‘I read a book written by a Japanese sommelier. He said he could never pair curry rice with wine; at last he found that only whisky can do that.’ says food writer Yeh Yi-Lan. She adds that she might not agree with the wine part, but whisky and curry is indeed a match made in heaven.
The power of sherry whisky, plus the sweetness of dried fruits, a chocolate-like aftertaste and woody notes… does it bring to mind the layered spiciness of curry? The flavours linked by grease with multiple spices is indeed sherry-like. The sweetness of sherry whisky can also embrace kebab that is seasoned by various spices, making it even more mellow and luscious.
Spices have strong and mild flavours. Dry spices like bark, seeds, leaves and fruits have stronger flavours; herbs like ginger, spring onions, lemongrass, lemon leaves, basil, coriander, mint and krachai are comparatively fresher. The latter is more common in southeast Asia and decorates Thai and Vietnamese cuisine. Dishes like pho, rice paper rolls, kung chae nampla and Thai seafood salad are light and fresh; their sauce is made with sour fruits and umami seasonings like fish sauce and satay, better served with balanced whiskies.
Another example is ‘Sour and Spicy Seafood Salad’. Blanch and ice fresh tiger prawns, mussels, scallops, squid and crabmeat for crunchy texture, then add shredded onion, cucumbers, cherry tomatoes and corianders. Mix well with chili, lemon, fish sauce and chili paste. It’s sour, spicy, punchy yet fresh, especially suitable to bring a fresh start with ‘The Singleton of Glen Ord 12 Year Old Single Malt Scotch Whisky’.
Be it Vietnamese ‘Sugarcane Prawns’, ‘Fried Spring Rolls’ or Thai ‘Shrimp Cakes’, fried food is a common pick on southeast Asia dining tables. For ‘Deep Fried Oysters with Sour and Spicy Sauce’, fat and luscious oysters wrapped in cornstarch and deep fried. Paired with sauce made from Thai spicy sauce, shallots, lemongrass, lemon leaves and coconut sugar, and crunchy vegetables like lettuce and shredded green papaya, it’s even more extraordinary with ‘The Singleton of Glen Ord 15 Year Old Single Malt Scotch Whisky’.
When paired with curry dishes, it’s show time for ‘The Singleton of Glen Ord 12 Year Old Single Malt Scotch Whisky Sherry Cask Edition’. ‘Massaman Curry’, once voted as the champion of CNN World's 50 best foods, subtly combining the dry spices commonly used by India and Thai wet spices. It perfectly balances the mellowness of coconut milk, spiciness of spices and sweetness of peanuts, creating a layered flavour. Not too spicy, very aromatic. At last put beef belly in and stew slowly. It’s different from traditional spicy Thai curry, the sweetness of nuts and coconut milk softens the curry. To pair with ‘The Singleton of Glen Ord 12 Year Old Single Malt Scotch Whisky Sherry Cask Edition’ can bring the flavours to the next level. Classic Indian cuisine, from naan, pilau rice, curry to Tandoori cuisine also have the spicy flavour to resonate with whisky. The rule of ‘strong with strong, mild with mild’ also applies in Asian cuisine.
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