We’re encouraging you to get creative in the kitchen this month, using the endless flavours found in Society whiskies to match to – well, whatever food you fancy really!

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Whether you’re making the most of having more time in the kitchen at the moment, or just getting to grips with store cupboard basics, we’ll have a recipe to suit you.

This week, we’ve enlisted our executive chef James Freeman, head of the award-winning team at 28 Queen Street, to suggest some impressive dishes and whisky matches to excite your taste buds this weekend.

Click on the images for each recipe to download and keep your own PDF, and check out SMWS spirits manager Euan Campbell’s recommendations from the April Outturn for a couple of suitable drams to pair with each dish.

EUAN’S WHISKY PAIRINGS:

Cask No. 95.37: Adventurous African safari  Sweet, Fruity & Mellow from a second fill charred red wine barrique

Cask No. 134.8: Spice up your life!  Deep, Rich & Dried Fruits from a second fill bourbon barrel

EUAN’S WHISKY PAIRINGS:

Cask No. 113.29: Margherit jagerbomb Young & Spritely from a first fill bourbon barrel

Cask No. 122.29: Cerealism Sweet, Fruity & Mellow from a second fill bourbon barrel

EUAN’S WHISKY PAIRINGS:

Cask No. 112.40: The spring collection Spicy & Sweet from a first fill Vosges oak hogshead

Cask No. 95.23: A psychedelic landscape? Spicy & Dry from a refill bourbon hogshead

EUAN’S WHISKY PAIRINGS:

Cask No. 85.59: Beer pong Light & Delicate from a refill bourbon hogshead

Cask No. 88.13: Nettle cordial Spicy & Sweet from a refill bourbon barrel


Find your own perfect picks for a food pairing from our April Outturn

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