We're thrilled to announce another Jura Tweet Tasting over on Twitter / X. Register now (for free) for what promises to be another epic evening of sensory story driven dramfotainment: buff.ly/4dV6AB2#JuraWhisky#Scotch#Whisky#BePartOfTheDramfotainment
The Whisky Wire
The cooler autumn weather hasn't slowed down the wild mushroom production in my back yard. Google Lens seems to think that this is Marasmius oreades, or the Fairy Ring Mushroom or Scotch Bonnet. The central bump is called an umbo, and apparently they are edible, but I ain't trying them.
I chopped up some scotch bonnets for fermented chilli sauce a few weeks ago. My fingers were impregnated with spice for days afterwards, everytime I touched my mouth, eyes and even going to the toilet. Also anything that touched the chopping board was also spicy.
The Glasgow Distillery launches three new Small Batch Series releases: buff.ly/3BJwNF3#Scotch#Whisky#News
The Whisky Business from The Whisky Wire
Right, undeterred, I'm making a batch of chilli oil. Nothing can go wrong, right?
Last time I was hungry in a pub in London I saw a scotch egg for £8.50 and macaroni fucking cheese for £10. I settled for spicy nuts for £2.50
Homme fort a toujours scotch fort
AHHHHHHHHH RICKY, GARY, GET ME A SCOTCH!
Tu viens de me faire réaliser que j’ai toujours eu une brosse adhésive au boulot Sinon quand tu n’en as pas, trouve du gros scotch à cartons et hop bye bye les pluches
Had another half pound of Scotch bonnets to do something with, so here's a lemongrass chili Satế sauce
