Whisky Tasting & Food Pairing Recommendations
Macallan 12 Double Cask
This warming, oaky and slightly citrusy whisky has notes of creamy butterscotch and fruit. The rich oaky depth and sweetness of Macallan makes it a perfect match for a hearty steak - we recommend a ribeye, as its beautiful marbling makes it perfect for grilling. We’ve chosen a herb butter, but use any sauce you prefer with your steak.
Serves 2
Ingredients:
For the herb butter:
4 tbsp butter
4 sprigs of thyme
1 tbsp minced fresh rosemary
1 clove garlic, minced
1 shallot, minced
For the steaks:
1 ½ inch thick ribeye
Sea salt and black pepper to season
Method:
For the herb butter:
Make the butter at least 10 minutes before you put the steaks on the grill.
Add the butter, herbs, garlic, and shallots to a small saucepan. Melt over low heat.
Gently reheat the butter to melt it before you put the steaks on the grill.
For the steaks:
Trim the outer layer of fat to avoid flare ups on the grill.
Pat with a paper towel, and rub each side with salt and pepper.
Chill for at least an hour, and up to 48.
Create two heat zones on your grill, so one half is hot, and the other half warm.
Sear the steak for 2 minutes on the hottest side of the grill, with the lid closed.
Baste with the butter mixture, flip, then close the lid again. Cook for another 2 minutes.
Flip again, move to the cooler side of the grill, and baste the other side.
Continue to flip and baste every 2 minutes for another 6 minutes. A total of 10 minutes on the grill will give you a medium-rare steak.
Leave to rest for 5 minutes on a clean plate.
Slice against the grain and top with any remaining sauce to serve.
Oban 14
Awarded one of the best whiskies to serve with food, Oban is the perfect whisky to pair with a variety of dishes. We’ve paired it with a rich chocolate mousse, to bring out the undertones of caramel and soft fruits, and balance with the slight saltiness.
Serves 4
Ingredients:
100g semisweet or bittersweet chocolate (preferably 70%)
3 tbsp unsalted butter
3 large eggs, separated
¼ cup sugar
½ cup chilled heavy cream
1/2 tbsp unsweetened cocoa powder
Method:
Set a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
Add the chocolate and butter and stir occasionally until melted. Set aside.
Using an electric mixer, beat the egg yolks and 4 tablespoons of sugar in a bowl until pale and fluffy.
Clean the electric mixer, and beat the egg whites and 2 tablespoons of sugar in a separate bowl until it forms medium-stiff peaks.
Use a spatula to gently fold the egg yolk mixture into the chocolate mixture.
Gently fold in the egg white mixture until no streaks remain.
Divide the mousse into ramekins, and chill for at least 4 hours.
Before serving, whip heavy cream and 2 tablespoons of sugar until it forms peaks, then scoop onto the mousses.
Dust with the cocoa powder to serve.
Glenkinchie
The malty, nutty undertone of Glenkinchie, along with its subtle herbal notes and slight honey sweetness, pairs perfectly with this BBC Good Food camembert baked with whisky, maple syrup, and nuts.
Serves 8 as a starter
Ingredients:
2 x 250g camemberts
4 sprigs of rosemary
4 sprigs of thyme
50g mixed nuts, chopped
2 tbsp Glenkinchie (or another Scotch whisky)
3 tbsp maple syrup
Bread or crackers, to serve
Method:
Heat the oven to 220C/200C fan/gas 7.
Make slits in the camemberts, then put each one in an ovenproof dish.
Mix the herbs with the nuts.
Splash the whisky over the cheese and leave to soak in for 5 mins.
Top with the nuts and maple syrup.
Bake for 20 mins or until gooey.
Serve with bread or crackers to dunk.
Glen Moray Peated
This soft peated whisky is perfectly palatable, with a light smokiness and undertones of vanilla, oak, and citrus. We love this paired with this smoked chicken crepe, complementing the Glen Moray’s smokey and light flavour.
