The best whisky to have with a kebab.
Forget all about the best wine to have with your fish or the best port to serve with a dessert.
Imagine you have just arrived home from a hard days slog with a kebab in your hand because your wife has run away with the man next door. Which whisky do you choose to accompany such a delicacy.
Of course something so delicious deserves only the best malt. But which one?.
Well it depends on the Kebab.
A Sheesh Kebab with its cubed lamb grilled on a skewer is often best suited to a smoother malt. Perhaps a Tomintoul 10yo or Glenlivet.
A Donner Kebab on the other hand needs something more fierce and peaty to cut through its slightly oily coating. Something along the lines of a Lagavulin or a Laphroaig Cask Strength might be best suited to such a beast.
I hope this little post has been of benifit to someone.
Try Touring Scotland looking for that Kebab - whisky combination.