Charring: Where Meat And Whiskey Come Together.

There are many reasons why grilled meats pair so well with strong, spicy whiskeys; the drink has a natural connection to the flavours of smoke and char. But establishing which pairing combination is the real gem, isn’t all that easy. Charring is a hot topic at West Cork Whiskey. John and team originated a charring technology that uses a level five char, which you’ll find used on our Black Cask release, as well as the Glengarriff series. The process uses a non-pyrolytic fuel source to complete the char, which is a smokeless gas powered flame. Alright, we’re here for the science but we know you’re looking for the spread. If you’re wondering what whiskey to choose with your grilled meats, it’s a real opportunity to choose a bottle that packs a lot of punch. Meat carries a huge amount of flavour, so it can sometimes overpower the notes in a lighter whiskey. Give these a go: A ribeye, filet mignon or a T-bone with single malts. A blended West Cork whiskey with beef tartare . Try adding a splash of whiskey to your barbecue sauces and marinades to deepen the flavour prior to hitting the grill. Succulent, grilled chicken or lower fat steaks with pot still whiskeys. Southern flavours in your marinade will call for a spicer pot still. For when barbecue season comes to a close, try lamb stew with a peated whiskey. As a general guide, when the fat and flavour of the meat increases, it’s time to choose a bigger, bolder flavour in the whiskey. If you’re in the inbetween area of sirloins or striploins, take a look at the marbling on the meat and increase the robustness of the whiskey suitably.