Beyond the comfort zone

2009 and 2021: Whisky with curry

Dig into the July 2009 issue of Unfiltered and you’ll find chef Cyrus Todiwala of Café Spice Namaste discussing how it’s a fine balance to match whisky to curry but one that’s well worthwhile. If you’re a Vaults regular, this won’t be news to you – the popularity of the holy trinity of whisky, curry and beer tasting speaks for itself! In October 2021 we revisited whisky and curry with Tony Singh, taking over his home kitchen with Walkie Talky Brewing’s Michael Johnstone to celebrate curry, whisky and beer. The key to the perfect pairing? “It’s all about the guide.” This is your sign to book into the next trinity tasting at The Vaults this month!

2013: Whisky with perfume and chocolate

While this wasn’t the first time we paired chocolate with whisky, this was a snack for all the senses. The goal? Use perfume and chocolate to enhance the whisky drinking experience. We partnered with Gorilla Perfumes and Morningside chocolatiers, Edward and Irwyn. The chocolates were created with whisky and perfume-inspired flavours such as salt, vanilla, flowers and honey. Members tasted the whisky, sniffed the perfume and then selected a chocolate to try. Rather than sensory overload, the tasting offered a new flavour and aroma journey into the whisky that reconnected with scent and taste memories.

2013: Whisky with oysters

In 2013, we set out to debunk the myth of never pairing brown liquor with oysters with a pop-up in London’s Covent Garden called The Pearl Dram Whisky and Oyster Bar. Oyster mixologists, The Mother Shuckers, selected oysters with different flavours and paired them with the perfect dram. In addition to a cocktail session and insider knowledge from a pearl expert, we hosted a chat exploring the mystery behind oysters as aphrodisiacs. The event was so popular that we took it to the United States for a ‘truly shucking sensory adventure’ overseas.

2014: Whisky with game

The Glorious 12 Whisky & Game Bar pop-up in London’s Shoreditch had flavour hunters exploring Scottish game tapas and paired drams in 2014. We worked with chef Andy Waugh to serve up 12 types of game including woodcock, hare, partridge and wild boar with 12 whiskies from our flavour profiles. Expert talks included game butchery, foraging flavours and DIY meat smoking.

2015 & 2022: Whisky with ice cream

2015 was the year of Ice-Dream Drams with 12 ice creams to match our 12 flavour profiles. Flavours included a Peated offering, maple bacon crunch and a caramel-infused Oily & Coastal selection, Salty Sea Dog. We were surprised when we ended up serving The Prince of Wales and the Duchess of Cornwall that summer at St Andrew Square in Edinburgh!
In 2022 we dreamt up a special ice cream featuring Cask No. 108.58: One fancies a sherry to celebrate the Queen’s Platinum Jubilee. The ice cream, known as Bohemian Raspberry, was paired with its matching dram and served as part of a Punk Afternoon Tea experience in our Members’ Rooms that weekend.

2021: Whisky with vegan snacks

We celebrated the pairing of plant-based foods and whisky in 2021 when we teamed up with Chef Anne McWilliam of Mono for a vegan takeover at our Glasgow Members’ Room. Six vegan tapas were paired with six whiskies including such dishes as to-fish tacos and fennel arancini.

2021: Whisky with bullfrog

In 2021 our Chinese team headed out for an evening in Shanghai which included whisky and plenty of regional delights including Sichuan and Chongqing dishes of spicy chicken and duck tongue. The favourite pairing? Our Oily & Coastal flavour profile with Jiang Bao Niu Wa, otherwise known as sauce-fried bullfrog, a big specialty in Shanghai.  

2022: Whisky with teacakes

Have you ever tried a Society-inspired teacake? In 2022 we created our own whisky-infused versions using whiskies from our Juicy, Oak & Vanilla, Deep, Rich & Dried Fruits and Peated flavour profiles. The mallow was even coloured to match the flavour profile colour.

2023: Whisky with insects

Insects, an alternate protein source but admittedly, not one for the squeamish! In 2023 as a series of Maverick tastings, our own Duncan Gorman convinced three members to pair whisky with creepy crawlies. The verdict? The mealworms tasted like Bombay Mix, the locusts were mainly meaty and the crickets offered smoky nuttiness. There was also a bonus scorpion which ended up being the sweet and salty delight of the day. Was it merely the magic of good whisky? Or are insects the future whisky snack? You tell us.

2025: Whisky with coffee and tea

This year we’ve been exploring the world of micro-experts who focus their flavour landscapes on the unique and unconventional. From single estate teas with Rosevear Tea and whisky-barrel aged coffee with Cortino Coffee, these tastings have been an exceptional experience for the senses.