Scotland: The First Encounter with Haggis and Whisky

Scotland: The First Encounter with Haggis and Whiskey

 

Scotland: The First Encounter with Haggis and Whiskey

Long ago, we went to Scotland on family trip. It was end of August. Scottish weather was already chilly. It was too cold with summer clothing we brought.

First, we stopped at Edinburg for a sightseeing, then moved on to near Inverness by train, and checked in at a hotel. The hotel seemed to be a new hotel, had neat and bright interior, with good utilities inside. The manager of the hotel was full of hospitality. She was with us at our check in and lead us to our room, explaining cheerfully about what services were available at the hotel.

Once we settled ourselves in at hotel room, we went to swim at hotel’s swimming pool. Our limbs became stiff with long train journey. We relaxed ourselves in the pool, The pool was quite vacant. Part from our family, only a few people were seen at the pool

Dinner time came, and we were shown to our table at dining room. Three course meal was served, and this time the manager was also at our table. She told us that the vegetables of fresh salad were harvested at a farm near the hotel in the morning.

The main course came. It was something looked round shape, wrapped in semi-transparent dark sausage or ham. The waiter looked into our face worriedly, and said, “Haggis”

Haggis, as you might already know, is one of the local specialty of Scotland. Before coming to Inverness, I was eagerly looking at a photograph of Haggis in a guide book. Now with the dish in front of me, I was excited to see what it is taste like. Then, the manager addressed us kindly.

“Please pour this whiskey and eat it with a fork. Haggis become crumbly once you cut the skin. This is the whiskey which matches Haggis.”

Back then, I was underaged for drinking, and she gave me a quick look, and she anxiously passed me something look like a milk jug full of whiskey. The whiskey on the table was somewhat dark brown, and from the jug, there already a sweet smell of whiskey was wafting. An expectation reached its climax.

I cut the haggis with a knife. Its skin was ripped much easily than I thought. Then from inside, crumbles of what looked like black and white minced meat outpoured onto the plate.

“That’s right. Please pour some whiskey onto that. This whiskey is called “dram” The manager explained to us.

I could not suppress my curiosity to already good wafting smell, I poured the whiskey lavishly, and had a mouthful with a fork.

Then, the filling, which looked very crumbly, mixed with the wonderfully smelling liquid. And juiciness of haggis and sweet taste of whiskey was superbly blended inside my mouth. Haggis dose look not very tasty, but I have never dreamed that it will be scrumptious once it is blended with whiskey. I engrossed myself with what was on the plate. I wish I could eat it forever. Once we were back to our room, apparently the whiskey made me tipsy. I slept soundly on that night.

Later on, I learned that Haggis was made from sheep’s chopped heart and chopped liver, mixed with oatmeal and sweat, and cooked in soup stock with salt and spice. It is indeed an elaborated dish.

Before eating haggis, I had an impression that whiskey was bitter drink, although I had never taste it before. But the combination of haggis and whiskey made me realise that there is some sweetness in whiskey. Later in my life, I had few opportunities to drink whiskey, but I have never encountered with that meltingly sweetness that I experienced that night. To this day, I am still unsure if it comes from the combination of haggis and whiskey, or the magic of the whiskey which goes well with haggis.

Who in the world have come up with an idea to combine boiled innards of sheep with whiskey is nobody’s guess. Dishes become tasty with the unexpected marriage of ingredients. And, finding out the best suited whiskey for haggis is, I imagine, that there is Scottish chef’’s passion working to pursue tasty dishes. 

And the wonderful taste of Scotch whiskey that I had with haggis, is still remaining clear on my taste bud over many decades.

I have no idea if Haggis is available at restaurants in Japan, but suppose if it is available, would it be served with dram of whiskey? And if I could visit Scotland once again during my remaining years on the earth, I would like to indulge on Haggis with Scotch whiskey’s sweet aroma.