Whiskey Can Be Paired with Anything, Even Lechon

There’s nothing like pairing good single malt with Pepita’s Truffle Rice Lechon.

So yeah, we were in for a treat at Mimi & Bros last night with the Glenfiddich 12, 15, and 18 year olds, all supposed to be paired with different parts of the pig. From last recall, the 12 was supposed to be paired with the skin, the 15 with the fat, and the 18 with the meat, with the tastes and texture of the lechon complementing the tasting notes of each whiskey.

I, being a dude, forgot to listen to Glenfiddich’s brand ambassador and just ate everything in three bites. Not sure if that was elegant, but I know it all ends the same way in your stomach.

Side note: I love whiskey pairing events. It’s only in these types of events where the host—usually the brand ambassador—will ask everyone to shout out their favorite brand. The evening always ends with an agreement that “all whiskeys are fantastic, but tonight let’s drink this one.”

Naturally, the 12 was my favorite, and as we journeyed to the older whiskeys hints of caramel and star anise were more prominent. But really, I’m fine with the Glenfiddich 12. It’s actually the whiskey I grab off the shelf from Changi Airport the most when friends ask me to grab a bottle for them. It’s also the most affordable of the lot. But yeah, cheap doesn’t mean “cheap.” Glenfiddich after all is the world’s most awarded single malt whiskey from the Speyside in Scotland.

This post originally appeared in MBites, by The Manila Bulletin.