HONG-KONG-STYLE HOTPOT x WHISKY: A SURPRISING PAIRING FOR YOUR TASTE BUDS

Hong Kong-style hotpot is a go-to choice for joyful gatherings, offering a wide variety of broths and an endless selection of ingredients to satisfy different tastes all at once. But have you ever thought about pairing hotpot with whisky? Most people might assume that hotpot goes best with beer or soda, but why not take it up a notch? Try matching the rich, flavourful broths and fresh ingredients with different styles of whisky, it’s a taste adventure like no other!

Beef X Black Snake Vat 4 Second Venom

Beef is a must-have for hotpot, but which whisky pairs best with it? The rich marbling and intense flavour of beef create a layered contrast when matched with the spicy, sherry-cask notes of Black Snake Vat 4 Second Venom. The warmth of spices and the sweetness of dried fruits elevate the savoury taste of the beef, creating a bold yet smooth harmony in every bite.

Different cuts of beef have varying textures and flavours, and we found out that cuts with a more intense beefy flavour and lower fat content, such as beef neck and beef chuck, pair exceptionally well with spicy and fiery whiskies. If you're a beef lover, don't miss the perfect match between beef and sherry-cask whisky, it’s a pairing that will take your hotpot experience to the next level! 

Seafood X Clynelish 10 Years

The sweet and delicate flavours of shrimp and fish paste, along with the bouncy texture of cuttlefish balls, make a perfect match with the Clynelish 10 Years, exclusively bottled by Timeless & Tasty - truly a pairing made in heaven! This whisky carries fruity notes of sweet lemon, pear, and honeydew melon, complemented by subtle hints of herbs and beeswax. The whisky’s refined and balanced profile enhances the light, fresh taste of the seafood without overpowering it, creating a harmonious and elegant flavour experience. 

Dumplings X Ben Nevis 16 Years

Dumplings are also an all time hotpot favourite. Whether it’s fish dumplings, vegetable dumplings, or wontons, each has its loyal fans. With thin wrappers and flavourful fillings, they offer a delightful burst of taste. When paired with the slightly spicy yet subtly fruity sweetness of Ben Nevis 16 Years, the flavours are instantly elevated. The whisky’s delicate spice and gentle sweetness perfectly complement the rich filling of the dumplings, enhancing the overall taste and leaving a lingering, satisfying finish.

Fried Fish Skin, Beancurd Rolls, and Satay Broth x Cask Orkney 15 Years

What's a hotpot without fried fish skin and bean curd rolls? Their crispy texture, combined with the rich, nutty aroma of satay broth, creates a burst of savory goodness, and the smoky, coastal notes of Cask Orkney 15 Years provide the perfect balance.

Take a sip of Cask Orkney 15 Years and you’ll first taste hints of green apple, nutmeg, and woody spices, followed by a touch of sea salt and a soft, lingering smokiness. This complex profile intertwines beautifully with the sweet nuttiness of the satay, enhancing the richness without overwhelming the palate.

Pairing hotpot with premium whisky is both innovative and surprising. Try the adventurous flavour combination that’s sure to make your next hotpot gathering unforgettable!