Whisky & Food

Cawl is considered the national dish of Wales, a stew of lamb, leeks, potatoes and cabbage simmered for hours until everything turns meltingly tender. A bowl of cawl pairs well with a Penderyn Madeira. Its honey and raisin notes pick up the mild sweetness of the leeks without overpowering the hearty broth.

Welsh rarebit, toasted bread topped with a spiced cheese sauce made from cheddar, mustard and sometimes a splash of beer, calls for something more robust. The earthy, nutty Coles Single Malt from the Jack Daniel's cask stands up well to the mustard's bite without tasting too sweet itself.

Along the coast, especially around Swansea and the Gower Peninsula, bara lawr is a classic part of the Welsh breakfast. The seaweed is cooked into a dark paste and served with oatmeal, bacon and cockles. The lightly salty side of Aber Falls Single Malt pairs almost naturally with the seaweed's briny flavour.

For something simpler, reach for Caerphilly cheese, a mild, slightly crumbly cheese from the town of the same name in south Wales. Served neat alongside whisky, its subtle acidity acts as a counterpoint to the sweetness of the Madeira casks. Every sip after that tastes fresh again.

What stands out across all four pairings: Welsh cuisine gets by on a handful of honest ingredients. The region's whiskies show the same restraint. None of the pairings on this list overpower the food, each lets the lamb, cheese or seaweed keep the leading role.

Welsh lamb carries an EU quality label, the protected geographical indication, proof of just how seriously Wales takes its meat. The same care now applies to its whisky, since the term "Welsh Whisky" also became legally protected.