The Best Scotch and Pizza Pairings

In the weird and wonderful world of food and drink pairings, rules exist about which pairings are good and which are bad. In the days of yore, they may have been as simple as red wine with red meat, white or sparkling wines if paired with seafood or white meat, or something as simple and delicious as pizza and beer.

However, as globalisation occurs at an ever-increasing rate, we have increasing access to food and drink across the globe. On top of this, with increases in technology, producers are bringing more and more unique products to the metaphoric dinner table every single day. As a result, these rules become dated and have been removed in place of more general flavour terms. Rather than strictly looking at wine, or even just the colour of it, we look at 7 aspects of flavour:

Sweetness, which pairs well with sweetness in turn

Umami, which contrasts beautifully with fruity flavours

Acidity, which, is similar to sweetness, matches best with more acidity

Salt, which likes light, fresh, and bitter flavours

Bitterness, which can be tempered by sweetness

Chilli, which enjoys a lower alcohol pairing

Fattiness, which can be cut through with bright acidity

So if not just wine, what else can I pair my food with? The answer is anything really, but one that stuck out to me was how well Single Malt Scotch Whisky goes with a well-made pizza.

This pairing was made aware to me out of necessity, as a friend and I were enjoying a couple of drams at Edinburgh institution, The Black Cat, and we started to feel peckish. As the pub does not have a full-sized kitchen, the staff were kind enough to allow us to grab some pizza from Dough, the stone-bake pizzeria just next door, and the rest was history.

Let us delve into some incredible Scotch Whisky and pizza (Italians and purists look away) pairings, and what makes them so special.

HAWAIIAN PIZZA & Glen Moray Chardonnay Cask Finish

It's a controversial one right off the bat, but hear me out. While the marriage of pineapple, ham, and cheese may be blasphemous to some, the mixture of acid from the tomato sauce and pineapple chunks, and fattiness from the ham call for a whisky with sweetness and acidity.

This bottling from Glen Moray provides exactly that! Upon the first sniff, you are met with a welcoming aroma of boiled lemon sweets before moving into a middle note of vanilla ice cream, and fresh pineapple with a lingering bread-and-butter note to finish, offering all the implied sweetness needed to stand up to the pineapple and tomatoes of the pizza.

You are met with rich creamy vanilla wafer notes on the palate to bolster the sweetness before moving into a mid-palate of fermented bread, not dissimilar to sourdough - or a well-made pizza base! As the flavours dissipate you are met with the dry fleeting finish of bright granny smith apples, and white peach cobbler.

The notes of the Chardonnay cask finish bring the desired (implied) sweetness and acidity you would get from a grape such as Chardonnay while still being dry and very sippable while you enjoy your pizza!

This is a love-it-or-hate-it pairing, but if Hawaiian Pizza is up your alley, for only £29.90 a bottle of this delicious single malt, it is worth a try!

GLEN MORAY CHARDONNAY CASK
Size: 700ml
Find here: £29.90

DIAVOLA PIZZA & CAOL ILA DISTILLERS EDITION

This pairing is one of my favourites, and is right in your wheelhouse if you rather your flavours punch you in the face over kissing your palate. Diavola pizza translates to devil pizza and Caol Ila is a classic Islay single malt bringing peat to the party, indicating where this pairing is headed.

Diavola generally consists of your usual tomato sauce and cheese base, topped with spicy salami and chilli peppers. The rich fattiness of the salami, along with the spice from it and the chillis are tempered by the chewy pizza dough and the sweetness of the tomato base and cheese, resulting in a spicy pizza that tickles your tongue but still is not a challenge to eat.

Caol Ila Distillers Edition is a peated single-malt double matured in Moscatel seasoned American Oak casks. The distillery character of sea salt, peat smoke, and damp ash brings to the nose a vivid image of a nostalgic beach barbecue, amplifying the spicy oiliness of the pizza. The cask finish contributes a scent of dried apricots and aloe vera vegetality allowing a reprieve from the potent spice and smoke of the pairing.

On the palate, you are met with a rich wave of sweet wood smoke, akin to that used to smoke a brisket, again, tempering the punchy flavours brought to the table by the pizza and the malt. We then move into a mid-palate spice mix of black peppercorn, nutmeg, and cinnamon which season the meat and chilis. The malt is then rounded out by a lovely lingering smoke finish, turning your delicious pizza and dram into a sensory experience that will blow your socks (and potentially your head) off, but you cannot stop returning for another bite and sip!

CAOL ILA DISTILLERS EDITION
Size: 700ml
Find here: £67.95

WHITE PIZZA & NC’NEAN HUNTRESS 2024 RELEASE

An understated player in the game, the pizza bianca is a delicious, lighter variation of your standard pizza. Omitting tomatoes entirely and simply topping the traditional pizza base with ricotta, mozzarella, and garlic, the creamy and lightly salted profile of this unique pizza pairs with a single malt just as unique - the Huntress Orchard Cobbler of Nc’nean distillery.

The Nc’nean distillery is notorious for pushing the boundaries of Scotch whisky, distilling two different kinds of spirits over the course of the year to be used in different age statement bottlings. This Huntress bottling has been distilled in the week post-recipe change, resulting in a hyper-fruit-forward spirit to the point where the bottling is named after one of the favourite desserts of the team!

On the first sniff, you are hit with aromas of rich black cherry conserve with back-end notes of puff pastry, vanilla custard, and an ever so slight fresh mintiness. When the whisky hits the tongue, we are met with a rich syrupy texture that coats the mouth, combined with a rich apricot jam note that bolsters the texture. In the mid-palate, the fruitiness prevails further but is accompanied by a warm spice of ginger nut biscuits, before moving into a long-lasting finish of custard sweetness.

