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10 food pairings for peaty whiskies

Posted by Fiona Beckett (Google+) on November 30 2020 at 07:15

Following my trip to Islay a while ago I drew up some pairings for its extraordinary peaty whiskies. I’m not a great one for whisky dinners but I like the idea of serving tapa-sized dishes with a dram.

Many of these are untried but here are some of the flavours and ingredients I think would work with whiskies such as Ardbeg, Lagavulin and Laphroaig.

1. Roquefort
Must kick off with a classic. Read this match of the week for the reason why

2. Mutton or rare breed lamb
A pairing that’s closer to home. Islay almost certainly has more sheep than people and the lamb has the same sort of rich, aromatic flavour as salt marsh lamb. In miniaturised terms I’d be thinking of mutton pies or a not-too-spicy lamb samosa.

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Comments: 3 (Add)

Roy Herd on November 1 2013 at 12:50

I must add, (although please do not judge me) that the new Port Charlotte 10yo goes fantastically with Craster kippers for breakfast! The tarry smokiness and sweetness of the malt really works with the similar flavours in a good kipper!

Bea on March 18 2013 at 20:58

I always keep a bottle of Bowmore: peaty and complex enough but goes down easily and my favourite with food. A good way to test the quality of a dark chocolate (70-80% or dark chocolate mousse): if they both stay long enough on the palate without one empowering the other, it's a good one. Superb with a starter of cubes of smoked raw salmon. Simple yet intense with fresh tagliatelle, slivers of Scottish salmon smoked over peat and heather, freshly chopped chive (dill doesn't work), drizzle of olive oil.

Patrick Carpenter on November 1 2012 at 10:40

Laphroaig diluted with burn water is great with undiluted kippers

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