For the Starter: Cock-a-leekie soup with Johnnie Walker Black over ice (ice ball preferably)
Donald said: "Hot soup cold whisky what’s not to like!! As one heats up and the other cools down flavour upon flavour appears."
For the Main: Haggis, neeps and tatties with Talisker Storm old fashioned
Donald said: "Talisker is the only whisky to have with haggis. It’s signature pepper notes and smoke work well with haggis. The brown sugar, black peppercorn infused syrup just adds to the experience."
For the Dessert: Cranachan with Lagavulin Distillers Edition Highball served in a champagne flute topped up with soda
Donald said: "A highball that looks like Champagne - the notes sort of the Lagavulin tamed by the soda and an additional twist to make it the perfect dessert pairing!"
The whisky expert went on to add: "The rationale is simply that the norm is to serve neat whisky with the dishes which is over powering and the perception with a lot of whisky drinkers is that you should never ever mix, shake, add water or ice.... it’s simply about showing the diversity while complementing or contrasting the food."
