The name - Oaksmith - is a tribute to the fine oak casks in which the spirit is aged.
Oaksmith Gold whisky that is a fine example of the Impeccable craftsmanship of Japan,. It’s flavlour profile is mild but and full body with woodiness from the oaks casks. On the nose, it is rich fruity and has a sweet top note followed by a hint of smoke (peat), on the finish, it is clean and smooth making it very delightful. This makes it perfectly suited to tickle the taste buds of connoisseurs and beginners alike. The name - Oaksmith - is a tribute to the fine oak casks in which the spirit is aged. The blend is made using the finest ingredients and sincerity of process that is a hallmark of Beam Suntory’s Japanese heritage which is unique to this brand in the entire range of Indian whisky category.
The reason why pairing Oaksmith Highball with some chaat is good as the fiery flavours and taste will make for an interesting combo is because of its palatable taste and the wonderful aromas that connoisseurs love. . Paired with a tall serve of Oaksmith Highball with ice and lots of chilled water or sparkling water, a format of whisky consumption which is very popular in Japan, the hot (food temperature) & hot (spice!) of the food is quelled by the refreshing taste of Oaksmith!
Apart from this the Hot chicken wings too sit well witwith this cocktail. The combination of the scotch malts & bourbon whiskey in Oaksmith Gold is lifted up by the fresh zing of citrus oil from the peel which also helps in cleansing the spices off the palate and keeping it fresh for the next sip and bite!
• Oaksmith Gold 40ml
• Grapefruit Oleo Saccharum 15ml
• Soda to topped up
• Arrange 10 t0 12 Papdis on a serving plate.
• Top it with ¼ cup sweet potatoes, sliced kiwis, chopped tomatoes, ¼ cup curds, 2 tbsp Kiwi Khajur ki chutney and 1½ tbsp green chutney.
• Sprinkle a little salt, ¼ tsp chaat masala, ¼ tsp cumin seeds powder and ¼ tsp chilli powder over it.
• Repeat steps 1 to 3 to make 3 more plates.
• Serve immediately garnished with coriander, chopped Kiwis, chopped raw mango and sev.