Scotch whisky develops a range of aromas that are wonderful in cooking. 
Floral or smoky aromas, spicy, woody or salty flavours: the combinations are endless. As part of a recipe, whisky will bring intense yet subtle notes.
Well known for its volatile qualities, whisky is often used for flambéed dishes. Scallops and king prawns will be lightly scented.
A dash of Scotch whisky will also spice up white meats and add flavour to a meat with character.
As one might expect from the scent of gingerbread in the distilleries of Scotland, the fruity and grainy aromas of whisky can also serve to improve any sweet treat.
A pear crumble or the famous Scottish cake, rich in spices, are good examples.