Food Pairings

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The creamy, warm Brie mirrors the whiskey's silky texture, while the honeycomb amplifies floral sweetness and the toasted almonds echo the nutty undercurrent.

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Honey-glazed roasted chicken with roasted root vegetables

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Smoked salmon on brown bread with dill cream

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Dark chocolate torte with sea salt

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Beef and stout pie with flaky pastry crust

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Seared duck breast with black pepper and cherry jus

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Aged Manchego with quince paste, dark chocolate truffles, or a slice of fig and almond tart.

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Dark chocolate torte with salted caramel

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Aged farmhouse cheddar with honeycomb

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Banana bread with dark chocolate chips

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Aged Cashel Blue cheese with water crackers and honeycomb

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Aged Comté cheese with honeycomb

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Dark chocolate torte with hazelnut praline

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Warm brioche with honeycomb and a wedge of aged Coolea cheese; or roasted figs wrapped in prosciutto.

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Smoked mackerel pâté on oatcakes

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Honey-glazed duck breast with roasted stone fruit

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Smoked trout with dill crème fraîche and brown bread

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Aged Comté cheese with honeycomb and walnuts

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Roast pork loin with apple-mustard glaze, or a wedge of aged Coolea cheese with oatcakes and honey.

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Smoked salmon with dill cream and brown soda bread

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Aged Coolea cheese with quince paste and toasted walnut bread — the dried-fruit register of the whiskey echoes the quince while the grain backbone cuts the cheese's richness.

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Dark chocolate torte with candied orange peel

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Aged Irish cheddar with honeycomb and walnut bread

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Honey-glazed roast chicken with root vegetables

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Aged Manchego with quince paste

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Fig and walnut tart or duck liver pâté with cherry compote

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Dark chocolate torte with candied orange peel

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Smoked trout with dill crème fraîche on brown bread

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Goat cheese crostini with honey and thyme

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Dark chocolate torte with sea salt

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Pan-seared trout with a dill cream sauce

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Aged Cashel Blue cheese with fig compote

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Aged cheddar with Bramley apple chutney

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Honey-glazed duck breast with roasted stone fruit

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Soda bread with Irish butter and smoked salmon

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Soda bread with aged cheddar and wholegrain mustard

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Seared scallops with brown butter, hazelnuts, and apple — the whiskey's honeyed malt and orchard-fruit lift mirror the dish's sweetness while the proof cuts the richness.

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Honey-glazed pork belly with roasted stone fruit

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Smoked trout with pickled cucumber

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Smoked salmon on brown soda bread with crème fraîche

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Aged Comté cheese with honeycomb

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Dark chocolate tart with salted caramel and toasted hazelnuts

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Baked brie with honeycomb and toasted walnuts

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Aged Comté cheese with honeycomb and toasted walnuts

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Aged Comté with fig preserve and walnut bread

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Aged Irish cheddar with honeycomb

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Roast pork loin with apple and sage stuffing, or a wedge of aged Coolea cheese with honeycomb.

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Baked brie with honeycomb and walnuts

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Aged Comté cheese with honeycomb

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Seared scallops with brown butter and hazelnuts

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Aged Irish cheddar with honeycomb and walnuts

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Smoked trout with watercress and a lemon vinaigrette

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Grilled miso-glazed salmon

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Aged Gruyère with honeycomb and toasted walnuts

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Seared foie gras with poached pear and brioche

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Seared foie gras with poached pear and brioche toast

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Smoked trout with crème fraîche and brown soda bread

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Aged Gouda with fig compote

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Aged Manchego with fig preserves

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Honey-glazed salmon with roasted root vegetables

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Dark chocolate tart with sea salt and toasted hazelnuts

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Dark chocolate torte with raspberry coulis

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Aged Comté cheese with honeycomb and walnuts

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Aged Irish cheddar with fig compote

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Dark chocolate torte with candied orange peel

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Dark chocolate truffles dusted with cocoa and sea salt

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Aged Comté cheese with walnut bread and quince paste

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Smoked trout pâté with soda bread and Irish butter

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Aged Irish cheddar with walnut bread and quince paste

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Soda bread with Irish butter and smoked salmon

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Dark chocolate tart with sea salt

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Seared scallops with brown butter and hazelnuts

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Blue cheese with fig compote and walnut bread

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Smoked trout with a dill and mustard sauce

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Warm apple tart with crumble topping and clotted cream

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Sharp aged Irish cheddar or walnuts and honeycomb.

