In today’s culinary environment I may seem counter-cultural and even non-nutritional. That being said, to my mind one of the best uses of barley is good Scotch whiskey of which it is the principal ingredient. The alchemy that transforms the golden grain swaying in the fields into a delicious liquid has always fascinated me, and I dare say that I still don’t completely understand it all. Not that I really care: the process can remain a druidical secret as long as Scotland keeps performing its magic. As could be expected, the word “whiskey” comes from the Gaelic words “uisge beatha” meaning “water of life”, joining the company of aquavit, eau de vie, and vodka (little water) which mean virtually the same thing.

I thought I knew all about drinking Scotch until I went to the west coast highlands of Scotland. It soon became clear that my previous conceit was merely a “practice makes perfect” based rationale that was no more valid with whiskey than with golf. In Scotland I learned to be humble in the presence of the revered drink. In its country of origin whiskey is always precisely measured by the barman before being poured, quantities are small, and doubles raise an eye. Water is always served in a small pitcher beside the whiskey (never in it) and is used sparingly, if at all. In a nutshell, good whisky in Scotland is treated with respect.

There are two main types of Scotch whisky that people find in stores, namely single malts and blended. Single malts are made from 100% barley malts at a single distillery. Blended whiskies are made from whiskies from more than one distillery and may contain whiskies from grains other than barley. Blended whiskies constitute the majority of whiskey produced and vary greatly in quality and price. In my opinion, the blended variety is best used in things like a refreshing whiskey and soda on a summer evening with hors d’oeuvres, while the single malts should be sipped on their own. Even a splash of still water is frowned upon in many quarters in the homeland. Single malts are wonderful by a fire as either an aperitif or a digestif. The adaptability of Scotch to many situations and climates accounts for its almost universal popularity.

What are my favorites? Like many things, a person’s preferences are often determined by happy circumstances surrounding the first acquaintance. Such is my affection for Talisker. After walking for ten hours in the Cuillin Mountains on the island of Skye (ending with the capture and cooking of an extremely large haggis!) the out-of-measure glass of this famous locally made whiskey tasted very good indeed. I have never forgotten that moment. The whiskey brings back the memory.

- Kent Brittan

The following Rusty Nail Recipe is from my father-in-law, who is as fit as a fiddle and still working at age 80. It is his favorite drink.

2/3 good blended scotch whiskey (he sometimes puts in a single malt, but then he is an Englishman)
1/3 Drambuie