How to drink whisky
- Neat: The richest texture without any additives.
- With water: Adding one-third the amount of water to open up the whisky flavour.
- On the rocks: Adding rocks or ice to the whisky and stirring gently until there is cloudiness on the side of the glass.
- Highball: Originally from Japan. Ice will be added to the whisky and the preferred amount of water.
Whisky has many flavour descriptions that vary from light to full-bodied. As long as you know how to balance the flavour, it will be very easy to do food pairings with whisky.
- Light-bodied, sweet and vanilla-flavoured whisky is very suitable to pair with seafood, fish, dried berries and dishes with parsley and basil. For example, Kavalan Solist Bourbon oak Single Cask Strength Single Malt Whisky and Kavalan Bourbon oak Single Malt Whisky.
- Full-bodied and rounded whisky is suitable to pair with duck, beef and Foie gras with cinnamon, ginger pepper and anise. The melting of succulent meat juices and fats in the mouth also helps release the spicy flavours of the food. For example, Kavalan series single malt whiskies .
- Sherry Cask Single Malt Whisky: Full of berries, raisins and dark chocolate flavour. Perfect to pair with chocolate desserts or salad. For example, Kavalan Sherry casks series single malt whiskies.
- Smokey and Peaty Whisky: Long-lasting in the mouth with smoked duck or smoked salmon. For example, Kavalan Distillery Reserve Peaty Cask Single Cask Strength Single Malt Whisky.