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Your May 2026 Horoscope for the Full Moon in Scorpio

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A full moon in a blue sky peaks through May white flower tree blooms.

The Full Moon on the first of May falls in Scorpio, and the date is worth pausing on.

May Day and the Full Moon in Scorpio

May Day carries layers of accumulated meaning: a threshold festival in the old calendar, marking the turn between spring and summer with bonfires and ceremony; and in the modern world, International Workers’ Day, a commemoration born directly from labor’s confrontation with power that would rather operate without scrutiny.

A Full Moon in Scorpio lands with unusual aptness. This is a sign that understands, at a structural level, what it means to hold a line – to absorb pressure from above while protecting what lies below. Whether you encounter this lunation in its civic dimension or in the quieter contests of your own life, the underlying question is the same: are you aware of what you’re defending, and at what it’s costing you?

Learn more about May Day from the Old Farmer’s Almanac, including some ways you can celebrate this Middle Ages holiday.

Scorpio’s Impact

One of the philosophically cold signs, Scorpio belongs to late autumn, when growth withdraws and moisture settles close to the ground. Unlike the other water signs, Scorpio doesn’t flow outward or dissolve at the edges. This is a fixed sign where pressure accumulates rather than dispersing, and the environments Scorpio describes are accordingly enclosed: guarded resources, sealed arrangements, concealed fault lines.

Its ruler, Mars, supplies the imperative to act – but through Scorpio, that force gathers inward before it moves outward, building intensity rather than venting it prematurely. The result is a sign capable of both extraordinary endurance and decisive, targeted release. When limits are crossed, a response arrives with precision.

History of the Scorpion

The ancient world understood the scorpion as a guardian figure rather than a threat. In Egypt, the goddess Serket – her name meaning something close to “she who causes the throat to breathe” – wore a scorpion on her crown and presided over medicine and healing, protection of the dead, and the defense of those who could not defend themselves. She was one of the four goddesses who stood at the corners of the sarcophagus, holding the space between life and what comes after it.

In Mesopotamia, scorpion-beings stood at the gates of the Sun as sentinels. The sting, in these traditions, shows their office: those who cross boundaries should consider themselves vulnerable to deadly attack. That dimension of Scorpio is easy to miss when attention goes straight to the stinger, but it is exactly what a Full Moon in this sign tends to illuminate: the protective work already underway, and the question of whether that protection is still useful to the people and things it was built for.

Want to learn more about the zodiacal sign Scorpio? It’s helpful to understand the ways the sign manifests if you hope to spot the influence of this Scorpio Full Moon. Read this article from astrologer Deborah Houlding on Skyscript, a site written for astrologers and subject enthusiasts, by seasoned astrologers.

Ambition Without a Ceiling: Mars Square Jupiter

Mars rules pressure, heat, and the imperative to act. Jupiter governs expansion, moral vision, and the confidence through which societies and individuals project their values outward. In a cooperative aspect, these two can combine to produce something genuinely useful: disciplined force in service of a larger principle, courage that knows the difference between a winnable contest and an unwinnable one. A square keeps both planets active but pulls their energies in directions that don’t naturally coordinate. Drive increases, and so does the appetite for scale – but without the guarantee of proportion that makes either reliable.

What this tends to produce in practice is confidence that outruns the situation. Jupiter keeps enlarging the goal while Mars pushes for immediate resolution; or, Mars pushes its advanced to conquer new territory while Jupiter advises that the objective has already been met, and it would be wiser to hold. Either combination makes sustained, methodical effort feel inadequate even when it is exactly what is called for. Conflicts escalate not through bad intent but through an impatience that overestimates what the situation will bear – the assumption that enough force, or enough conviction, will be sufficient to carry the day.

Jupiter’s Role in Things

An afflicted Jupiter often describes a gap between what is presented as just or wise and what the underlying conduct reveals.

