It’s rather fitting that I’m writing this while recovering from one of the worst hangovers I’ve had in a while. That aside, this article about food pairings was a pretty interesting one to put together. We’ve all had whisky with pizza, but we probably haven’t stopped to think about how some of the flavors can actually complement each other.
You might not agree with all of my pairings, but they worked well for me. We used a YouGov poll to identify the top 10 most popular pizza toppings—some are surprising, some not. See below for my personal recommendations on what whiskies to pair with pizza, if you’re looking for a slightly unusual whisky and food pairing experience.
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10 – Onions with Mortlach 12 Year Old
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Onions earned 2% of the vote in the YouGov survey, though it doesn’t specify whether they’re grilled, raw, caramelized, or prepared in any other way.
My thinking here is that Mortlach can have a decent kick of spice, even in its official bottlings, living up to its “Beast of Dufftown” nickname.
The sweet sherry and bourbon notes can also bring out some gentle savory flavors, which can balance the sweet and acidic profile of onions.
Other recommended pairings include Glenfarclas 12 Year Old and The Macallan 12 Year Old Sherry Cask.
9 – Meatballs with Old Pulteney 15 Year Old
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This was one pairing I didn’t expect to work, but after ordering a meatball pizza and having a glass of Old Pulteney 12 Year Old with it, I was genuinely surprised at how well they complemented each other.
Meatballs accounted for 3% of the survey responses, and while many people enjoy Old Pulteney, it’s not a brand that’s always top of mind. The sherry finish and higher ABV of this particular bottling really make the sweetness of pork meatballs shine. Their natural sweetness is highlighted, as are the herbaceous notes of oregano and mixed herbs.
Combined with the saltiness that’s a hallmark of all Old Pulteney bottlings—but with added sherry richness and some fresher, lemony notes working alongside the tomato base—the pairing creates a surprisingly delightful experience.
8 – Peppers with High West: A Midwinter Night’s Dram (or any rye)
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This is easily the most expensive pairing on the list. Peppers are something I’d never considered putting on a pizza, but 4% of those surveyed do.
Every time I smell A Midwinter Night’s Dram from High West Distillery, I’m reminded of cutting into a fresh bell pepper. I’m talking about that burst of freshness you get when you chop one.
Beyond that, rye generally pairs well with both the sweetness of red peppers and the more savory notes of green peppers. The spice notes inherent in rye, regardless of its origin, amplify the different flavor profiles that bell peppers offer.
7 – Bacon with Johnnie Walker Black Label
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There were so many options for this pizza topping, and some of you might be wondering why I didn’t choose something smokier or more intense. My goal here was balance.
Since bacon is both salty and often smoky, adding more smoke or salt could be overkill—though if that’s your preference, go for it! Like peppers, bacon is a less common pizza topping (only 4% of those surveyed choose it), but Johnnie Walker Black Label is a popular choice among whisky drinkers.
This whisky offers a balanced combination of sweetness, spiciness, smokiness, and savory notes, making it a perfect pairing with bacon, whether on a pizza or in general.
6 – Pineapple with Redbreast 15 Year Old
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This was a somewhat controversial choice, and I was surprised that pineapple beat out bacon in the survey (though it’s not the first time I’ve been wrong!). Like bacon, pineapple was chosen by 4% of respondents.
As a food pairing, pineapple has appeared in many whisky tastings I’ve attended and run. It works particularly well with Irish whiskies, and when I opened a fresh bottle of Redbreast 15 Year Old a few days ago, it seemed like a natural pairing to try with this divisive pizza topping. And it does work!
The whisky provides both spice and texture, while the pineapple tempers the spice. The buttery texture of the whisky complements the sharp tang of the pineapple and improves the overall texture of the pairing.
The more tropical notes on the finish, along with the maltier, brioche-like notes often found in Redbreast bottlings, work wonderfully with the pizza base and sauce. It’s a delicious sweet and savory combination that really delivers.
5 – Chicken with Bruichladdich The Classic Laddie
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With only 6% of the vote, chicken was a pizza topping I expected to be more popular. I’ve chosen to pair it with a versatile whisky: Bruichladdich Classic Laddie.
Chicken is incredibly adaptable, and if Bruichladdich made a sauce to go with it, it would be fantastic! The use of bourbon, sherry, and wine casks creates a foundation of honeyed, malty sweetness, which combines with fruity sherry notes and sometimes drier, spicier red wine notes from France and Spain.
Overall, this pairing evokes Mediterranean flavors with dried meats, oily spices, green herbs, and a touch of spice that complements the tang of tomato or BBQ sauce.
4 – Mushrooms with Maker’s Mark Cask Strength
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Okay, hear me out on this one, because I can already sense some confused looks. I’ve always found that Maker’s Mark has a unique foliage, forest floor, and autumnal creaminess to it. When my mushroom-topped pizza arrived, I poured a glass of Maker’s Mark Cask Strength, really hoping it would work (for the sake of past reviews), and thankfully, it did!
Mushrooms add richness to dishes, providing a savory and sometimes creamy flavor that pairs beautifully with bourbon. I encourage you all to try it with your bourbon of choice, but the richness and spiciness of Maker’s Mark Cask Strength work exceptionally well with mushrooms.
It’s also worth noting that mushrooms were a popular choice, with 9% of those surveyed opting for them as a topping.
3 – Extra Cheese with Glen Grant 12 Year Old
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Even with my current level of hangover, I’ve never ordered double cheese on a pizza. However, if you enjoy that extra gooey, stretchy, and slightly salty flavor, then you should pair it with something lighter, fresher, and citrusy.
In this case, I’d recommend Glen Grant 12 Year Old. Glen Grant produces some excellent official bottlings—I’d even argue that their own releases are better than many of the independent bottlings you see.
Glen Grant’s house style is elegant, soft, and fruity, which, in my opinion, is the perfect way to cut through the richness of all that cheese on your pizza.
2 – Sausage with Highland Park 15 Year Old
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This was the only pizza topping where I felt a little stumped. It presented similar pairing challenges to the sausage topping, and since 13% of those surveyed chose it, I thought what better choice than a classic distillery and a re-released, classic bottling: Highland Park 15 Year Old.
My reasoning is that among brands like Highland Park, Loch Lomond, and Ardnamurchan, there’s been a surge in whiskies that offer a little bit of everything. These peated whiskies have a lot to offer beyond just intense smoke and saltiness.
Highland Park always reminds me of honey, milk chocolate, coffee, and heather, and even with the subtle touch of smoke in the distillate, it’s still sweet and savory—the perfect combination with sausage.
1 – Pepperoni with Tobermory 12 Year Old
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And the winner is…pepperoni! The number one pizza topping. If it ain’t broke, don’t fix it—though I say that as someone who isn’t a huge fan myself, but 24% of voters are. My whisky choice here comes from a pleasant surprise discovered on a Whisky Wednesday episode a few years ago.
Tobermory 12 Year Old is often considered the unpeated version of Ledaig, and vice versa. However, I prefer to see Tobermory 12 as a hugely underrated whisky when it comes to complexity.
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Pepperoni is spicy, oily, and very meaty. To balance that, you need something that delivers notes of citrus and sweetness, which Tobermory does in a classic way. Beyond those classic notes, it also offers additional richness in the form of olive oil, parmesan, and truffle.
The big surprise from that review a few years ago was just how deep and complex a general release whisky can be. Try it if you don’t believe me—even if you don’t enjoy the pairing, it’s a fantastic bottle to have open.
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