Whisky with food

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages) This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Whisky with food" – news · newspapers · books · scholar · JSTOR (March 2012) (Learn how and when to remove this message) This article possibly contains original research. Please improve it by verifying the claims made and adding inline citations. Statements consisting only of original research should be removed. (March 2012) (Learn how and when to remove this message) This article is written like a personal reflection, personal essay, or argumentative essay that states a Wikipedia editor's personal feelings or presents an original argument about a topic. Please help improve it by rewriting it in an encyclopedic style. (July 2024) (Learn how and when to remove this message) (Learn how and when to remove this message)

The idea of drinking whisky with food is considered outré by many, but there is a growing interest in pairing whiskies with complementary foods.^[1] The Scotch whisky industry has been keen to promote this.^[2] Single malts, pot-still whiskies, bourbons, and rye whiskies offer an interesting range of tastes and aromas, which are just as varied as wine. Jake Wallis Simons compares whiskies in bourbon casks to white wines, due to their lighter flavor, and those in sherry casks to red wines, with their greater fruitiness.^[1] A few Scottish cook books contain reference to the use of whisky in cooking, and a few traditional Scottish recipes that use whisky exist.

Whisky is also used as an ingredient used in the preparation of various dishes and foods.