How to Properly Combine Whiskey with Food

in #food6 years ago

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Whiskey has an incredibly strong aroma - perhaps the most sophisticated palate of all types of beverages, reported foodpanda. The whiskey is mainly the whiskey reserve from the United States and Ireland, including Bourbon, which has very specific production criteria. There are also some delicious Japanese whiskeys that adhere to the Scottish distillation method and various incarnations exist all over the world.

In recent years, the Japanese have won more awards by defeating the Scots in producing the high-alcohol beverage, thanks to a mixture of traditions and innovations in techniques.

A curious fact is that people are skeptical about combining food with whiskey. The tasters are constantly trying to prove that this drink combines great with Indian or Italian food.

The strong taste and percentage of whiskey alcohol go with mussels, bacon, dark chocolate, caviar, smoked salmon and blue cheeses.

Rich whole grain whiskeys aged in European oak barrels combine with fried foods, sweet desserts, roasted desserts and pies.

Mid-sized whiskeys are suitable for consumption with smoked mackerel, oysters, duck, liver, pheasant and fever.

Source: www.brightside.me

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