Hi to all our friends and fans of whisky: are you ready for food pairing?

Today we are going to do something very different from our usual experiences at distilleries or reviews about many different whiskies around the world: today will talk about different food and whisky combinations.

The pairing of food and spirits has been gaining popularity as the ranges and expressions of the different types of whiskies have expanded, and that is why today we will dedicate our space in this blog to guide you through the best combinations of food and whisky.

Keep in mind that depending on each type of whisky there are certain types of food that are most recommended. This guide is simply an overview based on my experience with these brands and expressions in my whisky tastings, where we also show food pairings.

How to do food pairing with whisky

There are several ways to pair whisky with food. You may pair whisky with contrasting flavors or complementary flavors. The latter is easier to do because there are more known combinations that can work well. A few examples include chocolate and vanilla, coffee and peanut butter, etc.

The objective of pairing food and whisky is to find those combinations of flavors that balance (offset) or enhance (bring out) each other without one overpowering the other.

The Basics of Balancing and Enhancing Flavors

• Sweetness enhances saltiness and balances spice.
• Citrus/Sour enhances saltiness and balances sweetness and spice.
• Bitterness (i.e., Coffee, Cacao) balances sweetness and saltiness.

Here are some suggestions when deciding to pair whisky with food:

Pairing Cheese with Whisky

• Soft: Brie, Gouda.
  • Type of whisky: Light and fragrant.
    • Suggested brands: Glenfiddich 12, The Glenlivet 12, Teeling Small Batch.

• Medium-bodied: Cheddar, aged Gouda.
  • Type of whisky: Medium-bodied smoky.
    • Suggested brands: Glenfarclas 105, Dalwhinnie 15.

• Strong: Blue cheese, Roquefort.
  • Type of whisky: Spicy and full-bodied whiskies to match the bold flavor of the cheese.
    • Suggested brands: Whistle Pig 10, High West Double Rye, Laphroaig Quarter Cask.

Pairing Steaks with Whisky

• Lean meats: Tenderloin.
  • Type of whisky: Bourbon or a light Single Malt Scotch or Irish Whiskey to highlight nuances of the delicate cut of meat.
    • Suggested brands: Eagle Rare, Auchentoshan 12, Green Spot Single Pot Irish Whiskey is full of green apples.

• Grilled steaks with a smoky flavor.
  • Type of whisky: A sweet whisky or ex-sherry Single Malt Scotch will do a great job.
    • Suggested brands: The Balvenie 14 Caribbean Cask, The Macallan Terra, Glenfarclas 12.

• High-fat meats: On the bone aged ribeye and slow-cooked meats (i.e., Brisket or pork).
  • Type of whisky: High rye bourbon or smoky and peated Islay Single Malt Scotch to cut through the fat of the steak and slow-cooked meat.
    • Suggested brands: Breckenridge Bourbon, Four Roses Small Batch Select, Lagavulin 16, Ardbeg Uigeadail.

Pairing Seafood with Whisky

• Raw oysters and saltwater fish.
  • Type of whisky: A coastal Single Malt Scotch to match the briny character of the oysters and fish.
    • Suggested brands: Talisker 10, Oban 14, Bowmore 12, Laphroaig 10.

• Smoked salmon & sushi.
  • Type of whisky: Floral whiskies with citrus notes, and peppery whiskies.
    • Suggested brands: Any Japanese or Scotch Blend like Hibiki or Buchanan’s 18, Writers Tears Irish Whiskey, Michter’s Single Barrel Straight Rye is full of peppery notes.

Pairing High Protein Meats with Whisky

• Venison, lamb, roasted pork, or duck.
  • Type of whisky: Medium-bodied whiskies.
    • Suggested brands: Jim Beam Baker’s 7 Bourbon, Glenrothes 12, Dalmore 12.

Pairing Chocolate with Whisky

• Milk chocolate with nuts and fruits.
  • Type of whisky: Fruity whiskies, especially lighter, aromatic of apples and oranges.
    • Suggested brands: Mortlach 12, Green Spot Irish Pot Still Whiskey, Legent bourbon.

• White chocolate.
  • Type of whisky: A creamy whisky with Christmas cake flavors (baking spices).
    • Suggested brands: Widow Jane 10, Glenfarclas 15, Blanton’s Single Barrel, Jameson Black Barrel.

• Dark with dried fruits.
  • Type of whisky: Full bodied whiskies to match the intensity of the dark chocolate.
    • Suggested brands: George T. Stagg, Knob Creek Single Barrel Reserve, Glenfiddich 18, Mortlach 16, Aberlour 18, Nikka from the Barrel Japanese blend.

Pairing Nuts and Dried Fruit with Whisky

• Sweet nuts (Trail mix of banana chips, mango, apple, and pineapple).
  • Type of whisky: Peated Single Malt Scotch will balance the sweet flavors of the nuts.
    • Suggested brands: Benromach Peat Smoke, Benriach The Smoky Ten, any Octomore version of Bruichladdich.

• Dried fruits (Raisins, cranberries and prunes).
  • Type of whisky: Dried fruits go well with ex-sherry Single Malt Scotch.
    • Suggested brands: Glendronach 15 Revival, Glenfarclas 25.

• Bitter nuts.
  • Type of whisky: Sweet whiskies like bourbon will balance bitter flavors of the nuts.
    • Suggested brands: Four Roses Single Barrel, Woodford Reserve Distiller’s Select, Milam & Green Triple Cask.

• Roasted nuts.
  • Type of whisky: Smoky whiskies.
    • Suggested brands: Johnnie Walker Black Label, Talisker Storm, Ledaig 10.

I would love to know your opinion and if you have tried pairing food and whisky and which you have tried. You can leave me your comments on my Instagram channel. Cheers!