Toolkit

Appears in

Published 2019

Identify the key aromas and flavours of the whisky – refer to the tasting notes on the bottle.
There is a natural connection between food and whisky – the evidence is in the aroma and flavour, or in the tasting notes – so draw out the principle ones to focus on.
Build a flavour and taste framework to create and taste within.
Focus on and understand the marriage, balance, sensation and enjoyment of food and whisky. Texture and taste are important, but avoid ‘noisy flavour’ clashing.
Remember that whisky-making is a human process, not a technological one. Art and skill are involved in transforming a cereal into a spirit that is so complex and enjoyable. For some, the creative process is in the blood – perhaps passed down from father to son – so it is often a labour of love. Out of appreciation and respect for this process, art and skill should be applied to the food that you are pairing with it. The aromas and flavours of the whisky are already telling a story so the food should just tease out the humour and drama; it needs to blend with the essence and should enable that story to reach its natural end. You don’t want to kill the story! Just like the creation of the whisky, the creation and cooking of the food should be a labour of love.

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