cumin rubbed grilled pork pinchos,
almond alioli and Glen Moray Fired Oak
The Elgin Fizz whisky cocktail recipe.
Glen Moray has teamed up with award
winning chef Ben Tish to present ‘Cask
Stories’ which dives into the world of
wood to explore the importance of cask
flavour and character of their Glen
Moray single malt whisky range.
created some top restaurant quality Glen
Moray influenced food dishes and to wash
them down Ben’s long standing head
sommelier Julien Hennebelle has
collaborated with him to create four
long, refreshing Glen Moray cocktails.
Ben says: "Whilst the deep smokey
flavours in this whisky are from
American oak, I decided to cook a very
Spanish style tapa to match. Andalusia
to be specific and my spin on the
pinchos mourunos. Grilled pork (or lamb)
that’s had a marinade of smoked paprika
and cumin and then gets cooked American
"Pinchos mourunos was invented by the
Moors when they occupied southern Spain
in the middle ages- clearly a precursor
to the kebab. It’s still served around
the Spanish south in cities like Cadiz,
Grenada and Seville. It’s a street food
and as you stroll around the cities
winding streets you’ll smell the
sweet-smokiness of these pinchos
grilling away, the exotic spice scent of
cumin and smoked paprika is evocative of
their North African roots. There are
even pincho parties – rowdy wine fuelled
affairs where people gather in the
streets and share a communal BBQ to each
grill there kebabs.
"I serve it with a cooling- Moorish
inspired alioli for dipping."