I’ve already mentioned whitebait, prawns and lobsters (and how Springbank is good for them) but there’s more to main courses than just seafood. 

When it comes to  pork or gammon then I would choose Highland Park, as not only is it a firm favourite of mine, the slightly spicy kick of the dram works wonderfully with the tang of the meat. 

When it comes to the likes of beef, lamb or venison, I’m quite the fan of Old Pultney  – Scotland’s northernmost mainland distillery where the North Sea influences its flavour profile giving it hints of sea spray which work in harmony with its complex array of tastes including chunky marmalade, sultanas and toffee.

Jura (again, the hint of sea salt in the drink gives the meat a nice edge) or the 15 year old Dalmore old also works well with these meats as its maturation in three different sherry casks give it rich flavours of marmalade, almonds and dried fruits which enhance the essences in these richer meats. 

But, like whisky, it can very much depend on how you like your meat – so what fish and meat drams do you have?