This almost dessert-like dram jam-packed (pun intended) with flavours of cherry and apricot conserves brings out an incredible contrast to the soft cheeses and garlic in the pizza, reminiscent of the flavours of a mezze board.

NC’NEAN HUNTRESS 2024, ORCHARD COBBLER
Size: 700ml
Find here: £84.95

PIZZA CALABRESE & ARRAN SAUTERNES CASK

Consisting of tomato sauce, parmesan, tuna, olives, capers, garlic, onion, and hot Calabrian chilli peppers, calabrese pizza is one for those who love the salty savoury flavour profile that Italian cookery does so incredibly. 

To cut through the punchy flavours of this spicy, savoury pie, we recommend leaning towards the sweeter side of the Scotch malty whisky-verse, and where better to look than the sole distillery on the Isle of Arran, famous for their cask-finished malts? Specifically, the Sauternes cask-finished bottling brings to the pairing a fruit-forward honeyed profile that offers a sweet reprieve from the umami spice of the pizza.

This deceptively complex malt is the gift that keeps on giving, as I find a new tasting note for it every time we are reacquainted. On the nose, we are met with a pronounced honey scent before delving into a fruit bowl that is somehow tropical, orchard and stone all at the same time.

The palate has a mild saltiness and baking spice flavour running throughout, seasoning the layers of lemon zest, toffee apples, and honey. The finish is a short burst of crisp orange zest, honey, and unmistakable sauternes character.

The malt and pizza play together in this salty, spicy, sweet combination in a contrast that allows each component to shine brighter than if they were to be enjoyed in solidarity.

P.S. This bottling always sells out fast upon release!

ARRAN SAUTERNES CASK
Size: 700ml
Find here: £49.90

PIZZA PARMA & AUCHENTOSHAN AMERICAN OAk

A pairing that brings together the flavours of Northern Italy and the central belt of Scotland! Pizza Parma consists of Parma ham, paired with fresh rocket, and cherry tomatoes all added to the classic pizza base post-bake resulting in a fresh peppery pizza, with fatty saltiness coming from the Parma ham.

Lowlands distillery Auchentoshan’s American Oak aged bottling evokes memories of playing football (or your outdoor sport of choice) in the rain! On the nose you are hit in the face with the smell of dewy grass, accompanied by citrus notes of orange wedges and an ever so slight chocolatey toffee sweetness.

The palate follows suit, as upon first sip you are met with coconut water flavours married with mixed citrus peels and stone fruit, before developing into the distillery character of grassy freshness and malty, oaky spice on the mid-palate. On the lingering finish, the tongue tingles in a way that is reminiscent of grapefruit zests or Szechuan peppercorns, while also being tempered by a pronounced caramel sweetness.

The peppery notes of the fresh rocket boost the malt and oak spice of the malt, while the acidity from the cherry tomatoes and salt and fat from the ham cut through the recurring toffee notes.

Owing to its approachability in flavour and accessibility in price, a pairing I highly recommend as an introduction to the world of food and Scotch Whisky Pairings.

AUCHENTOSHAN AMERICAN OAK
Size: 700ml
Find here: £26.94

It is also worth noting that drinking the whisky neat is not the only way to approach this pairing! If you feel that a neat dram may be too potent to pair with a pizza, opting for a Highball, Old Fashioned, or Sour, is not only allowed but encouraged! Adding different ingredients would allow other flavours to enter the pairing and also make the world of whisky more accessible to those with less experience in drinking neat spirits, or even to those who simply do not like drinking neat spirits. We hope that these combinations of a dram and a slice have set you in the mood to go out and try a pairing of your own!

By Fowwaz Ansari

Glenmorangie's New Release: Triple Cask Reserve Single Malt Whisky

Looking for a Scotch whisky that's as adventurous as you are? Then you’re in luck as Glenmorangie have just brought out a new exciting whisky, their Triple Cask Reserve.

We’ve been huge fans of Glenmorangie and the legendary master distiller Dr Bill Lumsden for many years now, and we always enjoy being surprised by their intriguing new whisky flavours and styles. Glenmorangie Triple Cask Reserve surprises again with the use of rye casks - something that is not often found in Scotch and more specifically Glenmorangie whisky production.

The result is stunning. Blending three unique cask types of bourbon, new charred oak and rye, it’s a rich and subtly spiced whisky. The bourbon cask ageing gives the whisky its classic Glenmorangie fruity smoothness - think notes of pear, candied orange peel and honeysuckle. The new charred oak casks bring fuller, richer notes which are balanced out by the subtle hints of spice coming from the rye whiskey casks for a well-rounded delight.

Trying it neat is a must but it also tastes great in a Manhattan or Gold Rush cocktail, or even just with ginger ale to complement those spicy notes.

We were lucky enough to spend some time at Glenmorangie in Season 1 of The Three Drinkers TV series, The Three Drinkers do Scotch Whisky which you can find on Amazon Prime. If you want to find out more about Glenmorangie’s unique stills which help craft their more delicate, fruity spirit, click here!
Size 70cl
ABV 40%
Find here £33

For more great Glenmorangie products, why not check out our One Drink, Three Ways cocktail special using Glenmorangie X?

What Are The Most Popular Whisky Cocktails?

Whisky cocktails are some of the most iconic and classic serves, but over the last few years, their popularity has somewhat dwindled. Margaritas, Mojitos, Martinis, and Piña Coladas have taken over, but we believe whisky is underrated and underordered when it comes to cocktails.

Nonetheless, the whisky classics are legendary and remain widely favoured, and when it comes to winter warmers, whisky can’t be beaten. We’ll cover those delicious concoctions, as well as the rest of the most ordered whisky serves in this Top 10.   

The Godfather

A contemporary classic, The Godfather is made of just two ingredients: Scotch whisky and amaretto, with the latter bringing sweet, almond, and stone-fruit flavour. Some people just have a dash of amaretto, others go half and half, but it’s a boozy alternative to water when it comes to softening the spirit, and enhancing any oaky, smoky notes.

