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 10year old Ardberg, a Longrow Rundlets and a 2001 Kilderkins, a Bunnahabhain, Glendronach 1994, a Highland Park, a Longmore 2002 and a Bowmore aged 12 years.
Haggis cooking in pots on stovetop.
Haggis being held on tray.
Man holding ceremonial haggis knife
Haggis being piped in to Regional Wines whisky tasting.
Haggis being piped in to Regional Wines whisky tasting.
Haggis being piped in to Regional Wines whisky tasting.
Haggis being piped in to Regional Wines whisky tasting.
Haggis being piped in to Regional Wines whisky tasting.
crowd at whisky tasting in Wellington.
Man in kilt cutting open haggis.
Man in kilt with haggis.
Man in kilt pouring whisky.
Close up photo of hand holding whisky
Crowd at whisky tasting.
Haggis
Close up view of haggis after being cat open.
People queuing for haggis and mash.
6 bottles of whisky lined up.