What's your favorite single malt Scotch Whisky?

[O'Neille]

[QUOTE=Pour1Malt]suggestions:

try Dalwhinnie wi' strawberries...

Lagavulin wi' Cullen Skink...

an abunadh wi' dark chocolate...

[QUOTE]

I was going to ask what tid-bits people recommended with their drinks. But in arizona "Cullen Skink" would be a small lizard named after a guy name Cullen that discovered it. I'll have to go google it if someone doesn't enlighten me. O'Neille

[Retro Red]

I'll have to go google it if someone doesn't enlighten me. O'Neille

Yeah, I had to look that one up, myself. This is what I found -
(Since I'm not a fish eater, I'll pass on this suggestion, but I do enjoy letting some premium dark chocolate (70% cocoa) melt in my mouth & then take a sip of single malt Scotch. Mmmmm...!)

Cullen Skink

This hearty fish-and-potato soup hails from the northeast of Scotland. Its name means 'essence of Cullen', named after the coastal region on the Moray Firth from which it originates

Dish Details:

INGREDIENTS:

1 large haddock (preferably Finnan, but any unsmoked, undied haddock fillet will do; leave skin on)
1 medium onion, chopped
250g potatoes, washed and peeled
600ml milk
salt and freshly ground black pepper
1 tbsp unsalted butter
2 tbsp single cream (optional)
parsley sprigs to garnish

PREPARATION:

1. Place the haddock in a pot with 1 litre water. Bring to boil. Add the onion, cover and simmer until the fish is cooked, about 15 minutes.
2. Remove the haddock. If you've used a fresh fish, remove the skin and bones and add these to the water to make a stock. Flake the fish and reserve.

3. Simmer the stock for 30 minutes then strain.

4. Meanwhile, boil the potatoes in salted water, drain and mash to desired consistency (some prefer their soup creamy, others more lumpy).

5. To the stock, add the flaked fish and the milk. Bring to the boil and add enough mashed potato to thicken the soup to your preferred consistency.

6. Finally, stir in the butter and, if desired, a little cream. Season to taste. Serve garnished with the parsley.

PREP/COOK
INFORMATION:

Cook time: 1 hour Serves: 4

[O'Neille]

Oh! so Cullen Skink is Fish Chowder.

I'm not a fan of sweets that much, so last night I tried a few things w/ my second Scotch. The first one I just wanted to experience it w/o interference.

1. Cherry Wood smoked Alaskan Silver Salmon (ocean caught Valdez AK)

2. Jalapeno stuffed green olives

3. Mango

So my smokey, spicy, sweet experiment was a success. Do most of you drink your Scotch; before a meal, after a meal, with a meal, with complimentary snacks, neat, OTR. (or all of the above) I'm heading over to the Pub to see what I can learn. O'Neille

[Pour1Malt]

Oh! so Cullen Skink is Fish Chowder.

...

So my smokey, spicy, sweet experiment was a success. Do most of you drink your Scotch; before a meal, after a meal, with a meal, with complimentary snacks, neat, OTR. (or all of the above) I'm heading over to the Pub to see what I can learn. O'Neille

it is a smoked fish chowder, aye!

an damn tasty tae!

gaes brilliantly wi' Lagavulin!

maist people drink malt after a meal....

but it is becomin maire popular tae drink different malts befair, durin', an after- tae match with the food...

[flairball]

So far I'd have to say The Balvenie Double Wood has been my favorite. Very interesting taste. I haven't been tasting whiskey for very long however. Fortunately my wife has discovered she too likes it, so buying different bottles has become an adventure for us. We usually drink one after dinner, but I occasionally have one while preparing it.