Whiskies to go with food


Updated on 24 January 2013 | 0 Comments

To mark Burns Night, we asked whisky expert Ian Buxton for his recommendations for pairing a wee dram with haggis, fish, game and even pudding.

Let’s get the big one out of the way – what to serve alongside the haggis?  Bearing in mind that a traditional haggis will be spicy and perhaps a little fatty from the mutton something robust is required. My personal favourite would be a Speyside whisky, preferably one with a strong sherry influence.

Candidates, depending on your budget, might be Aberlour a’Bunadh, a cask strength whisky that’s great value at around £40 (all prices are for a typical UK off licence). Alternatives might be one of the younger Macallans or a 10 year old Glenfarclas, cracking stuff at under £30. Whatever you do, don’t pour your dram over the haggis – only Sassenachs do that!

Whisky to serve with fish

You might have started the meal with some smoked salmon. Smokers John Ross of Aberdeen (by Royal Appointment, no less) offer a classic cold smoked salmon infused with The Balvenie. So serve a wee glass of this delicious single malt (from around £32) with the fish to highlight the slight sweetness and get the meal off with a swing.

Whisky to serve with game

Moving on, a medium bodied whisky will pair well with game. Try a well-known blend, perhaps even The Famous Grouse served with grouse for a combination to amuse your guests. At £20 or less (it’s often on promotion in supermarkets) it won’t break the bank. Other blends, such as Bailie Nicol Jarvie (£18) or Compass Box’s Great King Street (£25 for 50cl), are harder to find but are sure to impress whisky enthusiasts in your company with their creamy smooth flavours. 

Whisky to serve with pies

For something heavier, such as a steak and kidney pie, the distillers Diageo (Scotland’s largest distillery group) suggest their 14-year-old Oban (£42), with its autumn fruits, dried figs and honey-sweet spices with light smokiness. If you prefer something a little richer and heavier, then look no further than Black Bull, a 12-year-old premium blend (£38) from Duncan Taylor Scotch Whisky Ltd, one of the smaller independent merchants who add such variety to the whisky scene. It’s meaty, full-flavoured and assertive.

Whisky to serve with cheeses

Moving on to cheese the classic accompaniment to a mature cheddar or Stilton is one of Islay’s peaty drams, such as Lagavulin (my favourite - Ed.) or Ardbeg, or Skye's Talisker (all from £35 up). Lagavulin and Ardbeg are distilled close to each other on this remote Hebridean island and are loved by enthusiasts for their assertive smoky flavour, with notes of brine followed by a rich, mellow sweetness that really complements blue cheeses in particular.

Whisky to serve with pudding

And finally, with the dessert, the rich wine cask flavours of a Dalmore work well. Try the King Alexander III.  It may be pricey at £125 a bottle but you’ll be intrigued by its complexity, balance and layered flavours, with plums and chocolate on the nose and spice, coffee and Christmas cake on the palate.

Don’t be afraid to experiment: not all whisky and food pairings work, but those that do are sensational. As the poet says ‘tak off your dram’. Slainte!

Win a copy of Ian's book!

To win a copy of Ian's book '101 World Whiskies to Try Before You Die', simply leave a nice comment in the box below and we'll pick a winner at random.

 

 

 

 

More on Scottish food and drink

What is haggis? A wee history

The history of the clootie dumpling

Cooking with whisky

Brisket of beef recipe

Marmalade recipe

Comments


View Comments

Share the love