Whisky & Food

Clonakilty Black Pudding is Ireland's most famous black pudding. It differs from most others in that it's made from beef rather than pork, with a low blood content and plenty of oats. Then comes a spice blend that's been passed down in the town since the 1880s. Traditionally, it's served with a fried egg and a slice of apple. That way, every bite stays distinctive.

This spicy, slightly crumbly black pudding pairs especially well with a sherry-influenced pot still, such as a Redbreast. Both share the same direction, spice and dark fruit, without drowning each other out. A sip of whiskey between bites also cleans the pudding's richness right off the palate.

In Cork itself, salted, spiced beef is part of the city's Christmas dinner. The tradition dates back to the 18th century, when Cork was one of the most important ports for the British Empire's beef trade. The rich, slightly sharp meat can stand up to an equally robust whiskey, such as an older Midleton Very Rare. Both share the same spicy depth.

Further west along the coast, around Kinsale and Ballycotton, everything revolves around fresh fish and shellfish. A simple fish soup or fresh oysters call for a lighter, brighter whiskey rather than a heavy sherry-cask pot still. A Green Spot or a young single malt from Waterford lets the fish take centre stage. That way, the whiskey brings only its spicy side to the table, without overpowering the dish.