A traditional Burns Supper consists of, as we all know, Haggis Neeps and Tatties with a whisky sauce. Usually this three course dinner will start with a Cullen Skink and end with a Cranachan dessert.

If you are sticking with these three courses for dinner, why not consider a wee whisky flight to accompany each course. Here’s my top whisky choices:

THE BEST WHISKY FOR BURNS NIGHT

Cullen Skink - a creamy Haddock and Potato soup.

I’d avoid a peated whisky with this pairing. Go for something salty like the Old Pulteney 12 yo or Balblair 12yo. The Old Pulteney has a hint of saltiness and I think they work really well with the rich creaminess of the skink. It’s briny on the nose and slightly so in the taste; and with hints of citrus and vanilla in both these whiskies it’ll mellow out the haddock and enrich the overall dish.

Haggis, neeps and tatties - peppery haggis, earthy neeps and creamy potatoes.

You want a peated, smoky whisky here that will complement the peppery haggis but also not dismiss the quite delicate background flavours of the neeps and tatties. My favourites have to be either the very popular Ardbeg Wee Beastie or the Johnny Walker Celebratory Blend.

The Ardbeg Wee Beastie is the latest permanent expression from Ardbeg and a youngster to boot! It’s only 5yo but boy is it explosive! It releases intense aromas of pepper and smoke which for me, only enhance the haggis flavours. On the palate its raw at first but soon it gives way to the full flavours of the dish. It might very well overpower the neeps and tatties, but I say be bold with this one.

The Johnnie Walker Celebratory Blend finishes with a soft note of pepper and some gingerbread; ideal for Haggis Neeps and Tatties. On the nose its subtle notes of spice and fruit whilst on the palate it’s complex. You’ll pick up brown sugar and toffee, then tropical fruits, some chocolate and then some delicate smoke. Remember that this is a blend and made up of some of Scotland’s great whiskies.

Cranachan - a layered dessert of raspberries, cream and toasted oats.

You want to go with whiskies that have tropical fruit notes so that they play with the tartness of the raspberries.

I’d go with The Glenlivet Caribbean Reserve which has been finished in Caribbean Rum Casks. It has sunshine and island vibes all over this with big sweet notes of pear, apple and banana on the nose and toffee and tropical fruit on the palate. Every sip will celebrate this Scottish dessert!

Also try the Tomatin Legacy. It has a light, clean, smooth finish and will most certainly allow this dish to take centre stage. It’s spent time in Bourbon barrels and Virgin Oak casks, making this whisky slightly sweet with gentle aromas and flavours of pineapple, marshmallow and lemons. A superb whisky to end the a Burns Supper on and continue drinking into the wee small hours.

Other whiskies I’d recommend for a Burns Supper are:

Islay - Kilchoman 100% Islay

Highlands - Highland Park Viking Tribe

Speyside - Glen Moray Sherry Cask and The Balvenie Doublewood 12yo

Lowland - Bladnoch 14yo

‘Freedom and whisky gang thegither, Tak aff your dram!’ ~ Rabbie Burns