Whisky & Food

Crab on Orkney comes straight from the bay outside the front door, usually served simply with butter and lemon. A mild Highland Park, with its honeyed sweetness, often suits it better than a heavily peated whisky from another island, which would otherwise overwhelm the delicate meat.

On Skye, langoustines from the Sound of Sleat are an institution, usually just steamed. The salty, peppery Talisker from the same island brings exactly the right smoky note. Both seem to come from the very same stretch of coastline, and in a culinary sense, they basically do.

Arran is known for robust cheese and smoked fish, both products with their own distinct smoky character. A Lochranza whisky, fruity and rather restrained on the smoke, acts as a calm counterpart here. The heavily peated Lagg from the same island suits smoked fish better than cheese.

On Jura, red deer significantly outnumber people, so venison lands on the plate almost as a matter of course, often as a ragout with juniper. Jura whisky itself is usually mild and slightly sweet, quite unlike the smoky bottlings from neighboring islands. It pairs with venison in a rather understated way, which is why many prefer one of the island's peatier bottlings alongside game dishes.

The principle that holds true across the whole region is simple: whatever grows or swims along the same stretch of coast usually gets along well in the glass and on the plate too. Salty, smoky whiskies want salty, robust food, while the milder bottlings pair better with gentler, sweeter accompaniments.