PR invite // All thoughts and opinions are, of course, my own.
If you know me then you already know I absolutely L O V E a cheese + whisky pairing so I’m always very keen when an invite pops in to my inbox for such events.
I went to a Spiritfilled tasting a couple of weeks ago when it was beer + whisky – which you can read more about here – and this type of pairings are always an interesting way of discovering flavours.
Spiritfilled had teamed up with Svetlana from The Cheese Lady and she had brought some really lovely cheeses. We were also treated to an interesting mix of whiskies. Since Spiritfilled has the independent bottling brand Mythical Beast they can bottle a variety of whiskies from different distilleries. We started out strong on a 30 year old Bruichladdich and also got to try the private cask 15 year old Kilchoman we had at the beer + whisky tasting as well, which is quite a special one as it’s currently one of the oldest whisky of Kilchoman that has been bottled. My favourite of the evening was the Fettercairn, which had such lovely tropical tones that also really went well and blossomed in flavour with the cheeses.
The Whiskies
Bruichladdich 30 Year Old
full ex-bourbon cask matured
Ardlair 11 Year Old
ex-Pedro Ximinez cask finish
Fettercairn 32 Year Old
full ex-bourbon cask matured
Tormore 13 Year Old
ex-Pedro Ximinez cask finish
Glenrothes 15 Year Old
full ex-sherry cask matured
Kilchoman 15 Year Old
full ex-bourbon cask matured
The Cheeses and Pairings
Svetlana had brought a pairing for each of the whiskies and it was cheeses made from goat, cow and sheep from categories such as blue cheese, soft cheese and hard cheese. There was everything from alpine Appenzeller to blue cheese. My absolute favourite was the super creamy La Tur which is probably the best cheese I’ve ever had. Because it was so good it pretty much went with any of the whiskies as well. Would highly recommend!
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Check out my Instagram @swedishwhiskygirl or @scandinavianabroad to see even more photos and follow along on future adventures.