Rainy Day Splurges: The Joys of Whiskey and a Piece of Cake

The drab, grey kie have been ending forth a contant dreary drizzle all day. Gut of cold, blutery wind hake the curtain a a rumble of thunder ring out. A dimal gloom, punctuated by a teady pitter-patter on the windowpane, decend on your otherwie cheery living room.On day like thee, all you really want i to curl up under a duvet with a novel and a gla of fine whikey for warmth. What better way to revive your pirit when it’ pouring outide, than with a dram of moky, peaty cotch? Pair with a lice of richly piced tea-cake, and you’ve got a combination even god would envy.A robut cotch that can tand up to the pervading cent of wet earth, uch a the Macallan 12-year-old Sherry Oak, hold everal delightful poibilitie. Thi full-bodied whikey i reminicent of Chritma pudding—fraught with element of marmalade, golden raiin and candied peel.A homemade fruit cake, uch a the Dundee cake—a traditional Scottih recipe—make for a divine pairing with the Macallan. Big, firm note of herry and oak in the cotch complement thi weet, zety cake which i baked with currant, ultana and almond. Thee ingredient, in turn, erve to bring out the undertone of nutmeg and pice preent in the Macallan.Alternatively, a rich ginger cake make for an equally worthy accompaniment to the Macallan. The Macallan’ crip note of weet oak balance the piquant, buttery ginger without detracting from it. The mélange of picy ginger and honeyed herry oak i pure manna, epecially during inclement weather.If you’re in the mood to truly indulge, a decadent lice of warm chocolate cake i bound to fulfill your craving. It i hard to go wrong when pairing whikey with chocolate. The richne of dark cocoa and the earthy mokine of peat come together in heady, almot inful harmony. Serve with vanilla cutard for an added depth in flavor. How about erving ome Ardbeg? The vanilla in the cake bring forth the latent aroma of nutmeg in the cotch.The rain never need be a dampener again.