Speyside and Seafood…

 

The next stop on our whisky tasting and pairing tour through the distilling regions of Scotland was the Speyside region.  From Speyside, Blue Collar and Scholar chose The Balvenie 12 Year Doublewood.

Chef John Walls food pairing was once again on point.  He prepared a pan seared scallop with braised endive,  orange zest honey oat tuile. 

This pairing really got everyone talking and excited of what was to come.

Blue Collar

#bluecollarandscholar #tookthedevilsshare #whiskytasting #whisky #whiskypairing #slainte #usgebeatha #thebalvenie #culinarymagic 

Photo credits to Steven Grover Photography

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