Serves 4
Ingredients:
For the crepes:
100g all-purpose flour
1/2 tsp salt
1 tbsp baking powder
2 eggs
150ml milk
75ml water
For the filling:
3lb smoked chicken breast
125g sliced wild mushrooms
250ml heavy cream
2 tbsp Dijon mustard
1/2 tbsp minced shallots
1/2 tbsp minced garlic
Salt and pepper to taste
Fresh chopped herbs to taste
Method:
For the crepes:
Sift together the dry ingredients into a mixing bowl, and make a well in the middle.
Break the eggs into the well and slowly whisk.
Mix the milk and water together as you whisk, gradually combining with the flour.
Heat the pan over a medium high heat, and add a small amount of cooking oil or melted butter.
Ladle the mixture into the pan, and swirl until the bottom is evenly coated.
Cook each crepe on each side until lightly browned.
Store each crepe between layers of waxed paper as you continue to use up the batter.
For the filling:
Heat the olive oil in a sauté pan over a medium heat, add the mushrooms, and sauté quickly until lightly browned.
Add the shallots and garlic, and saute until soft.
Toss, and add the smoked chicken, heavy cream and mustard.
Reduce the cream until thick.
Season with salt and pepper to taste, then remove from the heat.
Spoon the filling down the centre of the crepes, and roll.
Top with extra sauce and garnish with herbs to serve.
Auchentoshan American Oak
With vanilla and coconut sweetness at its core, we think this delicate dram is perfect when paired with a coconut and vanilla crème brûlée. You can also swap out the double cream for vegan cream to make this recipe dairy free!
Serves 4
Ingredients:
4-6 tbsp caster sugar
4 large free-range egg yolks
200ml double cream
100ml full-fat canned coconut milk
1 whole vanilla bean
Method:
Preheat the oven to 180°C/fan160°C.
In a bowl, whisk 2 tbsp of the sugar into the egg yolks.
Pour the double cream into a saucepan. Give the coconut milk a stir in its can, then add to the saucepan.
Cut the vanilla bean in half lengthwise and place cut side up on the cutting board. Using the back of a small knife, scrape the seeds from the pods and whisk them into the coconut milk.
Heat until just before it comes to a simmer then remove from heat.
Pour onto the yolk and sugar mix, and whisk together.
Pour into ramekins.
Put the dishes into a baking tray, and pour enough just-boiled water to come halfway up the sides of the ramekins.
Bake in the oven for 20-25 minutes until set with a slight wobble.
Remove from the baking tray and leave to cool.
Preheat the grill to medium-high. Sprinkle the remaining sugar evenly on top of each pudding. Grill for up to 4 minutes, until the sugar has caramelised. Leave to cool, then put in the fridge and chill before serving.
Talisker 10
This smoky island malt has a distinctive coastal character. We love Talisker’s notes of sea air and smokiness matched with a simple smoked salmon pate. Serve with cracked black pepper crackers or olive bread for an extra kick.
Serves 4-6
Ingredients:
100g cream cheese
100g crème fraîche
200g smoked salmon
Zest of 1 lemon, finely grated
Juice of ½ lemon
Salt and pepper
1 tbsp creamed horseradish
2 tbsp finely chopped fresh dill
Capers, to serve
Method:
Place all the ingredients except the capers in a food processor. Pulse until a textured pâté forms - not quite smooth enough to become a paste.
Season with extra lemon juice, salt and pepper to taste.
Serve sprinkled with capers, with chunky bread or crackers.
Octomore
The initial oaky smokiness of Octomore gradually makes way for subtle aromas of vanilla, coconut, honey and caramel. Its bold peatiness makes this dram perfect to serve with spicy dishes, like this Middle Eastern style lamb.
Serves 4
Ingredients:
20g harissa
30ml extra virgin olive oil
1 garlic clove, crushed
1 tbsp chopped fresh coriander leaves, plus extra to serve
1 x 1.2kg butterflied leg of lamb
Method:
Combine the harissa, oil, garlic and coriander in a bowl.
Place the lamb, skin-side down, on a board, and rub all over with spice mix.
Place the lamb in a large glass or ceramic dish. Cover, and refrigerate for at least 2 hours.
Preheat a barbecue plate or grill on high heat.
When ready to cook, reduce the heat to medium-high. Barbecue the lamb, skin-side down, for 10 minutes.
