The malts of Moray will face a sizzling test at the annual Spirit of Speyside festival.
A variety of drams will be paired with bacon rolls to find out which is the best partner for the breakfast time treat.
With Scotland’s Year of Food and Drink 2015 well underway, the competition’s inventor and owner of The Whisky Shop at Dufftown, Mike Lord, said the national drink and food were a perfect match.
Mr Lord said: “The two combine to emphasise flavours in each, and sometimes create new ones.
“This tasting was an idea to show people in a relaxed way how this works and get them interested in pairing whisky with food.
“It’s less intimidating than going to a whisky dinner, for instance, particularly for people who are new to whisky. It’s something they could do themselves.
“The look of surprise on people’s faces when they try the different whiskies and discover the way the flavours change is a whole lot of fun.”
During the competition, the rolls will be buttered, the bacon unsmoked, and no sauce or condiments will be used.
Last year’s winner – the 20-year-old Benriach – has come out on top for two consecutive festivals in a row and is the only malt to hold the honour.
Tasters found that its flavour emphasised the bacon, while its honey, vanilla and apple aspects were all part of the winning elements.
The Spirit of Speyside Whisky Festival runs from April 30 to May 4.