey custard and crème anglaise) matched with a fine, stiff, and strong twenty-one year aged scotch.
It was a fine night of delicious, meticulously prepared seafood paired wisely with some fine aged scotches of various tastes and blends.
A group of food professionals and writers gathered to sample Highland Park's various special single malt blends of aged scotches from their two hundred year old distillery paired with a menu of whisky inspired seafood dishes.
I found the twelve and eighteen year old single malts particularly delightful and nice going down with their 40% plus ABV counts.
We started with a delicious oyster tasting (with trout caviar and cherry mignonette) paired with a smooth ten year aged scotch. Our main was a soft, moist sechelt sturgeon (lightly smoked with apple wood, toasted barely, and a fuji apple) along with a strong yet refreshing eighteen year old blend.
The scotch cured herring (with fingerling potato salad and warm sherry vinaigrette) melted in my mouth, going down with a smooth twelve year old single malt. We finished with a delectable mince meat tart (with honey custard and crème anglaise) matched with a fine, stiff, and strong twenty-one year aged scotch.
It was a fine night of delicious, meticulously prepared seafood paired wisely with some fine aged scotches of various tastes and blends.
