What whisky pairs with Haggis and pleases Granny Flo?

Burn’s Night will probably not be a raucous affair this year. It looks like you, the family and maybe Granny Flo. This doesn’t mean we can’t enjoy a traditional Haggis hunt in the woods followed by a feast and a dram.

The problem with this national dish is the strong peppery flavour goes with just about any whisky. This is both a blessing and a curse.

So, rather than tie ourselves up in knots, we asked a few experts (again).

Did they all agree? Well no, this is whisky you fool. However, let’s enjoy their thoughts and start to imagine that first sip on Burns Night.

Let’s start with some independent retailers. First up is Archie McDiarmid, the manager at Luvians in St Andrews.

For me the big, spicy, earthy flavours of haggis need an equally punchy & rich whisky so there is only one place to head, Islay. Port Charlotte MRC:01 is a perfect blend of intense, but sweet smoke, the red wine casks bringing a fruitiness that is the perfect compliment to the earth & spice of the haggis, both enriching & elevating the other. 

Our next view is from Mike Lord, of the very fine Whisky Shop at Dufftown.

For many years at The Spirit of Speyside Whisky Festival we have run public tastings sessions to find the best single malt to go with haggis.  Tomintoul 15 Years Old Port cask won in 2018 and 2019.  We have tried over 80 whiskies in the last decade and a half of running this competition.  Who am I to argue with the public?  It is also a happy memory of exploring whisky and haggis with people from around the world in person.  Let’s hope we can do that again some time.

The creator of The Whisky Club Birmingham, Amy Seton has gone with peat and smoke. This is starting to look like a trend!

For the haggis I'd suggest a Smokehead for its meatiness. I think the haggis would stand up to the peat and as both are rich and meaty should work well.

Well, the agreement of our whisky experts didn’t last long. Billy Abbott from The Whisky Exchange has given us two recommendations that focus on sweetness. So much for unity in these troubled times.

Haggis pairs well with most whiskies, but I’d recommend something that isn’t sherried – fruity and creamy bourbon-cask-matured drams are my pick, with the fruity character a perfect foil for a peppery haggis:

Glen Moray 2008 bottled by the distillery for The Whisky Exchange

Aberlour 1993 25yo The Whisky Exchange Single Casks

Our good friend Dan from the Summerton Whisky Club returns us to peat. Are you keeping up?

On Burns Night I will always reach for a peated whisky, and as well as enjoying a dram I will pour a little over my haggis, neeps and tatties...it adds a delicious depth to the meal. Last year it was Talisker and this year I have a Caol Ila ready for the occasion.

Matt Chambers from Whisky 4 everyone is sticking to his guns on the Highland region.

After the Glenglassaugh Revival with the Cullen Skink I would follow on with their Torfa. This would go especially well with the spices in the haggis as it is lightly peated, using Highland rather than traditional Islay peat. Both a decent price too (Revival approx £40, Torfa approx £45).

Mitch Bechard from Coppercairn matches with an absolute classic.

I would go to a brand that I know inside out after working with it for 10 years, Glenfiddich. The 18 year is perfect for haggis. The spiciness from this dram compliments the spice in the haggis and big mouth feel works really well with this big dish.

We were in slight danger of getting some agreement from our experts at one point but have no fear a split appeared. Broadly you have a choice of ‘sweet’ or ‘peat’ to consider with your haggis and this is where you may have to look to your audience. Do you choose a classic sweeter profile or does that dark horse Granny Flo go wild for a peated powerhouse? Only you can tell…

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(The lovely lady in the picture is actually Grace Jones (not that one) who is sadly no longer with us. She lived to 112 years old and credited a tot of whisky to her long years)

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Ambassadors Lounge - Talisker, Balvenie and Jura tasting

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What whisky pairs well with Cullen Skink?