The Quiet Sophistication of Whisky and Food Pairings

By Joseph Steele

We’ve waxed lyrical about the majesty of a great wine list and sung the praises of the humble craft beer pairing. But whisky? It’s long stood in the shadows when it comes to the dinner table. Something that isn’t lasting for much longer.

The dark elixirs - whether it’s a peaty Islay, a caramel-rich bourbon, or a refined Tasmanian single malt - are no longer an after-dinner dram your Uncle drinks in an oversized leather armchair. It’s a complex, versatile spirit that deserves a seat at the table. Preferably next to a perfectly charred wagyu ribeye or even a delicately smoked salmon blini.

Let’s get one thing straight: food and whisky aren’t novelty pairings anymore. It’s a serious business.

The reason whisky pairs so elegantly with food lies in its complexity. Where wine offers notes of fruit, acid and tannins, whisky brings a heady dose of spice, smoke, caramel, oak and sometimes a touch of brine. It’s layered spirit. Shaped by time, barrel and terroir. Much like food.

Just like a sommelier picks a vintage for acidity or minerality, a whisky enthusiast considers mouthfeel, smokiness and ABV when pairing.

Perhaps something that makes whisky such a dark horse in the pairing world is its versatility. A dram can be bold or subtle, smoky or sweet, herbaceous or malty. With a bit of thoughtful pairing, it can either mirror the flavours of a dish or cut through them with brilliant contrast.

When it comes to power pairings, here are some to look for:

Smoky Islay whisky and chargrilled steak:

Think: Ardberg 10 or Laphroaig Quarter Cask. These are not for the faint-hearted. Intensely smoky, peaty and bold. Pair them with a perfectly grilled steak, rich with fat and char and you’ve got fireworks. The smoke from the whisky echoes the grill marks on the meat, while the high ABV slices through the fat like a blade.

Japanese whisky and sashimi:

Delicate, subtle and precise. Japanese whisky (like Nikka or Hakushu Distiller’s Reserve) mirrors the elegance of raw fish. The light, slightly floral nose complements tuna, while a touch of citrus in some expressions enhances the umami of salmon or yellowtail. It’s the whisky equivalent of minimalist jazz: smooth, light and quietly powerful.

Sherried scotch and blue cheese:

An unlikely but utterly luxurious combination. Take a rich, sherried whisky - let’s say a GlenDronach 18 or Aberlour A’bunadh - pair it with a pungent Roquefort or local Australian blue and watch the magic happen. The dried fruit, toffee and spice notes dance with the creamy tang of the cheese, creating a pairing that’s bold and unexpected with a touch of hedonism.

Bourbon and barbeque:

Bourbon has a natural sweetness that emulates notes of caramel, vanilla and baking spices, which makes it a dream match for smoky, sticky ribs. Brands like Maker’s Mark or Elijah Craig bring just enough heat and body to handle the boldness of Southern-style barbecue. Add a dash of pepper sauce and you’ve got a pairing worthy of a backyard King.

Tasmanian whisky and oysters:

A pairing that proves Australian whisky is coming into its own. Hellyers Road Slightly Peated or Lark Classic Cask both offer the kind of clean, maritime character that can enhance the saline sweetness of fresh oysters. A squeeze of lemon? Optional, let the whisky do the work.

Balance is the name of the game. You’re not trying to overpower the elements in your meal - or your palate. Consider the following when pairing: Peat & smoke: Match with bold, fatty foods. Think smoked meats, game and even mushrooms Sherry cask aging: Look for rich, sweet flavours. Pair with desserts, strong cheeses or dark chocolate. High ABV (over 50%): Cut with a few drops of water or pair with high-fat foods to tame the burn. Light & floral: Great with seafood, soft cheeses or subtly spiced Asian dishes.

Much like the best things in life, don’t shy away from experimenting. Unlike other beverage pairings, there are no strict regional traditions to follow. Just your palate and sense of culinary adventure.

Whisky’s renaissance in the food world isn’t a fad. It’s a long-overdue reckoning. From the Chef Hatted menus of Melbourne to the fire pits of Broome, Chefs and bartenders alike are finally giving whisky the pairing platform it deserves.

For your next dinner party, or when booking a table at your favourite spot, leave the wine list alone and ask for the whisky menu instead. While whisky may have been relegated to the after-dinner cigar lounge, it’s now just as at home alongside oysters, brisket and brie.

If this is one of the most misunderstood and underrated pairings in the culinary world, it won’t be for long.