Jupiter’s better qualities remain accessible under this aspect, but they require deliberate cultivation. Proportion, ethical clarity, the capacity to hold a long view – these are Jupiter at its best, and the square doesn’t eliminate them, it just makes them harder to sustain under pressure. The practical corrective is to give ambition a realistic container: specific aims, honest assessment of what the current moment can support, and willingness to accept partial progress. Then, for good measure, take something off the plate. Force applied to a defined and manageable target will accomplish more under this sky than force distributed across everything at once.

A Steadying Hand: Sun Sextile Jupiter

Where the Mars-Jupiter square generates pressure, the Sun’s sextile to Jupiter tempers with something more deliberate: an opening toward coherence, where confidence and good judgement find workable alignment. The Sun represents the organizing will – in civic life, the figures who carry authority; in personal life, the part of you that acts from a clear sense of who you are and what you’re doing. Jupiter governs the frameworks that give those actions meaning: principle, perspective, the sense that effort is pointed in a worthwhile direction.

In a sextile, these two planets work together sans friction, and toward very good effect. It’s an aspect that rewards initiative taken from the overlap of two things that don’t always agree: the heart’s read on the present moment, and the deeper confidence that only accumulated experience can supply.

In practice, this is a good sky under which to move something forward – a conversation you’ve been putting off, a decision that needed a cleaner moment, a collaboration that benefits from goodwill on both sides. Generosity should come more easily, and so does the capacity to see past immediate obstacles toward a longer view. People tend to respond well to directness under this aspect, and institutions – workplaces, families, formal processes – are more navigable than usual.

The Jupiter caution applies here as it does anywhere: expansion is available, but keeping a proper sense of measure matters, too. Confidence is an asset right now, and there’s no need to inflate it. The sextile’s particular gift is that genuine ability and honest effort tend to be recognized for what they are. Lead with what you have, and this aspect will work in your favor.

The Moon on the Star Acrux, the Base of the Cross

Acrux sits at the foot of the Southern Cross — stars visible to ancient Greeks that had, through the slow drift of precession, fallen below the European horizon by 400 AD. They were re-charted by European navigators in the late 1500s CE, whose voyages into southern waters were also voyages of conquest, displacing, enslaving, and destroying peoples and cultures whose descendants are still living with the consequences. The Cross entered Western astronomical consciousness through that history, and the constellation it was carved from makes that lineage legible.

The Greeks knew this region of sky as the hind feet of the Centaur – a mythical creature with ungoverned instinct, where human reason and animal appetite share a body without fully overpowering the other.

More on the Centaur

European colonizers who pushed into the southern hemisphere frequently described the peoples they encountered in exactly these terms: savage, half-beast, requiring conquest and civilizing. The projection was doing specific work. It reframed what was straightforwardly theft and violence – operating well outside the behaviors that advance civilizations – as a civilizing mission. The Centaur describes a creature that takes what it wants and calls it natural law. What the colonizers called savagery in others was a mirror they declined to look into themselves.

And yet the Centaur also carried an exemplary figure in Chiron: gifted healer, teacher of heroes, astronomer. Chiron’s flaw was that he could not treat his own chronic wound from a poisoned arrow. He traded his immortality to be free of his pain, and was placed among the stars.

The Creation of the Southern Cross

Colonizers named this new constellation the Southern Cross, and perhaps without knowing it, named their own legacy accurately. We all have our crosses to bear – the phrase has worn smooth with use, but it points to something most of recognize: the weight of what we inherit, what we caused, what we cannot undo. That same symbol also carries resurrection in it, glory freed from hardship, hope that survives the worst of what came before.

Chiron, who was once associated with the stars in the Southern Cross before they were reassigned from Centaurus, had his own parallels to that symbolism. He couldn’t heal himself, but he made healers. He couldn’t escape his wound, but he gave others the means to escape theirs. Time spent making things better for others is not a poor substitute for fixing yourself – it’s often the road on which a true solution eventually finds you.

The Centaur is a fascinating creature in human imagination, and the Encyclopedia Britannica does a great job presenting its history alongside prominent Centaurs throughout myth.

