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<blockquote data-quote="Zeno Marx" data-source="post: 196952" data-attributes="member: 1211">I almost started a thread about tobacco and &quot;pre-game&quot;.&nbsp; Those threads about &quot;finding the perfect smoke&quot; or &quot;what was it about that smoke that made it that much better than all the others&quot; cause me to want to discuss the taste bud preparation part of the process.&nbsp; I feel it is an underestimated part of it all.For myself, it is absolutely key to have something complimentary before I smoke or drink whiskey (I don&#039;t really drink any other alcohol other than a very occasional stout, porter, or cognac).&nbsp; I feel chocolate and/or espresso (or a like dark, dark roast) sets up a whiskey perfectly.&nbsp; If I can&#039;t have either of those, whiskey following an acidic meal is a runner-up.&nbsp; Italian dishes, if I&#039;m allowed here the liberty to generalize with country, are best for me.&nbsp; Vietnamese, Thai, etc are the absolute worst to follow with whiskey.&nbsp; Mexican isn&#039;t far behind.I find most people who have a strong distaste for whiskey don&#039;t know how to drink it (as well as suffer from poor bud preparation).&nbsp; That isn&#039;t a dig at them, either.&nbsp; I&#039;ve never been able to master drinking wine.&nbsp; It&#039;s all in the breathing and transfer to tongue.&nbsp; It changes everything about the perception of a whiskey.&nbsp; Nothing too ground-breaking in saying that, but for those who haven&#039;t taken that process and made it muscle memory, whiskey can be a rough drink.&nbsp; And even if you learn how to drink it, that isn&#039;t any guarantee to liking it.&nbsp; It merely makes it possible for you to make a better informed opinion.</blockquote>

[QUOTE="Zeno Marx, post: 196952, member: 1211"] I almost started a thread about tobacco and "pre-game". Those threads about "finding the perfect smoke" or "what was it about that smoke that made it [i]that[/i] much better than all the others" cause me to want to discuss the taste bud preparation part of the process. I feel it is an underestimated part of it all. For myself, it is absolutely key to have something complimentary before I smoke or drink whiskey (I don't really drink any other alcohol other than a very occasional stout, porter, or cognac). I feel chocolate and/or espresso (or a like dark, dark roast) sets up a whiskey perfectly. If I can't have either of those, whiskey following an acidic meal is a runner-up. Italian dishes, if I'm allowed here the liberty to generalize with country, are best for me. Vietnamese, Thai, etc are the absolute worst to follow with whiskey. Mexican isn't far behind. I find most people who have a strong distaste for whiskey don't know how to drink it (as well as suffer from poor bud preparation). That isn't a dig at them, either. I've never been able to master drinking wine. It's all in the breathing and transfer to tongue. It changes everything about the perception of a whiskey. Nothing too ground-breaking in saying that, but for those who haven't taken that process and made it muscle memory, whiskey can be a rough drink. And even if you learn how to drink it, that isn't any guarantee to liking it. It merely makes it possible for you to make a better informed opinion. [/QUOTE]

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