I am a Whisky lover and a fan of (Pan) Asian cuisine & loved to be experimental at Shiro's UB City, Japanese whisky dinner!!! Pairing whisky with food can be a wonderfully pleasurable experience. In my view it’s particularly successful in situations where you need a more robust accompaniment to stand up to powerful flavors. An obvious choice perhaps but the character & the influence in the whisky really works with the Sushi

The Whisky Club should start pioneering a number of whisky dinners in venues around the country!!! I am an ardent follower of United Spirits, Black Dog Triple Gold Reserve Whisky!!! Couldn't have got better :)
The key is to understand what the basic #whisky flavour profile is. A smoky, spicy tasting whisky pairs best with strong and salty. If choosing a whiskey with a more sweet taste, softer blends are much better. Cheese such as Brie or Camembert are the perfect counterpart, and sweet potatoes, water crackers, crème brulee or pastry are also excellent.
Part of a series prepared for Ginger Claps Black Dog Triple Gold Reserve Scotch Blogging experience!!!
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