Seasonal Guidance: Spring and Your Horoscope

Mid-spring is generous with energy, appetite, and the pull toward more of everything. The days are longer, the weather is cooperative, and the body has largely shaken off winter. Ease is flowing, but it’s also the season’s main trap. The tendency now is to overextend in all directions at once: too much food, too many late nights, too much scheduled into the weeks ahead. A little deliberate governance goes a long way.

Fire Signs (Aries, Leo, Sagittarius)

You’ve been running warm since early spring, and by May that sustained output starts to show. Sleep is where it catches up with you first – the longer days make it easy to push past genuine tiredness, and a few weeks of that compounds into irritability and poor recovery. Protect your sleep more than you think you need to. Exercise is still best in the morning rather than midday. Lighter meals suit you better now than rich or heavy ones; bitter greens, fish, and cooling vegetables like cucumber balance what the season is already amplifying. Alcohol and spice hit harder than they did in March.

Earth Signs (Taurus, Virgo, Capricorn)

Mid-spring is genuinely favorable for you. The warmth eases stiffness, digestion improves, and moods start to lift. The risk is comfortable inertia: the season feels good enough that there’s little urgency to move, and easy routines can quietly become sedentary ones. This is the best time of year to increase physical activity, because the body is most receptive to it. Warming spices, ginger, and well-seasoned food keep digestion sharp. Sleep is fine, but oversleeping in spring produces the exact heaviness it feels like it’s curing.

Air Signs (Gemini, Libra, Aquarius)

The season matches your natural rhythm closely, and you’ll feel it as a general abundance: more ideas, more social appetite, more of everything seeming possible. That alignment is pleasant but not without its own excess. More than any other element, air signs are vulnerable to taking on too much in spring and noticing the cost in June. Regular meals matter more than you’d think, as grazing through busy days on little substance will fray things eventually. Keep sleep times consistent despite the long evenings, and give yourself downtime rather than just swapping one form of stimulation for another.

Water Signs (Cancer, Scorpio, Pisces)

Spring is actively working in your favor by mid-season, burning off the heaviness that tends to accumulate through winter. Help it along with movement (brisk walking, anything rhythmic) and warming, well-spiced food rather than cold or heavy meals that slow things down again. Dairy and rich food in excess compounds sluggishness; this isn’t the season to lean into too much coziness. Mornings respond well to a warm, active start. Afternoon naps, however tempting, tend to leave water and earth types more tired than rested right now – keeping a consistent wake time does more for energy and mood than extra sleep will.

Sabian Symbol for 11° Scorpio: A Brilliant Assembly of Officials at an Official Embassy Ball

It’s probably the case that this image is one of curated access – a gathering where the invitation itself is a form of power, where what you wear, how you speak, and who you’re seen with all carry information beyond their surface meaning. This is diplomacy as theater, and theater as diplomacy; the two are not always easy to tell apart. In settings like these, the question of whether you belong is never quite settled, even for those who clearly do.

Read against a Scorpio Full Moon, the symbol carries some irony. Scorpio sees through performance almost reflexively, and embassy balls are nothing if not performed – protocol layered over strategy, charm deployed in service of outcomes nobody states directly. The symbol doesn’t condemn this so much as ask you to be clear-eyed about it, including when you are the one performing. There is a real difference between adapting to a social environment skillfully and losing track of yourself in the adaptation.

The practical question this image raises is one of access and authenticity: are you in the room you want to be in, and are you showing up as yourself once you’re there? Social confidence is an asset, I’ll grant you, and knowing how to move through different registers – different rooms, different languages, different registers of formality – is a useful skill. It’s just that, if put on auto-pilot, it’s energy that you use maintaining appearances that aren’t natural to you and specifically you, or angling for a seat at a table whose decisions you have no real stake in. The Full Moon in Scorpio will likely expose which situation you’re in.

Read more about the Sabian symbols from a globally recognized expert on their use, Linda Hill.

What is Special About This Full Moon in Scorpio?

The themes of this Full Moon will play out differently depending on where Scorpio falls in your chart. What follows offers sign-by-sign guidance for working with the weeks ahead. For a more detailed picture of how this lunation engages your own chart, a consultation with a professional astrologer can help clarify what is personal and what is simply passing through.

