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
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!
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