The bright, citrus-forward profile of this 12-year-old expression makes it a versatile companion for food. It cuts through the richness of creamy cheeses, such as a mature Brie or a sharp Comté, balancing the fat with its elegant acidity.
For a sweeter approach, try pairing it with dark chocolate or a light almond cake. The nutty undertones of the whisky complement the toasted notes in the dessert, creating a harmonious balance on the palate.
If you prefer savory, smoked salmon or light charcuterie boards work exceptionally well. The subtle sweetness of the malt provides a beautiful contrast to the saltiness of the cured meats.