Burns Night is the first big celebration of the year for whisky drinkers. We’ve guided our way through the haze between Christmas and New Year, and now we get to dress up, head out, meet new and familiar faces, hear some excellent poetry recited, and tuck into classic Scottish fare alongside some wonderful whiskies.
We’ve put this line-up together to show balance, and to demonstrate that with food pairings, it is not always a case of saving the smoky drams for last. So, here are the whiskies that I will be drinking to celebrate Burns Night.
Welcome Drink: Arran Robert Burns Malt, 43%, £35
What better way to start than with a whisky named after the man himself? Produced by the Arran team at the Lochranza Distillery, this is an unpeated, roughly 10-year-old expression that showcases everything Arran does so well.
Expect soft green fruits alongside subtle tropical notes, supported by a backbone of malty warmth and gentle spice. It is a welcoming, easy-going dram and a great way to greet your guests, get conversations flowing, and enjoy a few nibbles before the meal begins.6 Best Peated Whiskies To Try If You Like Highland Park
Starter: Torabhaig Allt Gleann, 46%, £50
Fish is typically the starter of choice at a Burns Supper. Whether it’s a warming bowl of Cullen skink or smoked salmon served on oatcakes, the flavours here are bold and need a whisky that can stand up to them.
It might seem counterintuitive to introduce peat so early, but Torabhaig offers a playful and nuanced style of smoke that works beautifully with seafood. Peated whisky and fish are a proven pairing, and a glass of Allt Gleann alongside either of these dishes is an absolute knockout.
Burns Supper: Glen Scotia 15 Year Old, 46%, £62
Now we move on to the richer course. Haggis, neeps, and tatties.
The neeps and tatties do their job of lining the stomach before the rich, spiced, oaty, meaty goodness of the haggis arrives. Often, there’s a whisky sauce involved too, so the dram alongside needs to hold its own.
Glen Scotia 15 Year Old fits the bill perfectly. This Campbeltown single malt delivers American oak-driven richness and spice, alongside sweeter notes of coconut and honey that complement the oats, neeps, and tatties beautifully. A combination that is hard to forget.
Dessert: Benromach 15 Year Old, 43%, £64
Cranachan is the classic dessert choice here. Whipped cream, honey, whisky, toasted oats, and fresh raspberries, perhaps finished with a little grated dark chocolate to bring everything together.
You could incorporate whisky directly into the cream, perhaps using something smoky, and then lead with an unpeated dram in the glass.
Personally, I prefer something sherried with a subtle thread of smoke running through it. Benromach 15 Year Old is ideal. Its oak-driven structure and gentle smoke allow the sherry influence to shine, contrasting beautifully with the tart raspberries, sweet honey, and the hearty bite of toasted oats.
A Toast: Lochlea Cask Strength, 60%, £65
No Burns Night is complete without poetry, some inevitable dancing, and a final toast to everyone in the room, along with old Rabbie himself.
There’s no better way to end the evening than with a whisky from the distillery that sits on the land where Robert Burns once lived and roamed. Lochlea Cask Strength may be youthful, but at full strength it offers an impressive showcase of flavour. Expect red grapes, sticky treacle, and deep sherried notes to carry the night to its close.
Do you like the suggestions? Let us know what your dream dram line-up for Burns Night would be.
Read the full article at 5 Whiskies To Pair With A Burns Supper
