Why fine dining restaurants are embracing whisky

Why are fine-dining restaurants embracing whisky? Because it’s delicious. That’s the tl;dr version of this article.

Whisky and food pairings

Traditionally this space was all about wine. Still, no drink truly pairs better with food, so naturally. 

But if you think whisky can’t pair with food (which, admittedly, for a while I did) then think again. There’s a growing trend of restaurants incorporating whisky into their culinary experiences. 

Whisky and food pairings are becoming more commonplace, where specific dishes are matched with complementary whiskies to enhance the dining experience. 

The rise of the whisky restaurant 

Several high-end restaurants have embraced this trend. Some of which have whisky built into the premise. 

The Glenturret Lalique Restaurant in the distillery in Scotland has earned two Michelin stars. The Roca brothers opened TimeSpirit, a 24-seat restaurant within The Macallan’s Speyside-based distillery with a seasonal nine-course tasting menu. 

Salt Bar in London does a sublime job of combining Indian cuisine with a deep love of whisky. The Jack Rose Dining Saloon in Washington, D.C. boasts an extensive whisky collection and offers curated tastings alongside their dining menus.

The benefits of marrying whisky and food 

The integration of whisky into the dining experience through curated pairings and tastings allows guests to appreciate the complexity and majesty of a fine whisky in harmony with their meals. 

Not only does this elevate the overall gastronomic experience, but it also brings whisky to a new audience. This is exciting if you’re the kind of person who wants to see more people embrace this wonderful spirit.

It only makes sense for restaurants to embrace premium whisky brands, given their status as symbols of luxury and fine taste. 

Cocktails, shots, and digestifs

Boasting exclusive or rare whisky on the menu has evolved beyond simply a list of whiskies to sip neat. High-class cocktails are also increasingly prevalent and showcase the variety of whisky.

Some high-end establishments are moving away from rigid formalities, introducing whisky shots as a playful ritual. 

The digestif culture resurgence suits whisky too. A neat pour or a small shot after a meal aligns with traditional European dining customs, enhancing indulgence and aiding digestion. 

How do I pair whisky and food?

Pairing whisky with food is about:

1) getting to know the whisky and 

2) understanding how it will compare and contrast with the menu. 

You can find some quick and easy tips in our article What pairs well with whisky? This covers food, drinks, cigars, music, and more.  

Another easy place to start is with the classics. Put together a cheeseboard and a whisky flight and taste around, see what works for you. Do the same thing with a selection of chocolates.

A quickfire whisky and food pairing guide: 

Here’s some simple suggestions to get you started:

You can pair delicate, light whiskies with seafood such as sushi, smoked salmon, or seared scallops. Think smooth, sippable blends from Scotland or Japan or elegant single malts.

Smoky whiskies, like the peated single malts found across Islay, pair excellently with robust flavours like strong blue cheeses, oysters or barbecued meats, while a nice rich chocolate mousse cuts through them beautifully too. 

Sherried whisky’s rich, sweet, and spicy flavours can be complicated to pair but you can lean into each element, with dark fruits, desserts like crème brûlée, or spicy food. Equally, it’s hard to go wrong with dark chocolate. 

Whisky pairings: 

Finally, here are some more fleshed-out pairings. 

Sticky BBQ ribs – Laphroaig 10 Year Old: A hearty, smoky whisky complements the sweet, tangy barbecue sauce and meatiness of this dish.

Fish and chips – Old Pulteney 12 Year Old: The coastal freshness of this dram will seem a natural pairing with this old favourite.

Cheddar cheese toastie – Monkey Shoulder: The smooth, easy-going, and creamy whisky matches the savouriness of this classic comfort food.

Miso-glazed aubergine – Hakushu Distiller’s Reserve: the subtle smokiness and green notes of this complex whisky will enhance the dish’s umami richness for a top vegan food and whisky pairing. 

Vanilla ice cream – Balvenie Caribbean Cask: A pairing that is so simple but so effective. The sweet, creamy profile of the whisky and its rummy goodness echoes the ice cream’s smoothness. Think of it like a caramel sauce. But even better.

Feel free to experiment and make sure you get out there and try some incredible whisky and food pairings.

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