The use of whisky in cooking dates back at least to the 18th century, although wine and beer long dominated culinary preparations. In Scotland and Ireland, whisky was initially used to enhance simple dishes, particularly those made with local products such as salmon or oats.
However, beyond the British Isles, countries like Japan and the United States also developed their own tradition of incorporating whisky into cooking. For example, the Japanese often serve their whisky in mizuwari (diluted with water) to accompany meals, while Americans frequently use bourbon in sauces for grilled meats or in desserts.
Over time, chefs began to incorporate whisky into sauces to accompany meats and fish, as well as into marinades to tenderize and flavor dishes.
Traditional recipes, such as whisky sauce for Scottish haggis or whisky-flavored desserts, have become classics of British and Irish cuisine. More recently, the global rise of whisky has led chefs to explore more varied pairings, incorporating its complex flavors into gourmet dishes to enhance both savory and sweet recipes.
Iconic Pairings Between Whisky and Food
The most obvious pairings are inspired by the Scottish terroir. Coastal whiskies or those from the Islands often present a marine, salty, and iodine character, creating a natural connection with certain dishes or traditional products from these regions.
For example, Islay single malts, marked by a strong peaty influence, pair well with smoked fish and seafood. Try flambéing your prawns or scallops with a Laphroaig or Lagavulin to add depth.
This play of associations surprises enthusiasts by offering them new sensations. Kilchoman, for instance, pairs perfectly with oysters for an iodine and peaty combination that highlights its seaweed notes.
As for Nikka, it can reveal spicy and smoky aromas alongside wild salmon.
Original Pairings, Including Cheese
Even the Highland and Lowland single malts offer surprising alliances. For example, Glenkinchie pairs beautifully with razor clams, Dalwhinnie works well with crab, and Cragganmore goes perfectly with langoustine.
The creativity of chefs and cheese makers also allows for incorporating whisky into a cheese platter: Caol Ila and Roquefort, Bunnahabhain and aged Comté, Lagavulin and Saint-Marcellin, among others, have delighted the palates.
For those looking to explore beyond Scottish cuisine, certain whiskies pair well with Mediterranean cheeses or Asian specialties, such as soft cheeses or dishes made with miso.
A whisky dinner?
Whisky can replace wine during a meal
Inspired by chefs, the Aberlour distillery for example, offered a Saint-Hubert menu in 2013 (named after the patron saint of hunters), where each dish was paired with a version of its Speyside single malt, complemented by various types of game.
In fact, if you wish to enjoy one or more whiskies during a meal, we recommend serving these whiskies between 15 and 18°C to reveal their aromas without overpowering them. Additionally, offering small quantities (2 to 3 cl) to accompany each dish will help avoid overwhelming the palate with too many flavors.
Which Whisky for Dessert?
The whisky-dessert pairing can be complex, as it requires finding a delicate balance between aromas, flavors, and textures. One golden rule is to avoid excessive sweetness in the dessert to preserve the harmony of the aromas and avoid an overwhelming feeling of fullness.
Chocolate desserts, for example, pair wonderfully with peaty Islay whiskies. A peaty whisky chocolate mousse or whisky ice cream accompanied by salted caramel are delicious examples.
Other desserts, such as berry crumbles or dairy-based desserts like rice pudding, also pair well with certain sweet or fruity whiskies, offering an interesting alternative to chocolate.
Our Best Recommendations for Pairing Food and Whisky
When it's time to share a convivial meal, whisky can add an original and subtle touch to your favorite dishes.
With the help of our experts, we’ve put together a list of the best pairings for family or friends’ meals, desserts, or even festive occasions.
Whether it's with poultry, blue cheeses, or a delicately flavored dessert, each pairing opens the door to a sensory experience. During the holiday season, also let yourself be tempted by pairings specially crafted to enhance Christmas dishes such as foie gras, oysters, scallops, and more.
Our Best Food and Whisky Pairings for Family or Friends' Meals
With Poultry
Soft and slightly woody whiskies pair well with the delicate meat of poultry. The subtle spicy notes of Miyagikyo Single Malt add a refined touch to roast chicken or turkey. If you're looking for a lighter option, Mortlach Very Cloudy offers a silky texture that is perfect for enhancing white meat.
With Game
The pronounced flavors of game call for whiskies with smoky or spicy notes. Dalmore 12 Year Old Sherry enhances the depth of the meat with its aromas of dried fruits and chocolate. For rounder, maltier flavors, Edradour 10 Year Old or Armorik Sherry are perfect choices, with their spicy touches balancing the power of the game.
With Blue Cheese
Blue cheeses pair well with rich and slightly sweet whiskies. Lagg Kilmory, with its smoky and woody notes, softens the saltiness of the cheese. Kilchoman Machir Bay, slightly peaty, and the classic Lagavulin 16 Year Old add an aromatic depth that perfectly complements these powerful cheeses.
