The Perfect Accessory for Burns Supper
I got to thinking…just as the best accessories perfectly complement a bespoke suit, what is the perfect whisky to enhance the flavour of Burns Night Haggis?
So, I turned for advise to our good friend, fellow Scot Annabel Kohler at The Macallan. The whisky connoisseurs amongst us may already know how to bring out the flavours of each Burns Supper course, for the rest of us, don't miss this excellent guide written by Annabel exclusively for Peter Johnston...
A Single Malt Burns Supper
It’s the time of year when Scots around the world celebrate Scotland’s favourite Bard Robert Burns. It is a time for us to celebrate our proud heritage and friendships. Traditions are always nice, but when it comes to whisky it shouldn’t just be about tradition, but about what you like, what works with the food of choice and of course what befits the moment and the celebration. So open your drinks cabinet and for this special day select some of your finest whiskies and rather than wine offer whiskies with your dinner. The traditional menu of Scotch Broth, Haggis, Neeps and Tatties and Scotch Trifle is a rich affair, so choose rich whiskies that will not fight with strong flavours, but compliment them. Don’t be afraid to create whisky cocktails and use ice in your dram. You should enjoy your whisky as you like it. So to kick off your celebrations why not offer your guests a warming Highland Fling cocktail:
2 shots Macallan Fine Oak 10 Years Old Single Malt Scotch Whisky
1 tea spoon Scottish heather honey
5 mint leaves
Warm the honey and put it into a short glass, add one shot of Macallan Fine Oak and stir until honey is dissolved, half fill the glass with crushed or cracked ice. Add the second shot of Macallan Fine Oak and the mint leaves, stir for 15 seconds. Fill the glass to the top with crushed or cracked ice and garnish with mint sprig.
Especially for the ladies it would be nice to offer the whisky in tasting glasses rather than heavy tumblers. They will also unfold each whisky’s aroma to its best advantage.
With the starter of Scotch Broth you can choose a lighter whisky. The Macallan Fine Oak 15 years old offers a beautiful balance of rich typical Sherry Oak flavours and a lighter citrusy flavour. It will work well with the barley and lighter vegetable flavours of the broth.
To toast the haggis asks for a malt that is not only robust in flavour but has real stature so no better than a Macallan Sherry Oak 18 years old. The rich flavours of spice, chocolate and orange will withstand the spice and weight of the haggis and add a sweet dimension that will be quite a surprise to your palate.
What to have with the sweet delight of a trifle dessert? The sweetness of custard and fruit can make it quite challenging to match a good whisky. So where you may normally choose a Muscat or Tokay why not try a Macallan Fine Oak 21 years old? It is intense and rich with hints of vanilla and orange and even a slight taste of peat.
To round off a perfect meal calls for the perfect whisky. A whisky that is close to perfection is the Macallan in Lalique 60 years old. It unfolds in so many directions as you drink it. Bold red fruit with a heavy flavour of oak, but also an intense sweetness make this a second dessert, more like a liqueur.
Put on some traditional Scottish music or enjoy the tunes of Franz Ferdinand – the only rule is it must be Scottish!
Sláinte!
