The final stop on our tour of the whisky distilling regions of Scotland with food pairings was another Islay whisky. Ardbeg Uigeadail is a powerful peaty dram but surprising balanced with sweet and malty flavours layered with intense peat and smoked barley.
Chef John D. Walls once again was on point with his culinary creation. He prepared butterflied prawns over pearl barley, steamed green onions and vanilla cream sauce. What an amazing conclusion to a day full of whisky discovery and culinary Magic!
Don’t forget to check out our next whisky tasting and pairing!!
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Photo credits to Steven Grover Photography