Whisky! It remains World’s favourite nectar…!
For the young and the restless Whisky enthusiasts, it’s the quest for seeking new flavours, age and regions. In India, we identify whisky mostly with Scotch, more than with whisky from any other country. Over the last few decades, Irish, American, Japanese and to some extent Canadian whiskies have complemented to the joy of discerning Indians by adding to the global whisky offering.
It would be right to say that the “Whiskies of the World” are now in India, to add to your Whisky Experience. Whether you are a beginner or a devout whisky enthusiast, a global voyage to discover new taste is a must.
Also, the concept of pairing whisky with food, whether Indian or global cuisine, can be fun and revealing. The right match for a Whisky can reveal flavours bound tightly within the Whisky that were not evident before the pairing. So if you are passionate enough to start or continue on your whisky voyage, find your right whisky, master the art of mixing and finally experience the magic of matching it with food to unleash its flavours, says Sandeep Arora, Co-founder, Cask Spirit Marketing. Follow these helpful tips from India’s pioneering Whisky Ambassador and first man to launch Whisky & Food pairing in India to ensure that you are drinking your favourite whisky right with a great company and extraordinary food pairing.
Welcome to American Whiskey world
All bourbon is whiskey but not all whiskey is bourbon. Bourbon, by law, must be aged in a brand-new, charred white oak barrel to be called straight bourbon whiskey—that means, a barrel can only be used once for bourbon. Nothing can be added to bourbon in the distilling process except water. So, that means that all the flavour comes from the charred oak barrels. One would be correct in assuming that bourbon would pair well with most desserts. World’s best bourbon’s such as Michter’s can be enjoyed with the choice of cheese and also pairs very well with an Indian biryani or even with pork chops, since these foods balance the sweetness of the bourbon. The smoky heaviness of barbecued dishes, too, can be elevated by bourbon’s inherent sweetness.
Japanese whiskies are married with natural elements
They are soft and mellow to taste, but they can also be robust and intense on the palate. Japanese whiskies are married with natural elements such as the seasons, weather, and natural terrain, bringing the most exclusive flavours to them. The underlying strength of Japanese Whiskies is always harmony and balance. Japanese enjoy drinking whisky with meals; sometimes on the rocks with a perfectly carved ice ball, sometimes with water, sometimes in a highball glass with soda and sometimes as a cocktail. Japanese whiskies like Kirin Fuji-Sanroku, Yamazaki, go well with tuna and salmon in sushi and sashimi dishes.
Canadian whisky’s lighter style makes it appealing year-round
Canadian whisky is the lightest example from the major whisky distilling countries. That’s because Canadian whisky traditionally consists of a blend of two components: a base whisky and a flavouring whisky. The base whisky, usually made from corn, is very light in flavour and comprises the large majority of the whisky’s make-up. The flavouring whisky, often one with a high rye content, makes up the rest. Canadian whisky can be enjoyed straight, neat or on the rocks. Club soda and ginger ale are also common mixers, and it can stand in for other types of whiskey in cocktails.
Scotch goes well with some of the best vegetarian south Indian foods such as mini idli, cholam keerai masial, beans paruppu usili, kakarikai vepadu and small aloo bondai with curry leaves. Light-bodied Lowland single malt may go well with a fish dish. Lagavulin, Laphroaig, and the Bruichladdich distillery, may be complementary, with tea-smoked chicken, teriyaki salmon, plain dark chocolate, baba ghanoush and Middle Eastern style lamb meatballs.
Irish Whiskey is gauged by viscosity, smoothness and subtle sweetness
The beauty of blended Irish whiskey is ‘sit down and relax to enjoy the phenomenal taste and you will not shudder every time you take a sip’. The nose is generally, full of a light floral fragrance, peppered with spicy wood and sweet notes perfected with a balance of spicy, nutty and vanilla notes. Jameson Irish Whiskey goes very well with dark chocolates.
Slainte and enjoy responsibly!
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