Whisky—Scotland’s most famous export—has long been something to sip on, but a growing wave of chefs are bringing whisky to the plate. From whisky-cured seafood to malt-infused desserts, the spirit’s character and depth of flavor have been a key tool in highlighting Scotland’s regional ingredients and cuisine. And on May 16th, otherwise known as World Whisky Day, it’s also a reminder that whisky’s place in Scotland’s culinary scene extends well beyond just the glass.The origins of the spirit date all the way back to the 15th century. In the 18th century, whisky began to be legally sold—the first glimpses of…