Ingredients
60ml Scotch whisky
10ml amaretto

Method
Simply combine the two ingredients in a rocks glass filled with plenty of ice and enjoy. Leave a little bit of room so that you can add more amaretto if you wish!

The Rob Roy

Overshadowed by the similar Manhattan cocktail outside of the UK, this historic serve is named after Scottish hero Rob Roy MacGregor, who had just been the subject of an opera at the time of its creation. It’s short and crisp, and it’s great for really letting the whisky shine.

Ingredients
50ml Scotch whisky
20ml sweet white or red vermouth
A couple of dashes of Angostura bitters
Maraschino cherry (garnish)

Method
All you need to do to make a Rob Roy cocktail is pour Scotch, vermouth and your bitters into a mixing glass and stir well with ice. Strain and garnish with a pretty cocktail cherry. Because no ice ends up in the cocktail, you might want to chill your glass beforehand.

The Rusty Nail

The origins of the Rusty Nail’s name are lost to history, but we do know that it was the Rat Pack’s love for it that cemented its place in cocktail history. If you just can’t get enough of whisky, then you have to try this because not only is Scotch the main ingredient, but the only other ingredient has it in too! Drambuie is a honey, spice, and Scotch liqueur, which gives a sweet and punchy feel. A sophisticated slow sipper that lets the whisky shine.

Ingredients
50ml Scotch whisky
20ml Drambuie

Method
Simply combine the liquids into a mixing glass and stir well before pouring over plenty of ice into a tumbler. As easy as that.

The Hot Toddy

Was this the tastiest medicine of all time? That’s how Hot Toddies began in 18th century Scotland, as a way to fight back the chills and colds of the brutal cold weather. Whisky is the king of hot cocktails, and the soothing intensity of flavour of a Hot Toddy is perfection on a cold night. Riffs are plentiful with this cocktail, as you can see here, but this original is just the ticket.

Ingredients
2 tsp lemon juice
1 tbsp honey
100ml-150ml hot water
35ml Whisky (Johnnie Walker Black Label is great)
1 cinnamon stick (optional)
Lemon wheel (garnish)

Method
Use a handled glass to see those alluring colours (or just a mug will do) and first add hot water (just below boiling). Using the cinnamon stick, stir whisky, lemon juice and honey until everything is the same viscosity and then taste. Adapt with sugar or lemon or even more whisky for personal preference!

The Irish Coffee

We adore Irish Coffees at The Three Drinkers, so much so that we’ve got our own special guide for them here. And it seems like the UK does too because it’s one of our favourite hot drinks, competing with coffee, tea, and hot chocolate. The recipe goes back to Ireland in the 1940s at Foynes Airport, and you can find the full interesting backstory watching The Three Drinkers in Ireland. Indulgent, warming and velvety – nom.

Ingredients
2 teaspoons brown sugar
120ml hot coffee
45ml Irish whiskey
Cream lightly whipped

Method
Heat your glass first, before adding sugar, fresh coffee, and Irish whiskey. Pour the cream over the back of a spoon so that it sits seductively on top and enjoy – slainte!

The Mint Julep

The Mojito for whisky lovers, a good Mint Julep lures you in with icy freshness, before punching with sophisticated flavours. There aren’t many ingredients in play here, so it’s all about the quality of them and the ratios. It’s a Southern States favourite but you can find it across the world in many bars.

Ingredients
65ml bourbon
10 mint leaves (save some for garnish)
15ml sugar syrup

Method
Shake bourbon, mint, and syrup with ice before straining into a highball glass or julep tin, filled with crushed ice. If you want more minty flavour then use more mint, or muddle slightly. Stir well and add a mint leaf for aesthetics and fragrance.

The Sazerac

With whiskey and absinthe in the mix, this is a dangerous serve indeed. It’s seen as the cousin of one of the more popular cocktails later on this list, and it was crowned the official cocktail of New Orleans in 2008. A twist of lemon or orange is a necessity to soften the boozy intensity a touch. Rye whiskey is the traditional spirit used (though it was French brandy centuries ago), creating a peppery, anise-laced bright and breezy mix.

Ingredients
 Absinthe rinse
10ml syrup
15ml chilled water
3 dashes of Peychaud’s bitters
1 dash of Angostura bitters
50ml rye whiskey/bourbon
Orange twist for garnish

Method
Swirl absinthe round your glass. Ideally, you’d pour what’s left into the next glass and repeat but if you’re only making yourself a cocktail, then just try to use as little as possible to avoid wastage. Combine syrup, bitters, water, and whiskey in a mixing glass and stir with ice. Strain into your glass and garnish with orange for those gorgeous citrus oils.

The Whisky Sour

These last three cocktails are far and away the most popular whisky serves across the world. Closer to home, the Whisky Sour was the most ordered cocktail by men in the UK in 2017 – not just whiskey but full stop! Out of all the cocktails on this list, this is probably the hardest to pin down, but it absolutely has to be included. It first appeared as a Boston Sour in the 1870s, and now has tonnes of variations. Sometimes though, simple is best, and the below recipe is the modern classic.

Ingredients
50ml Bourbon
35ml lemon juice
12½ml sugar syrup
2 dashes Angostura bitters
½ fresh egg white
Cherry/orange/lemon for garnish

 Method
Shake everything very thoroughly with ice and strain into an ice filled glass. Many garnishes go well with this so take your pick out of cocktail cherries, orange twists or lemon wedges.

The Manhattan

Legend goes that this popular order was first designed for a banquet hosted by Winston Churchill’s mother in 1870s NYC. Rye whisky is used, but because of its Prohibition history, Canadian whiskey has always played a big role too. Modern incarnations have taken it down various routes, from sweet and sour to swapping out the whiskey for rum or tequila.

