You may not be able to attend the event, but you can create something similar at home. How about for Father’s Day? Empire Steak has shared their menu and Scotch pairings with us. We’ve included pairing notes notes from Spike McClure, plus tasting notes on the single malts courtesy of Master Of Malt.com.

Each region of Scotland produces different flavors, and each distillery within a reason likewise. As with any wine varietal, different bottlings have flavors that pair better with particular foods. McClure’s top five favorite pairings for steakhouse cuisine and single malts:

From the first course to the last, the right single malt replaces wine at dinner Photo courtesy Liquor.com.

Course 1: Raw Seafood Bar

 
Scotch Tasting Notes
The nose shows initial brine and banana. The palate is thick and mouth-coating with wood smoke, brine, some tin and chilli heat too. Red chile peppers appear in the finish, along with oak dryness and a hint of embers. The smoky, “maritime” character pairs well with seafood.

Course 2: Fish & Seafood

 
Scotch Tasting Notes
The nose is rich and smoky. Medicinal notes are quite evident along with seaweed and other notes of the sea that pair with fish and seafood. The palate is robust, with notes of cut hay and wood smoke, along with citrus and a smooth sweetness. The finish is long, with notes of fruit and oak.

Serve Scotch instead of wine with a cheese
course. Photo courtesy Wisconsin Milk
Marketing Board.

Course 3: Poultry

 
Scotch Tasting Notes
The nose is aromatic, redolent of florals (heather), fruit salad, smoked almonds and stemmy hay. The palate is rich with notes of honey, stone fruits, berries, chestnuts, walnuts and almonds. The finish is ofgood length and smoky, with a delicate peppery spice.

 
Course 4: Beef

 
Scotch Tasting Notes

This sought-after single malt has the massive peat-smoke that’s typical of southern Islay; it stands up well to red meat.

 
Scotch Tasting Notes
The nose is aromatic with toffee, fruit salad, nectarine and custard; along with floral notes of apple blossom and honeysuckle and a touch of smoke. A semblance of manuka honey and vanilla encourage pairing with dessert. The palate is malty with gentle smoke and a touch of spice. The finish is long and malty, with flavors of almond and walnut.
 
WHISKY VS. WHISKEY

In Ireland and the United States, the word whiskey is spelled with an “e,” while the British, Scots and Canadians opt to drop the “e.”

Scholars can’t determine why the “e” was dropped in Scotland. One theory is that the Irish made whiskey first and pronounced it with a broad “e.” When the Scots began to make it, they dropped the “e” to differentiate their product.