The trees start to undress, the sky is grey and it has already started to rain. We are ready to taste whiskey and cheeses at the Inverness Pub in Mareno di Piave (TV). Today seems the perfect day for the consumption of this drink that evokes winter days, a fireplace and the Scottish heath. 

Let’s start from the ABC: what is whisky?
A grain distillate, mostly made with barley, corn, rye or wheat. Its origins, disputed between Scotland and Ireland, are so ancient that it was known as uisge beatha in the Gaelic language, later simplified into usky and finally whisky. 

A very large universe but in this occasion, we decide to deepen exclusively the Scottish productions, divided into six distillation regions that give the very different whiskies: Lowlands, Campbeltown, Highlands, Islay, Speyside, Islands.
The Scottish whisky is mostly produced with barley malt: the ripe grains of barley are germinated and then dried by using hot air coming from the combustion of peat, which gives the typical smoky aroma. The dried grains are reduced into a flour to which hot water (about 65-70 °C) is added. The must, after being cooled, is added with selected yeasts in order to start the fermentation process. After this step the liquid is ready to undergo a double distillation in the typical copper stills (pot still). Finally, the aging of at least 3 years in oak barrels and the bottling after a dilution with water to reduce the alcohol content.

Dalwhinnie
Whisky from the Highlands aged 15 years with 43% Vol. gradation, produced in the Scotland’s highest distillery that prides itself on using pure water. A round and clean whisky, which seeks softness. To be combined with sweet and mature french cheeses such as Comté. We have combined it with a swiss one, a Gruyere AOC 12 months. The whisky recalls the notes of the cheese and emanates aromas of vanilla and tobacco during the tasting. One word: elegant.

Glen Scotia
A Single Malt whisky from Campbeltown region, aged over 18 years and with a 50% Vol alcohol content; it comes from a single barrel and it is bottled by The Old Malt Cask. The rich and spicy notes of this wonderful whisky support perfectly the complexity and smoky notes of aged Fiore Sardo DOP. A smoked buffalo mozzarella or an aged Provolone Piccante Mandarino also work nicely.

Ben Nevis
Back in the Highlands with a whisky of 10 years and 46% Vol., powerful and convincing, with fruity notes, a light tip of smoked and dark chocolate. The Nero Fumè, blue-veined cheese with smoked tea leaves, is perfect: the whisky tames the herbaceous notes of the cheese and enhances its flavour. A whisky with these aromatic sensations meets perfectly with smoked products, even a speck cut into matchsticks!

Ledaig
From the islands a whisky bottled by Wilson & Morgan, aged 12 years and finish in Sherry Oloroso barrels. The 57% Vol. gradation needs a few drops of water right from the first sip. The whisky is dry and savory, almost marine, with an intense peaty, softened by the notes of Sherry. It balances immediatley with the fat part of Formadi Frant that, although spicy, finally finds an ally. This type of whisky is suitable for fat cheeses, such as Brillat Savarin.

Giulia Bassetto
Marketing & Communication