Forget everything you thought you knew about whisky. Those reverential sipping sessions in leather armchairs? The solemn nosing and swirling? It’s time to break with tradition.
While wine connoisseurs have spent decades dictating rules on which grape goes with which protein, whisky has been quietly waiting for its moment to shine at the dinner table. And though traditional whisky pairings like steak and cheese are well-known, there are many unexpected combinations that can bring out the best in both the whisky and the dish.
Experts at The Whisky Masters tell us that the trend of pairing food and whisky is on the rise, and it seems everyone is catching on. What was once considered the domain of stuffy tasting rooms has now entered mainstream gastronomy, with whisky pairing dinners becoming increasingly popular events at upscale establishments.
Many London restaurants have been offering whisky and food pairings for a while now, and social media platforms are awash with enthusiasts sharing their own discoveries about which drams complement everything from fine dining to everyday snacks.
Yes, that bottle of amber nectar isn’t just for special occasions and, as we’ve found out, can pair surprisingly well with Britain’s most beloved (and occasionally questionable) food staples. These fifteen pairings will have you raiding both your whisky cabinet and corner shop with equal enthusiasm…
Highland Single Malt with McVitie’s Chocolate Digestive Biscuits
McVitie’s chocolate digestives, with their sweet, wheaty base and rich chocolate topping, pair beautifully with a balanced Highland single malt like Glenmorangie Original or Dalwhinnie 15 Year. The whisky’s notes of honey, heather, and subtle spice enhance the chocolate’s richness while cutting through the sweetness. This combination is both indulgent and sophisticated enough to make you forget you’re essentially dunking biscuits in booze. The perfect accompaniment to a rainy Sunday afternoon in front of Countryfile.
Islay Scotch with Salt & Vinegar Crisps
Salt and vinegar crisps, with their tangy, salty punch, make a surprisingly perfect match for smoky Islay Scotch like Lagavulin or Laphroaig. The intense peaty character and briny notes of the whisky stand up beautifully to the aggressive flavours of the crisps, while the whisky’s complexity adds depth to this humble snack. This combination is bold, assertive, and oddly sophisticated—perfect for when you want to feel fancy while still eating from a foil bag down at your local.
Peated Whisky with Chicken Tikka Masala
Chicken tikka masala, Britain’s true national dish, finds an unlikely but perfect partner in peated whisky like Caol Ila or Talisker. The smoky depth of the whisky echoes the tandoor’s char, while the spirit’s intensity stands up to the bold spices without overwhelming them.
Some say that whisky and capsaicin do not mix; we don’t agree. This combination might raise eyebrows at your local curry house on the high street, but trust us—it’s a revelation for both Friday night takeaway and your whisky cabinet. Who needs a lager when you’ve got a dram?
Sherried Whisky with Marmite On Toast
Marmite on toast, that most divisive of British dishes, reaches new heights when paired with a sherried whisky like Aberlour A’Bunadh or GlenDronach 18. The whisky’s rich notes of dried fruit, spice, and nutty sweetness balance magnificently with the yeasty, umami-packed spread, while the toast provides a hearty base. This pairing is decadently comforting. Love it or hate it, with whisky, you’ll probably love it.
Lowland Whisky with Thai Green Curry
Thai green curry, now as much a British takeaway staple as tikka masala, finds an unexpectedly perfect partner in the light, grassy notes of a Lowland whisky like Auchentoshan or Glenkinchie. The whisky’s delicate floral character and citrus notes complement the curry’s lemongrass and lime leaves, while its clean profile refreshes the palate between spicy bites.
For an even more authentic experience, consider turning your dram into a highball with a splash of soda water—whisky soda happens to be one of the most popular drinks in Thailand itself, where it’s typically enjoyed alongside spicy food. Of course, technically speaking, Thai whisky soda usually features Sangsomm, which is more of a rum than a whisky, but who cares? Same same but different, as they say in Thailand.
Bourbon with Jammie Dodgers
Jammie Dodgers—yes, those nostalgic biscuits with the heart-shaped jammy centre—pair surprisingly well with the sweet, vanilla-rich notes of bourbon like Maker’s Mark or Woodford Reserve. The whiskey’s caramel and oak characteristics complement the raspberry jam filling with a straight-faced seriousness that makes this pairing both nostalgic and newly sophisticated. Just don’t dunk them too long or you’ll be fishing biscuit remains from the bottom of your Glencairn glass.
And while we’re on the subject, we’d be remiss not to mention that bourbon also pairs remarkably well with its namesake biscuit—the Bourbon. The cocoa notes in these chocolate sandwich biscuits create a delightful echo of the whiskey’s vanilla and oak character, while the filling’s sweetness stands up nicely to the spirit’s robust profile. It’s a match so obvious it’s almost suspicious that the biscuit and the whiskey share a name. Coincidence? We think not.
