If the only thing you have ever taken into consideration coupling with scotch is sweet vermouth, ice sphere, or a dish of combined nuts, you have been losing out. Global whiskey, whether it be delicate Speyside, spicy rye, sweet bourbon, unabashedly peaty Islay, or another group, touts, such a deepness as well as breadth of subtleties for all kinds of savory fare. Contribute to that the reality that many expresses are finished in barrels previously utilized to develop red wine, and the harmony is unmistakable.
Think about The Course
To kick things off at the start of a dish, top chefs recommend a round of Highballs, which is an excellent method to not lighten the bourbon, bring the tastes to life, as well as awaken the taste buds. Follow that with a Whiskey Sour or Crusta for lighter courses that show up earlier on, as well as trips for the meals, which offer restaurants the chance to contrast different spirits from a distiller’s profile, and reveal how they play off, say, pasta or baked poultry. It winds up being a bit extra enjoyable for them to analyze via their own taste, as well as seeing what they pick up vs. their companion.
If you are new to bourbon or new to matching it with food, it’s useful to lay out both small puts as well as bourbon mixed drinks to couple with food. At your next gathering, have everybody bring their preferred bourbon, and set out small tasting glasses to motivate experimentation.
Similar to the technique of pairing wine, think about a scotch’s design, instead of what category it belongs to; in general, sweeter scotches go well with spicy fare, lighter ones with seafood, and robust expression with abundant, well-flavored recipes.
To see more [ดูเพิ่มเติม, which is the term in Thai], please click on the link.