ALL HAIL THE HAGGIS

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ALL HAIL THE HAGGIS

Hands up, do you like haggis? Come on, don't be shy! I know there are plenty of you as apparently the word 'haggis' is right up there with the most popular search term for the reason people come to Scotland. Tis true. My hand is about half way up, I’m not a huge haggis fan as we don’t eat it that often at Monkfish Towers but all that was about to change.
I was lucky enough to receive an invite to the Macsween 'limited edition' haggis dinner just before Christmas which was held at I&G HQ. Celebrating Macsween's 60th anniversary ‘the pioneers of Scotland’s national dish’ have taken haggis to new heights with the launch of two brand new products.

The ‘Three Bird haggis’ is an elegant trio of grouse, pheasant and duck subtly smoked with quince, lavender and spices, and, the ‘Venison haggis’ is infused with port, juniper, redcurrants and spices for a rich flavour - commonly known as the Staggis!

The food was skilfully matched with Innis&Gunn beers by Rachel Sutherland, the 'Sensory and Quality Manager' and brewer at Innis & Gunn. Beer and haggis goes rather well particularly when you get into the complexities of the flavours in the limited edition haggis. Rachel matched both the Three Bird and the Venison haggis with Rum Finish and it worked perfectly. The richness of the game used in the haggis washed down very nicely with the fruit and spicy notes of the full-bodied beer. Who’d have thought vegetarian haggis would work so well with Toasted Oak IPA? The zesty hoppy characteristics are fantastic with vegetarian dishes, not too heavy on the palate and crisp enough to enjoy with all veggie dishes (or chicken), definitely one to bear in mind for your next nut roasts!

The favourite dish of the night for me was without doubt the Three Bird Haggis. James Macsween, responsible for innovation and new product design, said that 'this is the most succulent and fragrant haggis I have ever made, with a lighter colour and great elegance.' 'We have used smoked duck from Rannock Smokery with grouse breast, pheasant and then added quince, lavender and spices.' I couldn’t agree more. The hours and hours of research and testing that James did to create this haggis were well worth it. It’s a flavour sensation that you might not necessarily associate with eating haggis.


If you'd like to try the limited edition haggis for yourself they're now available in Selfridges, London, or online via the Macsween website. You’ve still got time to make a purchase in time for Burns Night. You'll have to hurry though, there's only 2,500 limited edition haggis....2,000 of which are already in the Monkfish freezer!


You can read all about the matching beers on this website.

 

Haggis image credit to Angus Bremner.

http://mymonkfish.com/

http://www.macsween.co.uk/

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