A Spirited Cheese Pairing Part 2

The Black Grouse, a member of The Famous Grouse family, is probably one of the most complex Scotch whiskys I’ve ever had the pleasure of tasting. I was first introduced to it when they became the sponsors of the Brooklyn Men’s Rugby Team in Brooklyn, NY, and as a member of the Brooklyn Women’s Rugby Club, I was drinking it at virtually every rugby event. The flavor is so unique and delicious that once I started drinking it, I found myself asking for it at every bar I saw it.

Smoky and very charred, stone fruits, incredibly meaty and rich. Bacon and smoked meats, creamy and rich mid-palate. Smooth and smoky going down. The taste and smell of grilled wood is very present.

Cheese: Epoisses

This creamy cow’s milk cheese is really smoky and salty and was able to really enhance the bacon and meat flavors of the Grouse. The Epoisse was one of the stinkier cheeses of the day, and I found that the burst of flavor in the cheese had very similar qualities to the burst of meat and smoke in the whisky. A perfect match for me.

I hope you enjoyed my full spirits and cheese pairing, and that you will take the time to try some of these amazing pairings yourself. Cheers!