A SAUCE FOR WAGYU – Score: 8/10
Ballechin, the peated label of Edradour, remains relatively unknown among peat-loving whisky enthusiasts. Yet, their production often holds hidden gems waiting to be discovered.
During a tasting event that paired meat and whisky at Le Col de Cygne, we had the pleasure of savoring this Ballechin alongside Japanese Wagyu. The result was nothing short of a revelation. The rich, buttery texture of the Wagyu—delicate and refined—met the intense smokiness of the Ballechin, which layered notes of prunes and woody spices. The harmony was impeccable.
A true delight for the palate—an experience I wholeheartedly recommend.
More broadly, I can only encourage attending the events organized by Cuts, the meat specialist in Walloon Brabant and southern Brussels, and Le Col de Cygne, Brussels’ whisky expert.
Their expertise in pairing whisky with fine meats never fails to surprise and impress.
