Whisky & Food

Goa's cuisine still bears the imprint of Portuguese colonial rule. Nowhere is that clearer than in vindaloo, spicy pork braised in vinegar and chilli. The vinegar cuts through any mild whisky. A Paul John Classic Select Cask holds its own against the heat with its cask strength and rich oak character, without being overwhelmed by the spice.

Alongside the fiery vindaloo, Goa also has a milder side to its cuisine. Xacuti is a curry made with roasted coconut and a long list of spices, served with chicken or fish. Paul John's fruitier side pairs better with this than Amrut's smoke. The coconut note in the curry meets honey and melon aromas in the glass, rather than clashing with campfire smoke.

In Bangalore, meanwhile, rice reigns supreme. The city has its own biryani style, spicier and less saffron-yellow than the one from Hyderabad. Meat or vegetables cook slowly together with the rice. Amrut Fusion, with its black pepper and caramel sweetness, pairs well with this richness of spice, both pulling in the same spicy direction rather than clashing.

Karnataka, meanwhile, favours ragi mudde, pounded balls of finger millet. There, it's eaten with spicy sambar, a hearty, earthy counterpart to the rice dish. A peaty Amrut Peated pairs well here, its smoke embracing the earthy millet rather than masking it. Whether curry or millet, Indian food and Indian whisky grew up in the same heat, and you can taste that in every glass alongside it, whether from the plateau or the coast.