About The Art of Whisky/Food pairing

I was a wine/food guy (still am) until about 15 years ago I had a 1968 35 yo Glenfarclas, and then a 1967 40 yo Tomintoul in the same evening! That opened my eyes to the world of single malt. Perhaps not the typical entry into the world of whisky, and a hard one to maintain, but since then I have never looked back. I continue to be impressed by the variety, complexity, and depth of this amazing beverage. I am particularly interested in the art of pairing whisky with food, and would love to hear what you have discovered. Happy drinking - responsibly!

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