In my final installment of pairing the whiskies of Scotland to my Indian recipes, I am including the small peninsula of Campbeltown and the remaining islands. Based on the testing my husband and I did of these whiskies, I have to say that they are all outstanding.


My collection of whiskies from the islands of Scotland.

My collection of whiskies from the islands of Scotland.


Southwestern Scotland

Whiskies produced in these islands tend to have more of a strong, peaty flavor than many of the other regional whiskies. They have a hint of the sea and smoke so the flavor of these whiskies is very unique.


Campbeltown is located on the eastern edge of the Kintyre peninsula along the Campbeltown Loch in southwest Scotland. Today it is home to just 3 distilleries and is considered Scotland’s smallest whisky producing region. With great access to good ingredients to making whisky, Campbeltown is the historical center of whisky in Scotland. Their whiskies are considered to be deep, full of flavor and a bit smoky.


Isle of Arran, just east of Campbeltown, is considered a miniature Scotland and offers a similar variety of scenery as the rest of the country in one location. It boasts one distillery that is just 20 years old.


Isle of Jura, north of Campbeltown, is known as Deer Island since there are 25 times more deer than people living here. With a small population, this island is quiet and restful. Much of the land is covered with peat and not good for farming. The whisky produced here is less smoky and peaty that that of an Islay malt.


Isle of Mull, north of Jura and Campbeltown, is the third largest island in Scotland and features rugged mountains, beautiful coastlines and a bustling harbor. The whisky produced here is lighter and less smoky than other island whisky.


Western Scotland

Isle of Skye, a large island directly west of the Highlands region, is known for its beautiful diverse landscapes and wildlife. The whisky produced here can be called a classic malt whiskey with more spice, smoke and peat flavors.


Northeastern Scotland

Comprised of 70 islands, Orkney, boasts some of the most beautiful beaches in Scotland. Surrounded by the cold North Sea, the whiskies created here are full-bodied and a bit smoky and peaty with a bit of honey.


South Indian Recipe Whisky Attributes
Arrabbiata Sauce with Penne


10 Year Old


A big-bodied whisky with a bit of peat and earthiness in the nose, richness and nuttiness in the flavor and a finish that is long and crisp.
Goan Pork Vindaloo
Goan Pork Vindaloo




A blend of 13 and 21 year old whiskies, the nose and palate are rich, sweet and creamy with a bit of cereal essence. It finishes with honey and spice. Outstanding.
Grilled Lamb Chops
Lamb Steaks with Cilantro Relish


10 Year Old


Light nose and well balanced. The palate is medium-bodied and rich with hints of spice. A bit of smoke on the finish.
Grilled Lamb Chops
Chicken Cafreal


10 Year Old


A gentle whisky with a light, pleasant nose. The palate is sweet and light with a finish to match.
Fenugreek Chicken Curry
Peri-Peri Chicken Curry
Prawn Balchao




An excellent whisky with a refined, creamy nose followed by a thick texture on the palate with a bit of smoke. Dry oak on the finish.
Spiced Drumsticks
Seekh Kababs

Highland Park

12 Year Old


A lightly peated whiskey with a bit of citrus and spice on the nose. A bit of smoke, grains and almonds give a silky palate. A long finish with a bit of wood and smoke.
Peri-Peri Chicken Curry
Prawn Balchao
Chicken with Basil Curry


16 Year Old


A rich, full-bodied whisky with toffee and honey on the nose. Silk on the palate with spices, honey and oak. The rich finish lingers with a bit of oak and smoke. Delicious.
Baked Salmon Dijon
Chicken Dum Biryani
Seekh Kababs


Try out these pairing and let me know what you think. Please send me your preferred pairings; I would love to hear from you.


At the end of November I will pair my Indian whiskies with south Indian recipes. Come back and visit again soon.

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