Turn and cook for 5 minutes.
Reduce heat to medium-low. Cover with the barbecue hood. Cook for a further 15 minutes for medium, or until the meat is cooked to your liking.
Remove from the heat, cover loosely with foil, and set aside to rest for 10 minutes.
Slice the lamb to serve, and season with salt and pepper, with additional coriander sprinkled on top.
Ledaig 18
Sugar and spice and all things nice - Ledaig’s rich, spiced flavours lend themselves to something sweet. We love a dram served with treacle tart to balance out the cinnamon and smokiness.
Serves 10
Ingredients:
For the pastry (or use shop-bought sweet shortcrust pastry):
225g plain flour, plus extra to dust
½ tsp salt
65g chilled unsalted butter, cut into pieces
65g chilled lard, cut into pieces
1½-2 tbsp cold water
For the filling:
175g slightly stale white breadcrumbs
725g golden syrup
Finely grated zest of 1 unwaxed lemon, plus 1½ tbsp lemon juice
2 medium free-range eggs
3 tbsp double cream
Extra-thick double cream or vanilla ice cream to serve
For the pastry:
Put a baking sheet into the oven and preheat it to 200°C/fan180°C/gas 6.
Sift the flour and salt into a food processor, add the butter and lard, then whizz briefly until the mixture resembles fine breadcrumbs.
Add 1½-2 tbsp cold water and whizz using the pulse button, until the mixture starts to form clumps. Add more water if it looks too dry.
Turn out onto a lightly floured surface and knead until smooth.
Roll out and use to line a 23cm x 3.5cm loose-bottomed tin.
Prick the base a few times with a fork, then chill for 20 minutes.
Line the pastry case with a crumpled sheet of baking paper and a layer of baking beans/uncooked rice.
Put the case onto the hot baking sheet and bake for 15-20 minutes, until the edges are lightly golden.
Remove the baking paper and beans/rice, then return to the oven for 5 minutes, or until the base is golden brown.
Remove, and lower the oven temperature to 170°C/fan150°C/gas 3½.
For the filling:
To make the breadcrumbs, remove the crusts and whizz chunks of the bread in a food processor. Put the breadcrumbs in a large mixing bowl.
Stand the tin of golden syrup in a pan of hot water so it becomes runny.
Add the required amount to a saucepan, and stir in the lemon zest and lemon juice.
Lightly beat the eggs, and add to the saucepan along with the cream.
Drizzle the syrup mixture over the breadcrumbs and allow it to sink in, giving a gentle stir to incorporate all the breadcrumbs - don’t overmix.
Set to one side for 5 minutes.
Pour the mixture into the pastry case, and evenly distribute the breadcrumbs through the mixture.
Bake for 45-50 minutes, turning the tin occasionally so it cooks evenly, until the filling is just set and golden brown around the edges.
Leave to cool in the tin for 15 minutes, then serve with double cream or ice cream.
Glenmorangie Nectar D’or
Glenmorangie is sweet, light, and mellow, and pairs perfectly with delicately flavoured foods. We love it with this white fish, to bring out the honeycomb and nutmeg tones that come from this whisky’s sweet white wine casks.
Serves 3
6 chunks of clean monkfish (or swap out for another white fish)
4 tbsp of butter
350g chopped tomato pulp
350ml double cream
50ml Glenmorangie (or another whisky)
½ tsp sugar
½ tsp powdered ginger
2 tbsp of chives
Salt and pepper
White rice (70g per person)
Method:
Season the fish with a sprinkle of salt and pepper.
Melt butter in a saucepan, and stir fry the fish until golden.
Remove from the heat, pour the whisky over the fish and flambé it.
Let the flames extinguish on their own and remove the fish from the saucepan. Set to one side.
Combine the tomato, sugar and ginger in the pan and bring to a boil.
Add the cream, and simmer until thick.
Add salt and pepper to taste.
Add the chives and place the fish back in the saucepan for a couple of minutes more to combine. Don’t let it come to a boil.
Serve with white rice.
