October Outturn 2024 Feature Article
The 1st of this month marked International Coffee Day, and whilst we’re celebrating poetry and whisky for October Outturn, we’d be remiss not to explore the unusual yet rewarding pairing of coffee and whisky.
Earlier this year in Melbourne, our Victorian State Ambassador Alex Moores organised a very Society-esque tasting with St Ali Coffee which saw five Society drams paired with five different coffees, four of which were single origin (the final of which was a cold brew blend). Fair to say the guests were quite surprised at the outcome of some of the pairings as we pushed flavour boundaries to new heights.
Matt Naturani, No Vacancy Cafe & Gallery
Whilst at first, the two beverages may seem to be quite different, they actually share quite a few similarities when you look through the right lens, as Matthew Naturani (Proprietor of No Vacancy Gallery and Café in Melbourne) pointed out.
“Coffee has a lot of the same qualities that whisky does, in that there’s an awful lot of complexity in the coffee world and I find that huge variation really interesting. Whether that’s an impact of the varietals being grown, the terroir, the origin, the processing, the roasting at a local level, all the way down to the barista and their local flavour. There are so many things that could go wrong, but also that can go right and that can be really, really lovely.”
Liken this to the fact that whisky, when you cut it down to its basics, is just barley, yeast, and water (plus Bailey’s time, wood, and people additions), but we’re able to get such variation in flavour from these simple ingredients with the help of other factors — distillation method, barley type, wood type, cask size, etc; this is when we start to see some similarities in that so much can be done with such simple ingredients when they’re utilised in different ways. You can then enjoy that whisky however you please (on ice, neat, with water, in a highball/cocktail, and so on), just like you can enjoy a simple shot of espresso in several different ways…including with whisky!
I had a quick chat with Alex Wang from St. Ali who co-hosted our event earlier in the year to see what some of his thoughts were when he was presented with our drams; perhaps you might learn something to help you make your own coffee and whisky pairings at home as we move into Spring.
Q. What approach did you take when you paired coffee with Society whisky?
A: First, I tried all the whiskies and coffees to identify similar or contrasting flavours that could balance each other out. I also wanted the menu to have a theme, so it’s not just about pairing everything with black coffee — sometimes milk coffee can also create a great match.
Q. How much of a role does the temperature play when creating a pairing like this?
A: Temperature plays a significant role in the pairing process as it affects the flavour profiles of both the coffee and whisky. The right temperature can enhance or diminish certain flavours, making it crucial for achieving a balanced pairing. Some filter coffee is a great pairing when it’s cold.
Q. What tips do you have for those hoping to do their own pairings at home?
A: Focus on contrasting and complementing flavours. Don’t limit yourself — sometimes experimenting with unexpected combinations can lead to surprisingly fun matches.
Q. When should you pair with a blend vs. a single origin? What should you look out for?
A: It depends on the flavour profile of the blend or single origin. For example, a nutty profile can pair well with a heavy or nutty, chocolate whisky.
Q. Given that they can both be quite textural liquids, what ratio of flavour:texture would you typically look for when pairing whisky and coffee?
A: A 1:2 ratio is a good starting point for espresso, and a 1:16 ratio works well for filter coffee.
This article is featured in October 2024 Outturn — bottles will be available to purchase on Friday the 4th of October at midday AEST exclusively to members of The Scotch Malt Whisky Society. Not a member? Click here to learn more about the world’s most colourful whisky club.
