Like ham and pineapple, some unexpected pairings just make sense. The same goes for whisky, which, when partnered with the right foods, can sit comfortably next to dishes from west Africa to Taiwan and everywhere in between.
“If you know the basics of pairing wine and food, then you’re halfway there,” says Andrew Lennie, whisky expert and global single malt specialist at Tamnavulin Distillery. As an award-winning bartender and brand ambassador, Andrew leads international tastings and training sessions to make single malt whisky more accessible.
