Whisky & Food

A classic Northern Irish breakfast, the Ulster Fry, brings bacon, egg, soda bread, and potato bread to the plate. The potato farl is always part of it, hearty straight from the pan. A light summer drink in the morning simply doesn't suit this. What's called for is something with enough sherry sweetness to hold its own against the fat, without overpowering it.

Black Bush from Bushmills works particularly well here. The dark fruit and roasted notes from the sherry cask keep pace alongside bacon and fried egg. The grain component reliably prevents the whiskey from overwhelming the combination.

Along the coast around Strangford Lough in County Down, fresh oysters and mussels come to the table. There, the famous early potatoes from Comber are often served alongside. A pure single malt suits this lighter, salty food better than a heavy sherry blend. Its fruit doesn't mask the brininess.

Spicy or heavily seasoned cooking is fairly rare in Northern Ireland. Here, good ingredients and simple preparation matter most. That's exactly why the distilleries' rather restrained, fruity style suits this cuisine better than a smoky or very robust whiskey would. That kind of whiskey would simply overpower the delicate flavors of butter, bacon, or fresh fish.

Anyone wanting to try both together is best off starting with the food. Save the whiskey for the last bite. That way, the sweetness in the glass connects with whatever was just on the fork. That way, food and whiskey don't just sit side by side in flavor.