Rye Whiskey with Cheese & Branston Pickle Sandwiches
Cheese and Branston Pickle sandwiches, that steadfast British lunch staple, find an unlikely but perfect match in the spicy, peppery notes of a good rye whiskey like Rittenhouse or Bulleit Rye. The whiskey’s robust character stands up to the combination of sharp cheddar and Branston’s sweet-sour, chunky glory, while its spiciness cuts through the richness of the cheese and complements the pickle’s complex tang. The rye’s warming finish turns a simple sandwich into something worth lingering over. This combination is adventurous, complex, and certain to raise eyebrows at your next ploughman’s lunch. Forget the ale—reach for the rye.
Canadian Whisky with Fish Finger Sandwich
The humble fish finger sandwich, that British culinary treasure, finds an elevated companion in a rye-forward Canadian whisky like Lot No. 40 or Crown Royal. The whisky’s gentle spice cuts through the crispy coating, while its subtle sweetness harmonises with a good dollop of tartare sauce. Add a squeeze of lemon for an extra flavour bridge. This combination bridges childhood comfort and grown-up indulgence in the most delightfully British way. Captain Birdseye would approve.
Tennessee Whiskey with Pickled Onion Monster Munch
Pickled Onion Monster Munch, those violently flavoured maize snacks, make an addictively good pairing with Tennessee whiskey like Jack Daniel’s Single Barrel. The whiskey’s notes of caramel, banana, and vanilla somehow manage to tame the aggressive vinegary tang, while its charcoal mellowing process creates a flavour bridge to the crisps’ monstrous intensity. This combination is unpretentious yet surprisingly complex—the perfect accompaniment to a night of questionable telly choices. Just don’t breathe on anyone afterwards.
Japanese Whisky with Pot Noodle
The humble Pot Noodle, that beloved student staple, gets a luxurious upgrade when paired with refined Japanese whisky like Hibiki or Yamazaki. The whisky’s delicate floral notes and subtle complexity elevate the simple MSG-rich supper, while its clean finish refreshes the palate between forkfuls.
This highbrow-meets-lowbrow combination might be the most deliciously ironic way to consume your fancy Japanese single malt. Try the Chicken and Mushroom variety for maximum cultural confusion.
Speyside Whisky with Toad In The Hole
Toad in the hole, that quintessentially British dish of sausages baked in Yorkshire pudding batter, creates a surprisingly harmonious pairing with a fruity Speyside whisky like Glenfiddich 12 or Balvenie DoubleWood.
The whisky’s notes of orchard fruits, honey, and vanilla complement the savoury richness of the sausages, while cutting through the stodgy batter. A splash of onion gravy adds another dimension to this comforting pairing. This combination is Sunday dinner elevated—perfect for those rainy evenings when nothing but proper British comfort food will do. Your nan might raise an eyebrow, but she’d secretly approve.
Irish Whiskey with Cheese & Worcestershire Sauce Toasties
A cheese toastie with Worcestershire sauce, that late-night masterpiece, pairs wonderfully with the smooth, approachable character of Irish whiskey like Jameson or Bushmills. The whiskey’s light fruit notes and subtle spice cut through the richness of the mature cheddar, while its inherent sweetness complements the savoury sandwich and tangy Lea & Perrins.
This combination is comfort food elevated to an art form—and significantly improves both post-pub snacking and hangover recovery the next morning.
Blended Scotch with Greggs Sausage Roll
We’ve already seen how Greggs’ sausage roll pairs perfectly with champagne when the high street icon partnered with Fenwick department store to open Greggs Champagne bar. But what about sausage rolls and whisky? Are they the perfect match too? We like to think so.
Indeed, the Greggs sausage roll pairs surprisingly well with a quality blended Scotch like Johnnie Walker Black Label or Famous Grouse. The whisky’s balanced profile and subtle smoke complement the pastry-wrapped pork without overwhelming it, while adding a dimension of flavour that elevates this humble snack. This combination is both nostalgic and newly sophisticated—petrol station cuisine with a grown-up twist. The ultimate roadside picnic on long drives to Scotland.
Cask Strength Bourbon with Custard Creams
And we’re back to biscuits. Custard creams meet their match in cask strength bourbon like Wild Turkey Rare Breed or Maker’s Mark Cask Strength. The high-proof Bourbon whiskey’s intense vanilla, caramel, and oak notes cut through the biscuit’s sweetness, while complementing its creamy filling. The contrast between the sophisticated spirit and the humble custard cream creates an oddly perfect harmony. Try dunking for an extra dimension of texture and flavour—just don’t tell your whisky collector friends down at the local whisky society.
Apple-Finished Whisky with Homemade Apple Crumble
Homemade apple crumble with custard, that most comforting of British puddings, reaches new heights when paired with a whisky finished in apple brandy casks like Glenmorangie Nectar D’Or or Balvenie 14 Caribbean Cask.
The whisky’s sweet orchard fruit notes and subtle spice mirror and amplify the cinnamon-spiced apples, while its warming character complements the crunchy buttery topping and creamy custard. This pairing is dessert nirvana—the ultimate way to finish a Sunday roast. Granny Smith would be proud (both the apple and your actual grandmother).
The Bottom Line
So, next time you find yourself with a fine bottle of the amber nectar, don’t hesitate to experiment with these unique pairings. Cheers to discovering new flavours and enjoying the finer things in life—even if those ‘finer things’ occasionally come from Greggs or the corner shop!