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Aged Irish cheddar with a drizzle of heather honey and oat biscuits — the whiskey's barley-forward creaminess melts into the cheese while the oak spice balances the sweetness of the honey.

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Pair with: Smoked salmon on soda bread with a squeeze of lemon and cracked black pepper. The whiskey’s butterscotch warmth complements the smoke while its citrus notes echo the lemon.

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Fresh oysters on the half shell with a mignonette of shallot and champagne vinegar. The maritime whiskey echoes the brine of the oyster — a natural coastal pairing.

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Smoked salmon on brown soda bread with dill cream cheese, where the whiskey's clean malt and gentle vanilla complement the delicate smoke and rich cream.

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Pair with: Dark chocolate truffles dusted with smoked sea salt — the cocoa and smoke in the whiskey find a mirror in the chocolate, while the sherry cask sweetness bridges to the truffle's cream.

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Pair with: Dark chocolate truffles dusted with sea salt — the cocoa amplifies the whiskey's dark chocolate notes while the salt lifts the dried fruit and sherry sweetness.

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Pair with: Honey-glazed roast pork belly with apple compote — the sweetness of the glaze and the fruit notes mirror the whiskey’s stone-fruit character and caramel warmth.

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Pair with: Brown butter banana bread with toasted walnuts.

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Pair with: Dark chocolate truffles dusted with cocoa powder — the sherry cask finish and chocolate create a seamless bridge.

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Dark chocolate truffles dusted with cocoa powder — the earthy, chocolatey depth of both creates a decadent match.

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Pair with: Fresh soda bread with Irish butter.

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Aged Manchego cheese with quince paste — the nutty, crystalline quality of the cheese meets the whiskey's pot still spice, while quince mirrors the fortified wine sweetness.

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Soda bread with Irish butter and a drizzle of wildflower honey, or dark chocolate truffles with sea salt.

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Warm apple crumble with vanilla cream — the whiskey's grain sweetness and apple notes are a natural match.

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Aged Comté cheese and fig preserves

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Pair with: Vanilla panna cotta with fresh cherry compote — the wine-cask influence in the whiskey makes this pairing seamless.

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Pair with: A board of aged hard cheeses — Comté, Gruyère, and mature cheddar. The pot still spice cuts through the fat while the sherry notes echo the nuttiness of the aged cheese.

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Roasted duck breast with a cherry and port reduction.

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Smoked salmon on brown soda bread with crème fraîche and dill.

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Honey-glazed roasted almonds and aged Comté cheese.

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Pair with: Dark chocolate brownies with sea salt and caramel. The whiskey's charred oak and toffee notes are a mirror image of the brownie, and the salt sharpens every flavor. Simple, patient, perfect.

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Pair with: Glazed ham with pineapple and clove. The whiskey’s rum cask sweetness and tropical fruit echo the glaze, while the clove note in the finish mirrors the studded ham.

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Pair with: Oysters Rockefeller. The whiskey’s bold pot still spice and oily texture stand up to the richness of the butter and herbs, while the green apple notes cut through the brine.

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Pair with: Irish soda bread with salted butter and smoked salmon. The whiskey’s malty grain notes echo the bread, the honey mirrors the butter, and the gentle spice lifts the richness of the salmon.

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Pair with: Aged Gouda with honey and walnuts — the caramel sweetness of the cheese mirrors the whiskey’s honey notes.

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Pair with: Warm apple crumble with vanilla custard — the orchard fruit and baking spice in both are a natural match.

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Pair with: Seared pork chops with an apple and sage butter — the orchard fruit in both creates a seamless pairing.

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Smoked salmon with brown bread and cultured butter

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Brown soda bread with salted Irish butter and honeycomb

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Irish farmhouse cheddar with oatcakes and honeycomb