Half a century of haggis history was piped into Wellington College’s Firth Hall to celebrate the final Regional Wines and Spirits whisky tasting of the year. Highly sought after tickets were only made available to regular whisky imbibers at Regionals’ events throughout the year. The Haggis was delivered with pomp and poetry before being served with mash and washed down with seven different whiskies. The recipe for the haggis originated at Tommy Jack’s Miramar butchery in the 1960’s and presently resides with the Island Bay Butcher, Don Andrews. The whiskies were 10 year old Ardbeg, Longrow Rundlets and Kilderkins 2001, Bunnahabhain 1997, Glendronach 1994, Highland Park 1990, Longmorn 1992 and Bowmore aged 12 years.