• Identify the key aromas in the whisky and plan the core flavour in the Dessert
  • Match the length and the finish of the whisky
  • Consider creating ‘mouthfuls’ that combine two different types of sweetness e.g a semi soft cheese served on a teaspoon with a drizzle of chestnut honey.
  • There are endless desserts that work well with whisky. Fruits such as mango, melon, pineapple and citrus fruits work beautifully with vanilla, honey and gentle nutty flavours.
  • Keep in mind the spiciness of the whisky on the tongue.
  • Be inspired to introduce creamy vanilla in the form of ice cream or pannacotta to balance the spiciness.
  • Introducing bitter citrus flavours will act to enhance the ripe orange flavours in any whisky and the pairing of these flavours with dried fruits will also work well.
  • Some Islay whiskies are well matched with soft cheese, bitter chocolates and crème brulee
  • A hint of mint will help to lift the flavours.

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