With Coconut
To complement the exotic sweetness of coconut, Michter’s Bourbon offers generous notes of caramel and tropical fruits. This pairing evokes a creamy roundness that enhances the flavors of the coconut.
MICHTER'S US 1 Bourbon
The Michter’s US*1 Bourbon Small Batch, crafted from a carefully selected batch of 24 casks, perfectly embodies the authentic style of Kentucky. On the palate, it reveals a rich array of ripe fruits, citrus, and vanilla, enhanced by a touch of spices. Its finish, both woody and velvety, extends this unique sensory experience. Crowned the most trendy American brand in the world by Drinks International for over five years, this distinction makes it a true reference in the world of spirits.
With Fish
Delicate fish pairs well with fresh and mineral whiskies. Taketsuru Nikka offers subtle herbaceous notes, while Old Pulteney Flotilla highlights the finesse of the fish with its citrus aromas and salty touch.
Our Best Food and Whisky Pairings for Desserts
Tarte Tatin
The flavors of caramelized apple and cinnamon in tarte tatin pair ideally with Michter's Bourbon, with its rich and woody aromas, or Willet. For a French touch, try the Zea Mays Version Française, which enhances the indulgence of the dessert.
Banana Bread
The ripe fruit and sweet spice notes of Nikka from the Barrel enhance the comforting flavors of banana bread. Redbreast 12 Year Old, with its dried fruit and vanilla aromas, creates a harmonious pairing.
Lemon Tart
To balance the acidity of the lemon tart, choose Nectarosity Compass Box, a light whisky with hints of vanilla and honey. This pairing adds a subtle sweetness to the tangy dessert.
COMPASS BOX Artist Blend
The Artist Blend is the result of a meticulous balance between malt whiskies and grain whiskies, crafted by John Glaser, founder of Compass Box. With a balanced blend of around 50% malt and 50% grain, the recipe highlights the importance of malt in this blend. The Highland single malts from the North, selected for their fresh and fruity aromas, add a unique springtime touch. The label, inspired by the Scottish National Gallery in Edinburgh, celebrates art in all its forms and pays tribute to the creativity of John Glaser, a true master of blending.
Chocolate Cake
Dark chocolate pairs perfectly with whiskies that have smoky or peaty aromas. Arran Bodega Sherry Cask brings intense cocoa notes, while Anc Cnoc Peated Sherry or Crimsons Casks Compass Box add complex nuances of licorice and coffee.
Roasted Pineapple
The caramelized and spicy flavors of roasted pineapple are enhanced by whiskies with tropical notes like Orchard House or Hellyers Road Aurora, offering a perfect balance of sweetness and exoticism.
Our Best Food and Whisky Pairings for Christmas Celebrations
Foie Gras
To enhance foie gras, choose sweet and fruity whiskies like Kavalan Triple Sherry or Ninkasi Chardonnay, which bring aromas of fig and apple. Dalmore Portwood, with its red fruit notes, offers an elegant alternative.
Oysters
Oysters pair ideally with whiskies that have marine and slightly peaty notes. Old Pulteney Flotilla, with its salty touch, or Machir Bay, add a perfect iodine depth to complement this dish.
Salmon Fillet with Honey and Sesame
The slightly smoky aromas of Old Pulteney Flotilla or Yoichi Nikka perfectly balance the sweet taste of honey and the crunchy texture of sesame. Taketsuru Nikka offers a delicate alternative for a more subtle experience.
Roast Chicken
A roast chicken pairs well with subtle whiskies like Ben Nevis 10 Year Old or Benromach 10 Year Old, which add oak and vanilla notes, enhancing the tenderness of the meat.
Scallops in Cream Sauce
The hazelnut and spice notes of Peat Monster or Waterford Argot enhance the sweetness of the scallops and balance the richness of the cream.
Seafood (such as crab, shrimp, lobster)
Seafood pairs well with light whiskies like Old Pulteney Flotilla or Yoichi Nikka, which enhance their iodine aromas while adding beautiful complexity.
TO EXPLORE WHISKIES FURTHER
La Maison du Whisky has three boutiques in Paris:
In each of these boutiques, you'll find a wide selection of whiskies, rums, sakes, and other fine spirits.
Because a whisky can be described in a thousand words, our experts will be delighted to guide you through the must-try whiskies at La Maison du Whisky.
Follow our tasting calendar for upcoming events, or visit the Golden Promise Whisky Bar, which offers an extensive selection of whiskies and other spirits by the glass.
Written by
- Quentin JEZEQUEL - SEO project manager at LMDW.
Verified by
- Didier GHORBANZADEH - Wine & Spirits Expert at LMDW
- Clotilde NOUAILHAT - Editorial and Corporate Communications Manager at LMDW
