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4. Finally, taste—two ways. Take a sip and allow the scotch to sit on the tongue for a moment before swallowing. This gives all the taste buds a shot at catching each unique flavor in the glass. Repeat until you feel you have a sense of the drink's character, then, add a splash of water (you can order this as a "water back" at the start).

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In this article, I list 15 of the most popular side dishes for scotch eggs. The best side dishes to serve with scotch eggs are watercress salad, mustard sauce, or homemade baked beans. You can also serve a side of coleslaw, onion rings, or Caesar salad. Other dip options include pineapple chutney, ranch dressing, or hollandaise sauce.

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Here's how it's done. 1. Pour it. When it comes to boozing, glassware is especially important when it comes to taste. Most Scotch nerds will agree that tulip-shaped glasses, also known as "whiskey.

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Either way, stick with single malt Scotch (i.e. liquid distilled from a malted barley mash at a single distillery) and limit the flight to six to eight whiskies in total. Obtain Proper Glassware

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Attempts to turn the scotch egg into a complete meal (plonking it on a hillock of risotto or a mound of blitzed peas, or serving it with chips) are, likewise, usually inelegant and stodgy. There.

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We tell you all you need to know about scotch whiskey; from how to drink it, to what to look for, to how to store it and so much more!Check out FireRock Loun.

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Take an empty whiskey bottle and fill it almost to the brim with your new blend. You can use 50/50 of 2 whiskies, or 45/55, or even 33/33/33 of 3. The choice is yours. Filling your bottle up almost to the brim neutralizes some of the oxidation that can affect the taste of your whisky. 2.

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1. Choose your glass. For neat whisky, make it a tumbler (a short glass with a heavy bottom). For long whisky drinks, use a highball glass that's tall, slim and straight-sided. 2. Inhale the scent. A huge part of the flavor of food and drink comes from the way it smells - and whisky is no exception. Take a moment to enjoy the aroma.

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Matt Bailey's "3 Rules of Thumb" for when to add water (Matt's the Country Director for Scotch Malt Whisky Society Australia): A young (6 to 12-ish year old) ex-Bourbon cask whisky will almost always benefit from adding a drop or two of water.; Sherry, port and wine cask matured whiskies often do not benefit from adding water.; Old whiskies (18+ years old) rarely benefit from adding water.

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From there, whisky can be enjoyed "neat," which is without any mixer or ice. Neat whisky is usually a two-ounce serving at room temperature in a lowball glass. Many aficionados will add a few.

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4. Shake your bottle: The bubbles show its alcohol content. The larger the head of bubbles that forms and lingers on the surface of the liquid, the more potent the whisky. 5. Scottish folk wisdom.

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First, it must be manufactured, bottled, and distilled in Scotland. It must be based on barley and water and aged in casks (whole grains and cereals can be added to make different flavors). The whisky must age in a cask for three or more years. You can't water it down too much; it must retain 40-80% of its quality for it to be called scotch.

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SHAPE, TEXTURE AND FEEL. The thin and curved glass of a tulip glass or whiskey snifter allows you to maximize the aromas when smelling the Scotch. A slightly curled or rounded mouth will help with drinkability. And, the glass should feel good, with a solid weight, design, and grip.

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First things first: Always make sure good, clean ice is used if you want to use ice. Once that's settled, you can put it in your drink. Some whisky devotees will scoff at the idea of chilling.

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Instead, take a full sip of the scotch and swirl it around your mouth. Yes, it'll sting a bit. But this swirling action acclimate your mouth to the alcohol and flavors. Swallow your first swirl and take a second sip. This time, hold it under your tongue for a couple seconds. Then swirl and swallow.

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Scotch neat. Tim Nusog. Although many scotch whiskies, particularly those bottled at overproof strengths, can benefit from a cube of ice or a splash of water, Friedman says it's easy to overdilute. "Too much water, and ice tends to diminish the flavor of your whisky," he says. As your experience with scotch grows, you may tend to add less.