Aberlour Single Malt Scotch Whisky

The highlight of the traditional Burns Night Supper is the stabbing of the haggis and the ritual reading of the Scottish bard’s famous tribute to the dish. The haggis, with “champit tatties” (mashed potatoes) and “bash’d neeps” (turnips), is then served to the guests, along with a suitable dram of whisky.

We asked a number of people closely associated with our multi-award-winning whisky for their choice of Aberlour Single Malt to accompany the haggis. Their preferences are listed below and the message seems to be that there is no shortage of candidates in the Aberlour range. Incidentally, the whisky should always be drunk from a glass, not poured over the food as some people have got into the untraditional habit of doing, to the detriment of both the whisky and the haggis.

“My preference would be for the Aberlour 10 Year Old. Perfectly aged, full of flavour but young enough to be crisp and light on the palate so as not to overpower the sweet, spicy and warming sensation of a well-made haggis and neeps.”
David Boyd, Chief Blender

“Something nice and strong’s required to match the ‘Great chieftain o’ the puddin’-race’. I plump for a’bunadh.”
Alan Winchester, Group Distilleries Manager

“For me it has to be Aberlour 10 Year Old as its lighter fruit notes contrast well against the spicy haggis. Or the Warehouse No 1 Bourbon cask matured version, but that’s only available from the distillery.”
Neil Macdonald, Aberlour Brand Director

“The Aberlour 12 Year Old Double Cask Matured gets my vote. Its flavour would complement the spiciness of the haggis and the whisky is sharp enough to cut the calorific content of the dish.”
Mark Braiedwood, landlord of The Mash Tun, Aberlour

“My choice is a’bunadh. Like the haggis, a’bunadh is full-bodied and brimming with flavour and deserves to sit on the right-hand side of such a distinguished Scottish dish.”
Dennis Hendry, Aberlour Visitors’ Centre Supervisor

“I would select a dram of Aberlour 16 Year Old Double Cask Matured to accompany the haggis as its rich, spicy, fruity aromas and flavours would complement a good, moist, slightly peppery haggis on Burns Night. Its lingering spicy finish should match the richness of the haggis.”
Ann Miller, Aberlour Brand Ambassador

“Aberlour 12 Year Old Double Cask Matured. It’s not perhaps as well known as the 10 Year Old, but it has tons of character and sits well with the strong-tasting haggis.”
Andrew Langley, author of The Mystery and Magic of Aberlour

“a’bunadh. The name means “original” and what is haggis but original? Haggis and a’bunadh are made for each other.”
Hamish Proctor, Aberlour Distillery Manager

“I would go for Aberlour 12 Year Old Double Cask Matured. This slightly more robust expression would be a nice complement to the spiciness of the haggis.”
Raquel Faria, Aberlour Marketing Manager

“If I was to toast the "chief of black pudding" with a dram of Aberlour, I would go for Aberlour 12 Year Old Double Cask Matured. This member of the Aberlour family has the nerve and the firm hand to greet the powerful flavour of haggis. A definite sherry character, a rich spiciness which will echo the haggis one, and a fruity character which will "cut the edges". I would sip the "cratur" along with enjoying haggis and clapshot but not before having poured a few drops from my glass onto the steaming haggis. Not only does it bring in a nice additional flavour but it helps melting the fat and makes that rich dish easier to digest.”
Martine Nouet, whisky writer and gastronomy expert