5 whiskies that pair surprisingly well with a barbecue

It’s going to be tropically warm this week, perfect after all that rain in the Netherlands. The heat practically begs for gathering around the barbecue. And a great barbecue isn’t just about meat, fire, and smoke; the right glass of whisky can make all the difference. We’ve lined up 5 whiskies that pair beautifully with a barbecue or a themed whisky tasting by the grill.

Our selection spans a range of styles to match different barbecue dishes. There’s plenty of smoke for the peat lovers, a sweeter dram, a surprising New World whisky, a fine Irish option, and a Japanese treat tailored to fish.

Ardbeg Uigeadail is the boldest whisky on this list, and the perfect place to start. This Islay Scotch marries deep smoke from ex-bourbon casks with a sweet, raisin-rich character from oloroso sherry casks.

The result is a muscular combo of peat smoke, spice, and dark sweetness—made for slow-cooked brisket, sticky spare ribs, or pulled pork with a sweet barbecue sauce.

You can even use Ardbeg to elevate your brisket. Simply rub a little whisky onto the meat. The smoke in the whisky boosts the grill flavors, while the sherry influence dovetails beautifully with caramelized sauces.

Amrut Fusion is an Indian single malt that brings together Indian and Scottish barley. It’s full-bodied, spicy, and lightly smoky, with notes of oak, fruit, vanilla, and chocolate fudge. Its bold flavor stands up beautifully to fiery marinades and heavily seasoned meats.

Pair Amrut Fusion with tandoori chicken, lamb chops, kebabs, or grilled vegetables dusted with garam masala.

Redbreast 12 is an Irish single pot still whiskey aged 12 years in a mix of bourbon and sherry casks. It’s smooth and full-flavored, with fruity, spicy, and toasty notes. That makes it welcoming for newcomers yet compelling for seasoned enthusiasts.

This whiskey pairs well with grilled chicken, juicy burgers, pork sausages, and honey-mustard–glazed dishes. Serve it in a sturdy tumbler, with a large ice cube if you like.

If you want to discover Mortlach without jumping straight to a heavier or pricier bottling, Mortlach 12 The Wee Witchie is spot on. This Speyside single malt matures in European and American oak. It delivers the rich, robust character Mortlach is famed for, while staying approachable enough for a wide audience.

Its full, savory style makes it a standout with ribeye, bavette, entrecôte, and grilled mushrooms. For these dishes, use a reliable meat thermometer, a cast-iron grill plate, and a sharp carving knife. Practical recommendations like these feel natural and lend themselves well to relevant affiliate links.

Yamazaki Distiller’s Reserve is the lightest and most refined choice. This Japanese single malt includes whisky aged in a range of woods, including American, Spanish, and Japanese mizunara oak. The result is fruity, elegant, and gently spiced.

Pour Yamazaki alongside grilled salmon, yakitori, eggplant, or corn with miso butter. The whisky supports the fish, among others, with bright notes and a whisper of spice from the mizunara casks.

Firing up the grill this summer? Tell us in the comments which whisky you’ll be pouring.

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