Dear Curious Reader,
Summer is not over yet (at least in Berlin), and before fall comes, it's time to review your spirit and food knowledge and go bold.
Why not trying whisky and steak or a gin with a mirabelle tart?
It seems counter intuitive as spirits do have a higher alcohol content. Alcohol can be aggressive, diminish the flavors of a meal. But again everything is a question of measure. Spirits over a dish is like a period at the end of the sentence. Tiny but essential as it reveals the meanng of the whole sentence. If you're thirsty, you drink water, right ?
Before we dive, no misunderstanding, it is not about cocktails and food pairing but spirits and food.
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Non alcoholic spirits
Plant based spirits
Sugarcane based spirits (rum, rhum agricole, cachaca, arrack batavia, ronmiel de Canaria, charanda...)
Agave based spirits (tequila, mezcal, raicilla, bacanora, sotol, pulque)
Grains based spirits
Grain based spirits
(baijiu, soju, shoshu, korn, vodka)
Fruits based spirits
Fruit based spirits (eaux de vies, fruit brandies, calvados, applejack)
grape or pomace based spirits (cognac, armagnac, pisco, grappa, marc, fine)
Herbs and spices based spirits
(anis-based, raki, ouzo, pastis, liqueur, creme de liqueurs, vermouth, gin, genever, aquavit, juniper based spirits)