Guest Post: How to Use Scotch in Cooking
This week, please welcome guest blogger Terry Findley, from wine.net. I myself cook with bourbon as well as scotch – especially for adding to a glaze for ham, meatloaf, etc.
Month: March 2015
2015 Whisky Blogger of the Year?
Well, I’ve been nominated by the board from the International Whisky Competition as one of the 25 best whisky bloggers!
New Theme!
Well, after four and a half years of using the same theme that I launched with, I’ve finally entered the modern era. I present: The New Scotch Noob dot com! It really shouldn’t look too different, as I wanted to keep my basic look-and-feel, but the site has a lot more bells and whistles, and is (finally) mobile device friendly! Pull up scotchnoob.com on your mobile phone or tablet and you should have a much better experience than before.
Exclusive Malts: Bowmore (12 year) 2001-2014
Who knew this was going to be a sherry-bomb? Sherry notes that I’d associate with a 20+ year-old sherried malt, meaty and resinous. The peat is nowhere to be found, or so outperformed by the sherry that it instead melds into the background. I would recommend this to sherry buffs, especially those who enjoy the meaty/rancio side of the sherry spectrum.
Book Review: 101 Whiskies to Try Before You Die by Ian Buxton
The book, as its introduction insists, is not a “best of” list, nor any kind of awards show in print. Mr. Buxton has chosen whiskies that he believes every lover of brown spirits should, at least once in their life, sample.
Alexander Murray: Mortlach (16 year) 1995 – 2011
While it pales in a side-to-side comparison with classical sherry-aged Mortlach like the G&M 15 year, this Murray bottling stands on its own with a very pleasing combination of roasted/toasted/meaty flavors and without cloying sweetness on the palate.
Gordon & MacPhail: Mortlach (15 year)
A stately, refined example of sherried Mortlach. Something about this distillery speaks of the Scotland of yore. Having never experienced the Scotland of yore, I can only assume it’s the combination of excellent sherry casks with the meaty, oily, rough-around-the-edges malt of Mortlach that gives me the impression.
