The single malt Scotch whisky was drawn from a combination of 14 Ex-Bourbon Barrels and 7 Ex-Sherry Hogsheads carefully selected by Master Distiller James MacTaggart from the 1999 distillation. The result is a powerful dram which has hints of tropical fruit salad, vanilla pods and caramel coated hazelnuts to the nose and, to the palate, leaves a buttery lemon drizzle cake sweet and citrus taste.

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When it comes to food and wine pairings, there are those who carelessly match any dish with any libation and those who painstakingly try to balance the flavors of the food with the perfect wine. No matter where you land on the spectrum, there are some dishes that remain challenging (potluck, anyone?), so having knowledge of ways to properly pair wine with your food can truly intensify the enjoyment of eating. It doesn’t get much better than sea bass with Sauvignon Blanc, duck breast with Burgundy and a juicy steak with a classic Cabernet Sauvignon, so here are some pairing tips that promise to make your next dish sing:

How food and wine pairing works:

Wine flavors are derived from specific components: sugar, acid, fruit, tannin and alcohol. Foods also have flavor components, such as fat, acid, salt, sugar and bitter.

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