The “king of cheeses.” Photo of
Parmigiano-Reggiano by Yin Yang | IST.

 
The more aged the cheese, the more robust and exciting the flavors.

A few decades ago, when single malt Scotch became all the rage, we became a snooty single malt drinker and hadn’t drunk a blended Scotch until now.

We were missing out!

Single malt versus blended Scotch is purely a matter of preference, and one can prefer several different styles.

SINGLE MALT SCOTCH

A single malt Scotch is made entirely by a single producer at a single site. The flavors and aromas are distinctive to the terroir* of the area. Each of the different regions of Scotland produces whisky with flavors and aromas unique to its climate, water and so forth. For example, over the years of aging, barrels on Islay, an island region, pick up a hint of saltiness from the sea.

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*Terroir, a French word pronounced tur-WAH, is the unique combination of geographic location, climate and microclimate, soil and temperature that creates the individual personality of an agricultural product. As in the growing of grapes for wine or beans for coffee, terroir dramatically affects the flavor profiles of the product.

Blended Scotch created by mixing the distillations (Scotches) from multiple single malt producers. By selecting particular single malts, the blender can achieve the exact flavor combination desired, with more balance and complexity.

Examples include honey and floral flavors from Highland Scotches, fruity flavors from Speyside, vanilla flavors from Lowland Scotches and peaty flavors from Islay. Dewar’s blends can contain up to 40 different single malts and grain whiskys (a whisky that contains some grains other than malted barley, such as corn, rye or wheat) to attain the perfection the blender seeks.
 
If you don’t know a drinker’s preference and select a single malt, it may not be the profile the recipient prefers. With a fine blended Scotch, the balance and harmony are generally enjoyed by anyone.

The proper glass† to “nose” Scotch is a sherry copita, also called a single malt whisky glass. It resembles a tulip, and can be used for any fine whisky. The lip turns outward to catch the aromas of the whisky.

Why is it there so often a gap between our preferences and our pocketbook?

While all of the Dewar’s expressions are very fine, we fell in love with the masterpiece of the portfolio, Dewar‘s Signature (upwards of $200). The nose burst with aromas of luscious Seville orange and a touch of peat. On the palate, orange and chocolate notes were accented with honey, vanilla, toffee and caramel overtones. It was dessert in a glass, and a real treat.

For everyday, we’re going back to the very affordable Dewar’s 12 Years—which, by the way, is also made in a kosher expression: Dewar’s 12 Year Old Special Reserve.

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†Professionals and connoisseurs use different shaped glasses to fully enhance the flavors and aromas of fine wines and spirits. It really does make a difference!
 
 
THE DIFFERENCE BETWEEN “WHISKY” & “WHISKEY”

In Ireland and the United States, the word “whiskey” is spelled with an “e.” The British, Scots and Canadians spell it “whisky.” To be perfectly correct, you’d use “whiskey” when referring to an Irish or American product; and “whisky” when referring to the others. But most people in the U.S. use the spellings interchangeably.

Etymologists don’t know why the variations exist. The best explanation is that the Irish had whiskey first, and when the Scots started to make it, they left out the “e” to point out the difference between their spirit and Irish whiskey.

We’ll drink to that!

By the way, April 6th is Tartan Day in Scotland. It commemorates the Scottish Declaration of Independence, upon which the American Declaration of Independence was modeled.

Raise a glass of Scotch, toast and enjoy!
 
BEYOND SCOTCH: THE DIFFERENT TYPES OF WHISKEY

How many types of whiskey are there?

This article explains it all.

It’s [pie] party time! Photo by Jaclyn
Nussbaum | THE NIBBLE.

Guests who can bake can show off their chops; non-baking guests will be thrilled to taste a pie buffet.

You can go freestyle, or take advantage of this new boxed kit: Pie Contest in a Box: Everything You Need to Host a Pie Contest. It contains everything you need, except the pies.

Created by Gina Hyams, the box includes a handbook to guide you through hosting your very own contest (including recipes and tips from champion bakers).

After you get the hang of it, you can adapt the idea to a cake contest, cookie contest, brownie contest, lasagne contest—anything.

Also among the box contents are:

*The difference between straight up and neat: “Neat” means an undiluted shot served at room temperature; straight up is shaken or stirred with ice and strained into a glass.

Now, from the same copper pot still, comes Cold River Gin.

A traditional-style gin made from a 400-year-old recipe, Cold River Gin is ultra-smooth and “superpremium.” The gin is distilled with seven traditional botanicals: juniper berries (the dominant flavor of gin), angelica root, cardamom, coriander, lemon peel, orange peel and orris root.

As with Cold River Vodka, the base spirit of the gin is made from potatoes grown at a nearby family farm, Green Thumb Farms, and is made with pristine spring water from the Cold River aquifer. Like the vodka, it is also gluten free.

We generally like a heavy juniper flavor, but for those who don’t, the berries here are not overpowering. We can also taste the lemon and orange peel, and if we focus hard, the cardamom. We tossed some cardamom seeds into the glass for decor (and when the gin was gone, we chewed the seeds).

Consider giving Dad a hand-numbered bottle for Father’s Day. The suggested retail price is $25.99. Learn more at the company website. To find a retailer near you, email info@mainedistilleries.com.

Tomorrow: gin cocktail recipes.

Dig in: It’s yummy, probiotic, very healthful
and 99% lactose free. Photo by River
Soma | THE NIBBLE.

What’s the difference?

While many people think of kefir as “drinkable yogurt”—it looks and tastes like yogurt—it has a different complement of microorganisms. The result: A food even more healthful than probiotic yogurt.

Kefir has twice the probiotics of frozen yogurt: 12 different strains of probiotic bacteria and yeast compared with six strains in probiotic yogurt, and two or three in regular yogurt.

Lifeway, the nation’s largest producer of kefir (pronounced kuh-FEAR), has made us very happy with the introduction of frozen kefir.

Our favorite food is ice cream—make that the entire frozen dessert group, including frozen yogurt and sorbet. Yet, our doctor has told us to cut back on the lactose.

Lifeway Frozen Kefir is 99% lactose free. It’s tart and tangy, cool and creamy, and more than hits the spot. The four equally delicious flavors include Mango, Original, Pomegranate and Strawberry.