Whisky Focus - Glen Moray Roasted Peaches With Orange Flower Honey, Mascarpone,

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.

Ben has 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: "This recipe couldn’t be more simple - an assembly really using beautiful, in season summer peaches and giving them a little boost, roasting with honey and olive oil to concentrate the stone fruits natural flavour. The caramelised peach juices and the aromatic honey are a great match for the Madeira cask whisky, working with its own sweet-syrupy taste and notes of spices and dried fruits.

"The best, sweetest peaches come from around the Mediterranean where they are grown and ripened under the baking sun and have a scent of the salty Mediterranean sea. Madeira has the most wonderful peach varieties and I’ve eaten my fair share when researching there for my book Moorish. A local speciality is to grill the peach halves over wood or charcoal which adds a smokiness to the sweet peach flesh. Eating these with something as a simple as a local goats cheese and some toasted nuts is as good as it gets. Except perhaps for a Mediterranean harbour view!"
 

• 4 medium ripe yellow peaches, cut in half and stone removed
• 50ml orange flower honey
• 150ml mascarpone
• 50g shelled pistachios, roughly chopped
• Extra virgin olive oil to drizzle

• Heat an oven to 180oc
• Place the peaches, cut side down in an oven tray and drizzle with half the honey and a little olive oil. Roast for 10 minutes until lightly caramelised and softened- but not collapsed.
• Cool for 10 minutes before serving with the mascarpone, pistachios, more honey and olive oil drizzled over.

• 60 ml Glen Moray Madeira Cask Project
• 10 ml rose syrup (such as Monin)
• Fresh mint
• Crushed ice

• Muddle the mint at the bottom of a mixing glass then add the rose syrup and whisky.
• Stir for 30 seconds with a mixing spoon.
• Strain and pour over the crushed ice.

Glen Moray Sherry Cask Finish Food & Drink Recipes

• Fried courgette flowers, goats cheese and honey.
  The combination of rich, salty cheese and sweet honey works perfectly with the Sherry Cask’s notes. Reminiscent of the fried flowers served in every Spanish tapas bar over the summer months.
   
• The Oloroso Breeze
  A long, delicious Mediterranean style drink, mixing Glen Moray Sherry Cask Finish, sherry vermouth and sparkling San Pellegrino Bitter – served with a slice of orange.
   

Glen Moray Port Cask Finish Food & Drink Recipes

• Mussels with cinnamon, lemon, marjoram, bay and migas.
  Lightly steamed mussels with fresh, spicy and citrusy flavours to complement the Port Cask whisky’s notes – topped with crispy ‘migas’ breadcrumbs which are a Portuguese staple.
   
• The Lossimonatta
  A light, refreshing blend of Port Cask Finish, the juice of red berries, cherry liqueur and lemonade, served over ice and inspired by the River Lossie running next to the Glen Moray Distillery.
   

Glen Moray Fired Oak 10 Year Old Food & Drink Recipes

• Cumin rubbed grilled pork pinchos with almond alioli
  A sweet, smoky barbecued street food that works with the deep charred flavours of Fired Oak whisky
   
• The Elgin Fizz
  A refreshing summer combination of smoky Glen Moray Fired Oak, spicy ginger liqueur and sweet sparkling apple juice, served over ice.
   

If you fancy creating any of the food dishes or drinks you will find all the Glen Moray whiskies you will need available from specialist online whisky retailers such as The Whisky Exchange, The Whisky Shop and Master of Malt
 

• UK Shops
   
• USA Shops
   
• European Shops

Whisky Focus