A Cheese-Board Trio

When most think of cheese pairings, the first thought is always wine. In that great oversight, few have given the time of day to a pairing of spirits, particularly whiskies, and cheese. With both born of deep-seated passion, craft, and provenance that you can taste, there is ample room to experience layers of flavor.

Since the Octomore series is both elegant and intense, we want to find flavors that intermingle and elevate what our senses detect, as opposed to drowning out or muting one another. We found three such cheeses that, when combined with Octomore 11.1, build a symphony of flavors on the palate.

Aged Gouda: Hailing from the Netherlands, this hard cow’s milk cheese is savory and sweet with characteristics of nearly-burnt caramel. The added age lends to the formation of crunchy salt crystals throughout, giving wonderful texture and pops of flavor.

Comté: A semi-hard/hard Alpine style cheese from the Eastern French region of Jura (coincidence to Islay’s neighboring isle of Jura) carries ancient tradition. It is a balance of salty and sweet, while also having a subtle jammy, peppery and nutty profile.

Roquefort: This soft cave-aged sheep’s milk cheese from Southern France is unmistakably tangy and creamy. As if it had waited for Octomore’s creation, it offers complementary characteristics of caramel, salt, smoke, subtle sweetness, and a very long finish.

Take the time to savor the cheeses, chew slowly, and let them linger on your tongue. Before swallowing, take a sip from your glass of Octomore and let the flavors mingle and dance. As the whisky dissolves the fats in the cheeses, flavors that weren’t previously noticeable in either are revealed. Swallow, then take another bite. The depth of flavor experienced with these combinations seems almost impossible. Breathe the cool air – it only gets better from here.

Oysters on the Half-Shell

If we want to feel we are encapsulating Islay through food and drink, the closest thing one might imagine is a fresh oyster on the half-shell and a highlight of Octomore 11.3. With this particular Octomore expression being the great experiment of provenance, made of Islay grown barley from the Octomore farm, accented with Octomore farm’s spring water, and spending every bit of its life lapping up the Islay sea spray in the air, there is no better way to bring the island to you.

The simplicity in this pairing highlights what is so special about quality ingredients. Three things are required: fresh cool oysters, vibrant ripe lemons, and Octomore 11.3. When it comes to oyster selection, there is an incredible variety between species, all with their own unique characteristics. That shouldn’t stop you, though. The salty ocean brine and creamy texture shared between these shellfish embodies the flavors of the sea, bringing forward the decadence of this dish.

Arranged on a bed of ice, these cool, springy and plump delicacies await the spirit of Islay that is Octomore. Try one on its own – no lemon, no sauce, no whisky. Don’t swallow it whole, but chew and enjoy the depth of briny saline-sweet flavors of ocean on a platter. For the sequel, drizzle some of the Octomore 11.3 onto the next oyster. Let it entwine with the liquor of the oyster, then bring it all to your mouth for a true embodiment of coastal living through taste. Then the finale. Add some Octomore to the shell, spritz a fresh lemon wedge overtop to highlight the bright citrus notes in the whisky, then enjoy the beautiful elixir you just built. If this doesn’t bring you closer to the charming coast of Islay, nothing will.

Sea-Salt Dark Chocolate Truffles

The night draws on and you find yourself lazily staring at the living embers of the fire, cozy and warm, hearing nothing but crackling pops from the wood as your guests quietly bask in the night of camaraderie. It’s a perfect time for the culinary closure to the evening.

Chocolate truffles dusted in dark cocoa powder and sprinkled with flakes of sea salt make a hedonistic match for a nightcap of this 10 year old Octomore. As with the cheeses, take a bite, let the chocolate dissolve in your mouth – hold it there. Experience the flavors and sensations of bitter chocolate as it gives way to sweet vanilla, fruity undertones and a salty accent. Just before swallowing, take a small sip of the Octomore. Let the dissolved chocolate swirl and intermix with the whisky. The evident caramel and vanilla character, picked up from the extra time spent in the barrel, was waiting there all along. It will find harmony with the flavors in the chocolate, coating your tongue one last time before swallowing. Pull a deep breath and the smoky sweet finish will greet you. Truly, no better end to a night than this.