Whisky & Food

Swedish cuisine and Swedish whisky are both still young, and both are in the process of finding their own voice. Some pairings arise almost naturally.

On the west coast, around Smögen, fresh crab, shrimp, and fresh fish are served at many quaysides, usually with nothing more than lemon and bread. Smögen's heavily peated, salty whisky suits this better than a milder one would. The smoke stands alongside the shellfish's iodine-like sea flavor, rather than getting lost in it. It's similar to how robust Islay whiskies classically pair with oysters.

In the Ådalen, where the High Coast distillery is located, lies also the heartland of the famous surströmming, fermented Baltic herring. It's notorious for its smell when the can is opened. Traditionally, beer or aquavit is drunk alongside it. But a smoky, robust whisky works surprisingly well as a counterpart. It brings its own smoke and cask wood that can stand up to the intense fish flavor, rather than being overwhelmed by it.

For something more everyday, there's knäckebröd, the hard rye crispbread found in nearly every Swedish kitchen. It's usually served with butter and cheese. A milder whisky like Mackmyra's Svensk Ek pairs well here. Its vanilla and spice notes from the Swedish oak round out the savory cheese without overpowering it.

To finish, with a classic cinnamon bun, the kanelbulle, which accompanies afternoon coffee in Sweden, the same Svensk Ek shows its sweet side once more. Cinnamon meets cinnamon, caramel meets caramel. For a moment, the whisky feels almost like a liquid dessert.