Organisers of a Moray whisky festival are aiming to find out which dram best compliments Scotland’s national dish next month.
As part of the Spirit of Speyside Whisky festival, there will be a lunch event during where diners will vote on which malt goes best with haggis, neeps and tatties.
A festival spokesman said: “There will be a hearty serving of Scotland’s national dish along with four samples of Scotland’s national drink.
“Diners will be asked to vote for their favourite combination from a choice of four nips of single malt whisky – with strict rules prohibiting the addition of a squeeze of sauce or a few slices of beetroot on the side.”
The lunchtime session will take place on May 1, at St James’ Hall in Dufftown.
The tasting session is one of several events taking place during the upcoming festival that focuses on how best to pair malts with food.
There will be a sweet drams whisky and chocolate tasting session at Elgin’s Gordon and MacPhail shop on Thursday, April 30.
The store’s Mark Angus said: “The art of matching whisky and chocolate is a complex one and requires a deep understanding of how flavours complement each other.
“Our whisky and chocolate experts have taken time to carefully select, and taste, decadent handmade chocolates and match them with their perfect whisky partner.”
A French food writer famed for her expertise at matching meals with malts will host a culinary event during the festival at Oakwood Cookery School in Elgin.
Martine Nouet’s passion for Scotland’s national drink has led to her being dubbed the Queen of the Still, and she will host cookery sessions on what malts work best with different dishes.
The festival runs from April 30-May 4 at venues across the region.
Full details on the programme of events can be found at www.spiritofspeyside.com