Whisky with food

[3] This is in contrast to other alcoholic beverages such as wine, ale, and beer that have a dated history of being consumed with meals.

In the past, consuming whisky with a meal was not influenced by fashion, but by social and geographical position: in the Scottish Lowlands, whisky was consumed only by those at the bottom of the social scale, whereas the upper class would enjoy claret or rum punch with their food.

[citation needed] From a geographical standpoint, whisky was consumed more often in colder climates because of the warming effect it was thought to have on the body; in truth, however, alcohol is a vasodilator, (meaning it causes blood vessels to expand).

[4] Today there are a growing number of connoisseurs who pair whiskies with specific foods in order to enhance the flavour of both [citation needed].

This is reflected by the increasing number of books and websites specifically dedicated to whisky and food pairings.

Lighter, fruitier Japanese whiskies like Yamazaki (best served chilled) may go well with tuna and salmon in sushi and sashimi dishes.

Cinnamon, ginger, pepper, and star anise may provide a spice bridge between food and whisky.

[citation needed] Grassy malts may be enhanced when a dish contains herbs like tarragon, basil, mint or thyme.

[citation needed] Seafood dishes such as scallops go well with sweet, light, vanilla-tinged malts matured in bourbon casks.

[1] In general, smoky whiskies such as Islay malts go well with fish, and are often drank with oysters or smoked salmon.

The heat is then reduced so that the sauce can thicken and finally seasoning such as salt and pepper is added.