Ingredients
50ml bourbon
25ml sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters
Brandied cherry for garnish

Method
Combine everything in a mixing glass and stir well with ice until it feels chilled. Strain and garnish with a cherry, or ideally a brandied cherry! Delish.

The Old Fashioned

Consistently one of the most searched for and sought after whiskey cocktails (even since Mad Men finished), the Old Fashioned is the most popular whiskey cocktail. It’s so simple because it’s effectively a glass of whiskey with a twist. Usually made from bourbon or rye, Angostura bitters, sugar and water are added to lighten, sharpen, and sweeten the mix. The polls show that this remains America’s favourite cocktail – over 200 years old and still going strong.

Ingredients
50ml bourbon/rye
Brown sugar cube
Splash of water
2 drops of Angostura bitters
Twist of orange to garnish

Method
Muddle (with the back of a spoon for example) sugar, water, and some orange peel. Make sure the sugar is dissolved – that’s essential. Fill the glass with ice, before slowly adding your chosen whisky and stirring. Orange twist for garnish and you’re all set.

Well now you’ve got your recipes, you need your star of the show – whisky! We’ve got some unique Scotch whiskies here, and delicious Irish whiskeys here!

The Top 5 Bars In The World Reinventing The Naked Whisky Sour Cocktail

The Whisky Sour has been reimagined countless times, so when Naked Malt picked out the five winners of its Live Naked Bar Swap, you know the cocktail recipes are something special.

Winners from France, Denmark, Taiwan, the Netherlands, and South Korea rose to the top of the rigorous three-stage competition, reinterpreting a Naked Whisky Sour in unique and special ways. The winners will now swap bars and continue their mixology journeys.

The only ingredient the winning cocktails have in common is the award-winning whisky itself, Naked Malt – a blended malt matured in first-fill Oloroso sherry oak imparting rich fruits and soft spice. The recipes below are, as expected, a little more complex than usual, but if you’re feeling brave then why not have a go? Or experiment with your own riffs using local ingredients… that’s what these bartenders did, and now they’re winning international competitions!

Cuckoo Bar, Taiwan – The Naked Feast

Opposite Chihkan Tower in Tainan, Cuckoo Bar is a clock-themed bistro focusing on classic and creative cocktails. Their winning cocktail, The Naked Feast, is inspired by the young people of today returning to their hometowns and farming, particularly in remote villages. Various local teas, grapes and flowers provide deep, rich, and completely unique flavours. It might be a challenge to recreate at home, but how about your own version?

Ingredients
40ml Naked Malt
20ml daylily flower-buds flavoured whisky
15ml grape leaves sour mix
15ml fresh lemon juice
10ml simple syrup
daylily foam topping

Method
To make the flavoured whisky, combine 10g of dried daylily with 100ml of Naked Malt and sous vide for 15 minutes on a low heat. Add all the liquid ingredients to a cocktail shaker and follow with ice. Shake well and strain into your glass. Finally, top up with flavoured foam and you’re all done.

Fitz’s Bar, Amsterdam – Naked Champagne Sour

This upbeat speakeasy sanctuary provides incredible views from within the Pillows Hotel in the Dutch capital. They’ve combined the sweeter sherry notes of Naked Malt with razor Champagne acidity and warming tonka bean syrup. If you’ve never had tonka bean syrup, it brings a vanilla and roasted caramel flavour so the balance between everything here sounds delicious.

Ingredients
60ml Naked Malt
25ml Champagne acid
25ml super tonka syrup
2 dashes saline solution
Oyster leaf (garnish)

 Method
All the work has been done, so combine everything in a shaker, strain and pour. Channel a master bartender when delicately poising your oyster leaf garnish and you’re good to go.

The Cambridge Public House, Paris – Naked Beets in Wonderland

As hinted at by the name, The Cambridge is built on the idea of the great British pub, with simple interiors and laid-back service. Behind this disarming image though is exceptional food and drink, hence the prestigious reputation. They’ve gone in a slightly difference direction with a focus on seasonal, local produce, reused ingredients, and a stirred and emulsifier-free Sour. Local beets are stewed in reused coffee for example. Eco-friendly, inventive, and crucially, divine.

Ingredients
40ml Naked Malt
30ml beets & reused coffee cordial
2.5ml Noix de la St Jan liquor
5ml walnut vinegar
5ml verjus
10ml Oloroso sherry
coffee meringue (garnish) 

Method
As we mentioned no shaking, so add your cordial, your tiny dash of Noix de la St Jan, the walnut vinegar, verjus, sherry, Naked Malt and finally, some ice. Give everything a good stir and if you want to recreate it exactly, finish with a coffee meringue on top.

Ruby, Copenhagen – Small Connections Sour

Ruby in the Danish capital boasts two styles – a modern Scandinavian front room, and a darker lounge behind that. It’s become quite the hit with cocktail connoisseurs, and this creation is as seasonal as it gets, with honey, fungus, and apple. Apple and honey are blended and matured for a week, Whey, as the acidic by-product of yoghurt brings balance before everything is shaken. Crisp, aromatic, rich, earthy, and packed full of flavours.

Ingredients
40ml Naked Malt
20ml whey
15ml mushroom danica
15ml black apple honey
5ml blackberry vinegar
5ml apple skin

Method
Give it a quick and strong shake. Strain over an ice block. Then it’s finished with a cute little glazed cocktail apple.

Zest, Seoul – When the Persimmon’s Naked

The maestros at fine-dining Bar Zest looked at Naked Malt’s rich fruits and paired those flavours up with persimmons. In Korea, there are many of these trees and when they’re left out in winter, they become dried. But if they’re taken inside, they soften. When spring comes around, fermentation begins inside the persimmon’s clay jar (the dok). This interesting recipe uses all forms of persimmon, which has a unique flavour – a silk, rich and tangy mix of mango and peppers. Isn’t it a thing of beauty?

