Given that whisky is generally considered the most appropriate match for haggis I thought it would be interesting to check out what Britain’s top whisky experts have to recommend for Burns Night:
Dave Broom - whisky writer
"The best, by some distance, is Talisker 10 y o. It's the pepperiness on the finish of the whisky that gives the flavour bridge, the oatmeal in the haggis gives a malty note to a whisky which doesn't usually display this, the sweetness of the dram offsets the gaminess of the haggis (adding complexity) while the smoke in the whisky adds another dimension to the whole dish. Runner up for me is Highland Park 12yo."
Charlie Maclean - author of Whisky: a liquid history, www.whiskymax.co.uk
My favourite, without a doubt, is Talisker 10 y o - because it's sweet and lightly smoky, then spicy in the finish. Pour it on (anoint) the haggis or drink alongside.
Marcin Miller - whisky commentator
I like the taste of haggis and prefer it enhanced by whisky rather than overpowered by it. So I'd go for an elegant blend like Cutty Sark or perhaps BNJ (Bailie Nicol Jarvie) I'd keep the malt for drinking alongside! Similar thinking applies if you are set on using malt to pour over the haggis. I wouldn't opt for anything too phenolic and would go for Highland Park (a nice balance of peat and sweet) or, of course, The Glenrothes (classic Speyside with great structure and mouthfeel).
Neil Ridley - whisky blogger, caskstrength.net
Whisky and haggis should, in theory, be a wonderful marriage of Highland flavour but it is easy to go too far with the whisky. I used to use Laphroaig 10 yo but it was just too peaty to match and overpowered the food in my opinion.
The whisky needs to work with the following: the haggis itself, that delicious meaty gravy, earthy buttery turnips and sweet, flowery swede.I'd suggest these whiskies off the top of my head:
Gavin D Smith - www.whisky-pages.com
I am a fan of the Skye malt Talisker with haggis, but some of the bigger, sherried Speysiders also work well for me - whiskies like Aberlour and Glenfarclas and The Macallan. The sweetness provides a nice contrast with the spicy and peppery character of the dish.
Stuart Bale, assistant bar manager, Albannach, London.
The Glenlivet 18 year old. The hint of spice and slightly nutty finish works really well with the meaty and peppery flavours of the haggis.
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