![]() These expressions range from my daily drinkers and lovers, to whiskies I have featured while teaching-many of which showcase certain styles either classically or innovatively in a standalone way. Often upon assessing a spirit’s quality over time, key components of flavor will modulate in the glass, making for a transformative, vibrant, and delicious experience! Variables such as environment or food can drastically change the experience of your drink. “I spent multiple occasions with each chosen whisky in order to get to know it intimately from a flavor-standpoint. (Some of my favorite foods.),” Victoria says. Islay and whiskies from the outer Scottish isles are whiskies I enjoy the most for their maritime, earthy, influence of peat, smoke, salinity, and savory aspects, all of which pair beautifully with seafood like raw bar and oysters-as well as charcuterie and cheeses. Here, Victoria listed some of her favorite go-to Scotches, keeping certain preferences top of mind: “Peat and sweet are my most guilty pleasures when it comes to dynamic flavor cravings in Scotch, often coming from island whiskies finished in bourbon and sherry casks. So much so that she broke free from the hospitality industry to start her own company and develop her own line of sustainably-produced, all-natural canned cocktail line: Siponey. Throughout it all, Victoria learned everything through experience and guidance. ![]() Lagavulin is the kind of whisky that only true Islay enthusiasts love-the epitome of briny and sweet.
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