with Laphroaig 10 years old Cask Strength.
This time, gently next to the main topic, because about the bigos (here is the link to the general bigos information). Christmas are just around the corner, so the preparations are in full swing. I turned on to the making of Christmas dishes and here is the effect of these actions.
Since no one in my home is a Master Chef, we decided to use ready-made recipes for preparing our bigos. As a model we used blog Kwestia Smaku
I will not rewrite all the details and refer to the original (in Polish only). Here I have to mention that one of the recommended components is 50 ml of brandy or whisky. The choice for me was obvious – whisky. I had just to decide which one. After some contemplation and using of imagination I took Laphroaig 10 years old Cask Strength Batch 005. Description and tasting notes of this whisky you can find here.
Bigos, that I usually had so far, was characterized by a slightly smoky and smoked flavors. In this case, the smell is very rich and beautiful – just Islay in full glory. Also in the taste you can find peated tones. I always thought that the Laphroaig is best with smoked fish such as mackerel or good smoked cheese such as oscypek. From now on, I am adding to these dishes bigos. Lovely.
In this culinary mood, I wish everyone a Merry Christmas.