Ingredients
50ml Naked Malt
25ml Jeju tangerine juice
37.5ml Kombu Fermented Persimmon
25ml Soft Persimmon Compote
Dried Persimmon (save some for garnish)

Method
This is another recipe where all the hard work is getting the ingredients. Shake everything with ice and garnish with dried persimmon.

For more whiskey sour recipes, check out our guide here!

The 5 Best Scotch Whisky Cocktails to Try at Home

When thinking of a Scotch whisky bar, it’s likely that an image of a dark room with mahogany and leather furnishings will pop into the mind, perhaps with a lingering cigar scent. However, in this modern Scotch whisky and cocktail renaissance, the norms are changing to brighter bars less reminiscent of old boys’ clubs and more akin to the modern high-end cocktail bar.

A change in attitude accompanies this change in the atmosphere; there is less nose-turning when mixing a cocktail with Scotch whiskies, and in some cases, even single malts! When prepared correctly, a Scotch whisky cocktail is just downright incredible. Whether your favourite mixed drink is an Old Fashioned or a Whisky Sour, there is a Scotch Whisky classic out there for you! Here are some of our favourites.

Mizuwari

The Japanese cousin of Scotch and soda simply replaces soda water with still water and is a staple in Asian drinking culture. The single-ingredient replacement in a 2 ingredient drink makes more of a difference than one would think as soda water has acidity and bitterness from carbonation, so the still water results in a softer flavour profile, allowing the drinker to experience even more layers of the single malt of choice, and arguably, it’s even more refreshing! The beauty of this drink lies in its versatility; you can use any Scotch of your choice, blended or single malt and it will be smooth and refreshing. You can even play around with flavoured waters that complement your whisky of choice! e.g. Cardhu 12 and red apple flavoured water.

Ingredients
50ml (1 &2/3oz) Single Malt Scotch Whisky
Still water to top up

Method
Add Scotch whisky to a highball with ice and top with still water. Optionally, garnish with a slice of lemon.

BRIGADOON

The whisky sour gets the daisy treatment with this lesser-known classic. Like many historic cocktails, not much is known about the origin of this drink other than the fact it was the creation of Adam McGurk at the Player in London. The combination of apricot brandy and orgeat is a well-utilised one in many a tiki cocktail and works just as splendidly when swapping the base spirit of rum for whisky. For this drink, we recommend any well-rounded blended scotch so as not to overpower the other flavours running through the drink.

Ingredients
40ml (1 &1/3oz) Blended Scotch
20ml (2/3oz) Apricot Brandy
20ml (2/3oz) Lemon Juice
15ml (1/2oz) Orgeat
3 dashes Angostura Bitters

Method
Combine all ingredients into a shaker and shake with ice for 10 seconds. Lastly,
strain into your favourite cocktail glass and enjoy.

WILLIAM WALLACE

This Scotch Manhattan adjacent tipple is one of the newest drinks to take the bartending world by storm. Created by Joe Schofield of Schofield’s Bar fame in Manchester in 2019, it was a simple stroke of genius by taking the classic Rob Roy template and substituting a portion of the Sweet Vermouth for Pedro Ximenez Sherry. This adds an extra layer of complexity to the flavour profile, alongside a touch of extra body and sweetness. This one-ingredient switch lands the William Wallace a touch sweeter than the Rob Roy it is based on, and a touch drier than their brother, the Bobby Burns.

Top Tip: This is a cocktail that is also very much batchable, you can pre-combine multiple serves of this drink with water added for the dilution that would have been achieved by stirring (10% of total volume is ideal), bottle it up and stick it in the freezer to enjoy later.

Ingredients
50ml (1 &2/3oz) Blended Scotch Whisky
10ml (1/3oz) Sweet Vermouth
10ml (1/3oz) Pedro Ximenez Sherry
3 dashes Orange Bitters

Method
Combine all ingredients in a mixing glass and then stir over ice.
Next, strain into your favourite cocktail glass before finishing it off with an orange twist garnish.

MORNING GLORY FIZZ

This whisky sour variation is the quintessential hangover cure of pre-prohibition America and is very much a reflection of the lifestyle there at the time. Initially mentioned in O.H. Byron’s Modern Bartender’s Guide (1884), this scotch-based, absinthe-laced sour, is topped with soda and served without ice all in the name of knock-back-ability. While the drink was initially created as a corpse reviver, it also makes a delectable evening tipple once the recipe has been modified to be more suitable to the modern palette, and has been getting more love than it has been used to in recent years as the bartenders of today are increasingly flicking through the history books for inspiration.

Ingredients
50ml (1 &2/3oz) Blended Scotch Whisky
25ml (5/6oz) Lemon Juice
25ml (5/6oz) 1:1 Simple Syrup
20ml (2/3oz) Egg White (Can be subbed in for any vegan foamer)
4 dashes Absinthe
Top with Soda Water

Method
Combine all ingredients except soda water in a shaker with ice for 15 seconds.
Next, add ice into your tin and shake for 10 seconds. Fine strain into a highball glass and top up with soda water. Nom.

SKYE 75

This drink was made known to me during my time working in the cocktail bars of Johnnie Walker Princes Street, Edinburgh; the Skye 75 takes the classic gin number, the French 75 on a holiday to a tiny island off the West coast of Scotland, the Isle of Skye. The simple substitute of Single Malt Scotch, Talisker 10 Y.O. for London Dry Gin completely revamps the character of this summer staple. The lightly peated, maritime character of Talisker 10 pairs perfectly with the buttery orchard fruit notes of dry, crisp Champagne, and makes for a perfect cocktail as we approach the warmer months ahead.

