Lucky punters will be able to sample about six different types of whisky that will be paired with different types of food.

The sold out whisky and food pairing event will be hosted by Curly Haslam-Coates of Vintage Tasmania. Tickets sold out in about eight days.

Ms Haslam-Coates said the evening was going to be “relaxed and a bit of fun” and will look to ways that whisky could be cooked with as well as the foods it could be eaten with.

“It’s always the way with whisky and food, there are different types of food that go great with it; whisky from the US is usually paired as a marinade, for example, because it tends to be sweeter,” she said.

Ms Haslam-Coates said it was no surprise that Tasmania was fast becoming a key player in the world whisky scene.

“We have our own peat here but we also have amazing clean water,” she said.

Whisky is a versatile spirit that can be paired with sweet dishes, such as the traditional Scottish dessert cranachan – a mixture of whipped cream, whisky, honey and fresh raspberries, with toasted oatmeal – to marinades for meat and also eaten with cheese.

Ms Haslam-Coates said Tasmanian whisky was “very savouring” and emerging and established distillers were providing top quality tasting whisky.

The food and whisky pairing evening will feature long tables and the experience of the Saint John bar staff.

Ms Haslam-Coates said the venue provided the “relaxed” atmosphere they were looking for with the event but also the local knowledge of different types of whisky.

Inaugural Tasmanian Whisky Week runs from July 22-31 and features events from distillers across the state. The whisky and food pairing event will be held on July 28 at Saint John Craft Beer, Launceston. The event has sold out and tickets are no longer available. For more information go to the website taswhiskyweek.com