I had forgotten about atholl brose for quite a while. It's been close to 30 years since I last had any. Today, I was telling a friend in England about it while we were discussing scotches and she said "What's that?" and I found a recipe. This stuff is Scottish mother's milk; it goes down smoother and better than anything you've probably ever had.
After almost 30 years since I last had it, I can still remember how good it is. Since Turkey Day's coming up, I'm going to use that as an excuse to make a batch of it. You ought to give it a try as well.
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