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MY
ROUSES
EVERYDAY
JULY | AUGUST 2015
I
love bourbon. So much so that I’ve turned my spare bedroom into a “bourbon room.”
I own close to 90 bottles which I jokingly refer to as ‘my children’.
My wife rolls her
eyes every time I say that
. Soon, though, I will have to rechristen the room “the whisky
room,” because recently I’ve started drinking Scotch.
“All Scotch is smoky and peaty, and I don’t like smoky and peaty.”
That’s the response I usually
get from people when I ask if they like Scotch. And I have to be honest here, I used to
think the same thing. I was under this same common misconception, without ever trying
Scotch —
so much for my parents teaching me to try something before saying I didn’t like it
—
but my opinion changed when our neighbors brought over a housewarming gift — a bottle
of Glenlivet 12 year old single malt Scotch whisky. It took me a while to work up the nerve
to pop open the bottle and pour a dram, but when I finally did, it was like someone slapped
me awake. It wasn’t because the Scotch was smoky or peaty or even “rough”. Quite the
opposite — the Glenlivet 12 year old was bursting with flavors of honey, pear and even a
little vanilla. No smoke or peat here.
Scotch shouldn’t be intimidating. Bourbon fans, look past the idea that all Scotch is smoky
and peaty. Yes, some are, but many aren’t. Going back to the Glenlivet 12 year old — it’s
a sweet, fruity whisky that’s widely available. Another great entry single malt Scotch is
Glenfiddich 12 year old. It’s similar to Glenlivet 12, but adds a crisp apple note.
I recently tasted the entire Johnnie Walker lineup, ranging from the $20 Red Label to the
pricey Blue Label. Johnnie Walker is the most recognizable name in Scotch whisky. It’s
a blended whisky, so it’s designed to be smooth and palatable. Try Johnnie Walker Black
Label (about $35 at Rouses). Even some of the world’s most accredited whisky writers agree
that the Johnnie Walker Black Label offers great flavor and complexity for the price. There
is a hint of smoke lurking in all of the Johnnie Walkers. Not a fan? Give Chivas Regal or
Dewar’s a shot — or a dram.
What is a Dram?
A dram is an arbitrary measure-
ment, but usually one to two
ounces of whisky. A double is
exactly that, two drams.
Neat & Tidy
A Scotch whisky neat (no ice)
is the classic, but you can add
a cube or two if you like your
drinks colder. Use a Scotch glass,
snifter or small rocks glass.
Cheese Pairings
Just about any whisky can be
paired with cheese, but Scotch
and blue cheese are a traditional
pairing. Smoked cheddars, aged
Goudas and aged sheeps milk
are also very good matches.
Eagle Rare, Medium
& Well Done
EagleRareKentucky Straight Bourbon
Whiskey is aged for no less than ten
years. Its bold, dry, oaky flavors make
it the perfect match for steak.
Blue Rare
115 degrees
Steak is charred or seared outside,
but still completely red throughout.
You need a screaming hot pan and
a very cold steak to reach this level
of doneness /un-doneness. Blue Rare
is also referred to as Black & Blue,
Pittsburg Blue, Pittsburg Rare and
Chicago Rare.
Rare
120 degrees
Seared outside and still red 75%
through the center.
Medium Rare
1
26 degrees
Seared outside with 50% red center.
Medium
134 degrees
Seared outside with 25% pink inside.
Medium Well
150 degrees
Just a slight hint of pink.
Well Done
160 degrees
100% brown.
Hot Dram!
by
Bobby Childs
the
Anniversary
issue