The Tasting Panel magazine

September 2012

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Page 46 of 132

Everybody's WHISKEY WITH FOOD IS A SPIRITED MATCH M Doing it story and photos by Fred Minnick ove over, sommeliers! Bartenders are invading the pairing space. And whiskey is their spirit complement of choice. "Usually when most people think of whiskey, they don't think instantly of a natural food pairing like wine or beer," says Seattle's Evan Martin, head bartender at Tavern Law. "But, the natural ability of spirits being mixed with different fl avors to different alcohol strengths can allow for unique pairings and new experiences." Southern comfort: fried chicken paired with bourbon. 46 / the tasting panel / september 2012

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