I recently started drinking whiskey for the same reason most other people do — because someone they knew was drinking whiskey. For the past decade, I'd stayed away from the brown stuff, because all the Crown shots from college had left a mental (not to mention liver) scar. But now I'm learning that whiskey (and its big brother, Scotch whisky) are to be enjoyed by the sip, not thrown carelessly down the throat.
With my new-found hobby came a chance to throw yet another party. What is better than putting people and alcohol together in a room and seeing what happens? I had everyone bring a favorite bottle and ended up with a wide range from bold and smoky like the Laphroaig, a single malt from the Scottish island of Islay, to Jameson, a smooth Irish whiskey often used in cocktails. We also had a Macallan 10-year, a Macallan 12-year, and a Lagavulin — all stellar Scotch whiskies.
But what sort of food do you serve at a Scotch and whiskey party? What goes well with their complex tastes and doesn't overwhelm nor embitter them? Perhaps most importantly, what won't break the bank or be too cumbersome to prepare? After digging around online, here is what I served.