I remarked recently on the synergy of food and drink marketing abroad and, of course, Bord Bia is all over that. There was the whiskey & cheese diplomacy at our Washington embassy, for example, and a dinner for journalists at Whisky Live Paris, pairing whiskeys with each course.
The foodie revolution in Ireland is new enough that we're still discovering the wonderful products available from our own island so Bord Bia's stand at the Mansion House was guaranteed enthusiastic attention.
The matches deliberately touched on all the whiskey styles available in Ireland:
- single pot still / single malt / single grain / blend
- double distilled / triple distilled
- peated / unpeated.
The most popular were the lamb and duck pairings, both of which were first class tickets to Flavourtown (I've been watching Guy Fieri on The Food Network). The whole menu looked like this:
- Green Spot SPS & McGeough's Connemara Air-Dried Lamb
- Connemara Single Malt & Ummera Smoked Silver Hill Duck
- The Irishman Single Malt & Smoked Salmon
- Greenore Single Grain & Mount Callan Mature Irish Cheddar
- Tullamore Dew & Clonmore Goats Cheese
- Wild Geese Blend & Butlers 70% Dark Chocolate
|McGeough's air-dried lamb|