Who could do a webpage on Scotland and leave out what it's most famous for? Here's some interesting info to get you started on appreciating single malt whisky.

Single malt is best appreciated in a dram glass, not much bigger than a shot glass, or a fluted dessert wine glass. It is a sin to add anything at all to the whisky, except maybe a dash of Scottish Highland Spring Natural Mineral Water (Still). Most good restaurants and bars will serve single malt neat with a jug of still mineral water in a separate jug for you to add your own, so always ensure this is what you are given, and not whisky with water already added.

Single malts are surprisingly versatile and can be drunk as an aperitif, meal accompaniment or a digestif (if you choose the right one). For an aperitif, try Glenfiddich, which is very light on the taste buds and very drinkable on its own. As an accompaniment to a main meal (namely Haggis Neeps and Tatties), try the very warming Hot Toddy and for a digestif, I would recommend the Macallan or Glenmorangie, because they both have a nice deep, round, sweet taste and if you're a sweet tooth, you can try eating a piece of chocolate with your whisky.

With so many whiskys to try, it's near impossible to say we've come close to trying even half of what's on offer, but we have tried quite a few and at least we now know that bourbon and single malt whisky are as different as cats and dogs.

Our favourite single malt is The Macallan. Some say this single malt is for beginners, an easy one to appreciate. We just find the taste very appealing and no matter what anyone says it is a very nice whisky.

So far we've only been to The Glenlivet Distillery (which is very worthwhile). There is a whisky trail you can do in Scotland, which takes you through some of the most scenic countryside in the Highlands, and is dotted with lots of famous single malt distilleries. Further information can be found on this very comprehensive (and pretty) website: The Malt Whisky Trail.

Single malt or blended whisky are fine for these recipes. We recommend The Famous Grouse which is a blended whisky (made with Macallan of course!).

Ingredients

Whisky

lemon

water

sugar (1 tablespoon per mug)

Method

Boil water

Put sugar in a mug, add half a mug of boiling water and stir until sugar dissolves

Top up your mug with whisky

Squeeze lemon juice into mug to taste.

Enjoy!

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Popular on Burn's night, this delicious traditional Scottish dessert is easy to make, looks fancy and will impress any dinner guest whether they like whisky or not.

Ingredients

pinhead or rolled scottish oats

double cream

whisky

red fruits (strawberries and/or rasberries usually)

caster sugar

mint leaves or chocolate curls to garnish

Method

Place uncooked oats on a tray and toast them under the grill until they are light brown in colour and crunchy

Pour double cream into a mixing bowl, add whisky and caster sugar to taste, and then add the toasted oats

Blend above ingredients until thickened

Cover the bowl and place the mixture in the fridge for at least an hour

Chop red fruits into small pieces and sprinkle some caster sugar onto them

When ready to serve dessert, take wine glasses and spoon several layers of red fruits and the cream mixture then top with mint leaves or choclate curls (or both if you want).