Want to see a professional astrologer? I offer birth chart consultations that explore dominant life themes through your present circumstances – whether you’re looking to align your actions with what’s ahead, get a sense of near- and mid-term timing, or simply understand your chart more deeply. Get a sense of what we can accomplish together.

What Does the May 2026 Full Moon in Scorpio Mean for Your Horoscope?

Aries

There’s more energy available to you right now than you may know what to do with – the urge to act, assert, and move fast is genuine. What’s also genuine, and easier to miss, is something running underneath: this Full Moon is pulling you into deeper water, toward questions about power, loss, or what you actually want from your closest bonds. Jupiter is building something quietly at your foundation, suggesting the most important growth this month isn’t public-facing. The charge forward matters somewhat less than what you’re charging toward.

Taurus

Relationships are the main event this Full Moon, and they’re running warmer than usual. Partnerships – romantic, professional, or otherwise – become the mirror in which you’re reading yourself right now, which means other people’s moods land closer than they normally would. Venus moves to your house of resources suggesting the material side of life should start feeling satisfying again. The more interesting work is happening beneath the surface: Mars is stirring something private, an old frustration or a pattern you’ve been circling. Better examined than avoided!

Gemini

You’re presenting well right now – warm, magnetic, easy to be around – and that social ease is an asset worth deploying deliberately. Work and health are absorbing more emotional energy than you’d like, the daily grind carrying a weight that efficiency alone won’t fix. Saturn is meanwhile doing something slower in the background: testing friendships, networks, and long-held ambitions to see which ones hold under pressure. Some connections will prove more solid than expected, others less so; you may have a hand in why that is, so stay present and intentional.

Cancer

Jupiter is doing something big and wonderful for you right now – confidence is up, opportunities are arriving, and the sense that you’re growing into something larger than last year’s version of yourself is likely to be reliable. Don’t waste it on half-measures. Mars is driving hard toward professional recognition, which gives that growth a public direction. The Full Moon pulls in a different register entirely: toward play, pleasure, romance, and the parts of life that don’t need to be productive to matter. Let them. Ambition that never rests tends to forget what it’s working for.

Leo

The restlessness you’re feeling has a source: big ideas, a desire to travel or push into new territory, and a social world that’s genuinely rewarding are all pulling you outward. But the Full Moon is anchoring something closer to home, and it won’t let you ignore it. Family, private life, or an old emotional pattern is asking for attention that your ambitions keep deferring. The friends and causes energizing you right now are worth your time – just don’t let the momentum abroad become a way of avoiding what needs tending at the foundation.

Virgo

What you say is carrying some weight – in professional settings especially, where charm and social ease are working in your favor, but where what you say and how you say it is being noticed. The Full Moon is making communication feel more charged than usual, thoughts colored by feeling, conversations going deeper than planned. Running alongside all of it is a Saturn pressure that won’t be rushed: shared finances, old debts, or the question of what you’re still carrying that no longer belongs to you. Are you ready to resolve that?

Libra

Mars in your 7th house suggests someone close is either a genuine collaborator or a source of friction, and this month the line between the two may be thinner than usual. How you navigate that will matter professionally, because Jupiter wants to enlarge your public reputation and the people watching include some worth impressing. Underneath all of that, the Full Moon is pulling your attention toward something more private: what you own, what you need, and whether your sense of security rests on something solid or just on familiar habit.

Scorpio

This Full Moon lands directly on you, and there’s no buffer between what you’re feeling and how it reads on your face. Emotions are close to the surface and driving decisions more than usual – worth knowing before you act on them. Underneath that, something more private is stirring: questions around intimacy, shared resources, or what you’re willing to give and to whom. Mars is pushing hard through your daily life, making work and health feel urgent. Productive, if you pace it. Costly if you don’t.

Sagittarius

Something is asking to be processed privately before it’s ready for the world – and that’s worth honoring, even when relationships are pulling for your presence and attention. Venus is making partnerships warm and workable right now, which is a resource, not a demand. The more interesting pressure is Saturn’s long work on joy itself: what you find pleasurable, how freely you express yourself, and whether creativity has become something you approach with more caution than it deserves. Rest, but don’t disappear. The answers are closer than the solitude suggests.

