A beautiful whisky that pairs beautifully with any dish
Last week, Starward Whisky hosted a special after party event to celebrate the New York City Wine & Food Festival. The event took place at Harbor, a chic lounge venue near the water. The event had some delicious small bites for guests to snack on as well as delicious cocktails sponsored by Starward Whisky, Mr. Black Cold Brew Liqueur, Dahlia, and Rocky’s. To top it off, renowned bartender Takuma Watanabe was in attendance making signature Starward cocktails. Takuma Watanabe is best known for being the head bartender at Angel’s Share NYC.
If you aren’t too familiar with Starward Whisky, you should know that this is one of the best whisky’s to pair food with. The Australian whisky was recently announced as one of the partners for the Michelin Guide in NYC, Starward’s versatility provides limitless bounds when pairing with food. The ingredients used to distill Starward are a day’s drive away from the Melbourne-based distillery. The red wine barrels that mature the whisky are built around a broad cross section of big Australian reds, with the keystone being 100L Barossa Shiraz barrels. Using a minimal intervention approach, the whisky gets the best flavor results and the quick turnaround time between the barrels being disgorged at the winery and arriving at Starward means that the barrels retain much of their original character that is apparent in the flavor and texture of the whisky.
