Does Scotch whisky really pair well with food? I think so...

The Herald Scotland

27-04-2025

They paired each of the courses with a dram of whisky, which really reignited my fascination for food and whisky pairings.
I know many people will say that whisky does not go well with food, as the alcohol can overpower your palate, but I prefer to see the whisky as adding a flavour which will contrast or complement the food.
However, I find it offers me a different way to experience food, which feels exciting and fun. It was refreshing to see that the team at The Leddie decided to pair my starter - a cured west coast sea trout with lemon creme fraiche and blood orange - with the peated Meikle Tòir The Sherry One.
If you have been to a whisky tasting, you've probably noticed that you tend to try the peated whiskies last in the lineup, but I really enjoyed being served this one so early on during the meal.
I always prefer when whisky and food pairings feel a bit innovative and different, rather than always following a specific rulebook of what things are "supposed to be".
When I go out for food, I would much rather feel that the meal is an experience which includes everything from drinks, to service and atmosphere.
For me, it's therefore much more fun to try a selected peated whisky with the sea trout because that was an excellent pairing where the citrus notes and saltiness from the cured fish blended incredibly well with the smoke which was balanced with an underlying character of fruitiness and influence from the sherry casks.
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For my mains, I chose a wild mushroom pappardelle with parmesan and tarragon cream, which was paired with a Dalmore 15 Year Old. This was probably my favourite pairing of the lunch as the orange marmalade notes in the whisky, as well as the sweetness, added a really fascinating extra flavour to the pasta.
The earthiness of the mushrooms went well with the oak notes in the whisky, and the sweetness of the dram added an element that I didn't know I was missing from the food.
This felt like one of those moments where you are cooking a stew or a sauce, and something is missing, but you can't quite put your finger on it. Is it acidity, sweetness or salt?
In this case, it was a dram of Dalmore 15. As the portions were quite generous and a big bowl of pasta can be quite heavy, the whisky was almost like an instant digestif.
For dessert, I ordered affogato, was really curious to see what the pairing would be here. The dram that arrived at the table shortly thereafter was a Glenallachie 18 Year Old, which is incredibly rich in both colour and flavour.
The espresso almost overpowered the whisky, but the rich and indulgent notes of orange zest, banana bread, cloves and dates in the dram managed to hold their own.
The whisky even brought out more of the roasted notes and made them linger for longer.
What I will say for a three-course lunch with respective whisky pairings is that you'll definitely want to make it a long lunch and not rush through it, and do make sure to order some water for the table.
My whisky of the week is the Dalmore 15 Year Old. This whisky is finished in different types of sherry casks, including Apostoles, Amoroso and Matusalem Oloroso after initial maturation in ex-bourbon casks. This is almost like a dessert of a whisky with notes of fudge, orange marmalade, sweet florals and leather.
I've also heard that it goes incredibly well with wild mushroom pasta...