Whisky Pairing With Food

Lean in and maximise the Jim Beam Kentucky Heritage as much as possible. It’s a very inclusive brand and the applications in food are endless. As close as you can get to mass appeal BBQ will serve well.

The breadth of the Suntory brand and how it can be used in food is vast due to the tasting notes referring to white pepper, honey and orchard fruits. The ability to pair Toki with sweet or savoury is exhaustive.

The unique and artisan nature of Maker’s Mark allows for a different family of food pairing versus the typical American BBQ foods. The complexity of Maker’s Mark offers a wide catchment of complex ingredients.

Herrings are plentiful in the shared ocean between Scotland and Islay only becoming ‘kippers’ when they are cured in salt and cold smoked. With its notes of zesty lemon and a sweet honey edge with underlying lslay peat, Bowmore pairs perfectly.

With its synonymous peaty notes, Laphroaig Whisky will pair well and live with big bold flavours. Smoke, cured and charred ingredients absolutely work best.

A complex dish where the sweet smoked apple balances perfectly with the rich savoury pork and umami mushrooms. This is paired perfectly with The Macallan Double Cask 12 Year Old Whisky adding layers of dried fruit & hints of spice.

The location of the distillery & the origins of Highland Park Whisky play heavily in the sorts of food that resonate with the brand. With its slightly peppery note with spice & sweetness, the ingredients play, challenge or accentuate the flavour profile of the whisky.