Whisky styles for the Braai

The start - Cheese & Snack

Lighter, approachable whiskies

Blended Scotch (lighter styles) – smooth, easy-drinking, works with cheese & nuts.

Irish Whiskey – triple-distilled, soft & approachable, good starter dram.

Lowland Single Malt – floral, grassy, a gentle opening.

Chicken & Lighter Grilled Meats

Needs whiskies that don’t overpower but can echo spice & smoke:

Highland Single Malts (fruity, honeyed styles) – balance grilled or spiced chicken.

Speyside Single Malts (sherry cask influence) – rich fruitiness, works with peri-peri marinades.

Japanese Whisky (light & elegant) – subtle oak, pairs with teriyaki-style marinades.

With Red Meat (Steak, Lamb, Boerewors, Ribs)

Here you want bold, smoky, or spicy whiskies that can stand up to char and fat:

Islay Single Malts (Peated, Smoky) – echo the smoke of the fire, perfect with lamb chops or ribeye.

Sherried Single Malts – full-bodied, rich dried fruit + spice, matches boerewors & ribs.

Bourbon – caramel, vanilla, charred oak that complements the sear on red meat.

Post-Braai Sipping

Deeper, contemplative whiskies for slow enjoyment by the coals:

• Cask Strength Single Malts – bold, warming, best savoured slowly.
• Single Pot Still Irish Whiskey – rich, oily, complex for winding down.
• Well-aged Blended Scotch – smooth, rounded, elegant companion to the last coals.
• Smoky Islay or Campbeltown Malts – for the whisky purists who love ending on a punch.