#WhiskyPhTip. Food Pairings: Butterboy.

Part of Filipino 🇵🇭 drinking culture is enjoying your drinks with food. A normal drinking session usually involves pairing beer or gin with greasy, oily grilled meats that we like to call “pulutan”.

But the drinks don’t have to be beer or gin. And the food doesn’t have to be oily or savory. Really so long as it works, any food and drink pairing is fair game.

I’m not sure if food pairing is a uniquely Filipino thing. But in several whisky masterclasses I’ve attended, the Scottish/American distillers/brand ambassadors always tend to be perplexed when we ask them what’s the best food to pair with their whisky. I know that many people like to enjoy whisky as it’s own experience with many drinking it as a disgestif after a meal. But maybe you would like to try it the Filipino way and try it with some food or snacks.

This week I’m pairing #NikkaSession with a Pain au Chocolat from one of the best baked pastry shops in the country, #ButterboyPh. I particularly like how the fresh fruity notes of the whisky complements the buttery flaky goodness of the bread. The bittersweet dark chocolate also helps the whisky feel a little creamier. Definitely a good pairing!

Image Courtesy of @WhiskyPH

@WhiskyPH

At its core, whisky appreciation is an exercise in memory. Notes of a whisky enthusiast in the Philippines. 🥃🇵🇭