The genius of Single Malt Scotch Whisky, the reason it’s been the water of life for centuries, is because pretty much any way you drink it, it tastes fantastic. In fact, the only rule about how to drink whisky is: don’t impose rules. So, in this section we talk about unlocking the flavour, and explore what might be the best serve for you.
All you need to enjoy whisky neat is a glass. Nose and then chew the liquid before swallowing: this gives your senses a chance to embrace all those flavours.
Any fresh water, ideally spring water, can really open up a Single Malt Scotch Whisky – especially cask strength whiskies. Add a drop at a time, and see what works for you.
Adding ice to a Single Malt Scotch Whisky can certainly make it a more refreshing drink, and chilling can open up some other, more delicate notes. But you’re unlikely to find ice in your glass at a whisky tasting.
Blend a delicious, smoky Single Malt Scotch Whisky with apple juice, add a rim of brown sugar and you’ve created the ideal toast for a winter’s gathering.
This classic cocktail is given a delicious Single Malt Scotch whisky twist thanks to the rich, smooth flavours of the immediately pleasurable The Singleton of Dufftown™.
A warming blend of spices and a delicious spirit, the Hot Toddy has a long history of warming cockles. And the generous nature of Cardhu is the ideal choice, offering sweet apple and heather notes along with a warming, dryish finish.
A famous old Scottish cocktail, the Rusty Nail is a whisky-lover’s dream: combining Scotch whisky and Scotch whisky liqueur.
A mixture of bitters, Scotch whisky and vermouth, this classic cocktail lets the drinker stir and dilute the cocktail to perfection.
Introduce Lagavulin’s huge peat-smoke to this easy-going whisky sour and you’ve got a party serve everyone will be talking about.
Salty, maritime whiskies like Talisker love seafood. Use it to accompany oysters or smoked salmon, and discover new depths of flavour.
Peated, earthy and smokey Single Malt Scotch Whiskies like Lagavulin have a natural affinity with the intensity of a salty or mature cheese.
A ‘dessert’ whisky like Dalwhinnie or Glenkinchie with its lighter notes of honey, apple and pear as well as spiced fruit, finds an ideal partner in sweet foods, like chocolate fondant or cheese cake.
Light, dry and even smoky whiskies like Caol Ila or Knockando find the savoury notes in vegetarian dishes such as tapenade or vegetarian haggis.
Smooth, sweet and dry whiskies like The Singleton of Glen Ord bring out the rich complexity of character in air dried sausage, Parma ham or even mutton pie.
With tapas or snacks, it’s about finding the Single Malt Scotch Whisky that matches best: rich, full bodied whiskies love big flavours like olives or pate, lighter malts excel with more subtle snacks like unsalted nuts.