Author: Andrew

Edinburgh, Scotland is proud of its heritage and tradition, and whisky is engrained in its rich history. Whisky has become such a tradition that every variety of the beverage can be found in pubs, along the Royal Mile, and even in the Edinburgh Castle. Despite having Scottish heritage, I had never had whisky and was nervous to partake. Our class had the opportunity to educate ourselves in the Scottish delicacy through the Whisky Tasting Experience. 

            The Experience was filled with special effects, educating its tourists through the spirits of Whisky. We gathered into a room that showed the beauty of the rainy Scottish countryside before the Spirit of Whisky shared information among us. According to the Spirit, which came to us as a disembodied voice, whisky has been vital to Scotland since the late 15^th century. Individuals often drank alcoholic beverages to avoid unclean water. The fermentation and boiling of the whisky caused dangerous bacteria to be eliminated from the beverage. In fact, Whisky became so important that its Gaelic term is “uisce baeatha”, translating to “water of life.”

            Whisky undergoes a complicated process to become Scotland’s favorite alcoholic beverage. According to Ella, our tour guide and communicator to the Whisky Spirits, finding a reliable water source is the first step to making whisky. The presentation specifically highlighted underground aquafers, but rivers can also be used. Then, barley is harvested, molted, and steeped in water and place on a special floor until it germinates. Once germinated, the molted barley is dried using wood or peat. Peat is compressed organic matter that generates a smokier taste. The dried substance is then soaked in water again, turning it into wart. The wart is then mixed with yeast, creating wash and turning the wart into alcohol. The wash is ten boiled several times, distilling the alcohol from the water, and storing the alcohol in a cask. The whisky has to stay in the cask for at least three years for it to be a Scottish whisky. However, several companies store their alcohol in casts for much longer. 

Currently, five separate regions of Scotland make their own distinct flavors of Whisky. These include the Lowlands, the Highlands, Speyside, Islay, and Campbeltown. Our class learned about these regions through a spectacular video presentation filled with special effects. The first region that was presented as the Lowlands. The video highlighted both Glasgow and Edinburgh, two of the Scottish cities we are visiting while on our TREK. The Lowlands whisky contains a citrusy and sweeter taste. Inversely, Islay whiskey, shown as a vibrant maritime area, is smokey and has some powerful kick. Highland whisky utilizes the flavors of the grasslands, using heather and other aromatic matter to provide its distinct taste. I personally enjoyed zooming over the highlands and seeing the fields of heather and sheep. Speyside whisky also uses sweeter ingredients to provide its beverages with a fruity smell. Its home to a third of Scotland’s whisky distilleries and uses the River Spey as its vital lifeblood. The smallest whisky region was Campbeltown, which proudly produces its vanilla taste from its three remaining distilleries. 

I selected the Campbeltown Whisky due to its vanilla base. I have always been a vanilla enjoyer, so I expected the drink to be not as fiery. However, when I took a sip, my tongue and throat instantly felt hot. The punch of heat transformed into a burn that had a hint of vanilla, creating a warm tingling sensation in my mouth. The flavor took several minutes to subside before my mouth returned to normal. While I waited to overcome the strong taste, I toured the whisky collection that surrounded the tour members. Jaden and Jack were especially excited to show a bottle shaped in a golf ball that hailed from the birthplace of golf, Saint Andrews.

After our tasting, I felt enlightened about the importance of whisky in Scotland. The extravagant displays of the experience provided visual aids to my whisky exploration. In fact, I was able to compare the information shared by the Spirits of Whisky to my knowledge of barbeque. Similarly to whisky, various barbeque techniques are regionally based. For an example, the Carolinas are famous for their vinegar-based sauces. Moreover, Texas is well-known for their dry rub barbecue, producing a smokey taste and texture. In Scotland, whiskies are all regionally based, using elements of the environment to create distinct flavors. Although I felt that the whisky was too strong for my liking, I was able to connect with the Scottish heritage and pride that flowed from the beverage. 

The West End of London is full of history and tradition. From its Victorian architecture to its rich theatre district, the West End is a vibrant community. My classmates and I were able to experience some of this tradition via our culinary travels. Our immersive food adventure began when we exited the Convent Garden Tube station and walked towards Bill’s, a trendy diner with a rustic interior. After being greeted by the wait staff and exchanging conversational pleasantries, we were presented with the traditional Full English Breakfast.

The Full English Breakfast is a historical remnant of the Middle Ages. According to Mark Riddaway, field laborers would eat this type of breakfast after several hours of tending crops. The meal consisted of gruel (also called porridge), bread, and ale. These items provided the necessary fibers and carbohydrates to fuel workers for the rest of the morning. During the Victorian Era, bacon and eggs were introduced as an additional staple of this breakfast. Following the end of both World Wars and a time of food rationing, other food items were added in abundance to the breakfast. Currently, this meal normally consists of bacon, eggs, toast, beans, black pudding, roasted vegetables, and hash browns. The addition of several new breakfast items provides Britons with a complete meal filled with quintessential nutrients. For example, sausage, beans, bacon, and eggs are rich in protein and minerals. The black pudding, made from dried blood and oats, also supplies valuable minerals. The roasted vegetables are full of fiber and vitamins. The breakfast potatoes and toast complete the nutritional breakfast by supplying carbohydrates.

After being seated, I instantly began eating the bacon from the Full Breakfast service. The bacon was crispy towards the end but had a soft lining of fat surrounding most of the meat. I also enjoyed the eggs with crispy egg whites and soft yolks. However, my plate did contain foods that were more of a challenge for me to eat. The vegetables selected for the breakfast were mushrooms and tomatoes. I would not choose either of these. I skipped the roasted tomatoes and had one mushroom although they appeared fresh and ripe.

The black pudding proved to be the most difficult item on my plate. Prior to sticking my fork in the circular sausage, I was reminded that the sausage contained pig’s blood. I am naturally squeamish, so the thought of eating dried blood caused my stomach to knot. After receiving encouragement from my professor, Dr. Brazeau, and giving myself a mental pep-talk, I sunk my teeth into the blood sausage. I only chewed twice before swallowing. I anticipated that the sausage would be metallic tasting and was surprised that it instead was slightly salty and bland tasting. In fact, a comparable breakfast item could have been rye bread. Despite the “pudding” being a source of valuable minerals, I elected to pass on consuming the rest of the sausage. My singular bite provided me with sufficient experiential evidence.

I finished my Full English Breakfast with some golden-brown buttered toast. Although I did not eat the entire meal due to the abundance of wonderful food, I felt full and appreciated this English culinary tradition. The filling meal contained almost all of the essential nutrients. I likely would pass on ordering the Full English Breakfast again, but I am thankful to have conquered my first culinary consumption challenge – black pudding.