Gone are the days when people drink whiskey alone. Today, rather than being consumed from the solitary comfort of a big leather chair next to a fireplace, whiskey is a spirit to be enjoyed with friends.
Have you ever tried pairing whiskey with food? It is not as popular or pervasive as wine or beer pairings, but for those in the know – it’s a fantastic experience. As with any great food-drink pairing, the two parts work together enhancing each other’s tastes, neither overpowering the other.
You may be wondering – what food goes well with whiskey? Here is a list of the top 7 food pairings to complement your favorite fermented grain.
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The Scots have known for ages – scotch and chocolate are a match made in heaven. Bourbon whiskey goes great with all kinds of chocolates. This divine combination of bold, full-bodied bourbon and a molten block of pure dark chocolate is considered to be one of the best food that goes with whiskey.
The taste of the whiskey perfectly pairs with the flavor of the food. When drinking scotch with hints of citrus, for example, the chocolate may take on overtones of orange, which is truly splendid.
Additionally, milk confectioneries, whether salted or unsweetened, go incredibly with rye and malt whiskeys. Sip the bourbon first, allowing for full appreciation of the flavor for a few moments before eating a piece of chocolate that will ignite your taste buds into a fury of bliss.
Both whiskey and cheese have some of the best fruity, nutty, and smokey flavors in the entire culinary world. As a result, they are a match made in heaven. These two flavors complement each other as few other flavors can.
Some of the most classic pairings of whiskey and cheese can include a spicy, malty flavored whiskey and a stinky, hard blue cheese. Another includes pairing a crispy cheddar with aged whiskey containing honey or vanilla extracts – or both.
Medium-bodied whiskeys aged in oak or Sherry casks go well with traditional goat cheese. If your cheese is grilled, mix it with a peaty beverage like Lagavulin or Talisker to spice up the flavor.
Smoked salmon or sushi pair incredibly with unpeated and softly malted whiskeys, while more moderate whiskeys pair well with a more oily fish-like mackerel.
Next time you consume oysters, try dripping some fine-burning whiskey as an alternative to the normal, mundane lime juice.
Gentle and more flavorful whiskeys such as Dalwhinnie go exceptionally with the full gauntlet of seafood, from sushi to lobsters to muscles and more.
When mixing whiskey and seafood, it is imperative that the seafood is as fresh as possible. The fresher the seafood, the more its delicate flavors will mix and dance with the flavorful whiskey hints of rye and malt.
Take out the bourbon next time you’re grilling pork ribs while on the subject of barbecue. With the addition of whiskey, the simple, spicy flavor of your favorite spice rub can be intensified.
Any meat that goes on the grill would benefit from a whisky pairing. The preferred pairing is grilled steaks, but every steak and whiskey blend is delicious in its own way.
If you have some sweet whiskey at your home, break it out the next time you’re having pork ribs for a mind-blowing mix!
Whiskey and grilled steaks are fantastic if you’re looking for a meal to pair with your whiskey as opposed to snacks or dessert.
Cuts of steak high in fat such as New York Strip or Ribeye ought to be paired with medium-bodied whiskeys with a smokey taste, while leaner beef such as sirloin should be paired with a sweet bourbon.
Gentle, creamy, and buttery drinks go well with cured and dried beef – rich meatloaf pairs well with a peaty scotch.
You are encouraged to keep experimenting with different pairings of whiskey and meat without any limitations or hesitations.
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Dried fruits and nuts are a fantastic option to pair with whiskey. This is the type of food to get creative and mix and match and experiment with all of the flavors.
However, you must be cautious when combining the flavors – consider how the flavors of whiskey and the dried nuts and fruits will work together. More rich nuts, for example, pair well with citrusy whiskies, while bitter nuts pair well with sweeter whiskies. Whiskies with a smokey taste go immaculately with heavily roasted nuts.
Dessert comes, obviously, at the end of meals. While the previous foods suggested on this list are recommended for their similar flavors to whiskey, this meal complements the malt beverage because of their contrasting flavors. A few sips of spicy, punchy whiskey can aid in the digestion of the buttery, sweet savories. Pairing whiskey with deserts like fresh apple pies can be extremely soothing in taste.
Every crumble goes well with drinks containing caramel or honey flavors. Whiskey distilled with rye and spicy herbs enhance dessert pies like pumpkin or pecan. Full-bodied, aged whiskeys liked the Macallan can be paired with chocolate pies, brownies, and crumble.
Malty beverages with peat smoke enhance the chocolate aroma. So don’t miss out on pairing whiskey with desserts!
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Your own taste preference and palette will determine your favorite pairing of whiskey and food. However, there are a few main ingredients to hold in mind when concocting your own pairing.
You should still try to reach for each of the four essential tastes: sweet, bitter, sour, and salty – just like any great dish.
If you’re having a salty, fatty meal, a spicy and fruity whiskey will go along with it. Similarly, a sweet cake or fruit-filled dinner ought to be accompanied by a dark, rich beverage.
This list is just a jumping-off point to get you started on your whiskey-culinary adventures. The world is your oyster (reminder: oysters go well with fine whiskey), get out there and start creating. If you come across a combination that is particularly delicious, let us know!
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