Tuesday, 6 October 2009

A Smokey Breakfast... kippers & Laphroaig

The oaky smokiness of the kipper is echoed in the peaty smokiness of this Islay Malt and the fishiness of the herring brings out an iodine salty twang in the whisky.

A great combination especially if you temper the strength of the alcohol with a little water (preferably lusciously soft, peaty water taken straight from the burn running at the end of the garden if you're in the Highlands and Islands of Scotland). Incidentally, the same water makes great tea too.

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