Overview of food pairings by Scotch Whisky regions.
| Whisky | Tasting | Food Match |
|---|---|---|
| Islay | Salty Powerful Smokey | Game Terrine, Venison Smoked/Raw oysters Smoked salmon Smoked almonds Stilton, Mature Cheddar |
| Speyside | Fruity Spiced Rich | Fruitcake, Dark Chocolate, Dried Fruits, Poached Pear |
| Lowland | Malty Floral Light | Olives green, Kalamata/ Nicoise Tomato tapenade Roasted Garlic, Brie Shortbread, Scone Turkish delight |
| Highland | Subtle Light Vanilla | Semi-sweet dark chocolate Granny Smith apple slices, dipped in Cinnamon honey Crème Brulee, Fudge Custard tart, Cheesecake |
| Island | Subtle Peat Dry Salty | Pecans, Hazelnuts, Olives, Salted Almonds |
| Campbeltown | Floral Tropical Fruits Lightly peated Salty | Humus with eggplant Smoked Salmon, Sushi Oysters, Scallops |
| Sherried | Dark chocolate Fudge, Cheesecake Chocolate chip cookies Chocolate-covered coffee beans |
Light fragrant whiskies with a touch of sweetness – e.g. Dalwhinnie, Glenkinchie
- Sushi
- Smoked salmon (especially wild salmon and other delicate smokes)
- Dressed crab
- Cullen skink (smoked haddock soup) Cock-a-leekie, or Parsnip soups
- Bread and butter pudding
- Cranachan (whipped cream and whisky with toasted oatmeal and raspberries)
- Soft, creamy cheeses
Medium bodied whiskies with some peat influence e.g. Bruichladdich, BNJ
- Smoked Mackerel, Mussels, Oysters, Duck or Venison
Duck or chicken liver paté - Seared scallops and bacon
- Black cod (Nobu-style)
- Haggis
- Roast or braised pheasant or guinea fowl with a creamy wild mushroom sauce
Full-bodied rich whiskies aged in Sherry casks
- Seared or grilled steak
- Char siu pork
- Roast venison especially with caramelised/roast root vegetables
- Rich fruit cakes e.g. Christmas cake
- Mince pies – Pecan pie
- Sticky toffee pudding, Gingerbread
- Dark chocolate and ginger biscuits
- Dark chocolate brownies
- Mature cheddar – Washed-rind cheeses
- Crème Brulee
Strong, peaty whiskies e.g. Lagavulin, Talisker
- Scallops and bacon
- Dark chocolate
- Anchovy-based spreads or dips
- Hot-smoked salmon
- Haggis
- Tea-smoked chicken
- Mature farmhouse cheddar
- Strong blue cheeses, especially Roquefort
Glenrothes or similar with Pumpkin pie
This type of Scotch is very heavy with vanilla and hints of spice. Ideal for pumpkin pie.
Scotch Whisky and steak
Meat goes really well with all scotches irrelevant of brand. Venison, steak, partridge etc.
Whisky and scallops
Seafood is a Scotches best friend. Delicate scallops with the lively, sweetness and citric accents of Old Putney 17 year or similar. A touch of the seaside with the finish binds the two together very well.