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.
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!
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.
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.
Black Adder’s Islay is a fine, fine drink. I love peat.
Here: blackadder.nu
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!