For me, two of life’s main pleasures are whisky (obviously!) and wild, oak-smoked Scottish smoked salmon. Give me a dram of single malt, and a toasted bagel topped with cream cheese, a few sprigs of dill, black pepper, lemon juice, and a generous slice of smoked salmon and I’m one happy man. 

I’m lucky enough to regularly be in Scotland, and I have to say that the food there, for me, is up there with the best I’ve ever had. Whether it’s haggis, a full Scottish breakfast, or simply a bowl of porridge, I can’t get enough. My favourite Scottish export (outside of whisky, of course) has to be Scottish salmon, especially smoked. 

Scottish salmon is one of the UK’s most valuable food exports, yet when it comes to whisky, the two are more closely linked than you might have realised. Keen anglers amongst you should especially appreciate today’s blog, as I’ll be looking at the connection between Scotch whisky and salmon fishing. 

Speyside’s Second Most-Famous Export

Speyside is one of the most popular whisky regions in all of Scotland. Renowned for producing whiskies which are typically smoother, mellower, and fruitier, Speyside is home to some of the most famous whisky distilleries on Earth. 

Home to such names as Glenfiddich, Aberlour, The Glenlivet, The Singleton, and The Macallan, this region has it all. From rugged highland settings to lush green countryside, rolling glens, and towns, cities, and villages, it’s also home to the Speyside Malt Whisky Trail, which I covered a few months back. 

The majority of these amazing distilleries draw their water from the River Spey. Hiding in these frigid waters however, you’ll also find Scottish wild salmon, making Speyside a haven for anglers and whisky lovers alike. Indeed, most will kill two metaphorical birds with one stone and will combine a fishing trip with at least one whisky distillery tour, and rightly so. 

Each year, thousands of people flock to this gorgeous region of Scotland, not only to tour the distilleries and sample award-winning whisky, but also, to fish one of the world’s most famous rivers. This river, along with the Dee, the Tweed, and the Tay (as featured in Mortimer and Whitehouse gone fishing – A classic everybody should check out) is referred to as one of the ‘big four’. This is because of its abundance of fish, with salmon being the star of the show. 

Scottish smoked salmon, which for me is the best in the world, is also often oak smoked. Oak, as you know, is the wood of choice for many whisky distilleries as well. Most of the time, the oak used to smoke the salmon is actually made from old whisky barrels. This helps the salmon to take on plenty of smoke and a very, very subtle whisky finish. You can even use whisky as a curing ingredient. Whisky-cured salmon? Oh yes! 

On the Beat

There are a number of stretches of river across Scotland, where fishing rights belong to landowners, estates, or companies. These are known as ‘beats’ and it is here where we can find yet another connection between whisky and salmon fishing. 

One of Speyside’s most famous distilleries The Macallan, has its own beat along the banks of the River Spey. That means you can visit this amazing distillery and fish the River Spey for salmon, without leaving the estate. They even provide their own guide, or ‘ghillie’ as they are known. These guides work for the distillery and possess a vast amount of knowledge and experience, not only on whisky, but salmon fishing as well. They’re also great hosts and a great laugh, which is why it’s a favourite for stag parties and groups of friends looking for a truly authentic Scottish experience. 

While it’s best to be sharp and have your wits about you when fishing, it’s not uncommon for anglers here to have a hip flask close by, stocked full of their favourite whisky. 

Whisky and Salmon Feed

While salmon and whisky pair beautifully together (more on that shortly) it turns out that whisky can also be used to provide food for Scottish salmon.

Yes, you did read that right, whisky can be used to produce fish food, along with heart-healthy Omega-3 fatty acids. Salmon, especially wild salmon, is considered one of the healthiest foods in the world. That’s because it’s an oily fish packed full of healthy fats, including Omega-3 fatty acids. 

Omega-3s are renowned for their anti-inflammatory properties, coupled with being extremely heart and brain healthy. One of the main reasons why oily fish like salmon and mackerel are so rich in these healthy fats, however, is because they consume algae naturally rich in it. Back in 2018, an Edinburgh-based startup known as MiAlgae, grabbed headlines as they developed a way to use whisky byproducts to feed Scottish salmon. 

The company takes more than 639 million litres of whisky by-products, using them to feed a species of microalgae in specially developed fermentation vessels. This microalgae is incredibly healthy and is full of omega-3 fatty acids. The microalgae is then used to produce a fish food naturally high in premium quality omega-3 fatty acids. Healthy food means healthy fish. 

I love this because it means that nothing is wasted. The by-products left over from whisky distillation are used to produce a healthy food for the salmon. They even return clean water to the watercourse during the process. Again, that gets the Great Drams seal of approval for sustainability. 

Pairing Whisky with Salmon

Finally, all this talk of salmon has me a bit peckish, and as I never need an excuse to enjoy a dram of whisky, I’m going to finish by taking a quick look at pairing whisky with salmon. 

With a smoked salmon, I find that an Islay whisky works best. Islay whiskies tend to have a subtle maritime influence, with sea salt, sea breeze, and seaweed notes often being present. As you know, fish goes incredibly well with salt. I also find that subtle scents and aromas of the coast really accentuate the flavours of fish. This is why I believe fish and chips by the UK coast just cannot be beaten. 

Of course, Islay whiskies are peated and notoriously smoky. With a smoked salmon, a little smoke is fine. Too much smoke however, and you may as well tuck into a fishy ashtray (yum). Heavily peated whiskies such as Lagavulin and Laphroaig, work well with mild seafoods like cod. With a smoked salmon however, they can be far too smoky. Instead, opt for a lightly peated whisky such as Caol Ila 12 or Kilchoman, as these work best here. These drams provide a subtle smokiness, along with slightly peppery, citrus notes that compliment smoked salmon unbelievably well. 

For a regular, unsmoked salmon fillet, you could opt for a smokier Islay, but then again, you may as well just go for a smoked salmon. Alternatively, you can go with a fruitier Speyside. I’ve had great results with The Singleton 12, or even an Irish whiskey like Power’s. 

If you’re barbequing your salmon however, I strongly recommend a generous sprinkling of SPG (Salt, Pepper, and Garlic powder), and light glaze of maple syrup mixed with a splash of your favourite bourbon. Wild Turkey works great here, as does Woodford Reserve, or even regular Jim Beam. The sweet, smoky, and spicy notes of the bourbon cut through the richness of the fish perfectly. Add the char and smoke you get from the BBQ, and you’re onto an absolute winner. 

If you’d like to learn more about your favourite whiskies, or simply treat yourself to a dram or two in the process, head on over to GreatDrams.com and take a look at the diverse selection of unique whiskies we currently have in stock.

With an impressive selection of limited-edition, rare, and award-winning whisky, as well as heaps of whisky info on our blog, it’s the perfect spot for any whisky lovers out there.