Glenfiddich Solera 15
This world-leading Scottish single malt is well-rounded and smooth, with an undercurrent of caramel sweetness and some honey notes. Perfectly balance this malt with crispy duck and seasonal vegetables.
Serves 4
Ingredients:
16 new potatoes
5 tbsp wine vinegar
2 tbsp Dijon mustard
2 tbsp honey
10 tbsp olive oil
Salt and pepper to season
100g walnuts
4 large duck legs
200g of mixed salad leaves
1 pack gem lettuce
200g green beans
Method:
Preheat the oven to 160C/350F/Gas 4.
Boil the new potatoes in a pan.
Make a French dressing by whisking the vinegar, honey, and mustard, then gradually adding the olive oil. Season to taste with salt and pepper.
Lightly toast the walnuts. Set aside.
Place the duck legs skin side up on a wire rack. Place the rack on a roasting tin and roast for 1¾-2 hours, until the skin is crisp and the meat is cooked through (the juices should run clear when a skewer is inserted into the thickest part).
While the duck is resting, boil or steam the green beans.
Gently toss the salad leaves, beans, and potatoes with the dressing.
To serve, arrange slices of duck on top of the salad.
Sprinkle the walnuts on top, and serve with crusty bread.
Dalmore 18
This full bodied, rich Highland malts pairs wonderfully with rich, more intense flavours. We love it paired with this pan-fried wood pigeon. Wood pigeon is available all year round, and is a more sustainable meat, making this a win-win! We love this recipe with a blackberry sauce, to complement the Dalmore’s flavours of stewed fruits and spiced.
Serves 4
Ingredients:
8 pigeon breast (boneless and skinless)
1 tbsp butter
1 tbsp oil
200g blackberries (fresh or frozen - we love picking them ourselves from the garden!)
50g sugar
100ml chicken stock
50ml red wine vinegar
Method:
Set aside 70g of the blackberries to leave whole. Mix the remaining blackberries in a saucepan with the sugar and vinegar over a medium heat for a few minutes.
When soft, mash the blackberries with the back of a wooden spoon.
Add the chicken stock and simmer for a few minutes to reduce.
Pass the sauce through a sieve, then return to the saucepan.
If you want to thicken the sauce, use a tablespoon of cornflour mixed with water and stir through.
Add the whole blackberries to the sauce, and set aside.
Pat the pigeon breasts dry on kitchen paper, and season with salt and pepper.
Add the butter and oil to a pan over a medium to high heat, then add the pigeon breasts.
Fry for 2 to 3 minutes each side to serve them medium.
Set the pigeon to one side while heating through the blackberry sauce.
Serve the pigeon with a little sauce poured over, and the rest served in little pots alongside the meal.
Ardbeg Uigeadail
The intensity of this peaty whisky is best paired with bold, rich flavours. It goes perfectly with Blue cheeses, Stilton, or a well-aged cheddar.
How to put together the perfect cheese board for your Ardberg:
Creamy Blue cheese (like Saint Agur)
Cheddar (we love cave-aged Dorset Cheddar)
Stilton
Selection of charcuterie meats (like Prosciutto, Parma ham, or Mortadella)
Selection of crackers
Freshly sliced baguette
Preserves (onion marmalade and honey add some sweetness to your board)
Pickles (pickled onions balance out creamy cheeses with their sharpness)
Fruits and nuts (try fresh fruit like grapes or pears, and dried fruit like apricots or figs)
Garnish with herbs for a finishing touch
Top tips:
You can assemble your cheese board several hours before serving; just pop it in the fridge and keep it loosely covered.
Remember to take your cheese out of the fridge at least 30 minutes before serving to get to room temperature.
Slice the cheese before serving to make it easier for people to help themselves. Slicing it into different shapes adds visual interest.
Macallan Rare Cask
The rich sherried spices and stewed fruits of Macallan pair wonderfully with dark chocolate, duck pancakes or sweet and sour dishes. We love a dram with these crispy duck pancakes and hoisin sauce.
