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Spirits: The New Dinner Tradition

Trends in the food and drink industry move as quickly as they do in fashion these days. Seaweed is the new kale, brocoodles are the new courgetti and funnel cakes are the new waffles. With drinks things are also starting to shift gear and top industry insiders are noticing a definite move away from wine as the traditional dinner accompaniment to spirits and more specific dinner pairings.

At a recent industry event in London Zoe Paskin of the incredible Palomar and The Barbary noted that restauranteurs were now putting a lot of attention into selecting exact localised drinks to compliment specific foods. Mezcal from hyper-localised regions of Mexico, local brews to accompany meats in Spain and of course Yeni Raki with Mediterranean dishes.

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