I realize "Scottish Blend" does not have a true definition, but as we all know, many of them exist.
I hope this thread does not de-rail into a discussion of what is, or is not, a "Scottish Blend". That has been debated (and will continue to be) for many years.
I'm simply curious, what is your favorite "Scottish Blend" (if you have one), and more importantly, why? Do you just like it? Is it something about the treatment, topping, blending, etc. that makes the blend stand out?
I'll reserve my favorite(s), for now, because I'm curious to read the responses. I will add that I stayed away from "Scottish Blends" for many years because of the ambiguity -- it was sort of like a box of chocolates, you never knew what you were going to get. However, once I started sampling them, I realized I liked many of them. With or without Scotch, with or without Latakia, with or without cavendish -- lol. Many "Scottish Blends" are quite enjoyable.
So, let's hear it...
I hope this thread does not de-rail into a discussion of what is, or is not, a "Scottish Blend". That has been debated (and will continue to be) for many years.
I'm simply curious, what is your favorite "Scottish Blend" (if you have one), and more importantly, why? Do you just like it? Is it something about the treatment, topping, blending, etc. that makes the blend stand out?
I'll reserve my favorite(s), for now, because I'm curious to read the responses. I will add that I stayed away from "Scottish Blends" for many years because of the ambiguity -- it was sort of like a box of chocolates, you never knew what you were going to get. However, once I started sampling them, I realized I liked many of them. With or without Scotch, with or without Latakia, with or without cavendish -- lol. Many "Scottish Blends" are quite enjoyable.
So, let's hear it...