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  • Whisky Magazine

    Whisky & Food

    Mar 25, 2022 4 minutes
    WORDS HANS OFFRINGA

    rinking whisky during a meal is not new. Hundreds of years ago, the Scottish Highlanders seized every occasion to savour a dram: a funeral, a wedding or a birthday. A true Scot wouldn’t ignore an opportunity presented. In that respect, nothing much has changed over the years. However, the perception of whisky did change. In former days, it was common to drink straight from the still. It must not have tasted very nice in its pure form, because herbs and honey were added to flavour the raw spirit. Then, in the 19th century, stories emerge about the positive influence of maturation in wooden casks. In those days, Elizabeth Grant of Rothiemurchus wrote in her : “…whisky mild as

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