...Whisky is increasingly venturing out of the drinks cabinet and into the kitchen. The spirit is the alcoholic equivalent of salt – it brings out the flavor of the sea in seafood, the smokiness of smoked food, and the sweetness in a dessert. This is all down to its peculiar chemistry, says Rachel Barrie, master blender for Bowmore Distilleries. "Whisky has an incredibly diverse flavour spectrum, much more so than wine," she says. "The flavours of a single malt Scotch whisky, for example, are derived from malted barley fermentation, the distillation process and maturation in oak casks over several years, which makes it ideal to boost a wide variety of flavours in foods."