Single malts were once thought of only as an after-dinner drink. One of the first, if not the first, modern examples of a whisky dinner occurred in the late 1980s at Pennsylvania State University, but it was conducted as a flavour experiment rather than a fine-dining experience. These days, however, whisky and culinary pairings have become ubiquitous. Despite the challenge of sustaining multiple courses with its high alcohol content, the spirit is considered an excellent meal companion thanks to its complex and diverse taste profile.
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