WHISKY MIX & TABLE
Go beyond ratios to understand ice, carbonation, temperature, food, glassware, and common causes of failure.
We guide you through the preparation process and how to resolve failures to keep the temperature and carbonation of highballs stable at home without special equipment.
We explain how to adjust the balance of alcohol content and flavor based on a 1:3 ratio of whisky and carbonated water, and how to correct the cause of blandness and loss of steam.
This is a method of selecting the right whisky for a highball and adjusting the ratio based on body, aroma, peat, and cask characteristics instead of price or brand.
Based on the IBA Manhattan recipe, the proportions of rye whisky, sweet vermouth, and bitters, as well as cooling and dilution standards are explained.
Based on the IBA composition, we explain step-by-step how the sugar, bitters, and water in an Old Fashioned change the texture and flavor of the whisky.
Based on the IBA recipe, we will understand the roles of whisky, lemon, and syrup, and explain how to control the balance of acidity and sweetness at home.
Explains how to adjust smoked cheese, seafood, and sweet ingredients based on peat, algae, and saltiness.
The intensity of chocolate, cheese, and fruit snacks is matched based on the dried fruit, nuts, and spice impression of the sherry cask whisky.
We will classify the roles of sweetness, fat, salt, and smoke and guide you through the practical order of matching the flavor intensity of whisky and snacks.
