To live a life full of adventure, one has to escape the ordinary. If you are up for this quest and willing to go beyond the cliché, food and whiskey pairing is the emerging culinary art. Whiskey and food matching may seem daunting because of the former’s complex character, but once you delve deep into the process, there are some ridiculously delicious flavors waiting to explode in your mouth. The growing interest among Whiskey enthusiasts of combining the two is no longer outré.
When it comes to pairing meat and whiskey, simplicity works best, and what’s better than a classic dish of Pork Ribs and whiskey? They are the perfect combination of sweet and spice that will never disappoint you.
Slather a rack of pork ribs in a honey glaze made with honey, garlic, Worcestershire sauce, dark brown sugar, apple cider vinegar, with a dash of lemon juice and soy sauce. Brush the thickened sauce all over the ribs and place it in the oven for 5 to 7 minutes. This tender pork spare ribs is an excellent match for Islay scotch whiskey. Islay’s smoky flavor derived from peat along with the sweetness of the marinade heightens and complements the texture of the succulent pork to a great extent.
Buffalo Trace Kentucky Bourbon is another easy pair that works well with pork’s barbequed and charred flavor. Remember, balancing the flavor is the key to mastering the art of pairing.
Pork with its versatile character and range of cuts can come up with a repertoire of high end menus. To create a magic on your plate one has to consider the flavor and the cut of the meat. The thickness of the meat along with the fat content in each cut can greatly alter the texture and flavor of the dish.
Ribs cut into rib-lets and tossed in Chinese barbeque sauce is a palate tantalizing dish for sure. High West’s Rendezvous Rye is a perfect drink that goes well and brings out the subtle flavors of the meat.
Pairing whiskey with the right food that brings out the beautiful flavor of the dram is key. So deep dive into the limitless universe of food and whiskey and explore the unknown dimension of developing culinary art form.
Pairing up drinks with food has always been a tricky affair. However, that has not stopped chefs, restaurateurs and mixologist from becoming adventurous. While their spree of exploration, creativity and inquisitiveness have resulted in the most divine of unions, it has also triggered the emergence of some unlikely bedfellows.
Venerated as a patrician tipple from the West, Whiskey had long shared a quintessential bond with the Maharajas and societal elites of the Indian sub-continent. Today, it survives as a motif of bygone aristocracy for the rich, as a good old friend for the middle class, and lastly, as an uncharted ambition for the poor.
You’ve planned your menu with impeccable finesse. The freshly-caught sea bass is poaching in a pan, simmering in juices of its lime-ginger marinade. A medley of vegetables, handpicked carefully from your grocer this morning, nestles in the oven to roast. Bottles of the finest Scotch sit perched atop your bar counter, lined up invitingly. Each course mirrors a fine culinary sophistication.