Pairing Food with Whisky.

I have never really thought of pairing food and whisky together.  For me whisky was always enjoyed as an after-dinner drink or with a cigar.  As I started exploring the different flavour profiles of whiskies and the way they paired with the flavours of cigars I began to think how it would work with another love of mine.  Food.  The idea of sitting down with dinner and having a glass of whisky with it is still a little bizarre.  The idea of a robust charcuterie board with a glass of whisky and a cigar seems like a very appealing idea.  It also helps that a lot of the flavours that show up on the standard charcuterie spread work well with different whiskies.  Let us take a look at these flavours.

Dark Chocolate: Many whiskies will have underlaying notes of chocolate to them.  It is best to use dark chocolates vs the very sugary ones as the dark chocolates will compliment the whisky far better.  Citrus notes found in many of the Scotches would work well with dark chocolate with hints of orange. Dark chocolate will also stand up to some stronger smoky peaty whiskies.  Milk chocolate works well with the spiciness of rye whisky.   Chocolates that contain nuts and dried fruit can work with different whisky.

Dried Fruit: A safe bet to pair with whisky.  Similar with the way the chocolates will pair with the whisky dried fruit will compliment and contrast with the flavour of the whiskies.  The main thing to keep in mind is that dried fruit tends to have a candied sweetness to them and too much dried fruit may affect your taste receptors.

Nuts: Nuts work really well with whiskies as many of the grains used in the production of whisky have similar flavour profiles.  A good rule of thumb when pairing whisky and nuts sweeter nuts will pair well with strong peaty whisky.  Bitter nuts pair well with sweeter whisky.  Heavily roasted nuts work well with smoky whisky.  Mixing dried fruit and nuts together will also work well for more complex flavour profiles. 

Cheese: When you start to think of it whisky and cheese actually share some common ground.  Both are aged and come in many flavours.  These are reasons why whisky and cheese will work together.  Aged cheddar goes well with whisky that have smoky flavours.  A strong blue cheese will pair well with spicier whiskies.  Soft cheese like brie and goat cheese work well with light fragrant whiskies. 

Cured Meat: A staple of every charcuterie board different cured meats work well with different whiskies.  Prosciutto is a safe bet as the salt and melt in your mouth texture of the prosciutto works well with whisky aged in sherry casks.  Jamon iberico from Spain works well with a whisky that is slightly more smoky.  Spicy and fatty dried sausages, like salami, pepperoni and chorizo demand stronger flaovured whiskies.  Whereas lighter whiskies will pair better with mild and savoury sausages.

Smoked Salmon: Smoked Salmon pairs really well with whisky that has a high rye content.  The smoky flavour of the salmon gives bourbon a spicy fruity taste.       

At the end of the day, I say enjoy your whisky with whatever you think will work.  If you find it doesn’t work you can always pour another glass of whisky. 

Sources:

https://whiskiesoftheworld.com/2018/01/top-7-foods-to-pair-with-whisky/

https://www.whiskyadvocate.com/pair-whisky-and-charcuterie/