Here we look at some common and not so common food and Whisky pairings so next time you sit down to eat you can enjoy a nice dram with it!

If you’re going to do this choose your Whisky first, then try and find a chocolate with flavour that complements the profile of that Whisky. For example, if you’re going for a rich and peated Whisky than a sweet slightly aromatic chocolate can help to coax out some of the subtler flavours. The key is to not go for every day chocolate, go for something a bit out of the box and see where the flavours take you! You might just discover something new about an old favourite!
The best Whisky to pair with bacon is something where the wisps of smoke can be felt and tasted and smelt all at once. This is especially good when the bacon is smoked as well, and the flavours just combine so wonderfully.
A smoky seaside dram with a hint of salt would be great too, with the tang of the salt complementing the meat in perfect harmony.

Try to go by food that your cheese of choice is already paired with. For example, creamy Feta is often paired with things like olives or honey, so go for a Whisky that has hints of these, with an oily mouth feel.
Another great example is a simple Chedder. This is usually paired with spicy chutneys or sweet grapes, so this would go well with a sherried dram that is rich with spice and fruity sweetness.
Haggis is a Scottish national treasure so it only makes sense that it be paired with another Scottish national treasure. While any Whisky really goes with haggis, it is peated and slightly salty drams that really do it justice. The smoke of the peat with the tang of salt work together they bring out a richness in the meat. It really is no wonder these things are so highly thought of in Scotland, considering just how impressive they are alone and together!

Peppery Whiskies are also great with salmon, with the delicate spice making a mouth-watering combination with the fish.