Just a quick plug for a whisky-related article that I’ve written for this winter’s Scottish Sporting Gazette.
I’m a fan of wild game food, which I reckon is probably the most ecologically sound type of meat you can eat; and this piece is on pairing whisky with pheasant, which is in season at the moment. I spoke to top game chef, Andy Waugh, of the Mac and Wild restaurant in London. When talking about the flavour profile of the meat, he suggested that pheasant went well with fruitier, sweeter whiskies, particularly those with notes of orange.
Now, there are plenty of those to recommend, but I wanted to make sure there was a diverse selection, accessible to all.
Mostly my focus was on Scotch whisky, and distilleries included The Dalmore (probably one of the most perfectly suited whiskies to pheasant, I reckon) and GlenDronach, but I won’t spoil the rest if you wanted to pick up a copy of the magazine, which is also available online. Here’s a little preview:
