Quote:
Originally Posted by sebastian_dangerfield
Bourbon lacks the complexity of scotch. It's more about the sugar content (usually presenting as carmel or vanilla) and the barrel.
Scotch is much more varied. The malts contain many more flavors, and they're not all in the nose, like bourbon.
I find bourbon preferable for conversation and with food. You kind of have to focus on scotch. It's a thing to savor. And if you eat the wrong thing with scotch, your receptors get mixed up and you lose some of the delicate taste. Bourbon's blunt and sweet. Whatever else you're doing or eating, the taste is dependable.
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The only way I have brown spirits with non-bar snack food if a course arrives before I've finished my aperitif. Wine and beer are for pairing with food. Booze is for sipping on it's own.
I guess if you're a scotch and soda sort of person that might be okay, but the only time I put stuff in my scotch is when my MIL buys me a bottle of the cheap-ass stuff that her brother recommended.
