Spirit pairing

Spirit pairing is the practice of matching distilled spirits (whisky, cognac, sake, rum, gin) with dishes, an extension of traditional wine pairing. Once rare, it's now offered at luxury hotels and Michelin-starred restaurants, especially those with strong Japanese, Scottish, or Caribbean connections. What to expect: small pours (10-20 ml per spirit) across multiple courses to keep alcohol manageable. A typical spirit pairing flight costs 80-200 EUR for a tasting menu. Practical tips: spirit pairings are more intense than wine pairings, so eat plenty alongside, drink water, and don't combine with a wine pairing. Excellent for special occasions or guests with established palates. Ask if non-alcoholic spirits are available (zero-proof distillates are now widely served).