Convincing spirits aficionados that their beloved whiskies can and do pair admirably with food is a daunting task at the best of times. Extending that gastronomic linkage to cheese, long the domain of wine and, more recently, beer, can be nigh on impossible.
But the fact is whisky really is an ideal accompaniment to many cheeses, in some cases superior, even, to wine or beer. The key, as ever, lies in making the right combinations under the most favorable circumstances.
That latter part, the circumstances, is ofttimes glossed over in beer and wine pairing, but can prove vital when partnering spirits with comestibles. Because aromatics are both intense and key to the appreciation of whiskies, how they are delivered can make or break a food pairing, and so care should…
