Single malt whisky in Scotland
getty
Whisky—Scotland’s most famous export—has long been something to sip on, but a growing wave of chefs are bringing whisky to the plate. From whisky-cured seafood to malt-infused desserts, the spirit’s character and depth of flavor have been a key tool in highlighting Scotland’s regional ingredients and cuisine. And on May 16th, otherwise known as World Whisky Day, it’s also a reminder that whisky’s place in Scotland’s culinary scene extends well beyond just the glass.
The origins of the spirit date all the way back to the 15th century. In the 18th century, whisky began to be legally sold—the first glimpses of today’s modern industry. Fast forward to 2025, and Scotland’s whisky exports are now worth a whopping £5 billion (nearly $7 billion)—over 40 bottles are shipped around the world every second.
But in the country where whisky originated, it’s the food scene that’s now bursting its way onto the international stage, with Scottish chefs and restaurants earning growing global recognition for their focus on local produce, sustainability and inventive takes on the country’s culinary traditions. In the capital city of Edinburgh, new, creative openings continue to spring up, from immersive fine dining experiences to casual everyday meals.
One of 2025’s most talked about openings was Moss, a Michelin Guide restaurant in Edinburgh’s charming neighborhood of Stockbridge. With 100% Scottish-sourced ingredients, many of which coming from their own family farm, Moss is a shining example of sustainable innovation in the kitchen.
Whisky On The Plate
When including whisky on Moss’ menu, Head Chef Dylan Pinder took a savory approach. The most recent dish features pigeon with bere (barley) at its core. After barbecuing the breast over peat, the legs are braised and served alongside the grain itself. Bere also appears throughout the plate, forming both the base element of the dish and the cracker. It is paired with a wild garlic mustard sauce, blackcurrant purée, shallot purée, and a pigeon pâté—finished with whisky, which is also incorporated into the pâté.
Dish of pigeon, bere and whisky from Moss
Dylan Pinder
In terms of whisky preferences while cooking, Pinder shares that he’s currently using Laphroaig whisky for this dish. “We use peated whisky especially,” Pinder says. “I cook the pigeon over peat, and since a huge part of the pigeon’s diet is barley and barley makes the whisky, it’s very full circle.” That model of circular gastronomy is the beating heart of what Moss does best—and as a local and devoted diner there, I can attest.
Whisky In Desserts
This intersection between kitchens and spirits spills over from main courses into desserts too. Sarah George is the pastry chef at The Palmerston—a beloved Edinburgh restaurant—who seamlessly weaves whisky into classic recipes.
Interiors of The Palmerston
Tina Leahy
“I’m often seeking to evoke a feeling of familiarity in the desserts that I create, a sense of childlike joy for a grown-up dessert,” George shares. “I want a guest to feel welcomed by the nostalgia of a chocolate trifle but also appreciative that their tastes have matured to embrace a sponge soaked in whisky.”
In her most recent batch of chocolate and whisky ice cream, George used the 2012 summer batch release of Daftmill single malt from nearby Daftmill Distillery—one that specializes in rare, seasonal, single malt whisky. “I used the 70% Nica Brown dark chocolate from XOCO—fruity with a subtle suggestion of spice. Its nuance served to support the character of the Fife-distilled whisky, from its bright, zesty beginning to its herbaceous, warming finish.” It’s a perfect example of how Scotland’s national spirit works in harmony with the dishes, giving the chefs’ the ability to fine-tune in changing seasons and menus.
The Future Of Whisky
Woven whisky
Stephen Lister
As for what’s next in the whisky world? Pinder tells me that he’s seeing many independent bottlers now starting their own lines of whisky, like Fragrant Drops in Edinburgh. Duncan McRae, founder of Woven Whisky, is seeing premium blends become one of the most exciting slices of the market—innovative spirits are bringing entirely new audiences into the whisky scene. And he emphasizes that it’s not just about sipping it either. “For too long, whisky has been confined to the end of a meal or treated as something too precious to experiment with, when actually it’s one of the most flexible flavor categories there is. What’s next for whisky is more crossover with food, culture and hospitality.”
Whisky’s key role in Scotland’s food culture and dining scene has never been more exciting, and that momentum is only set to grow as chefs, distillers and independent bottlers continue to push it beyond tradition and into new creative territory. As Sarah George puts it, “For me, food isn’t just a showcase of skill as a chef, but a celebration of ingredients, producers and seasonality. Whisky is no exception, and here in Scotland we’re very fortunate to have such an exceptional range.”