For the love of peat, we almost forgot to mention that today is Robert Burns Day!
If you're unaware of the historic greatness of one Mr. Robert Burns, he is the national poet of Scotland.
Still not ringing a bell? If you've ever bid adieu to the previous year with your finest rendition of "Auld Lang Syne," you have become acquainted with one of Burns' most famous works.
So, every January 25, Scottish folks honor the poet's birthday with Burns Night, a celebratory feast typically involving haggis, booze and poetry readings.
Haggis, not for the faint of heart, is the national dish of Scotland. To be exact, it's minced sheep offal - typically heart, liver, and lungs - that is encased then boiled in the animal's stomach.
In his 'Ode to Haggis,' Burns writes (translated):
"Fair is your honest happy face
Great chieftain of the pudding race
Above them all you take your place
Stomach, tripe or guts
Well are you worthy of a grace
As long as my arm"
If haggis isn't quite your cup of innards, did we mention there is whisky? Lots and lots of whisky. With a little whisky on the side to wash down all that whisky.
So pour a wee dram of whisky, make a toast to Burns and the rest of the lads and lassies in your life and pore over all our spirited coverage of Scotch whisky (and its close cousin bourbon, if that's all you've got on hand; Robbie would surely not mind):
– Lick the Screen: Scottish breakfast
– Bourbon for beginners
– Five ways to make yourself a whisky connoisseur
– All about shortbread, a classic Scottish biscuit
– Bourbon beyond the glass
– Bottle of whisky sells for $200,000
– Scotch distillery turns whisky into watts
– Scotch on the rocks
Haggis may sound gross but it tastes just like scrapple.
I didn't get scotch last night... I will fix that... possibly at the English Pub that recently opened (with the best scotch list in the area).
"Here it goes down. Down into my belly."
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