Actually, I would not. I'd like the overall smoke to be balanced at a nice level, so would likely pair smoky bacon with a less smoky whisky.

There's also the degree of cure (salt) to consider, especially in the context of some of the Island or Islay Scotchs, which have their own briny notes.

My advice is to experiment with as much bacon and Scotch as possible. Every day. Especially with close friends. Or worthy FTers at Dos.