What Goes Well with Whisky? Top Food Pairings

There’s nothing quite like the comforting combination of delicious food paired with an outstanding whisky. Whether it’s a smoky Scotch whisky, a sweet Kentucky bourbon, a smooth Irish whiskey, or a delicate Japanese whisky, the right whisky pairing can make those individual flavour notes really stand out.

From traditional pairings with dark chocolate, smoked meats, and cheese, to unique options like oysters and spiced nuts, this guide will help you explore new ways to create the best whisky food pairings. Plus, we’ll recommend specific whiskies for each pairing, so you can discover a new favourite while enjoying the perfect balance of flavour.

So, what food goes well with whisky? Let’s dive in!

What Food Goes with Whisky?

Snacks & Appetisers

Cheese

Pairing cheese and whisky together is quite simply one of life’s greatest pleasures. Cheese works well with whisky in so many different ways. Aged cheeses work to enhance a whisky’s depth, soft cheeses pair well with grassy or floral whiskies, and blue cheeses contrast beautifully with bold, smoky, or sweet flavours.

Try Roquefort cheese and oatcakes with Bowmore 12-Year-Old Single Malt Scotch Whisky. This gently peated whisky from one of the oldest distilleries in Scotland has notes of honey, vanilla and citrus with a smooth, slightly fruity finish.

Chocolate

Chocolate and whisky are a match made in heaven. Milk chocolate’s creamy sweetness softens the heat of barrel-proof bourbon whiskies, enhancing caramel and vanilla notes. Dark chocolate’s deep, bitter richness pairs beautifully with sherried Scotch whiskies, intensifying fruity, nutty, and spicy undertones.

Try dark chocolate truffles with Macallan 12-Year-Old (Sherry Oak) Single Malt Scotch Whisky. This truly exceptional whisky bursts with flavours of dried fruit, oak spice and nutmeg before a long, warming, gingery finish.

Nuts

Crunchy nuts and whisky make a fantastic pairing - walnuts complement rich, oaky notes, salted peanuts enhance caramel and spice flavours, and spiced nuts complement the peppery, warm notes of rye whiskey.

Try spiced nuts with Knob Creek Straight Rye Whiskey. This award-winning high rye whiskey brims with spice, balancing with layers of oak, dark stone fruits, and a hint of sweet honey. The long finish lingers with warmth and a touch of peppery spice.

The Main Course

Beef

Complementing the juiciness and fats in beef, whisky works really well to enhance the bold, robust flavours. Smoky, peaty whiskies enhance the richness of grilled or smoked beef, while robust, bourbon-aged whiskies complement heavily marbled cuts, like Kobe or Wagyu beef.

Try Wagyu beef with Bunnahabhain 12-Year-Old Single Malt Scotch Whisky. This un-peated Islay single malt offers warm notes of toasted nuts, vanilla and cinnamon balanced by a barely-there wisp of maritime sea spray before a medium to long spicy finish.

Pork

Pork’s rich, savoury-sweet flavours pair beautifully with American whiskey. Juicy pork chops complement smooth, caramel-forward bourbons, while smoky BBQ ribs match bold, peaty whiskies. Alternatively, glazed or spiced pork pairs well with rye’s peppery bite.

Try smoky BBQ ribs with Woodford Reserve Double Oaked Kentucky Straight Bourbon. This full-bodied bourbon brings notes of vanilla, dark caramel and hazelnuts before a long and creamy finish with notes of honeyed apple.

Fish

Fish and whisky create a simple yet elegant pairing. Smoky whiskies enhance the richness of salmon and trout, mirroring their buttery textures. Light, citrussy whiskies complement the delicate flavours of grilled swordfish, mahi-mahi or red snapper without completely overpowering them.

Try smoked salmon with Hibiki Harmony Blended Japanese Whisky. This complex whisky, meaning ‘echo’ in Japanese, presents delicate notes of honey, citrus and white flowers, nicely balanced with mild oak, vanilla and a hint of spice, before a light, smoky finish.

Seafood

Seafood and whisky form a luxurious pairing. Briny oysters contrast beautifully with peated or wine-cask finished whiskies, enhancing their maritime notes. Sweet, succulent prawns pair well with smooth, honeyed bourbons, while sushi stands out alongside light, floral or citrussy whiskies.

Try Irish Atlantic oysters with Green Spot Single Pot Still Chateau Montelena Irish Whiskey. This rich, triple-distilled pot still whiskey brims with rich spice, notes of raspberry, white chocolate and marshmallow before a slightly nutty, festive spice finish.

The Grand Finale

Dessert

Whisky and desserts create a decadent combination. Apple pie with custard pairs beautifully with bourbon’s warm caramel and spice notes. Tiramisu’s coffee and cocoa flavours complement rich, sherried whiskies. A creamy ice cream sundae pairs perfectly with a smooth, vanilla-laced whisky, enhancing its sweetness and depth.

Try apple pie and vanilla custard with Buffalo Trace Kentucky Straight Bourbon Whiskey. This classic bourbon whiskey, made in America’s oldest distillery, offers notes of brown sugar, toffee apple and sweet oak before a long, lush spicy finish.

Pairing whisky with food is an art but there are no rules. After all, it’s about your own taste preference. Try experimenting and seeing what works for you - there are so many incredible combinations to explore.

To help you discover your perfect match, browse Still Spirits’ extensive range of whisky. We stock a large range of Scotch, American, Irish, Japanese and world whiskies for you to explore, plus glassware and gift sets.