Spirit lovers might prefer to keep things simple and sip spirits neat with meals. It’s the norm all over the world—think ice-cold vodka in Russia, agave spirits in Mexico, aquavit in Scandinavia, shochu in Japan and arak in the Levant.
It’s best to start experimenting with clear spirits that see little or no barrel aging. The strength of their aromas and flavors are less assertive than, say, a smoky Scotch or a rich, aged rum, and you’ll find them more agreeable with a variety of dishes