Whisky & Food

Fish and chips might sound basic, but it's a serious whisky pairing. The richness of the fried fish calls for a whisky with acidity and freshness, otherwise both end up feeling heavy. A young, fruity malt from the Cotswolds or St George's cuts through the oil with its fruit. That way, the fish stays front and center instead of being overwhelmed.

The classic Sunday roast, beef with Yorkshire pudding and dark gravy, calls for more weight. Here, a whisky matured in sherry or STR casks works better. Its toasted and dried-fruit notes run alongside the gravy instead of fighting it.

On the Norfolk coast, people love fresh-picked crab, often served simply with bread and butter. A pale, lightly aged malt suits this best, since it won't compete with the crab's delicate sweetness. In Cornwall, meanwhile, the pasty reigns, a filled pastry with beef and potato. It can handle a bolder, warmer whisky.

At the end of a meal in England, there's often a piece of Stilton, a robust blue cheese. The pairing of cheese and whisky has deep roots on the island. Salty, sharp mold notes meet sweet cask flavors, a contrast that works surprisingly well, no wine required.

None of this is an endorsement of any particular bottle. The best way to find out which whisky suits which dish is to try it yourself, taking small sips between bites. England has only just begun thinking about its own cuisine alongside its own whisky. That's exactly what makes the exploration so exciting.