Capricorn

Is something stirring at home? Old patterns, a domestic tension, or simply the recognition that the foundation needs work before you can build higher? That’s the private story. The public one looks more promising: key relationships are making your world bigger in ways that feel useful, bringing people into your orbit whose perspective and generosity are worth paying attention to. The Full Moon is charging your social world with feeling, and the alliances forming now carry more weight than casual ones. Let the right people in, and deal with the home front honestly.

Aquarius

Your public life is under a brighter light than usual – career matters feel more emotionally loaded, and how you’re perceived by people in authority carries more weight than you’d like it to. That’s the pressure. The release valve is elsewhere: Venus is making creative work, romance, and simple enjoyment feel genuinely restorative right now, and worth protecting in the schedule. Mars is sharpening your tongue and quickening your thinking, which is useful in the right rooms and counterproductive in others. Know the difference before you speak.

Pisces

It’s a great time to travel abroad, so book those tickets. Saturn is asking a hard question closer to home: what do you have that is truly yours, and is it enough? Financial honesty matters more than it has in recent months. The good news is that home itself feels restorative right now, a place worth returning to rather than escaping from. Let that be the base from which the bigger questions get answered, not the thing you’re running away from while you answer them elsewhere.

Horoscope Author

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves
Photo Courtesy of 一只猫的橘

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Thoughts on Scotch From Aficionado Gordon Valle

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Gordon Valle pours Scotch from a bottle into a small tasting cup.

While traveling through Lochcarron in Scotland’s West Highlands, TABLE Magazine Editor-in-Chief Keith Recker met Gordon Valle, a dedicated Scotch enthusiast with a serious personal collection. Valle later welcomed Keith into his home for a private tasting and a chance for a new perspective on Scotch. We get his thorough appreciation in a Q&A about what Scotch actually is, what all the words on labels mean, and how to start tasting yourself.

Scotch Insights from Gordon Valle

What Defines Scotch? How Does a Whisky Qualify as Scotch, and How is It Different from American Whiskey? Japanese Whiskey? 

Gordon Valle: For a whisky to qualify as Scotch it has to be distilled and matured in barrels in Scotland. I believe the name “Scotch whisky” has protected status  in much the same way as Champagne can only be made in the Champagne region of France.  

Scotch (or Malt Whisky as it’s more commonly referred to in Scotland) is made from malted barley and must be aged in barrels for at least three years and a day. The barrels used to mature a Scotch whisky are often re-used barrels so previously may have been used for sherry, rum or bourbon for example. These different casks give the particular whisky the unique flavours of these barrels which cater for a variety of tastes. I am quite fond of a sherry cask myself! The flavour of a good malt can also be influenced by the environment where it is made, for example, salty flavours if the whisky is made by the sea – Oban is a great example of this. Peaty or smokey flavours are also common in malts. 

American whiskey is made from corn and other grains and matured in virgin oak barrels. I’m not too familiar with the process of making American whiskey other than that (and that it’s got an extra ‘e’ in it’s name!!!) 

I believe that, although the Japanese whiskey industry is relatively young, they have studied the processes used in Scotland meticulously, and attempted to follow very similar methods. Many Japanese whiskies have a very good reputation for quality as, indeed, many have sourced materials and expertise from Scotland in helping set up and run their operations. 

How Does One Go About Decoding the Label? How Do You Interpret Common Terms Like “Single Malt,” “Blended,” and Age Statements (e.g., “12-year-old”)? Which of These Should a Novice Pay Attention To? 

GV: The term single malt basically means whisky made from malted barley at one distillery. Blended Scotch can be made from whisky produced from multiple distilleries. Single malt is often seen as an indication of quality. This is true to a certain extent but there are some very good blended Scotch options out there too – just to confuse things! 

