Whisky and Christmas Day

Whisky and Christmas food

Whisky as an aperitif!

OK, not the best start – the first entry for whisky and Christmas food contains no food at all :). But stick with me.....

You know how at Christmas you always hand out Champagne or sparkling wine, even though nobody ever drinks the stuff? Well, why not replace that with a nice warming glass of whisky?

Nothing peaty or complex here, I suggest a crisp whisky that cleanses the palate and gives the rest of the day that nice warm glow. A Lowlands single malt works really well, in fact. Try a Lindores Abbey, a Lochlea, or an Auchantoshan for example!

Christmas Dinner

A traditional Christmas dinner is full to the brim with rich and varied flavours. You’ve got the meaty flavours of the turkey and the herb rich flavours of the stuffing, the creamy, buttery flavour of the potatoes and the sweetness of the root vegetables (plus extra sweetness if you honey roast them).

So a bourbon cask aged single malt is a perfect whisky and Christmas food pairing – the creamy, smooth mouthfeel matches well with the textures of the lunch, while the sweet vanilla and caramel notes match up with the vegetables and compliment the meat. 

Christmas pudding

Christmas pudding and whisky are a match made in heaven – the rich fruitiness of the Christmas pudding (and perhaps the port that the fruit was soaked in) are the perfect partner for a deep, rich Scotch with fruity notes and sweet characteristics.

So I recommend a whisky aged in a sherry cask. On the nose, you should get a classic sherry character with hints of fruit, nuts and liquorice, while the palate brings forward rich chocolate notes. Finally, the fruit warms into an almost Christmassy winter spice that’s an ideal match for your pudding. You might even go back for seconds!

With cheese

Yes, I know – you’re supposed to pair wine with cheese. But, Whisky and cheese can pair up nicely too. And how could you have wine half-way through a whisky flight?!

Now, you’re never going to find one whisky that pairs nicely with all of your cheese – a mild cheddar needs a sweeter, milder whisky (a bourbon, for example) while a mature, in-your-face Roquefort needs to be matched in terms of intensity with a smoky whisky (an Islay, for instance).

The key is to think in terms of boldness and to match like-for-like; mild whiskies with mild cheese, bold whiskies with bold cheeses.

Here are a few pairings that work really well:

Brie and a peated whisky: the smoothness of the brie mellows out the peaty hit of the whisky, while also helping to emphasise the whisky’s sweeter notes that are often hidden beneath the smoky posturing.

Highland Single Malt and Gouda: the gouda draws attention to the Highlands’ saltiness and nuttiness, making the whisky and cheese combination much richer and more rewarding.

Whisky and chocolate

There’s lots of things to consider when you’re pairing whisky and chocolate. For starters, you’ve got to think of everything from the peatiness of the whisky to the age, the smokiness, the barrel it was finished in, the proof and the grain.

After that, you’ve got to weigh up the type of chocolate, the bitterness of the chocolate and the cacao content to see if it matches up with the whisky.

The warming alcohol cleanses the palate perfectly while the individual notes of each whisky, be it dried fruit, tar, seaweed or citrus, perfectly complement many types of chocolate, especially the really good, hand-made stuff.

How to taste whisky with chocolate

The best way to get the most out of your whisky and chocolate pairing is to take a sip of whisky first and let the flavour expand in your mouth. Swallow and then take a small bit of chocolate, allowing it to melt slowly on your tongue, its flavours gradually mingling with those of the whisky. Follow up with another small sip and enjoy.

A nightcap

Who am I to tell you what whisky to treat yourself to at the end of a long, stomach-bursting Christmas Day? Treat yourself to a dram or two of your favourite whisky, sit back and relax.