Bagpipes, kilts, whisky (obviously), speeches, toasts, more whisky, maybe even haggis for those feeling adventurous enough. This may sound like it could be a Scottish fraternity induction ceremony. But it’s actually just some of the quintessential elements that go into a proper Burns Night, celebrating the life and works of Scotland’s National Poet, Robert “Rabbie” Burns.
Don’t worry, even if you aren’t immediately recalling Rabbie’s name, chances are you already know and have even joined in on one of his most well-known pieces on New Year’s Eve by singing “Should auld acquaintance be forgot, And auld lang syne!” Beyond the party hats, champagne toasts and his contribution to formal NYE festivities, Robert Burns himself is celebrated again properly by Scotland, and many more points around the world, only a few weeks later on or near his January 25th birthday.
Now a formal Burns Night, or Burns Supper, will definitely have much more to it than just Scotch whisky, though some good single malt is certainly a key component of the evening just the same! During a more formal event all guests would be encouraged to dress in Highland attire – fellas make sure your kilt is dry cleaned ahead of time. Many would also be expected to participate in the numerous poetry readings between dining on traditional Scottish fare (bring on that haggis!). And of course, raise many glasses in toast to Burns’ life and Scotland. This year, for the very first time, I’ll have the pleasure and honor of emceeing a Burn’s Night event which also mean’s picking out the whisky lineup and speaking on it. So what’s on my menu?
Truth be told, this is by design going to be a slightly less formal affair since it’s taking place in a very cozy 25-seat cocktail bar. But let’s just say these would be some of my choice bottles to pair up with a traditional Burn’s Supper menu.
First Course: Cullen Skink
Don’t let the name suggest or intimidate, this a delicious chowder made with smoked haddock, potatoes, and onions. So, we’re talking seafood; salty/briny and a bit of richness – I’m thinking something coastal with a bit of spice and maybe even slightly peated. With heavier soups and chowders, I love to also bring in something that has a defined black pepper note. Talisker and Isle of Raasay are likely at the top of my list. Both check the ocean-side salt/pepper vibe, plus a little bit of peat should play on the smoked Haddock perfectly.
If you curious about other coastal Scotch distilleries be sure to check out my article on them HERE.
Second / Entree Course(s): Haggis, Neeps & Tatties
This one can certainly divide a room… but I will be the first to assure you that haggis, when prepared well, can be very good. It should not be any more off-putting than just about any sausage or hot dog that you’ve had throughout your life at a cookout. As for the neeps and tatties? A simple combination of mashed potatoes and mashed turnips.
With this being a bit heartier, no pun intended, I think a more robust Highland or Speyside malt would be great. Maybe even something sherry-matured or even cask strength could work. That also depends if this is an intermediate course that may be followed up by some sort of a salmon or beef (likely steak pie). Either way, a bourbon-barrel-aged Macallan, Glenfiddich, Benriach, or Glenallachie could pair very well. Just be sure you toast whatever is in your glass to the “dish of honor” during this course at the end of the Address To The Haggis.
If the steak pie or salmon follows right after your haggis, then get to pouring quickly. With any beef or steak-type dishes, I love a good, bold sherry-bomb such as Glendronach, Glenfarclas or Aberlour. If it’s salmon being served up, then you could certainly go back to any of the coastal considerations or touch on a hint of peat with something like Oban, Ardmore, or Highland Park.
Dessert Course: Cranachan
If any are still having trouble getting past the idea of haggis, this little number of oatmeal, cream, and raspberries will certainly help you forget and bring you right back to the goods. Being lighter and obviously fruit forward, this can give you plenty of options. But don’t let me stop you from going out with a bang and pouring something at cask strength if you want. Glenmorangie, Mortlach, Balvenie, or Aberfeldy could come in clutch. A simple and elegant way to bring the dinner portion of the night to a close, before more poetry, toasts and plenty more pours of good scotch whisky.
However, no matter the food pairing, and no matter how much of a haggis helping you dare to take, this is for sure: partaking in any level of a Burn’s Night celebration is an excellent excuse for good company, plenty of laughs and partying down the best way the Scots know how to. That’s with all glasses raised together with good scotch whisky. And Burns’ himself may have said it best, noting this to be one of (his) life’s simplest pleasures;
“Here’s a bottle and an honest friend!
What wad ye wish for mair, man?
Wha kens, before his life may end,
What his share may be o’ care, man?”
Excerpt from A Bottle And Friend – Robert Burns, 1787
Cheers, all. And Happy Robert Burns celebrations.
Slàinte