The age of the Scotch indicates the minimum amount of time the whisky has spent in the barrel. So say you have a 12 year old single malt, all of the Scotch must be from the same distillery. If, for example, the 12 year old single malt came from 3 barrels and had spent 18 years, 15 years, and 12 years in those separate barrels, it could only be called a 12 year old even though some of the Scotch used was 18 years old because it goes by the minimum amount. I hope that makes sense! 

Generally the more time Scotch spends in the barrel, the smoother it becomes and the more flavour it picks up from the barrel. As a rule of thumb the older the Scotch the better it gets. There is a lot of nuance to consider other than the age of Scotch when determining the quality however. 

What Are the Key Elements of the Flavor Profile of Scotch? What Do You Look For When You’re Choosing a Scotch? 

GV: Scotch can have multiple flavour elements to make up the overall taste and smell of the whisky. The main flavours are; maltiness (sweet), peat/smoke, vanilla and caramel, fruit and spice, oak and wood spice. 

Personally, when I’m looking for a Scotch, I enjoy tasting something that I haven’t tried before so I look for something unusual. In general though I don’t like anything too peaty. That being said, I have friends who will not drink Scotch unless it is the most peaty Scotch possible so it’s quite an individual thing. I would say that for someone starting out choosing a Speyside Scotch is a good place to start. 

What Is Peat? How Does It Influence the Taste of a Peated Scotch? What’s the Best Way for a Beginner to Approach a Peated Whisky? 

GV: Peat is a type of fuel that was traditionally used to heat homes in Scotland in the Highlands and Islands. It is dug or “cut” from the ground, dried out and burned in open fires or stoves to heat homes. It is very rare to see peat used to heat homes in modern times as more efficient and cleaner alternatives are available.

In the whisky industry peat is used to toast the barley to dry it out before the malting process. When peat is burned it creates a very strong and distinctive smoky smell and this flavour is transferred to the barley and ultimately the whisky. The level of peaty taste in the Scotch really depends on how much peat is used during this process. 

For a beginner tasting peated whisky, I would start with something lightly peated and work up. It seems to be an acquired taste. Most of the heavily peated whisky tends to come from the island of Islay so maybe work up to that! But don’t be put off from peaty/smoky whisky. If you go to Islay there are many different distilleries where peated whisky is made – proving its popularity.  

How Should a Novice Properly Taste Scotch? What Are the Basic Steps of a Scotch Tasting—From Glassware and Nosing to the First Sip. Should We Add Water? 

GV: There are many opinions on how to taste Scotch. Generally a little water is recommended to release the flavours . Some would say you must do this or must do that but really I think you should do what you like. If you like a few ice cubes in your glass, have ice. If you like a splash of water, have water. Whatever gets you the most enjoyment and taste – I would, however, draw the line at mixing with Coca-Cola though!  

The different flavours can be nosed (smelled), tasted on the palate or on the finish. This taste of flavour on the finish is why tasting a good malt cannot be rushed. Savouring that warm lingering finish is a must. 

As far as glassware is concerned the Glencairn style glass is popular for tasting. It has a heavy base, is bulbous at the bottom and narrows towards the lip of the glass. This allows you to swirl the Scotch easily. Then you can smell or “nose” through the narrow top where the smell is now concentrated. Again, glassware is down to personal preference. I prefer a good quality, wide based heavy glass to relax and sip from. 

What Are Some Approachable and Affordable Bottles You Would Recommend to a Newcomer?  

GV: To get started I can’t see past an Oban 14 year old. It is the Scotch that got me started and is a classic all rounder. Although I am a bit biased as it is from the West Highlands like me! 

If you would like to try an Islay Scotch but don’t want anything too peaty then Classic Laddie from the Bruichladdich Distillery is a good option. Just overlook the slightly garish bottle. 

There are many good Speyside malts to choose from and this is a good place for a beginner to start. I quite like Balvenie and they do lots of different cask options. If you are looking for something sweeter you could try the Balvenie Caribbean Cask

As mentioned earlier Islay is generally the place to find the more smokey/peated Scotch. But, there is also Talisker from the Isle of Skye to consider if you are feeling brave! Many new distilleries are opening up each year. The Harris distillery is now producing its Hearach collection which is proving very popular.

