By Richard Thomas Indian cuisine ranks right behind, or perhaps has parity with, domestic staples such as roasts and the “Full English” in British dining, while one of the fixtures The Raj left in India is a love for a good Scotch (or the locally made equivalent). From a base like that, the notion of pairing curry with whisky seems ...

By Richard Thomas This desert recipe is more involved than some of the past examples of whiskey-flavored sweets we have presented here at The Whiskey Reviewer, but the extra elbow grease is certainly well-rewarded. Any type of whiskey can be used, excepting strongly smoky Scotch or bourbon. Ingredients 4 desert apples, such as Cortlands 1/3 cup whiskey 1 3/4 cups ...

By Richard Thomas Rating: A+ While Bourbon Barrel Foods didn’t start with its soy sauce, that product is easily its most famous. According to company founder Matt Jamie, he “paid for my soy sauce production with bourbon-smoked paprika,” but it was his micro-brewed Bluegrass Soy Sauce that captured headlines and got itself on the Louisville episode of Bizarre Foods America. ...

By Richard Thomas Rating: B Once upon a time, dried meat was such a major means of preserving meat that whether the jerky had a truly pleasing flavor or not was immaterial. Nowadays, what makes jerky popular with backpackers and astronauts is that it’s preserved protein that tastes good and relatively unprocessed. Snackers don’t even care about the preserved part, ...

By Richard Thomas Rating: B As a guy who loves whiskey and has a sideline in cooking with whiskey, I always have two fundamental questions when it comes to whiskey and food: can you taste the whiskey, and does the whiskey enhance or improve the flavor? In too many food products, the amount of actual whiskey used is so minimal ...