Even though I studied a bit of poetry in university, I’m ashamed to admit that when it comes to Scottish poets I can quote more verses written by The Proclaimers than good old Robert Burns.
While my knowledge of the bard is a bit sketchy, the one quarter of me that’s Scottish is still more than happy to jump on the Robbie Burns Day bandwagon and drink him a toast over a meal of haggis and typsy laird. If I can find a place that offers take-out.
Scotland’s liquid identity is, of course, scotch whiskey: A polarizing brown spirit that I’m betting many of you who’ve only had a taste equate to drinking paint thinner. As hefty as its mouth-feel can come across, especially in its single malt version, scotch is really a very sophisticated serving of booze.
If you’re looking for a novice-friendly dram, try the Singleton of Glendullan ($41.99 – $48.99) – a 12-year-old single malt from Dufftown in the region of Speyside. It serves up a soft, floral aroma of honey, banana, orange and soft grain and a mellow, well-round honeyed sweetness that ends in a long mocha finish. Sláinte Robbie.
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Peter Rockwell is the everyman’s wine writer, working in the liquor industry for more than 25 years and travelling the globe looking for something to fill his glass and put into words.