Ingredients
35ml (1 and 1/6oz) Talisker 10 Y.O.
25ml (5/6oz) Lemon Juice
25ml (5/6oz) 1:1 Simple Syrup
Top with Champagne

Method
Combine all ingredients except Champagne in a shaker and shake, shake, shake for 10 seconds. Fine strain into your champagne flute, fill it up with fizz and finish off with a pretty lemon twist!

If all this talk of Scotch cocktails has got you drooling for one, then check out some Scotch recommendations here!

By Fowwaz Ansari

Rogues of the Regions: Your Guide to the Most Unique Scotch Whiskies

From the misty highlands to the rugged islands, from the peated bounty of Islay to the verdant valleys of Speyside, Scotch whisky is as varied as the landscapes surrounding its beautiful distilleries. The Scotch Whisky regions have long histories and flavour styles developed from, and woven into Scottish landscapes, traditions, and terroir. These flavours have developed and grown with the innovation and craftsmanship of the Scottish people residing and working in those regions. The following six suggested drams will take you on a sensorial journey around Scotland to see the whiskies that boldly defy the norms and shake up the status quo in the five official - and one unofficial - regions of Scotch. 

Bladnoch Taking Lowlands Whiskies on a Rise to Luxury

The Region: 

Lowland whiskies are renowned for their approachability and make for excellent introductory drams, appealing to both novice and seasoned whisky enthusiasts for different reasons. 

The Rogue: 

Bladnoch has changed hands several times over its 207 year history, but the most recent ownership has brought about exciting changes and a lot of noise to the distillery occasionally called the “Queen of the Lowlands.” After a 2015 private purchase, the distillery’s 2017 relaunch set them apart from other Lowland whiskies. Bladnoch’s “taste-first” whisky making philosophy - now guided by ex-Macallan Master Distiller Dr. Nick Savage - rises out of a non- restrictive house style. They have developed several expressions varying broadly in flavour profile and even more broadly in price. They definitely still maintain the signature Lowland approachability in flavour and affordability for their core range. And also, this brand is investing in quality and releasing luxury lines to show it. The suggested bottle below is reasonably priced for any whisky lover, while some of their expressions have, in lieu of a price tag, a link to register your interest for very limited luxury releases. 

The Different Dram:

Bladnoch Vinaya - this spirit starts with aromas that take you to an open meadow around a distillery. You’ll definitely get the Lowland style of grassiness and floral scents. After sipping, you’ll feel the pepper zingyness and start to taste the tree fruits like a warm and cozy apple pie. The finish is a light vanilla that may just give you those 46.7% vapours and have you slumping down on a chaise lounge. 

Size: 700ml
ABV: 46.7%
Find here: £49.50

Fettercairn (re)Defining Highland Whisky in a “Cool” Way

The Region: 

Highland whiskies are known for their diversity, offering a broad spectrum of techniques, flavours, and expressions.

The Rogue: 

The uniqueness of Fettercairn - outside of the unicorn-festooned bottle - emerges from its distinct production process. Experimentation and innovation in the mid-1950s led to the development of an entirely unique cooling ring distillation system - a process that pours water down the vertical column of the copper still. The cascading water causes rapid cooling of the vapours inside. The cooling  leads to extended copper contact and more reflux during distillation, resulting in a more refined spirit. Extra copper contact also helps to eliminate sulphur compounds which bring unwanted flavour and aromas to the finished product. Additionally, Fettercairn whiskies often undergo a variety of cask finishes, adding layers of depth and character to the final product. The higher age statements of Fettercairn are rich and bold with their Scottish oak finishes and candied tropical fruit flavours.  

The Different Dram:

Fettercairn 12 - on the nose, you get vanilla and honey sending most of us into dessert-brain territory. Upon sipping, you take an unexpected, but not unwelcome left turn into caramelised pineapple with a bit of ginger. The finish gets oaky and coffee-esque, making you wish someone would barrel-age your morning pick-me-up.  

Size: 700ml
ABV: 40%
Find here: £43.50 (usually more!)

Bruichladdich Boosting Barley and Pulling Peat from Islay Whiskies

The Region: 

Islay whiskies are famed for their intense and divisive taste. The maritime influence and use of the abundant peat bogs on the island can impart distinct flavours of smoke, brine, seaweed, and iodine. 

The Rogue: 

Bruichladdich is uncommon on Islay producing a range of unpeated or lightly peated expressions - very different from many of its full-force island-mates. The distillery focuses on terroir-driven spirit, showcasing the influence of local barley, water, and climate on their whiskies - even specifying the field of origin on some bottlings. They embrace traditional methods alongside modern techniques, They use traditional Victorian-era equipment, including wooden washbacks and a cast-iron mash tun, which contributes to the character and flavour of their whiskies. Bruichladdich is also renowned for its wide range of cask finishes and experiments with ageing, resulting in whiskies that push the boundaries of complexity and tradition. Community engagement has also been a pillar of Bruichladdich’s modern approach. The company maintains a strong presence on social media, interacting with fans and sharing insights into the production process. It’s also undeniable that the striking teal bottle has led to success on store shelves and back bars. 

The Different Dram:

The Classic Laddie - this is a bold, fun, strong spirit. It smells like sweet barley sugar and orange peel. And then when you taste it, there’s grapefruit, honey, a slight salty minerality, and lots of warming cereal grain. At 50% it’s gonna feel toasty warm on the tongue, and that coupled with the bright fruits and honey sweetness, it’s all breakfast. Hopefully you’re not having whisky for breakfast… but maybe brunch. 

Size: 700ml
ABV: 50%
Find here: £44.50

Mortlach Moves Speyside Whiskies to Center Stage

The Region: 

Speyside whisky brings flavours of bright orchard fruits like apples and pears combined with light nuttyness, all wrapped up in folds of vanilla, caramel, and toffee.

