[Cooking&Food] Whiskey Warms Winter Even Beyond the Glass
Creatrip Team
3 months ago
Winter revives whiskey as a centerpiece for slow drinking and seasonal gatherings in Korea. Brands and venues are blending whiskey with art, fine dining and desserts so it’s enjoyed throughout a meal rather than only after it. Examples include an art-dining tasting pairing Suntory Hibiki with a multi-course menu; Woodford Reserve’s cocktail and steakhouse “W pairing” course; Johnny Walker macarons (a collaboration with convenience store CU) that capture sherry-cask flavors in chocolate; and KI ONE’s experimental “Red Pepper Cask,” aged in oak seasoned with Korean red chili (honggochu). Distillers are also experimenting with stout-aged editions and novel distillation or cask finishes (e.g., MaltRack “Neverbound”) to create new tasting experiences. Overall the trend emphasizes “where” and “with what” whiskey is enjoyed — expanding it from the bar to galleries, dining tables and desserts.
