Before whisky became unpopular, most of the wines on the Chinese table were Chinese baijiu.

The Chinese have been making baijiu for at least 1000 years. In China, whisky hong kongwe rarely use the term "white wine with food". Instead, when we order a dish, we tend to think about "what dish to choose for the wine". The Chinese concept is to serve dishes with wine, where the wine is the peony and the dish becomes the green leaf. This is the opposite of the Western concept of wine as a "meal", where the meal is the main feature and the wine is the complement.

The biggest difference between single-malt dining and Chinese baijiu and other spirits dining is that the span of flavors and varieties of single-malt is much greater than that of all other spirits. Chinese baijiu has a wide range of flavors. Single malt is sweet and light, but has a very strong peat smoke flavor. Try eating a fat oyster, a glass of single malt whisky, or even a few drops on the oyster, and eat it in one gulp! Then you'll understand what the whisky preachers call the water of life!

The premise of the wine and food pairing is that our country must have its own understanding of both of them.

The basic flavors of Scotch single malt whisky

Taste: Sweet and bitter two common, obvious, sour performance light, salty, mineral content is low, rarely particularly obvious performance;

Taste: creamy texture, oily texture, hot, warm, spicy, thick, smooth, slippery, tannic, rough and delicate taste.

Aroma: alcohol aroma, plant, lemon, orange fruits, fresh temperate, tropical region fruits and flowers aroma, honey, cereals and certain with special flowers, fruits main aroma, peat, smoky aroma, fruit production canning, ripe development fruits, desserts, pastries, spices aroma.

Each division of Scotch whisky has a different style of whisky that requires careful preparation.

Speyside whisky has two styles:

The first is a light-bodied building whisky with some grassy notes, such as Glenlivet (Glenlivet).

The second is a full-bodied, sweet, sherry-like whisky, such as Macallan.

Don't think of chocolate as a very feminine food; strong-flavored chocolate desserts or chocolates are great for drinking snacks. Like 85% dark chocolate, it pairs well with a rich, slightly sweet whisky from Spassy Oak.

Blue cheese, such as Stilton, blends well with single malt whiskies from Speyside, balancing the cheese's milky texture and richness; Brie goes well with slightly sweet Scotch.

2 Highland whisky (Highlands)

Due to the large area of the mountains, it is generally divided into four sub-divisions, namely the Eastern Highlands, the Western Highlands, the Southern Highlands and the Northern Highlands.

East Scotch whisky is medium-bodied, full-bodied, soft and slightly sweet, but the finish is dry, which is a typical feature of Scotch whisky; West Scotch whisky distilleries are relatively few, the Southern Highlands produce whisky very similar to the Eastern Highlands of Africa, soft and sweet, while the Northern Scotch whisky is medium-bodied, complex, sometimes with a light sea salt flavor, peat flavor is also more pronounced.

The light and smooth Highland whiskies go well with blue cheese, roast duck and roast pork chops. The salty taste of blue cheese combined with the fresh and soft whisky leaves a lip-smacking and long-lasting aftertaste. The refreshing whisky can neutralize the greasiness of roast duck and pork chops, bringing excellent depth and freshness.

With sea salt flavor, peat flavor of the northern development of highland whisky, can be paired with hand-held lamb, roast lamb loin, peat rich smoky food aroma substances mixed into a lamb fatty taste, less of their own a fishy, more choice a work full of fresh flavor, and the original strong spicy choking peat in the whisky also transformed students into a soft sweet.

3 lowland whisky (lowland)

Distilled whisky has been produced in the lowlands for more than 150 years. This whiskey is usually light-bodied, lightly aromatic, fresh, with a hint of grass and lemon, slightly sweet on the palate, but it quickly becomes dry and has a short aftertaste, making it a great aperitif.

Irish whiskey:Love and wine go hand in hand.

As the origin of whiskey, Irish whiskey is very suitable for students to start learning enthusiasts, because if it is the most light and easy to understand in all our whiskey, just not a dainty and cute girls will also love it.

Scotland and Ireland are not far apart, but there are three fundamental differences.

First, most Irish whiskey is blended, and oats are even used, in addition to the usual unmalted barley, wheat and rye; Ireland uses coal, not peat, as fuel for grilling the malt, so it doesn't have the smoky smell common in Scotch; finally, the mostly unmalted barley heightens the aroma and produces a short-lived sensation of oil on the taste buds.

Irish whiskey is soft, smooth, sweet and full-bodied, with notes of fruit, honey, flowers and wood. The taste is delicate and soft, more suitable for blending blended whiskey or mixed with other drinks. For example, the most famous way to drink it is to drink it with Irish coffee as a "coffee partner".

Girardot oysters, honey roast, can be a perfect social blend with an Irish whiskey in the honey, fruit as a base, but also for the table to add their own a student affectionate temperament. Foie gras, cheesecake can make the Irish whiskey in the fruit flavor and sweetness can be more long.