The Rogue: 

Contrary to the expected bright fruits and easy sweetness, Mortlach is known as “The Beast of Dufftown” for what is often described as meaty or weighty malts. Mortlach's spirit is rich, multi-layered, and full-bodied, distinguishing it from the more straightforward production methods used by other Speyside distilleries. This is due to their unique strategies around distillation known as “The Way” wherein the spirit is said to be distilled 2.81 times. This very un-round number comes from the first distillation being split and redistilled different amounts in the six completely uniquely shaped stills. The results of these are then recombined to create Mortlach’s complex flavour. Ageing also plays a big part in the Mortlach signature heft. While many Speyside whiskies are aged predominantly in ex-bourbon barrels and occasionally sherry casks, Mortlach whiskies undergo maturation in a wider variety of cask types. 

The Different Dram:

Mortlach 16 - other expressions can graze the affordability threshold for some but this dram sits well within the “special treat” pricing tier. The initial aromas are going to take you straight to a house full of loved ones with tables overflowing with festive foods. Rich, dried festive fruits with bold savoury notes just below. The taste will sit you right down at those tables and nourish you with a charcuterie of delightful pairings all packed into one dram - jams, oak, and spices wrapped in a “beasty” overtone.

Size: 700ml
ABV: 40%
Find here: £99.90 (usually more!)

Kilkerran Made It Campbeltown - Party of Three

The Region: 

Cambeltown whiskies are the result of a combination of maritime influences and peat smoke, along with fruity and sweet notes. 

The Rogue: 

Once home to over 30 whisky producers, Cambeltown at its lowest dwindled to two. The Glengyle Distillery, revived after over 80 years in 2004, is now producing Kilkerran whiskies with distinguishing characteristics of rarity and experimentation. While Kilkerran embraces traditional whisky-making techniques, it also incorporates modern innovations. The distillery experiments with different cask types and finishes, as well as various peating levels, showcasing a balance between tradition and innovation. Due to the very small-scale production, each expression results in a limited number of bottles which has become a feeding frenzy for collectors around the world.

The Different Dram:

Kilkerran 12 - the 12-year is a lightly peated whisky aged in a combination of bourbon casks and sherry casks. Bright toffee and light peat on the nose put you on the outer rim of a campfire. Once you take a drink, light butterscotch and vanilla pair with orange peel and traditional Campbeltown salinity. After trying this, you’ll wanna book a caravan and spend some time exploring the great outdoors. 

Size: 700ml
ABV: 46%
Find here: £44.95

Jura Stretches the Edges of Islands Whiskies

The Region: 

Island whiskies form a diverse and mineral-rich category within the spectrum of Scotch whisky regions. While not officially recognized as a distinct region by Scotch whisky regulations, the island distilleries, including those from Skye, Jura, and Orkney, share common characteristics shaped by their coastal environments. Also we just really like ‘em.

The Rogue: 

Just a ten minute ferry from Islay, Jura is wildly different from the neighbouring region. Jura’s core expression, Jura 10, is divisive amongst whisky enthusiasts because of the strong malty character and rich spice notes. The island of Jura, surrounded by the sea and rugged terrain, influences the character of the whisky, imparting coastal notes. The distillery is known for its use of a diverse range of cask finishes, including bourbon, sherry, and wine casks, which contribute to the complexity of the whiskies. Additionally, the distillery experiments with different barley varieties and peating levels, creating a range of expressions that appeal to a wide range of tastes and preferences. Jura's dedication to craftsmanship is evident in its small-batch production and community-focused hands-on approach, ensuring each bottle embodies the spirit of the island. 

The Different Dram:

Jura 14 year old American Rye Cask - On the nose, Jura’s signature smooth and malty profile is prominent. The flavour of this whisky transports you to a US state fair with caramel apples and pecan pie. A burst of baking spices swirl around the normal dry rye effect on the tongue. The finish has cinnamon and oranges mixing with warming nutmeg. 

Size: 700ml
ABV: 40%
Find here: £40.00

By Zach Sapato

Sensational Scottish Whisky Tour, Curated by You

Image by Cottonbro Studio via Pexels

Scotland is well known as a land of rolling hills, towering castles, craggy peaks, and perfectly aged Scottish whisky. Whisky connoisseurs come to Scotland to taste some of the best liquor in the world and tour the distilleries that have been there for hundreds of years. Experiencing this unique place and nation and the iconic distilleries Scotland offers is best done in style and luxury. We’ve compiled the ultimate luxury whisky tour checklist. Take our advice, and you’ll see the best that Scotland’s whisky makers have to offer and take home memories that will last a lifetime.

A Brief History

Scotch Whisky is believed to have begun due to a lack of grapes in the area. Instead of making wine, Scots used grain mash to create the first forms of the whisky. The original name for the drink translates (from Gaelic) to mean “water of life.”

Travelling in Style

Start your whisky tour as you mean to finish it: in style. Don’t make the mistake of thinking that your holiday begins when you arrive in Scotland: the adventure will begin the moment you step into your private jet to make the journey there. Booking a private jet charter means that you and your party will have the entire cabin to yourself and that you can personalise your travel schedule to a much greater degree than you would on a commercial airline. Book your plane for the trip to Scotland and travel from region to region to taste some of the most famous and delicious Scottish whiskies.

Famous Distilleries To Visit

Glengoyne Distillery, Dumgoyne

Since 1833, there has not been one month in which whisky has not flowed from Glengoyne Distillery. The highlands-style single malt crafted at Glengoyne is unique because, though it is a highlands-style scotch, it matures in the lowlands.

Interestingly, this distillery is located along the border between the high and lowlands, with the stills resident in the highlands and the casks residing in the lowlands. This distillery is a testament to the complexity of this intricate industry and how complex the art of whisky-making can be.

