Only 83 bottles of the 50-year-old Balvenie Cask 191 single malt scotch exist, but Scottish chef John Paul McLachlan told Sky News he wanted to do something special for his London restaurant's annual Burns Night celebration.
In honor of the bard's birthday, McLachlan will soak the haggis throughout the cooking process with four drams of the whisky. Once cooked, another dram will be poured over the haggis, bringing the total cost to $450 per serving. Only 10 servings will be prepared, and all the proceeds will go to aid the victims of last month's tsunami in Asia.
Haggis is the ground entrails of a sheep mixed with barley and seasoning, stuffed into the lining of a sheep's stomach, and baked.
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