Scottish chef in culinary collaboration with whisky brand
SCOTCH whisky met Asian cuisine recently when renowned chef Tony Singh joined forces with single malt Cù Bòcan.
The chef was recruited to create dishes to pair with each of Cù Bòcan’s three expressions: Signature, Creation #1 and Creation #2.
The range, a sister brand to Highland single malt Tomatin and which is distilled at the Tomatin distillery near Inverness, is matured in a variety of different casks in order to create different flavour profiles.
Signature is matured in bourbon, Oloroso and American virgin oak casks while Creation #1 is matured in a combination of imperial stout casks from Black Isle Brewery and Moscatel de Setúbal wine casks. Creation #2 is matured in a mixture of Japanese shochu and European virgin oak.
Singh paired the Signature expression with a carpaccio of North Ronaldsay mutton with sweet smoked paprika, spiced pickled shallots and croutons. Creation #2 was paired with an Ayrshire ham hough and miso broth with gingerbread dumplings and west coast langoustine with black garlic, while Creation #3 was paired with a tart of Valrhona Grand cru de Macae.
Singh said: “I love any opportunity to experiment in the kitchen, but when you add whisky into the mix it becomes a lot of fun!
“Cù Bòcan isn’t afraid to push the boundaries of convention which meant nothing was off limits when creating these recipes.
“Cù Bòcan’s light touch of smoke and sweet flavour pairs so well with these dishes, and is a joy to drink.
“This will be a staple in my household for sure.”