Typical. Just as we're getting used to the fine weather the heavens open and it's back to winter.

But if lockdown has taught us anything it's optimism, so we at The Herald on Sunday are sticking to our guns and thinking ahead to barbecue season.

And what better to go with the food than a really good, smoky barbecue sauce?

But this recipe is no ordinary creation – it's actually made with Big Peat, a whisky from Islay that's known and loved for its sweet peat, charred oak and smoky character.

So while the whisky itself is the perfect accompaniment for barbecued foods, the sauce we've got here is spectacular with ribs, burgers, chicken, vegetable kebabs ... well, just about anything you fancy throwing on your grills.

Big Peat's BBQ sauce


• 100ml Big Peat Islay Malt Scotch Whisky

• 300ml tomato ketchup

• 20ml apple cider vinegar

• 50g dark brown sugar

• 50ml dark soy sauce

• 1 small white onion, finely chopped

• 4 cloves garlic, crushed

• 1 red chilli, finely chopped

• 1 teaspoon smoked paprika

• Pinch of salt and pepper


1. Fry the onion and garlic in oil with the chilli and sugar.

2. Add the soy sauce, ketchup, apple cider vinegar and Big Peat

3. Season with the salt, pepper and smoked paprika.

4. Bring to the boil and simmer for 15 minutes to reduce. Serve.

5. Remember to come back for seconds!

Douglas Laing, the family firm behind Big Peat, launches “Big Peat’s BBQ Month” – encompassing a series of special promotions, a bumper BBQ competition and a prize draw to win a unique tasting pack to experience various different bottlings via a virtual Zoom tasting on June 25 2020. Head to our Facebook page to enter.

The firm has also created a series of barbecue-inspired pairings and the recipes are being rolled out on its Instagram page, so we can get ready for summer ... even if the weather doesn't match our mood.

To buy a bottle of Big Peat – complete with free gifts – go to DouglasLaing.com, priced at £43.

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