Octopus Pasta is an Unexpectedly Ideal Pairing for Scotch

Scotch is traditionally an after-dinner sip, not mid-dinner drink. But at a recent dinner by Ink’s Michael Voltaggio, the Los Angeles chef defied that notion. He served a slow-cooked octopus tentacle atop squid ink pasta, accented with fennel salad and a sprinkle of pimentón. The octopus was served with two expressions of The Deveron, a fruity, light-bodied Highland whiskey.

“The octopus is cooked slowly in...