Barbeque opskrift with Big Peat Whisky

Here's how to do it:

Find a Glencain glass and pour in 5 cl. Big Peat whisky, taste and enjoy the golden drops of smoky flavor - and we're off and running.

Fry finely chopped onion, garlic, chili, olive oil and sugar in a pan. Then add soy sauce, ketchup, apple cider vinegar and Big Peat whiskey. Season with salt, pepper and paprika. Simmer for 15 minutes to bind all ingredients together. Cool - use as a dip or marinade for your burger, chicken. Enjoy Big Peat BBQ recipe.

About Douglas Laing:

Douglas Laing & Co. was founded in 1948 by Douglas Morton Verindor Laing (born 1912) who was primarily in the shipping business - First generation, Fred Douglas Laing born in 1912 and died in 1984, aged just 72. He built the company from scratch and made sure both his sons were trained in the business.

The sons who make up the second generation of whisky merchants are Fred & Stewart Laing and ran the company together for many years, releasing many delicious bottlings in various series, including Old Malt Cask, Provenance, The Premier Barrel In 2013 they split the company and Fred Laing has brought the third generation into the company, Cara Laing. Fred's brother Stewart Laing started theHunter La ing company with his two sons Scott and Andrew.