Are you a whiskey connoisseur? I am not but I am at the same time. I like the taste of Scotch & Malt whiskey such as the Macallan, Glenfiddich, Black & White and the like. I do have an occasional Jack Daniels, which I paired with my chocolate. I have grown to like bourbon which is apparently different from whiskey. According to Men’s Journal’s article, all bourbon is whiskey, but not all whiskey is bourbon.
My recent mini-vacation in Chicago, was great. Good friends, good food, and adventurous pairing of aperitif with appetizers. I had a wonderful tumbler of Knob bourbon and a charcuterie platter while admiring the splendour of the beautiful skyline of Chicago atop the Roof at the Wit hotel. Bourbon does go well with tasty cheese and all. I wonder if I have actually missed out on trying the bourbons in America. So I decided to also pair bourbon with cuisine such as mussel stew, grilled squid, sushi, sesame jellyfish and the list is ever expanding.
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| Grilled Octopus with lime juice |
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| Jellyfish with sesame |
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| Fresh mussels in spicy broth |
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| King prawns with special sauce |
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