Episode 015- Keith Sexton is a single malt scotch whisky aficionado. By day he works at a liquor store. When he is not doing that, he runs the Dwyer’s Pub Scotch Club where lovers of single malt scotch whisky gather monthly to taste and learn more about their favorite adult beverage. That includes information about the scotch business, the scotch making process, and Scottish history. If you are intrigued, take a listen and learn the basics. During the interview, Keith gives the basics and we do a scotch tasting!
If your whistle is whet and you want to learn more, Keith suggests these two resources: Whisky University with Charlie MacLean and Ralfy. Here are some other authoritative scotch whisky-related resources for you too!
Trivia: In some places, it’s spelled “whisky” and in others it’s spelled “whiskey.” So how do you tell if you are spelling it correctly? If the country of origin’s name is spelled without the E (Scotland, for example) then it is whisky. If the country of origin’s name has an E (United States) then it is spelled whiskey. Impress your friends and relatives with that at your next social gathering!
Speaking of social gatherings, during the show I debrief on how Easter dinner went. The ham was inspired from a recipe from Bruce Aidells. Here is essentially the recipe that I used for the brown sugar, mustard, and pineapple glazed ham. Also, Kenji Lopez Alt’s Hasselback Scalloped Potatoes were a hit. I baked the grasshopper pie from Art of the Pie that I told you about in Episode 014.
Let me know what you’d like to hear, what can be improved and what you like! Go to the contact page or email me at gabe@guysandfood. com