As a special festive treat this Christmas, why not try serving guests a delicious three-course menu paired with Vintage whiskies from Balblair Highland Single Malt Scotch Whisky. The menu pairing has been exclusively crafted for this festive season by Andy Waugh, Chef of the moment at London restaurant, Mac & Wild.

Balblair whiskies are exclusively released in Vintages rather than ages, making them completely unique. Each cask from the Vintage year is sampled and nosed by Distillery Manager, John MacDonald and only released when they’ve reached the peak of their perfection.

With each whisky displaying its own individual character, these delectable recipes have been specially created to match the flavours and notes of Balblair Vintages 2005, 1999 and 1990. The perfect dishes for the winter season, the pairings enhance all the individual nuances of the whisky and are sure to impress your guests. 

Andy Waugh, comments: “It was great fun to experiment with Balblair’s whiskies and create this menu. We really wanted to bring out the flavours in all the whiskies and show how diverse and suitable the whiskies are with food! The unique and varied characters of the Vintages are a real testament to the time and effort that goes into producing these whiskies.”

Balblair Vintage 2005

Flavour profile: sweet and salt

Cured salmon, malted barley bread, seaweed, green apple

Balblair Vintage 1999

Sherry and sweet Venison fillet, sherry chanterelles, jus, scarlet elf cups

Balblair Vintage 1990

Rich chocolate Chocolate nemesis, candied figs, liquorish stick, toasted almonds

Chocolate Fondant With Figs With Balblair Vintage 1990