Atholl brose and Thanksgiving

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.

Atholl brose and Thanksgiving

Which scotch do you like?

I'm fond of single malt scotch. Actually, let me say that I'm really fond of single malt scotch. So what good fortune it is that other people in this world are, too. The folks at Whisky Classified have come up with a classification system for scotches. It's based on the characteristics for scotches and the brands of scotches that fall into each of those clusters. You can start by trying scotches in the cluster you're fond of, so if you like Laphroaig, you might also like Caol Ila; if you like Bowmore, you might also like Bruichladdich and Isle of Jura, and so on.

Once you've tried a few in one cluster, you can branch out to other classes. There's a chart that shows how the clusters overlap, so you can refine the flavors you're after.

Which scotch do you like?