Dram-worthy for the Bard
Celebrate Burns Night with our selection of premium Scotch whiskies. Raise a glass to Scotland's beloved poet, Robert Burns, with great whisky and food. Discover rare and classic drams perfect for toasting the great man. Read on for the ideal whisky pairings to accompany your Burns Night Supper!
The annual celebration of the life of Robert Burns is a Scottish tradition which takes place on the 25th January, his birthday. Now widely adopted across the world, especially, it seems, with whisky fans. If you’ve been abstaining following the festive season, good old Robbie’s birthday is an excuse to break your dry January by the 25th!
A traditional Burn’s Supper usually starts with a soup course, frequently a Cock-a-Leekie which is made with leeks and peppery chicken stock or a Cullen Skink - made with smoked haddock. Either of these pair well with a whisky that has some maritime, coastal peat notes and a hint of pepper. Have we just described Talisker 10? By Robbie’s quill, I think we have!
The second course is the centrepiece of the evening. It’s time for the haggis. The haggis should be “piped in” - if you don’t have a bagpipe player hanging around, you’ll find some suitable music on your favourite streaming service. As well as the piper, someone will need to read Robbie’s “Address to a Haggis.” Time to put on your finest Scottish accent and do your best with his tricksy verse. You’ll need a knife handy to stab the haggis. If you have Scottish guests they’re not usually offended by your efforts but you could always ask them to make the address.
“Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!”
Haggis is a spicy concoction of sheep’s pluck (heart, liver and lungs) with onion, oatmeal, spices and suet, traditionally cooked in the animal's stomach (the stomach is usually discarded after cooking). If that sounds a little full on, don’t worry, it’s delicious and most people love it once they get past their initial squeamishness. It’s a true delicacy of Scotland.
As far as pairings go, you’re spoiled for choice. The Talisker you served with the starter will work well but if you want some variation, just about any robust whisky will work, perhaps something sherried like a Glenfarclas 15 or a Glendronach 12.
Finally, a Scottish classic dessert like Cranachan - made with whipped cream, oats, honey and raspberries, not to forget a little drop of whisky. A honeyed dram such as a Balvenie Doublewood makes an excellent pairing. Or perhaps a Glenmorangie Nectar D’Or if you fancy something more akin to a dessert wine.