There are plenty of ways to enjoy the two things together - and we’ll get to that soon! - but if you’re curious as to why, it all starts with the whisky making. A fascinating process that can vary from region to region, distillery to distillery, but usually sticks to centuries of tradition, how a whisky is made is an astounding testament to the wonders of science and attention to detail.

Certain flavours only come about because of these traditional, tried-and-tested methods. And this includes esters - organic compounds formed during fermentation, distillation, and maturation, and the thing that helps form fruity aromas in whisky. One of these compounds, ethyl acetate, is known to produce those crisp, orchard fruit notes, whether it’s a fresh pear or a crisp apple.

How casks bake some orchard sweetness into a whisky

Most of what we love about our favourite drams starts well before you crack open the bottle - indeed, most of the flavour, character and profile comes down to the cask. Many of the flavours come from the aging and cask process, and it’s clear to see why a lot of these spices and flavour notes introduce subtle notes that evoke tastes of apple, or things that go so well with the fruit.

Think of it this way. From the very start, a whisky has everything needed to evoke the tastes of a warming apple pie or a fruity treat. It’s the genius behind the distillation, cask process and more that really bring them out and allow the flavours to hit your palate and nose when they’re ready to be savoured.

Looking for some recipes that bring out the best of an apple's esters and the orchard notes in other ingredients? These cocktails will have you feeling like you've just come from a brisk walk on a crisp day.

Coastal Apple Old Fashioned

Herman recommends this autumnal sip that’ll become a firm favourite throughout the cold months.

You’ll need:

• 50ml Clynelish 14 Year Old

• 10ml Calvados (or any other good quality apple brandy)

• 1 bar spoon honey syrup (1:1 honey and hot water)

• 1 dash Angostura bitters

• Apple peel and lemon zest for garnish

To make:

• Stir all ingredients with ice in a mixing glass for about 20 seconds

• Strain into a rocks glass with a large ice cube

• Squeeze the lemon zest over the glass and garnish with an apple peel.

Whisky Apple Mule

You’ll need:

• 50ml whisky

• 30ml apple juice

• 120ml ginger beer

• Squeeze of lime

To make:

• Fill a highball glass with ice

• Measure and pour in your whisky, apple juice and finish with ginger beer

• Squeeze in the lime for an added kick and garnish with an optional apple slice or stick of ginger.

Apple Cinnamon Fizz

You'll need:

• 30ml whisky

• 50ml fresh pressed apple juice

• 25ml simple syrup

• One teaspoon of cinnamon

• Champagne or Prosecco (or soda water, for a lighter serve) to top.

To make:

• Pour whisky, apple juice and syrup into the bottom of a wine glass

• Sprinkle with the cinnamon, add a couple of ice cubes, and stir to combine until well chilled

• Top with your choice of bubbles, garnish with apple slices, lemon, and cinnamon stick.

Apple Pie on the Rocks

You'll need:

• 30ml whisky (something with autumnal spice or a kick is good for this recipe, like Clynelish 14 Year Old)

• 30ml vanilla vodka (if you don't have a flavoured vodka, you can infuse your own by adding split vanilla beans in a bottle, shaking the mixture a few times a day and letting sit for around a week)

• 20ml fresh pressed apple juice

• Pinch of ground cinnamon

• Brown sugar (for the rim).

To make:

• First, dip your rocks glass in lemon juice and dip in brown sugar to set the rim

• In a cocktail combine your vodka, whisky, apple juice and cinnamon and shake hard over ice

• Strain into your rimmed rocks glass and garnish with an apple slice or cinnamon stick.

The incredible versatility of whisky means you don't just have to stick to a drink if you want to envelop yourself in the flavours of the season. Food pairings and whisky sauces have always been an excellent way to get more out of your malt, and these recipes are ripe for the apple season.

Baked Apple with Salted Honey Butter and Vanilla

Another great suggestion from whisky expert Herman, this salty-honey combination is made perfect by the Clynelish whisky enhancing the caramelised fruit. Expect an elegant, luxurious, autumnal dessert that smells like an apple orchard after the rain.

You’ll need:

• 40ml Clynelish 14 Year Old

• 2 firm apples (Elstar or Cox Orange)

• 25g unsalted butter

• 1 tsp honey (preferably heather honey)

• Pinch of sea salt flakes

• 1 tsp vanilla extract

• toasted flaked almonds or walnuts for garnish

To make:

• Start by preheating the oven to 190°C (375°F)

• Halve the apples, remove the cores, and place them in a baking dish

• Melt the butter with the honey, salt, and vanilla; pour this mixture over the apples

• Bake for 20–25 minutes until the apples are tender and lightly caramelised

• Remove from the oven and pour a splash of Clynelish over the warm apples (the alcohol will partially evaporate, but the aroma will remain)

• Serve with a scoop of vanilla ice cream or mascarpone and some nuts.