I am hosting some colleagues on Tuesday evening to taste some single malts. I am supplying a comfy place, appropriate glasses, and something to munch on, they are entrusted with bringing the hootch.
This is perhaps the Final Frontier of alcohol which Mrs. K. has not yet mastered (and I’m doin’ my best to catch up). I can’t yet sniff something and tell which Highland or island it came from, but I am, at least, able to differentiate a Lagavullin from a Laphroaig. Give me time.
My question is: what can I serve – foodwise! – that will not get in the way of the tasting, but rather compliment it?
- Mrs. K.