You have no items in your shopping cart.
Food for Thought - Rapids' Blog
|July 27th is National Scotch Day. If I didn't have bills to pay, I would celebrate National Scotch Day at that place where "everybody knows my name." To be honest, I will still probably celebrate National Scotch day at that place where "everybody knows my name", the celebration will just have to wait until after work.
Let's talk about scotch for a moment. The most important thing to understand is that all scotch is whiskey, but not all whiskey is scotch. The drink that combines the two, the aptly named scotch whiskey, is made only in Scotland and must be aged in oak barrels for at least three years.
The first record of the commercial distilling of scotch for tax records was in the year 1494. The refinement of scotch, however, didn't occur until sometime between the years of 1536 and 1541 during the Dissolution of Monasteries. During that period, the monks had superior distilling skills and, after being driven out of their monasteries, they took their knowledge to commercial scotch distilleries, sharing their higher-quality scotch with the common people.
So, if you are a scotch enthusiast, you can thank a monk.
| It is a well-known fact that most scotch lovers think it is sacrilege to mix their precious amber liquid into a cocktail. I also am quite certain that if they feel this way, they have never tried the classic Rob Roy. If you like a Manhattan, you are going to like the Rob Roy even better.
Putting it together: