Whisky & Food

Hardly a plate on Islay comes without the sea. Oysters from the island's calm bays belong on it just as much as scallops, langoustine, and lobster. This is everyday fisherman's fare, not a festive menu. Crab and fresh fish also land on the plate here almost daily.

Fresh oysters and a smoky Islay malt like Lagavulin are considered a reliable pairing among connoisseurs. The iodine in the oyster meets the iodine in the whisky. The salt meets the salt, and both intensify each other rather than covering one another up.

Scallops on the island are often seared quickly over high heat. Sometimes they're flambéed right in the pan, with a splash of Laphroaig or Bowmore. The scallop's gentle sweetness and the whisky's smoke complement each other well. Much like salt and pepper, they're what really rounds off a seared scallop.

Islay lamb grazes on the pastures between moor and coast. It calls for a calmer companion than the oysters do. A mild, medium-bodied whisky like Bowmore keeps things balanced alongside the robust meat. A heavily peated dram like Ardbeg would rather overpower the lamb's delicate flavour, as cooks on the island agree unanimously.

Anyone eating on the island quickly notices: whisky here isn't a digestif after the meal. It runs alongside you from the first bite to the last. That's less down to tradition than to the menu itself. Without the smoke from the island's own moor, this cuisine would be hard to imagine.