Whisky Supper at The Vane Arms, Sudborough

A Warming Winter Whisky Evening! Click here to read more about our recent whisky tasting evening which was held at the Vane Arms, Sudborough.

"Working closely with Amps Fine Wines, we will be hosting a whisky tasting evening on Thursday 13th March at 7.30pm. Please join us as Alan Byham pairs whiskies with each course of our Chef Ben's bespoke menu" Thus, the third Whisky Supper took place at the recently refurbished Vane Arms at Sudborough.

Landlord Aaron had set the dining area aside for our tasting, the dressed tables generating inquisitive looks from early evening customers.


So, to start, homemade mixed game terrine with a sweet pear chutney and crusty bread paired with Te Bheg Blend. Initially, comments of surprise at how rich and flavoursome for a blend. Unfortunately, the unanticipated runny vinegar chutney changed the flavour.

Panfried scallops set on a creamy sweetcorn puree with crisped smoky bacon shavings paired with Old Pulteney Navigator. A very complex malt with a saline backbone worked really well with this dish. The most popular whisky on the night, with Aaron bagging the remains for an evening tipple!

Peppered Old Spot pork Wellington, dauphinoise potato, celeriac puree, finished with macerated apricots and an Au Poivre reduction paired with Talisker 18yr. The main course with a main course whisky. Superb!

Homemade sticky toffee and date pudding with butterscotch sauce and clotted cream paired with Glenmorangie Nector D'Or. We are big fans of Glenmorangie at Amps (even the Boss enjoys a dram) and this expression is aged in used Sauternes dessert wine casks. Worked well with the sauce....ahhh....the butterscotch sauce! I nearly licked the plate clean, there certainly wasn't much pattern left on the plate!

And finally, fresh filter coffee with baklava and Rose Turkish Delight paired with Cask Islay vatted malt. Gooey honey sweetness and big smoky peat balancing each other's clout. More nods of approval from all around.


On introduction of each whisky, we highlighted some loose threads linking them. The first being the coastal aspect, whether it be Islay peat, smoky Skye or salty Wick. And the second is how the shape and quirks of the pot stills, the soaring necks at Glenmorangie, the flat topped and tuba shaped stills of Old Pulteney or the double 's' bends on the lyne arm at Talisker, all contribute to the individuality of a whisky.

My grateful thanks to Aaron, Ben and everyone who came, and to our Lesley Hole for your help with the evening and your 'generous' pouring skills!!


Posted on 15/03/2014
by Alan
in categories:
Tasted, Events,

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