Tomorrow is World Whisky Day and a number of whisky-themed events are taking place around the globe.

Glengoyne started the party early with a whisky breakfast on top of Edinburgh’s Calton Hill this morning.

Chef Tom Lewis was rattling the pans and delivering a breakfast which showcased fine Scottish products such as Cuddybridge apple juice, Katy Rodger’s yoghurt and, of course, Glengoyne whisky.

Amazing Scottish produce

Neil Boyd, Commercial Director for Malts at Ian Macleod Distillers, who own Glengoyne, said: ‘Glengoyne’s seven expressions accompanied by food offer the perfect match to kick-start the Scottish World Whisky Day festivities and we wanted to showcase amazing Scottish produce in a location like no other.

‘This is a global celebration of all things relating to whisky. Glengoyne and Tom Lewis have a very special relationship and we couldn’t think of a better way to celebrate. We’re offering our guests breakfast and lunch in a location like no other – Calton Hill in Edinburgh, which offers some of the most iconic views in the world.’

Despite being unaccustomed to getting up with the sparrows, or indeed drinking whisky at breakfast, The 5pm Dining blog wiped the sleep from our eyes and had a chat with Tom about pairing whisky with food.

‘Not only is whisky one of the most amazing drinks, it also works so well as an accompaniment to food,’ he reckons.

A whisky for every mood

‘There is a whisky for every mood, every season and every time of day. You can match it with food just as you would with wine. The wine people have been doing it for years and are very experienced at coming up with wine and food pairings but whisky works too.

‘A lot of people think that whisky is too strong to match with food but I don’t think they take enough time to savour it and unwrap the finish. A lot of the time, people who think they don’t like whisky just haven’t found one they like. There is an enormous spectrum of flavours there.

‘I think of it in terms of triggers. That might be acidity from lemon juice, lime juice or vinegar and you need to think about which whiskies will complement or contrast those triggers. Glengoyne have a range of whiskies which go well with lots of different triggers.

‘At lunch, we have a dish of hand-dived Mull scallop ceviche. The scallop is served with chilli, coriander and spring onion. We’ve paired it with the twelve-year-old Glengoyne which is lively and has a bit of spice on it which will work well with those classic Asian flavours’.

And on that note, the 5pm Dining blog will wish you all a happy World Whisky Day. We’re off to pair an eighteen-year-old single cask Glengoyne with a splash of water.

Slainthe!