Whisky pairings are fun to work with, The most conventional way is to pair it with food which works well, But at Lore we took the extra mile on breaking down the notes of each whisky.
Our trip to the Distillery in Goa, made us learn more about them, from the inevitable "angels share" to the understating of Christmas Casks ( which smells like the festive season), The humidity and its role in aging the whisky, the ABV% rates and it characteristics, about chill filtered and Non chill filtered, Peatted and the malt.
Each Whisky has different notes, ranging from honey to its smokiness, so the versatility of pairing it with those notes are interesting to work with.
some noted techniques ranged from Beef briskets which were smoked in the Wood of the charred Oak casks, to dehydrated honey discs or even for that matter carbonated Apple spheres, Whisky chip was Lore's take on making an edible crunchy chip out of Whisky and only whisky.
