Diageo Global Malts ambassador Donald Colville gives The Scotsman's Sean Murphy three perfect whisky pairings for your traditional Burns Supper in our live video tasting.

For the Starter: Cock-a-leekie soup with Johnnie Walker Black over ice (ice ball preferably)

Donald said: “Hot soup cold whisky what’s not to like!! As one heats up and the other cools down flavour upon flavour appears.”

For the Main: Haggis, neeps and tatties with Talisker Storm old fashioned

Donald said: “Talisker is the only whisky to have with haggis. It’s signature pepper notes and smoke work well with haggis. The brown sugar, black peppercorn infused syrup just adds to the experience.”

For the Dessert: Cranachan with Lagavulin Distillers Edition Highball served in a champagne flute topped up with soda

Donald said: “A highball that looks like Champagne – the notes sort of the Lagavulin tamed by the soda and an additional twist to make it the perfect dessert pairing!”

The whisky expert went on to add: “The rationale is simply that the norm is to serve neat whisky with the dishes which is over powering and the perception with a lot of whisky drinkers is that you should never ever mix, shake, add water or ice…. it’s simply about showing the diversity while complementing or contrasting the food.”

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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