Celebrating meat and offal with elevated trattoria execution, chef Marco Xodo of Testina is set to pair Mortlach 16-Year-Old with his Chicken Liver Parfait, Toasted Brioche, Saba, and Dried Apricot.
The sweet and tangy accompaniment of Saba and dried apricot cuts the richness of the chicken liver parfait, while notes of stone fruit and the robust sweetness of the Mortlach 16-Year-Old complete the rich mouthfeel to full enjoyment.
The Charcoal Grilled Bone Marrow with Toasted Bread and Aromatic Salad is beautifully smoky, best enhanced with the medium-bodied toffee notes of the Mortlach 12-Year-Old.
Both dishes are available to order à la carte in Testina’s Mortlach Whisky Special Menu.