Flavour framework

Appears in

Published 2019

Succulent fruit and flavour pairing for apples, pears and apricots
Flavour spectrum of cinnamon, ginger, liquorice and vanilla
Creamy nuts and toasted nuts to complement and contrast for taste and texture
Jaggery or muscovado sugar to balance and enhance heat and spice with a fruity sweetness
Salty to balance and enhance sweet and sour
Seductive warming spices to marry with sweet and heat and to balance cooling ingredients
Chilli heat to lift and carry spices on their flavour journey without overpowering
Layered flavours to enhance and complement the natural layers in the whisky
Crunchy textures to contrast smoothness and emphasise the ‘finish’
Creamy, velvety textures to complement and extend the ‘finish’

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