The Pairing of Whisky and Tea

Tea and whisky have enjoyed a centuries-long romance. Like whisky, tea is a time-honoured beverage that calls on hundreds of years of skill and tradition. Tea also has a vibrant history, and a reach that today touches every corner of the globe. In addition to their prominence, the two make a particularly good match because their flavours work in harmony. Like in any good marriage, they soften each other’s edges. They also heighten each others’ aromatics, complementing each other through shared notes of smoke, malt and tropical fruits. Delicious companions indeed. The pairing of whisky and tea has taken on many forms through the years, and continues to evolve today.

How many of the following pairings have you tried?

THE HOT TEA TODDY

The Hot Toddy, a much-loved Scottish invention that combines whisky with lemon, honey and hot water or tea, has been enjoyed since at least the 18th century. Sometimes spices such as cinnamon or cloves are added, or sugar is used instead of honey. Whatever the modification, Hot Toddy drinkers tend to believe that their own special formula is the perfect recipe.

The famous concoction is universally cherished as a sweet, warming tonic against cold weather, a trying day or the threat of flu. In 19th-century Britain, it was common for doctors to prescribe a Hot Toddy as a cure for almost anything, from stomach pain to insomnia. Today it is sipped more to soothe colds – whisky to fortify, tea to warm, lemon to boost vitamins – or as a pick-me-up for a moment of comfort in our busy world. Next time you feel out of sorts, a Hot Toddy might just be the thing to get you back on your feet.

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FRUITY TEAS AND SCOTCH

Fruity teas offer a unique way to mix up a sweet or citrus cocktail without using juice. There are blends for almost every fruit, from lemon and orange, to berries and tropical flavours.

Our Mango Tea Whisky Smash is a perfect example. Black mango tea combines with the creamy sweet notes of The Glenlivet Founder’s Reserve to create a seriously summery cocktail perfect for balmy summer afternoons.

OOLONG TEA AND WHISKY

Oolong tea is another popular blend that originates in China. It’s made from the Camellia sinensis plant which also produces green and black tea. However the process of creating Oolong is slightly different, resulting in a slightly floral, naturally sweet taste.

Mixing with spirits creates a deliciously warming drink. Take our whisky and oolong tea cocktail. Mixed with vanilla syrup and soda, it creates a light, fruity serve perfect for summertime.

HERBAL TEAS IN WHISKY COCKTAILS

There are thousands of varieties of teas from around the world. And just like whisky, they each offer their own unique set of flavours. Herbal infusions are one of the most popular, blending various spices, fruits and flowers to create light, delicious hot and cold drinks, including iced tea and tea cocktails.

Our Japanese summer cocktail is a fragrant example. Cold brew tea with flavours of sencha and red berries combines with a squeeze of lime and smooth, scotch whisky. The result is a light, herbaceous cocktail with notes of blossom and bergamot.

GREEN TEA AND WHISKY

While the Hot Toddy has a long history in Scotland, the classic pairing of whisky and hot tea is taking on a crisp new form in Asia. China has become one of the top 10 consumers of Scotch for the first time, in part because of the discovery of a bold new way to enjoy it: mixing blended whisky with chilled tea, especially green tea.

The drink is usually served as a highball, over ice. The tea is usually lightly sweetened. The soft, vegetal, grassy flavours of most green tea means it adds to, rather than overpowers, even the lightest whiskies. Often, a green tea will highlight citrusy notes in whisky. The result is a refreshing, breezy drink ideal for summer picnics and sultry evenings.

How to make:

Brew fresh green tea and leave to cool.
Add one part whisky to three parts green tea over ice in a highball glass.
Garnish with a mint sprig and serve.

BLACK TEA COCKTAILS

Black tea is also used across the globe with many different variations available for mixing in cocktails.

Earl grey, English Breakfast and Darjeeling are some of the most recognised. But others such as Lapsang tea can also be used to create delicious cold brew serves.

Smoky Sputnik uses Russian Lapsang to blend delicate smokiness and subtle spice with the smooth malt notes of scotch.

SINGLE MALTS AND FINE TEAS

The popular Asian mix of whisky and green tea is just one new development in the tantalising tea and whisky duo. There are also now tea companies that bottle fine teas especially to be drunk with single malt whisky. Made from hand-picked, loose-leaf tea sourced from around the world, these teas make ideal partners for exceptional whiskies.

Like fine wines, both whisky and tea develop in the glass. Their flavours evolve, with some notes softening and others becoming more pronounced. This makes them well-suited cohorts for a relaxed home tasting. If you would like to try these new takes on whisky-meets-tea, all it requires is a selection of teas, a few bottles of The Glenlivet whisky and some willing companions. Your friends may not always share your opinion on which pairings work best, but flavour – like love – is always a matter of personal preference.

If you’re looking for some different flavour profiles for your whisky cocktail, perhaps our sour cocktails or refreshing cocktails may be more your cup of tea.