It should be notedIt should be noted that whisky is quite democratic drink which has no such special styles of the use or difficult ways of drink. Besides, it is unimportant when the person is going to drink whisky – as aperitif, as digestive or during a meal.
However, when whisky is drunk directly during food, it needs to be diluted with water on two thirds as in such look drink will be best of all to be combined with the offered dishes. Saturated and strong whisky well will be suitable for a game, and also meat in sauce or with greens. Blair Athol is perfectly combined with a venison, and Bowmore – with quail dishes, or dishes where the quail meets.
Smoky and saltish whisky from the islands of Scotland remarkably will be suitable for oysters, mollusks or scallops. Such whisky is combined even with sushi. Besides, you should not forget and about salty cheeses, for example – cheddar and fish, most often smoked, but maybe in sauce. For example, the salmon under marinade will well approach Dalwhinnie, and oilier whisky will be suitable for bitter chocolate and nuts.
The dessert requires light whisky at which there would be a honey taste and aroma. Similar whisky approaches fruit, the combination of whisky and a caramel or cream dessert will be perfect.