Translated from Gaelic as “the water of life,” Usquaebach is pronounced “oos-ke-bah” and is a blended scotch whisky you will want to add to your collection!
I recently had the pleasure of dining with Stewart Laing, Master Blender for award-winning Usquaebach Blended Scotch Whisky. Here we discussed the history of this blended whisky as well as paired the Reserve, 15 Year, and Old Rare blends with some fantastic courses at Del Friscos Grille. Stewart made a rare visit to NYC to host an exclusive Whisky Tasting Dinner, and it was one delicious evening!
With over 50 years of experience in the whisky business, Stewart has a lifetime of whisky knowledge to share, having seen the Usquaebach brand (which dates back to 1877) develop from a single product (the Old-Rare) to a diverse portfolio with multiple expressions. Under Stewart’s expert supervision, Usquaebach has returned to US store shelves and has received high scores from top spirits professionals, influencers, and now Somm In The City!
What I enjoyed most about the different expressions was the fact that with every sip, I was able to envision who I would want to drink that whisky with. Every expression reminded me of a whisky lover in my life that I would want to share a moment with. There’s a blend for everyone (if you enjoy blended scotch whisky) and makes an ideal gift. Pairing wise, I enjoyed the Reserve Premium Blended with Smoked Salmon, Cucumbers and Crème Fraîche. The smoked salmon really complimented the reserve’s oaky notes, while the freshness of the cucumber combined with the crème fraîche made the entire pairing incredibly smooth. Up next was the 15 Year Old Blended Malt paired with Pork Belly and Apple Slaw. This was a fun pairing, as the 15 year is aged in oak sherry casks and is beautiful yet masculine. The intense richness of this blended malt paired beautifully with the richness of the pork belly, and the crispy layers combined with the crunchy apple slaw ultimately added great texture and balance as a pairing.
For the third pairing, I enjoyed the Old Rare Superior Blended Flagon with Steak and Lobster Medallions. The steak was perfectly cooked to medium rare and the lobster was tender and delicious. This course paired incredibly well with the Old Rare due to it’s long finish and ability to finesse with seafood. For dessert, we enjoyed a blend of our choice to taste again paired with a creamy Butterscotch Pudding; it was a very smooth and seductive pairing, and a sweet way to end the evening!
Usquaebach Blended Scotch Whisky pairs beautifully with seafood, steaks, and creamy caramel forward desserts. Make this whisky a part of your next dinner or gathering with family and friends. Seeking something for Father’s Day? The Old Rare Superior Blended Flagon or the 15 year make a great gift for dad!
Please Pair Responsibly…