Whisky Food Pairing

Soup is always a good start. The menu begins with an Asian fish soup and Laphroaig Lore: the fish goes very well with the maritime Laphroaig from the Isle of Islay. Accompanied by spicy chillies from Asian cuisine, which the single malt reflects wonderfully with its spicy and strong smoky and chilli notes. Tip: If you don't fancy fish, you can also enjoy an Asian vegetable soup with Laphroaig.

The second suggestion is somewhat milder: tiger prawns with Waldorf salad and truffle vinaigrette, accompanied by Glenfiddich Our Original Twelve. The malt is light and malty-sweet with pear and vanilla flavours. Accompanied by the crunchy and fruity-creamy Waldorf salad and the counterbalance of the savoury prawns - a harmonious pleasure.

Peppery, spicy and light with the sweetness of honey" - the tasting notes from Basil Hayden's already sound like a spicy honey sauce. This makes the bourbon a perfect companion for smoked salmon! The high rye content of the whiskey makes it flavoursome and fruity, which goes well with the rich, slightly smoky salmon. The perfect way to start a feast!

The main course is a medallion of saddle of venison with a savoury crust, winter vegetables and parsley root mashed potatoes. Arran "The Bodega" goes surprisingly well with this combination. The Icelandic malt is characterised by aromas of dark chocolate, mandarins, figs and ginger. The spicy-sweet whisky with spiced game and sweetish puree provides a well-rounded flavour.

Or do it the American way, throw a chicken on the barbecue and serve it with a Kentucky Straight Bourbon from Elijah Craig. The gently warming whiskey with notes of oak, a hint of spice and smoke tastes wonderful with grilled chicken.

The third suggestion is a little unusual, but worth a try: sushi and Ardbeg. Nigiri in particular, which is prepared with fresh fish, goes very well with the maritime-smoky Ardbeg Corryvreckan. Its flavour of pepper, seaweed and star anise is the ideal accompaniment to sushi.

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Sweets for my Sweet!

There's always room for dessert. Especially when it's a dark chocolate soufflé! Serve it with a Macallan Double Cask: the aromas of dried fruit, spices and citrus fruits underline the rich chocolate flavour of the soufflé.

For typical American apple pie, it must of course be a typical American bourbon, such as Baker's. Strong vanilla and caramel flavours with light smoke and nuts, accompanied by freshly baked warm apple pie - an American dream team!

A winner among the desserts is the soft but complex crème brûlée. The sweet treat from the oven with its crunchy caramel crust goes well with a smooth and honeyed whisky like Tyrconnell. With its subtle caramel notes, the slightly spicy Irish single malt is a perfect match for the sweet classic of French cuisine.

In a multi-course meal, a cheese platter is often served before dessert. A strong whisky such as Lagavulin 16 harmonises wonderfully with strong cheeses, such as spicy blue cheese. The strong sweetness, the notes of sea, salt and smoke round off the flavoursome and soft cheese perfectly.

Hearty ham is a deliciously savoury midnight snack. Juicy and salty cooked ham makes the full-bodied Woodford Reserve Bourbon even more delicious with its caramel, apricot and cocoa flavours. The spicy and slightly tart rye flavour balances out the voluminous ham.

Who says a snack can't be sweet? Delicately melting orange chocolate and a fruity Speysider such as the ten-year-old Benromach are a balanced duo for gourmets. The sherry-accentuated and fruity-nutty Benromach emphasises the orange in the chocolate with its notes of spices, citrus fruits and chocolate.