event & photo Archives
Sixteen MAXers gathered to sample Scotches from five Scotch producing regions of Scotland (Speyside, Islands, Highlands, Lowlands, Islay and Campbeltown), as well as one from Japan. Ken Cleaveland gave an overview of the manufacturing/fermentation process and discussed the various characteristics found in Scotch, such as being "peaty" or smoky, or having flavors that include cherry, tobacco, vanilla, spice and dried fruit. We learned how to drink it "neat" and with water. Appetizers were paired to accentuate the Scotch experience.