Serrano & Scotch: Tapas Pairings Tips

Walk into any tapas bar and you might find something unexpected. While wine is still on offer for delicious pairings, scotch has found its way to the table. So why is scotch starting to overtake the long reigning tapas drink, sherry? It’s all about age. 

Scotch, a malt whisky made in Scotland, must be aged in oak barrels for three years, with many good scotches aged in Sherry casks. And since Sherry has long been considered the perfect pairing for Spanish snacks, the idea of subbing out wine with scotch may not be so crazy. In fact, Macallan, makers of single malt scotch, ages their entire portfolio in Sherry barrels from Spain. So the idea of pairing the scotches in their portfolio with Spanish food was a no brainer for them. “The Macallan is the finest cut of our distillate,” said Craig Bridger, brand ambassador. “So why not pair it with the finest cuts of premium Spanish ham? It’s a match made in heaven.”

The match was so perfect, Macallan teamed up with Spanish gourmet market Despana Brand Foods to collaborate on food and scotch pairings. Culinary director Angelica Intriago and Bridger tasted through the Macallan’s portfolio and came up with pairing suggestions that compliment both the complex flavors of Spanish products and scotch. Here’s what they found:

Chorizo, a Spanish tapas staple, stands up well to bold flavors. “The spicy yet high fat content of the Chorizo Iberico is truly spiked by the Macallan 12’s own heat and dried fruit,” said Bridger. For something truly special, pair Jamon Iberico Bellota, which Intriago described as an “acorn fed pork loin that is truly unique”, with the Macallan’s 18 Year. Added Bridger: “The delicately soft and nutty flavors of the Jamon Iberico Bellota are beautifully lifted on the palate by the smooth, luscious aging from The Macallan.”

Next, chefs share their favorite tapas pairings… [pagebreak]

Intriago and Bridger are not the only ones experimenting with pairings. 

Chef Mario Garcia of NYC’s Cuba Restaurant, recommends a 12-year aged blend from Bowmore to pair with restaurant dishes made with chorizo and Jamon Serrano.

“My favorite scotch is Bowmore 12, which I recommend pairing with Spanish chorizo,” Garcia said. “The smoky flavor of the Spanish chorizo pairs perfectly with the fragrant smoky single malt.”

At Chef Jose Andres’ Bazaar Meat by Jose Andres in Las Vegas, the chef suggests a scotch based cocktail to pair with the restaurant’s famous charcuterie plate. Created by the restaurant’s Beverage Director Juan Coronado, the cocktail mixes brandy, rye, sherry, and sweet vermouth. “We age the cocktail for two weeks in leather to give it a velvet-like and rich sensation that is incredible,” said Coronado. He treats the cocktail much like distillers treat their scotch. He mixes only three batches at a time, each just 4 liters. “The cocktail gives a coating to the palate when you drink it. Pair it with rich meat and it’s an incredible experience.” 

In New York, Chef Manuel Berganza of Spanish restaurant Andanada 141 has also been experimenting with scotch cocktails to pair with meats.

“A couple of months ago we started experimenting with a cocktail made an infusion of Tomatin – a Highland Single Malt Scotch Whisky – and ham fat,” Berganza said. “We used Iberico shoulder ham.”

The two-time two-star Michelin chef has worked alongside Chef Sergi Arola in Madrid and Chef Grant Achatz in Alinea in Chicago, so he is no stranger to experimentation. “I was inspired by pan con tomate, a traditional Spanish tapas made with tomato, bread, and ham. We mix the scotch and ham fat together for a week. The ham flavor soaked into the scotch then after one week, we add a tomato juice infusion.”

So next time you sidle up to the bar, move the sherry over and order some scotch instead. You’ll know what to pair it with.