Serves 4
Ingredients:
4 duck breasts, about 175g each, with the skin removed
½ tsp Chinese five-spice
2 tbsp sesame oil
100ml hoisin sauce
Black pepper
1 bunch spring onions, cut into matchsticks, to serve
½ cucumber, cut into matchsticks, to serve
8–10 ready-made Chinese-style pancakes, warmed, to serve
Method:
Cut the duck into thin strips and toss in the five-spice powder. Season with pepper.
Heat the sesame oil in a frying pan or wok, and add the duck.
Stir-fry for 3–4 minutes until cooked through, then add the hoisin sauce.
Cook for another minute, until the duck is coated.
Transfer to a warmed dish.
Cut the spring onions and cucumbers into matchsticks, and arrange in a bowl.
Serve with the warmed pancakes, which should be topped with duck, spring onions and cucumber, then rolled.
Bunnahabhain Moine 22 Year Pedro Ximenez Finish
This luscious malt pairs well with fine foods. We love it with teriyaki salmon to bring out the subtle smokiness.
Serves 2
Ingredients:
1 tsp olive oil
2 salmon fillets
4-5 tbsp dark soy sauce
Zest and juice of lime juice
1 small chilli
2 tbsp maple syrup
1 garlic clove, finely chopped
1 chunk of ginger, finely chopped
1 sheet of egg noodles
Bunch of coriander, chopped
1 tbsp sesame oil
Dash of lime juice
Method:
Heat the olive oil in a pan over a low-medium heat, and fry the ginger, garlic and chilli.
Add the zest and juice of the lime, and pour in the soy sauce. Add the maple syrup and cook until reduced and sticky.
Pan fry the salmon in a hot griddle pan for 2 minutes on each side.
Add the salmon to the sauce.
Cook and drain the noodles.
Add the sesame oil, seasoning and coriander, and a squeeze of lime.
Serve the salmon on a bed of noodles with a sprinkle of chopped coriander.
Lagavulin 8
This classic Islay character pairs perfectly with spicy and salty flavours. We love a dram with a steak and creamy peppercorn sauce, matching with the Lagavulin’s spiciness and smoke.
Serves 2
Ingredients:
For the steaks:
2 Porterhouse steaks
Salt and pepper
1 tbsp vegetable oil
For the sauce:
85ml brandy or cognac
185ml reduced salt beef stock
125ml heavy cream
3 tsp crushed peppercorns
Method:
Remove the steaks from the fridge 20 minutes before cooking.
Rub both sides with a generous sprinkle of salt and pepper.
Heat the oil on a skillet over a heavy heat.
Cook the steak for 2 minutes until a crust has formed, then do the same on the other side, for medium-rare.
Sear the fat strips using tongs to hold the steaks on their sides.
Leave to rest on a plate, covered with tin foil, while you prepare the sauce.
Add the brandy/cognac into the skillet, and simmer until it has mostly reduced.
Add the broth, and simmer for a few minutes until it reduces by half.
Bring the heat down to medium. Add the cream and the crushed peppercorns, then simmer for 1-2 minutes until it thickens. Do not let it boil.
Add salt and pepper to taste.
Serve immediately with the sauce spooned over the steaks.
Aberfeldy 16
This Highlander is sweet, subtle, and perfect for those starting to explore Scotch whisky. With soft fruity notes of apricot and apple, and a hint of cinnamon, we love Aberfeldy paired with this simple yet rich dish of mussels with red wine, perfect served with crusty rustic bread.
Serves 6
Ingredients:
1 tbsp olive oil
1 onion
4 cloves garlic, minced
150g cherry tomatoes
1 tbsp minced fresh parsley
1 tbsp chopped fresh rosemary, or to taste
Half a bottle of red wine
2lbs mussels, scrubbed
Salt and pepper to season
Method:
Heat the olive oil in a skillet over medium-high heat. Dice the onion, and saute for a few minutes until soft and translucent.
Add garlic and sauté for another minute, until fragrant.
Reduce the heat to medium. Stir in the tomatoes, parsley, and rosemary. Cook until the tomatoes soften, pressing them to release the juice.
Pour in the wine, scraping up any browned bits of food using a wooden spoon. Bring to a simmer.
Add the mussels and cook until the shells open, around 10 minutes, stirring occasionally.
Season with salt and pepper, to taste.