1, Seafood: Scottish seafood is very famous, so it is a good choice to use Scotch whisky with salmon, shrimp and crab, oysters, and even Japanese sashimi and sushi. Taste buds are more likely to capture the sweet smell of whisky under the stimulation of seafood. The blended whisky is light and soft, which complements the light white meat seafood. Scotch whisky has a unique flavor of seawater, which can also stimulate the delicious texture of seafood.
2. Meat such as pigs, cows and sheep: If you choose peat whisky with a slightly heavier taste, it will be paired with a steak with a heavier taste. American bourbon is more suitable for steaks with high fat content because of its relatively more tannins. Cooked steak is slightly thinner and lower in fat. Try it with Highland Whiskey. In addition to steak, in Scotland, local people also use whisky to match mutton, rabbit meat, venison and so on. Meat will not only be stimulated by whisky, but also the aroma of fruit and oak barrels in wine will be wrapped in a round taste.
3. Dessert: From the historical habit of drinking whisky after meals, people find that the last dessert of western food is another perfect match with whisky. Among them, the most wonderful collocation is chocolate. Especially, the greater the proportion of cocoa in dark chocolate, the more unforgettable the effect. Both of them have very strong fragrance. The smoky whisky and the faint spice flavor of the ending rhyme can subtly bring out the aroma level of dark chocolate. In addition, cakes, puddings, apple pies and other desserts are also excellent companions for whisky, which is suitable for matching with mellow whisky aged in Shirley barrels or European oak barrels.
4. Snacks: Cheese, nuts, ham and other classic snacks in western culture have long been "appetizers" when people drink whiskey. The aged cheddar cheese goes well with smoky whisky, while the rich blue cheese complements the sweet and rich whisky. Sweeter nuts are suitable for peat whiskey, slightly bitter nuts can be matched with sweeter whiskey, and smoked whiskey can be tried for roasted nuts.
5. Chinese food: On the traditional dining table in China, whisky, like white wine, can support the whole meal. Speyside whisky, which is rich in flowers and fruits, always collides with all kinds of small fry. Highland whisky is mellow and sweet, especially after being aged in Shirley barrels, which can be harmoniously matched with well-made Chaoshan brine or dishes seasoned with sweet and sour, even spicy and fried dishes can be competent. Smoked or baked dishes, such as bacon, roast duck, roast goose and roast sheep, can be paired with peat whisky. Whiskey for the elderly is round and complicated, and it also has a good effect with soft braised or stewed meat.
6. Whisky contains a series of different compounds, including ethanol, water, esters, aldehydes, ketones, phenols and other organic molecules. Among them, ester is the molecule that gives whisky fruity flavor. They are formed by the interaction of alcohol and acid during fermentation. Aldehydes are molecules that give whisky a unique smell. They are produced in the process of fermentation and aging. Ketone is the molecule that gives whisky a smoky taste. They are produced by the interaction between alcohol and water vapor during distillation. Phenol is the molecule that gives whisky a spicy taste. They come from the wood used to make barrels. Whiskey contains a series of different vitamins and minerals, including vitamin C, calcium and iron. These nutrients exist in cereal paste and finished products.