SHERSON ON USING WHISKY/ COGNAC IN HIS COOKING

Naturally people would think to pair with European food because they (whisky and cognac) originate from Europe. The key is to bend them (diners) to be curious and interested in different things. For instance, one of the soups I developed for this dinner – the spicy soup – I actually added a splash of Ma ell VSOP Aged in Red Barrel to give it a good kick. That is one way of using it in Asian cuisine.