The Cuisine of Whisky

by Alice 29. July 2014 22:40

Whisky isn’t just for drinking you know (as enjoyable as that may be) – it’s been used in traditional Scottish cooking for hundreds of years.

With over 2 decades of experience, Whisky Sauce owner Grant Carnegie created his sauce so that he could help everyone to “enjoy the cuisine of whisky once again”.

To do this he insists on using only 100% natural ingredients.

Grant demands natural ingredients because he believes in giving the sauces as much respect as a master distiller would to his beloved whisky.

“As a company that is extremely proud of its Scottish heritage, so should we be extremely proud of the product we put out”.

The Whisky Sauce Co. have mixed up a variety of sweet and savoury flavours to tempt your taste buds.

The savoury sauces are particularly well-paired with game, drizzling on flavour and character to almost any meat dish imaginable.

Should you be the owner of a sweet-tooth however, whisky syrup and whisky butterscotch sauce have proven to be the perfect partner for delectable ice-cream or fluffy pancakes.

You don’t even have to be a whisky-lover to enjoy the sauces either, although we’re sure it wouldn’t do any harm.

One of the most popular sauces they create is Scotch Bonnet – a fiery sauce with a spicy kick. With his tongue firmly in his cheek, Grant describes this as a ‘manly sauce’ (although he says plenty of women enjoy it too).

Grant’s personal serving suggestion is to cook up a lovely meatloaf using minced venison, then pour on some Scotch Bonnet to give it a thoroughly pleasant, spicy kick.

That sounds like a fantastic meal to us, we can’t wait to cook it up ourselves – just be sure to have a glass of water on standby for us.