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Pairing Food with Spirits

Pairing food with spirits is an art, not a science. The idea is to try and complement their flavors, or provide a contrast between the them.

I've paired food for scotch and whiskey tastings I've attended, and it's fun to tease out what flavors I want to highlight (like at this Balblair and Old Pulteney tasting) or contrast (like at this Springbank Scotch tasting). Sometimes I even use the spirit in the food itself, to create a bridge between the two, like with White Wine Cheesecake.

Explore with me some pairings of food and spirits I've done.