If we go right down to the atomic level, the alcohol molecule is similar to a sugar molecule, and also has a slightly sweet taste. Alcohol molecules have a tendency to bind to other flavor molecules, accentuating or changing the taste. After all, that’s basically why people have been pairing food and liquor since forever.
Caution: In high-proof or ABV spirits those alcohol molecules can overwhelm other aromas, resulting in that “hot” sensation in your mouth that gives you trouble tasting anything else.
Take a sip of Broken Shed Vodka, hold it in your mouth, and coat it over all of your tongue. The aim here is not to take a big gulp of vodka. Rather, just enough to spread over your palette so you can comfortably take a bite of your food pairing without making a mess.
Next, take a small bite of the food you’re pairing with. Chew slowly and steadily, allowing the food and vodka to combine on your palette.
It’s not rocket science, but you may be amazed at the new flavor combinations you discover