Kudos to Brother Bluff who threw a great meeting on Saturday, October 28th. Definitely one to remember…
The topic was essentially marrying sushi and single malt whisky. I have a number of notes piecing many things together from the meeting, so Brothers, please feel free to edit anything I have written here.
Bluff’s Theorem – Pair a like whisky with a like sushi – (e.g. a whisky with iodine characteristics may pair well with an iodine nigiri)
Bop’s Law – Pairings will differ along the color spectrum of sushi – from mollusk (translucent) to tuna (red)
Irving/Lakeview Thesis – Balancing the strengths of the whisky/sushi with opposing strengths of the sushi/whisky leads to an excellent marriage
Some pairing findings:
Mollusk paired well with Lowland- in this case Linlithgow 28 (Blackadder bottling)
Balvenie and Balblair tested well within the group across the entire sushi color spectrum
Moon River roll (shrimp tempura with jalapeÃ±o) paired very well with Balblair 16 (which was deemed to be a great whisky by the majority)
Inside – Out Dragon Roll = Ardbeg 1977
Irving just didn’t like the rainbow roll so didn’t really pair it.
The scallop nigiri was the bomb!!!
Balvenie 12 – Doublewood
Linlithgow 28 – Blackadder bottling
Glen Elgin – Cask Strength
red snapper nigiri
inside out dragon roll
moon river roll
spicy tuna roll
Other considerations from the group:
More discussion / homework needed around the boon years of the 1890′s from a whisky perspective
OFFICIALLY – What are the 3 oldest distilleries?
When cutting a cask strength whisky, is there an official cut %? If so, what is the source?
Group needs to further define Islay more granularly given its broad acceptance.
Group needs to do a bar tour to determine which establishments have the best whisky selections in town