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we’re thrilled to share pointers on what we at Old Pulteney believe is the key to hosting the ultimate whisky infused Burns’ Night.
January 25th marks the annual celebration of Scotland’s national poet Robert Burns. Across the globe, tartan is dusted off and tribute is paid on Burns’ Night through the ritual of a traditional Burns’ Supper, complete with renditions of his poetry and drams’ of fine Scotch whisky.
Ahead of this year’s celebrations, we’re thrilled to share a few pointers from our team on what we at Old Pulteney believe is the key to hosting the ultimate whisky infused Burns’ Night.
The iconic haggis, the centrepiece of a Burns’ Supper menu remains and just like the food menu the ceremony hasn’t changed much over the years.
Whilst the traditional haggis recipe of Scottish sausage made from a sheep’s stomach and stuffed with diced sheep’s liver, lungs and heart, oatmeal, onion, and suet may not appeal to all, it’s worth noting that most haggis nowadays is sold and cooked in a synthetic sausage casing. What’s more vegetarian alternatives are available too, offering a tasty alternative for non-meat eaters!
In addition to neeps (swedes) and tatties (mashed potato), there’s no better accompaniment to your haggis than a mouth-watering creamy whisky sauce.
Creating a whisky sauce takes around 10 minutes, so why not set aside a little time to craft your very own Old Pulteney Scotch whisky sauce as a complement to haggis this Burns’ Night. Not sure how to make whisky sauce? – click here to visit BBC Food for recipe inspiration.
Since the dawn of Burns’ Suppers over 200 years ago whisky has been the tipple of choice to accompany the meal and toast Robert Burns’ himself and who are we to argue with that!
When it comes to the Old Pulteney there’s a dram of Scotdch to perfectly match with each course:
If you’re enjoying a traditional dessert of Cranachan then why not continue from your main course and savour another dram of Old Pulteney 17 Years Old. Or, as an alternative to dessert a generous measure of Old Pulteney Stroma whisky liqueur served over crushed ice.
The legacy of one of Scotland’s most iconic literary figures is rich, and whilst most will be familiar with Burns’ Night customs and his famous works we’ve gathered three lesser known interesting facts that are certain to kick start the conversation during your Burns’ Supper:
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