Whisky & Food

Around Kintyre lies one of Scotland's finest coastal stretches for seafood, known as the Seafood Trail. Langoustine and lobster come fresh off the boats, along with scallops, mussels and the much-loved halibut from the neighbouring island of Gigha. Add to that smoked haddock, kippers and several kinds of smoked cheese from small producers on the peninsula.

With the light, grassy Glen Scotia, fresh langoustine, whether raw or lightly seared, works beautifully, since the whisky doesn't overpower the shellfish's delicate sweetness. Salt meets salt, and the whisky's gentle acidity lifts the sweetness of the meat rather than overwhelming it. A splash of lemon is usually all that's needed; neither the langoustine nor the whisky wants for more.

It's different with smoked salmon or smoked mussels, a local classic: here, peaty Longrow is the better match, since its smoke picks up on the fish's smoky character instead of fighting it. Both share the same underlying element, once in the fish, once in the malt. Even unsmoked haddock, fried in plenty of butter, benefits from this echo of smoke.

Kintyre cheese, often bold and slightly salty from ageing, finds a partner in Springbank, which brings enough fat and oiliness to stand up to the cheese without either flavour overwhelming the other. Crab or lobster with brown butter also pair well with this oily character.

In the end, what counts in Campbeltown is the same thing that counts in the whisky: the sea is present everywhere, in the fish just as much as in the cask. Taste both together, and you'll understand why this small town once distilled whisky for half the world. No dish here needs much dressing up; the sea supplies the flavour on its own.