My favorite was the pairing of the pungent and peated Lediag 10 with pan-seared scallops with black pudding (a type of sausage).
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It is more important that the oak be in balance and accentuate distillery character.
While he did not mention it at his tasting, I have learned from him an important consideration when evaluating Canadian whisky.
The most important one pertained to appreciation of Canadian whisky: Remember that Canadian whiskies are different from single malt scotch and American whiskies (bourbon, Tennessee whiskey).
In Canadian whisky oakiness is generally positive as long as it is not overly bitter, as it often becomes in old Scotch or bourbon.
As you can see, it was pretty easy to twist their rubber arms to attend.
The organizer seemed to strategically position my table far from the learned whisky celebrities who hosted the event: Martine Nouet and Sam Simmons.
That's why I decided to go straight to the source and ask the experts and see if the best keyword research tool would rise to the surface...