Whisky & Food

What ends up on the table in the Highlands is often whatever forest and coast happen to provide, game from the mountains, fish from the firths. Cullen skink, a creamy soup made from smoked haddock, potatoes and onions, actually originates from the neighbouring region of Moray. But it's cooked in the northern Highlands too. An unpeated Old Pulteney from Wick pairs particularly well with it. Its faintly salty, maritime character absorbs the smokiness of the fish rather than fighting against it.

Game, such as saddle of venison or deer ragout from the forests around Perthshire, calls for more weight in the glass. A sherry-matured Dalmore, with notes of dark fruit, orange and spice, stands up to the rich, slightly gamey meat instead of getting lost beneath it. Aberdeen Angus beef from the northeastern Highlands, known for its fine marbling, also pairs very well with a sherry-forward Highland malt like this.

To finish, cranachan often follows, a dessert of toasted oats, cream, honey and raspberries, with its own version in almost every Highland kitchen. The sweetness and the berries pair best with a bright, floral malt like Glenmorangie. Its citrus note lifts the raspberries rather than overpowering them. A heavy, heavily peated whisky, by contrast, would overwhelm the dessert.

What comes together in the Highlands rarely follows a fixed rule, more a feel for balance. Light fish calls for light whisky, hearty game for a heartier cask. Try it yourself, in your own kitchen in Alness or anywhere else, and you'll notice it quickly. A single glass can shift the taste of a dish dramatically.