A Guide to Pairing Food with Old Pulteney Whisky

By Old Pulteney

Old Pulteney single malt Scotch whisky is handcrafted on the northerly-most shores of Wick in the Scottish Highlands. Being distilled and matured by the sea creates a distinctive flavour which sets Old Pulteney apart from other Scotch whiskies, capturing the taste of the sea in every drop. Its unmistakable coastal character makes it the perfect addition to a range of culinary delicacies.

“The unique combination of breathing in the brisk sea air blowing in from the North Sea and the use of hand-selected casks to mature its whisky makes Old Pulteney unlike other single malts” says Lukasz Dynowiak, Global Brand Outreach Manager for Old Pulteney. “It’s coastal character means that pairing Old Pulteney with the right food can unlock new realms of flavour with every bite. From humble nibblies to robust mains, whisky has a huge role to play in enhancing your culinary experience.”

Adding whisky to a diverse range of foods is not a new trend. Traditional Scottish dishes have been around for centuries, such as the annual pouring of whisky over haggis on Burns Night. But now, culinary connoisseurs have embraced whisky as a fresh ingredient to elevate wider dishes from whisky-glazed meat to infused sauces and a whole host of other ideas becoming more common in kitchens and recipe books everywhere.

To get you inspired, we’ve created two sensational recipes to unveil a taste profile like you’ve never experienced before. For those new to pairing whisky with food, the delectable appetiser of Seared Scallops in Old Pulteney Whisky Butter is the perfect introduction to combining whisky and food to elevate a dish. Alternatively, for those who are well-versed in adding whisky to their cooking, the Old Pulteney Lobster Taglioni recipe is the ideal step up for home cooks looking to try something fresh and bold. Both dishes are of course best enjoyed alongside a dram of our award-winning 12 Years Old.

APPETISER: SEARED SCALLOPS IN OLD PULTENEY WHISKY BUTTER

Featuring Old Pulteney 12 Years Old

Ingredients 

• 1 large/2 small fresh scallop (cleaned)
• 3 tbsp unsalted butter
• 1 garlic clove
• 2 tbsp lemon juice
• 3 tbsp Old Pulteney 12 Years Old
• 1 shallot
• 1 tbsp vegetable oil
• 1 tbsp sea salt
• 3 oyster leaves

Method

Preparing the whisky butter 

Slice a shallot and combine with Old Pulteney whisky into a saucepan. Ignite mixture with a long matchstick or long reach lighter. Reduce by 3/4 and allow the flames to die down.

Remove the pan from the heat. Strain the whisky, removing the shallots, and return to the pan. Start whisking in the butter, return the pan to the heat and continue until all the butter is emulsified and set to the side.

Preparing the scallop 

Place the scallops in a single layer on a paper towel-lined plate. Let them sit for 5 minutes. Use another paper towel to gently blot as much moisture as possible from the tops of the scallops and season on both sides with the salt.

Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot and add the oil. Gently place the scallop in the pan and cook for 3 minutes without touching. Flip the scallops and add the whisky butter and whole garlic clove. Cook for 2 to 3 minutes more, until the scallop feels just slightly springy when pressed. Transfer to a clean plate.

Add the lemon juice to the butter mixture and serve the scallops immediately with a drizzle of the butter and the oyster leaves.

MAIN COURSE: OLD PULTENEY LOBSTER TAGLIOLINI

Featuring Old Pulteney 12 Years Old

Ingredients 

• 10ml Old Pulteney 12 Years Old
• 100g fresh tagliolini pasta
• 2 lobsters
• 30g of cherry tomatoes
• 5g of tomato paste
• 1 garlic clove
• 375 ml white wine
• 1 bunch of parsley
• 180 ml (¾ cup) extra-virgin olive oil, plus extra drizzle to serve
• Salt and black pepper

Method 

Split the lobsters in half lengthways using a sharp knife. Separate heads from tails, remove meat from shell and cut each piece into thirds. Open the claws with special scissors or with a nutcracker to release the flavour of the liquid which will mix with the sauce during cooking.

Put a pan to heat with a drizzle of oil and a peeled and halved clove of garlic. Raise the temperature as soon as the garlic starts to fry. Add the lobster halves, letting them sauté for 3 minutes per side. Pour in ½ glass of white wine, letting the alcohol evaporate at medium-high temperature and remove the garlic cloves with a kitchen tong.

Cut cherry tomatoes into small wedges and add them with tomato paste to the lobster mixture. Let them cook for 5 minutes more. Remove lobsters from the pan and place them to the side. Taste and season the pan mixture with salt and pepper, cook for 10 minutes more, pour in the whisky, letting the alcohol evaporate for a creamy sauce.

Bring a large pot of water to a boil. When the water boils add tagliolini, letting the pasta cook for the time indicated on the package. Once the pasta is “al dente”, drain and add directly into the pan with the lobster sauce. Add the lobsters with a sprinkling of chopped fresh parsley and sauté for another minute. The dish is ready to be served on the plate with halved lobster drizzled with extra-virgin olive oil.