THE SNUGBUS EXPRESS

I think there may be something wrong with your tastebuds....

First of all, the flavors in Scotch range from the saltiest, smokiest, peat boggiest Islay malts to the lightest and in some cases somewhat sweet flavors of Highland malts. I even had a Scotch that had a bit of a bourbon flavor to it because it was ad in bourbon casks. Bourbon MUST(according to federal law) be aged in NEW charred oak barrels, so your flavor profiles are going to be limited by your grain mix(the other 49% of grain since 51% MUST be corn according to federal law) and how long you age it.

As for italian cheeses?? Parmesan, asiago, provolone, mozzarella?? All delicious a bunch of different ways-the good news is there are domestically produced versions of some of these cheeses that are acceptable substitutes-except maybe Parmesan-I would stick with Parmigiano Reggiano from Italy....

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