Closest airport: Glasgow: 33 minutes away.
Luxury accommodation nearby: Kimpton Blythswood Square, Glasgow.

Image by Ridham Nagralawala via Unsplash

Glenfiddich Distillery, Dufftown

Glenfiddich is possibly one of the world's best and most famous whiskies and best known in Scotland. Nestled in the little hamlet of Dufftown, Glenfiddich has been operating since 1886. Glenfiddich still works with traditional distillation methods using copper pot stills and classic oak barrels. The single malt created here draws in guests from all over the world. You can attend tours and tasting sessions at the distillery to get acquainted with the product. Glenfiddich has dealt with some hardships over the course of its history but always comes out on top: they’ve won more awards than any other single malt scotch in the country.

Closest airport: Inverness — 1 hour and 20 minutes away
Luxury accommodation nearby: Rocpool Reserve Hotel

Image by Cottonbro Studio via Pexels

Laphroaig Distillery, Isle of Islay

The distinctive smoky, peaty flavour infused into Laphroaig whisky is what makes it stand out above a lot of the other excellent options. The distillery on the Isle of Islay has been operating since 1815 and was founded by members of the Clan MacDonald. The abundance of peat on the island is the reason for the distinctive taste that the whisky takes on, something that only island whiskies have the option of doing. The pristine white walls and slate grey rooves of the distillery building itself blend seamlessly into the stormy island views and make for an enticing day trip.

Closest airport: Islay — 11 minutes away
Luxury accommodation nearby: The Machrie Hotel and Links

Unknown Gem Distilleries

Tamdhu Distillery

Clocking in at just over 170 years old, the Tamdhu Distillery is an incredibly underrated location in the Speyside whisky region. Records show that the founders of Tamdhu were the first in Scotland to secure a shipment of sherry casks from Spain, and that is how they’ve done things ever since: in oak sherry casks. The brand believes the wood lends a distinctive taste to the scotch.

Benromach

Also located in the Speyside region, you’ll find Benromach Distillery. This family-owned distillery likes to keep things as simple as it can and prides itself on its distillers relying only on their highly trained senses to create their award-winning ambrosia. The character in each drop clearly shows that their process is one to appreciate because we predict that this whisky will soon compete with the all-time greats.

Torabhaig

This distillery’s claim to fame is that it makes superb whisky and is the second distillery ever to have been licensed to produce single malt scotch whisky. Being an island distiller, the location is a massive part of what makes this drink so unique, as the purest spring water (from an island spring) is used to create the scotch. The copper stills and wooden washbacks used in the process ensure that Torabhaig will continue to produce excellent whisky for hundreds of years to come.

Your Scottish Whisky Adventure Awaits

Travelling in high style, visiting some of the most well-known distilleries in the world, sampling some underrated gems, and staying in the most luxurious hotels available is the perfect way to experience whisky country. Your Scottish whisky tour will be the experience of a lifetime. For more Scotch whisky articles, including our recommended bottles, click here.

What Should I Drink With Haggis?

Everyone knows haggis is synonymous with the Scots, but fewer could actually pinpoint what is and why it it’s a cultural icon. Well, one of the reasons is poet Robert Burns. He penned the poem Address To A Haggis, and five years after his death in 1801, his friends gathered and served haggis in his memory. Since then, it’s become quite the annual event.

Haggis itself is a crumbly sausage pudding with rich, dense, warming peppery flavour. Recipes vary, but generally sheep’s pluck (heart, lungs, and liver – nothing goes to waste), oatmeal, onion, suet, spiced and salt combine. Traditionally, the casing was made from animal stomach but that’s rarer these days. On the side, you’ll often find buttery mash, swede, turnips, and gravy, so that all needs to be considered for the pairing.

Any self-respecting Scot will pretty much always choose to pair whisky with haggis, as we’ll go into below. However, there are a few alternative routes to go down!

Whisky

Like haggis, Burns put his love for whisky to ink with the poem Scotch Drink. As a celebration of a famous Scot and an iconic Scottish dish, Scotch has to come along for the ride too. It’s not just traditional though, because it actually marries haggis fantastically well.

You can either pick a Scotch that contrasts the dish, or one that overlaps. We have a whole ‘Best Whisky for Burns Night’ guide here, but generally look for something a little sweet and spicy, with pepper, malt, and a little smoke – this will bring out the best in haggis. As long as you don’t go for anything too extreme in any direction, the Scotch should hold up against the dish and compliment it.

Shiraz

Red tends to match the spice and richness of haggis, and big jammy reds like Australian Shiraz work a treat. Try and find a bottle without high tannins so it doesn’t compete too much, enough acidity to cut through all that richness, and fruity sweetness to contrast with the peppery spice.

Size: 750ml
ABV: 14%
Find here: £12.99

Rhône Syrah

Fruity, spice-laden Rhône Syrah, perhaps with a little Grenache, also goes well with haggis. We’re after bright juicy fruits, pepper, soft tannins, and a good crunch of acidity, which should all cut through, contrast, and compliment your feast in the right areas. The Grenache will bring some ripe sweetness to offset the savoury, richness, so something like this bottle is top notch.

Size: 750ml
ABV: 13%
Find here: £10.25

Viognier

To provide something for everyone, a full and firm Viognier can fit the bill. Reds work better with the hearty, gamey flavour of haggis, but a full, firm Viognier will not disappoint. Ripe fruit lightens the peppery herbs in the dish, the viscosity suits the heft, but it doesn’t have the robust weight to crush the flavours either. It knows its place, essentially, offering a little support and a little something different.

Size: 750ml
ABV: 13%
Find here: £7.99

If you find a whisky that you love, and one doesn’t dominate haggis, then you will really ‘get’ why the combination is so magical, and whilst fully embracing the tradition. Take a look at our guide of the best options no matter your budget here. At the end of the day though, as always, drink whatever you like! Enjoy!