Cheese

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Scotch whiskies, especially the single malts from Islay, are excellent with a strong cheddar cheese because the spicy, smoky bite of the scotch is beautifully tamed by a good sharp cheese, especially with salty crackers or smoked fish. For smelly cheeses like Roquefort, Talisker from the Isle of Skye is ideal, and it is even more enjoyable with smoked almonds on the side. The soft French cheeses like Brie go beautifully with Ardbeg single malt, which also is complemented by a strong Parmesan cheese and makes it a natural with a pizza.

Dinner

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As you might suspect, Scottish whiskies go best for Scottish food, especially wild game dishes like venison, quail or duck, and Bowmore’s single malt has just the right rich, peaty taste that complements these dishes perfectly. The boldness of Oban whiskey is the traditional favorite with haggis, kidney pies and the spicy sausages so loved in the Highlands. Slow-cooked roasts of lamb, beef or pork prefer the subtle nuances of a Craggamore single malt.

Desserts

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Although it may be hard to imagine at first, single malt whiskies and chocolate combine into a wonderful taste sensation, and should be savored by holding the scotch in your mouth until the vapors fill your head, then slowly eating the chocolate so the sweet taste will follow the vapors and fill your whole face with a wonderful sensation.

Oban is the traditional favorite with a dark chocolate, especially those with a 85% cocoa, and are also excellent with fresh chocolate chip cookies. Dalwhinnie works well with rich cakes and pastries and makes an excellent addition to hot chocolate.