Scotch: Crossing over to the dark side

Some things in life are absolutes: I eschew meat, despise okra, love a craft cocktail.
I always thought that tastes were pretty much set as a kid, but when I grew up, I learned to like mushrooms (important when you are a vegetarian), Brussels sprouts, salad dressing. Still hate mayonnaise and ketchup.

But even as an adult, taste evolves. I thought I didn’t like gin, but then I tasted Bombay Sapphire. Then Hendricks. Now I favor artisanal local gins: Breuckelen, Brooklyn and the gin that is required drinking for any acerbic New Yorker, Dorothy Parker American Gin.

I thought, though that I hated scotch. I avoided all ‘dark’ spirits, but then I ordered a Sixpoint Signal, a smoked IPA. The bartender remarked that I must also like single malt scotch, particularly smoky ones. I said I hated scotch and he said I was wrong.

Turns out, I hate cheap scotch. I tried a glass of Laphroaig, which was peaty, smoky and utterly delicious. It didn’t have that gut-wrenching burn of cheap scotch, but rather a warmth that spread through my body.

Guess I need to retry okra.