Anyone can pair wine with food, but pairing whisky with food is a whole different ball game. With a significantly higher alcohol content, successful pairings not only marry food and whisky together harmoniously, but also bring the best out in both, even long after they have left the palate.
Stefanie Holt is a whisky expert and brand ambassador for Nikka Whisky. We came up with a five course menu, or six including a bonus 'su zakana' (palate cleanser) and under Stef's supervision trialled each dish with at least two if not three whiskies from Nikka's range (it's a tough job...). While there were a few howlers, there were equally some outstanding pairings, including a couple of pairings that scored 9 out 10 on Stef's exacting scoring system of food and whisky matches.
If Japanese food and Japanese whisky float your boat, this event is for you, especially if you've never tried pairing food with whisky. Not only will Stef explain about the characteristics and production process of the Nikka whiskies, but she will guide you on what to look for as you sip each one before and after eating each course. She'll also narrate the fascinating story of Masa Taketsuru, the founder of Nikka Whisky and his pivotal role in Japanese whisky, an industry which is still less than 100 years old.
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