Ginger manifests as an earthy, pungent, and spicy influence in whisky, but it’s a flavor with the versatility to complement savory and sweet flavors too. Unquestionably, it can be hot and fiery, yet it can yield citrus, herbal, and woody notes as well. It’s one of the world’s most familiar spices, and has strong associations with cooking, baking, and drinking traditions.
There’s fresh ginger, with its bulbous, gnarly rhizomes, there’s ground ginger sitting in the spice rack, and there’s the sweetness of crystalized or candied ginger. Many associate ginger with comforting treats such as gingersnap cookies, ginger cake, and gingerbread, and its close cousins lebkuchen and pfeffernüsse. For others, it’s about the fresh ginger that perks up stir-fries, broths, salads, and curries in Asian and Indian cuisine, or the slivers…
