A Ramen and Whisky Alley is Hitting Sydney this July
Which begs the question, can you have whisky with any food?
Whisk(e)y is traditionally rigid when it comes to abiding by the rules, governed by certain processes and characteristics of specific varieties such as scotch, bourbon and Japanese, to name a few.
However, apart from the fact that whisk(e)y must include three core ingredients (grain, yeast and water), there is another commonality that brings them all together in likeness – their dynamic pairing with almost any dish.
Although different flavour profiles would of course compliment diverse cuisines in their own right. It’s hard to imagine what could go better with the likes of a decadent bowl of hot ramen than the reliable warmth of a good whisk(e)y. It turns out a couple of big names in food and whisky thought so too.
From the 3rd to 20th July, Osaka Trading Co are transforming the Tramshed’s Artisan Lane into Ramen Alley. From Wednesday to Saturday, each evening the pop-up will feature some of Japan’s favourite noodle soup creations as well as a Suntory Toki highball to wash it all down for $27. Though, if you want an after dinner treat, July 4th there will be the option of enjoying an exclusive whisky tasting experience for $64 in which you get an in depth education on the story of Toki and how it’s creation was inspired through tasting of four Japanese whiskies:
– Chita single grain whisky,
– Hakushu Distillers Reserve single malt whisky,
– Yamazaki Distillers Reserve single malt whisky, and
– Toki blended whisky
Or if whisky neat isn’t for your palate, from July 6th to 13th you can indulge in a cocktail masterclass all whilst enjoying a shoyu ramen for $70.
Whichever you choose to attend, the culinary experience supports the notion that whisk(e)y is indeed a dynamic pairing when it comes to dining, and with winter well underway, why wouldn’t you go?