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The Black Grouse has been around since 2008 – but you may have never heard of it, or know what it tastes like. Those who have say that if single malt whisky is a bit too pricey, this is the next best thing.
We were lucky enough to go to a tasting session with whisky expert Lucy Whitehall, who fed us a lot of delicious peaty whisky – and a healthy portion of information about the Scottish stuff!
Whisky flavour and character can change hugely depending on which Scottish region they come from.
There are four main Scottish whisky-producing regions: Highlands, Lowlands, Speyside and Islay.
The flavours that come through are liquorice, spiciness from a hint of ginger, and a really smoky flavour on the nose.
Pair with chocolate and cheese
Really dark, high-cocoa chocolate. The richness of the chocolate is a good match for the strong, smoky whisky flavour – or you could try adding to our whisky truffles.
Put a cheese board together of salty, strong cheeses like Gorgonzola or Manchego. A mild cheddar just isn't going to stand up to this flavoursome whisky. Alternatively, try serving it with our oaty biscuits with creamy blue cheese.
Smoked salmon has many of the same flavour properties as a smoky malt. It's a more delicate flavour, however, so also goes really well with more delicate, fruity whiskies.
You can either have it straight up in a tumbler – like a proper whisky drinker – or dilute it with water (around 20% whisky).
Black and Black - fill a highball glass with ice, squeeze in a generous wedge of orange and drop into the glass. Add a measure of The Black Grouse and top up with cola, stir and serve.
Black and Black
Black Orchard - Fill a highball glass with ice, squeeze in a generous wedge of lime and drop into the glass. Add a measure of The Black Grouse, two measures of pressed apple juice and top up with ginger beer, stir and serve.
What's your favourite way to drink whisky? Let us know in the comments box below or tweet us @Tried_Tasted.