Oysters - Talisker

Talisker themselves have long aligned themselves with oysters, as such, the pairing of the two is termed the 'Talisker Oyster Ritual'. Made by the sea, the Isle of Skye whisky has a distinctive maritime flavour, with peat, sea salt and a hint of black pepper. A pairing of oysters brings a sweetness, as well as accentuating its smoky and salty profile. They each complement each other in a match made in heaven (ie. the Scottish coast).

Sushi - Nikka Whisky

A perfect all-rounder to accompany sushi, Tokyo-based Nikka Whisky has a complex depth to compliment the various subtle flavours evident in traditional sushi, without overpowering them. As a well balanced whisky, with a solid base, it can also hold its own against some of the stronger tastes accompanying sushi - such as pickled ginger and salty soy sauce.

Lobster - Glenmorangie

Citrus flavours can mask the metallic flavours that can come with shellfish, bringing more aromatic flavours to the forefront. Highland classic, Glenmorangie, offers up plenty of orange and lemon flavours, as well as notes of honey and caramel which will bring out the delicate sweetness of lobster.

Trout/Cod - Glengoyne

Light whisky calls for a subtle white fish, as with the classic pairing of dry white wine. The whisky offers a depth which will enhance the flavour of trout, without overpowering. The easy-drinking and warming nature of Lowland classic Glengoyne will pair beautifully, with notes of apple, toffee, and malt.

Smoked Salmon - Kilchoman

Those smoky, intense flavours of smoked salmon call for an equally big, full bodied whisky! Indeed, salmon is often smoked using shavings from retired whisky casks, and can be cured using single malt spirit. A peated Islay whisky such as Kilchoman is full of maritime smoke, with waves of peat that complement perfectly, without overwhelming the flavour like a smoke-bomb whisky could.

Scallops - Bruichladdich

Scallops also benefit from a pairing with a smokier whisky, with salt and pepper qualities to enhance these shared flavours in the seared scallops. Although made without peat, Bruichladdich takes on the smoky maritime character of Islay due to its water source on the island. As it is free from chill filtration, it retains oiler elements which pairs well with the buttery dish, as well as a floral sweetness which is brought to the fore by the subtle sweet flavours in the scallops.