At Craft Irish Whiskey, we believe that whiskey deserves more than a place on the back bar, it belongs at the table, alongside the world’s finest food. That belief came to life in a powerful way at this year’s World’s 50 Best Restaurants Awards, where we were proud to partner with 50 Best across three unforgettable days of culinary excellence.

From curated pairings to conversations with the world’s top chefs, our presence wasn’t just about pouring drams, it was about showcasing how whiskey can transform a meal, elevate an experience, and inspire creativity on the plate.

The Welcome Dinner: The Ultimate Irish Coffee

Night one kicked off with the Welcome Dinner, where we introduced an elevated take on an Irish classic, The Ultimate Irish Coffee, crafted in collaboration with Illy Coffee. Served as an after-dinner pairing, this reimagined classic combined The Donn, our award-winning Single Malt, with Illy’s medium roast Arabica coffee. Smooth, structured, and perfectly layered. The Donn’s PX, port, oak and bourbon cask finishes brought spice, toffee, and dark fruit that harmonised with Illy’s chocolate-toned coffee.

How It Was Made:

• 15ml demerara syrup
• 100ml Illy coffee, brewed to 75–80°C
• 30ml The Donn Irish Whiskey (room temp)
• 25ml lightly whipped double cream, floated
• Finished with freshly grated nutmeg
  

The Chef’s Feast: Food & Whiskey Pairings

The next evening, we brought our whiskeys to the Chefs’ Feast, where the world’s top culinary minds gathered to connect, explore, and celebrate. At our stand, we showcased two bespoke food pairings that demonstrated whiskey’s incredible range and pairing potential.

The Taoscán x Cinco Jotas Ibérico Ham

The Taoscán is known for its complex profile featuring notes of vanilla, cedar, oaked musk, rich maple syrup, caramelised figs, and juicy raisins. Cinco Jotas’ Acorn-Fed 100% Ibérico Boneless Ham offers a delicate balance of nutty sweetness and umami, with a melt-in-the-mouth texture. This pairing creates a harmonious balance between the whiskey’s complexity and the ham’s delicate flavours. The Taoscán’s time in Sherry Oloroso hogshead casks adds rich, nutty, and dried-fruit notes that resonate perfectly with the deep umami and acorn-sweetness of Cinco Jotas ham. 

The oxidative influence of Oloroso brings warmth, savoury depth, and a silky texture to the whiskey, echoing the complexity of the ham without overpowering it. Just as the ham’s fat melts on the palate, The Taoscán’s Oloroso-aged character gently cuts through with layers of walnut, spice, and subtle sweetness, creating a balanced, indulgent pairing where both elements enhance each other.

The Turf Cutter x Kaviari Kristal Caviar

From the first bite, Kristal Caviar coats the palate in rich, creamy oils, delicate brininess, and a refined almond finish that lingers with elegance. Then comes The Turf Cutter. Its gentle peat, honeyed sweetness, and natural oiliness don’t compete, they complement. The whiskey doesn’t follow the caviar; it elevates it. Peated notes cut through the umami, brightening the caviar’s profile, while layers from PX and Tawny Port casks add depth and complexity. Both evolve in the pairing, what starts as two exceptional elements becomes a single, seamless tasting experience.

The Turf Cutter’s subtle smoke and layered sweetness amplify the caviar’s almond and umami notes, while its structure balances the creamy texture and briny intensity. A sophisticated interplay of earthy richness and refined elegance, perfect for high-end pairings or standout moments on a tasting menu.

A Note from Jay Bradley, Founder and Master Blender

“Whiskey, to me, has always been more than a drink. It’s a living, breathing spirit– complex, evolving, and deeply expressive. Each bottle holds a story, shaped by grain, wood, time, and craftsmanship. But what many people overlook is how that story can change dramatically depending on the context in which the whiskey is experienced.

That’s where food pairing comes in, not as a gimmick, but as a powerful tool. You see, whiskey isn’t static. It reacts. A simple bite of food can reshape how the liquid feels, tastes, and finishes on the palate. Fats can soften the alcohol burn and reveal a hidden sweetness. Acidity can cleanse and refresh, sharpening a whiskey’s structure. Even umami, often found in aged cheeses or cured meats, can deepen a dram’s finish and enrich its wood-driven character. This isn’t about novelty, it’s about unlocking the full potential of a dram. Done right, food doesn’t mask whiskey – it reveals it, amplifies it and sometimes even transforms it.”

The Awards Ceremony

On the final night, as the World’s 50 Best Restaurants were officially revealed, our Founder and Master Blender, Jay Bradley, hosted interviews with the chefs, asking them about their creative process, inspirations, and their thoughts on pairing whiskey with food. It was a night of celebration and recognition – chefs donning their signature red scarves as they joined one of the most prestigious lists in global cuisine. And for us, it was a chance to continue a conversation we care deeply about: how whiskey can belong in this scene. 

50 Best Restaurants 

Our partnership with 50 Best is about more than presence, it’s about purpose. We’re here to champion a new kind of whiskey experience: one that’s intentional, elevated, and grounded in the same obsessive attention to detail that defines the world’s greatest kitchens. As we continue our mission to reshape how whiskey is served and understood, we’ll keep creating moments that honour craft, in the glass, on the plate, and around the table. We look forward to taking part in the launch of North America’s 50 Best Restaurants this September in Las Vegas – stay tuned!