Great, thanks. It looks like I’m about to embark on an exploration of peaty malts much like I did a year or two ago with Speyside malts.
I’m relatively sure I’ll like them, as when it comes to alcoholic beverages it seems I’ve been blessed with the ability to like almost everything.
[QUOTE=postcards]
Imagine licorice soaked in iodine.
[/QUOTE]
Heh…for some reason, Laphroaig reminds me of Listerine and Novocaine, but in a good way, if that’s possible.
Two non-drinking Scotch related Food suggestions;
1> Scotch Bacon. Cook your bacon to where you like it. Put it all in the pan over heat with a lid handy. Pour in a small shot of Laphroig or a similar heavy peat Scotch. Put on the lid and allow to steam. Great on camping trips.
2> Scotch Beef Jerky. Cut up your jerky (works well with stuff getting a bit dry) and put it in a sealable tupperware container. Pour in a shot of Scotch. Shake up to coat, allow to sit for an hour or two. Believe me, the jerky will absorb all of the Scotch. Just make sure that the Scotch flavor doesn’t clash with the jerky seasoning.
Enjoy!
[QUOTE=Chimera]
1> Scotch Bacon.
[/QUOTE]
Is there anything bacon can’t make better?
Chimera, great suggestions. I’ve even used Scotch to bring back a good cigar that had become too dry. Just sprinkled a small bit in the bottom of a Tupperware container, just enough to humidify the air, came back in a couple of weeks and it had a wonderful flavor and perfect burn.
[QUOTE=WarmNPrickly]
Good scotch is best appreciated with Dr. Pepper. ;).
[/QUOTE]
I dunno, I try Dr P every once in a while just to convince myself that it really does taste like [urlhttp://www.britsuperstore.com/acatalog/Germolene.html]Germolene smells, and I think it’s beyond the power of even a good Scotch to redeem.
Ardbeg tastes like an ashtray to me. Fuckin’ gross.
I really liked Oban.
[QUOTE=pulykamell]
If you like peat, it’s also worth checking out Ardbeg. Laphroig and Ardbeg pretty much define peaty whiskies. When I started drinking Scotch whisky, my tastes were towards the sweeter, Speyside malts, but I’ve since grown tired of Speyside and currently have an infatuation with the peat of Islay malts. I’m sure at some point I’ll burn out on peat and move to some other region, but that’s what’s so fun about scotch whisky: so many distilleries, so many different flavor profiles, so little time.
[/QUOTE]
Black Adder’s Islay is a fine, fine drink. I love peat.
Here: http://www.blackadder.nu/newidx.php?page=productsi&site=INT
I just bought my boss a bottle of MClelland’s Islay for his birthday. I love that stuff, inexpensive but lots of charactor.
Bmalion I’ll bring over a few bottles of Scotch (from the source) on my next visit to Cleveland. 
We can scientifically test them.
You are always most welcome!