Story by Gordon Valle
Photography by Cody Baker

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Why Scotch Tastes Different to Everyone (And How You Can Learn to Enjoy It)

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Two selves full of bottles of Scotch sit below two antique light bulbs behind a bar.

True confessions: I am a Scotch skeptic–until quite recently. If you are also a skeptic, this article is for you. It offers useful background on Scotch, an explanation of its flavors, and concludes with suggestions on how to find a Scotch that’s right for you.

All You Need to Know About Scotch

By any of its names (scotch, scotch whisky, whisky or whiskey), to me its flavors have always seemed a little too alcohol forward, somewhat medicinal, sometimes intriguingly unpleasant, and occasionally downright foul.  However, because so many people whose palates are clearly more schooled than mine love it deeply, I wanted to educate myself in the science and lore of scotch. Part of my education involved field research at the home of a scotch aficionado in the Scottish West Highlands as well a guided tasting at Carmella’s in Pittsburgh’s historic South Side neighborhood. Read on to see whether my deep dive into scotch made a difference in my overall enjoyment of this storied spirit.

What is Scotch? How is It Different from Other Whiskeys?

To its many, many fans and aficionados, Scotch is liquid heritage. Scotch whisky is distilled and aged in Scotland. By law. Scottish weather (i.e., rain and mist), soil (naturally rich and acidic), and water (see aforementioned rain and mist and throw in the North Atlantic and the North Sea) shapes the barley integral to its making.

And then there’s peat. Scottish peat is a waterlogged, acidic, and carbon‑rich. It’s made from the slow, partial decay of heather, mosses (especially sphagnum), and other plants on cool, wet moorlands. This compacted organic matter forms deep, spongy layers that shape the country’s gorgeous rolling meadows and fuel the smoke that flavors many Scotch whiskies.

The “juice” itself is made from malted barley and other whole grains and then given at least three years in oak casks on Scottish soil. There’s never an “e” in whisky in Scotland, and that’s not the only rule distillers live by. If it doesn’t come from Scotland, it is not Scotch. Within those (and a couple other) boundaries, however, Scotch is a universe of complexity. You’ll find single malts from a single distillery, grain whiskies built for blending, and mixes of the two. The relative merits of all of the above have kept fireside conversations going for generations.

Geography’s Effect on Scotch

Each geographic location and each distillery searches for a liquid voice based in its local water, barley and peat, as well as in its own methods and equipment. Drink your way across the country and you’ll find tastes that range from simple and vaguely sweet to powerfully rich, smoky and organically alive. Not to mention very sippable distillations and blends representing every point between those poles. The wonder of it all, and centuries of tradition, give Scotch whisky dominance in global trade: it makes up 32.6% of whisky sales worldwide.

Just across the Irish Sea, less than a three-hour trip by boat, whiskey picks up an extra letter. Not just the spelling changes, though: its style does, too. Irish whiskey is usually lighter and more approachable. Traditionally, it is triple-distilled. Both malted and unmalted barley are used. Irish whiskey, like its sibling to the north and east, is watched closely by the law. To qualify as Irish whiskey, it must be distilled and aged in Ireland for a minimum of three years in wooden casks. Irish whiskey makes up 15.8% of global sales.

In North America

Cross “the pond” to the United States, and whiskey takes on the caramel glow of cornfields and charred oak barrels. The whiskey category here is immensely popular, fueling 28.5 % of the global market, second only to Scotch. Part of the allure comes from the corn-derived sweetness of American bourbon. It’s made from at least 51% corn and aged in new charred oak barrels. It’s the great American contribution to the whiskey family, joined by rye whiskey with its peppery edge, Tennessee whiskey smoothed through maple charcoal, and an expanding cast of regional styles that speak in the accents of their own terroirs and preferences.

Everywhere you turn, differences notwithstanding, the intention is consistent. Like wine makers worldwide, creators of scotch look to express a place and a people in drinkable form. Canadian whisky (usually spelled without the “e”) tends to be blended and gentle, a polite northern counterpoint to bourbon’s sweetness. The major difference here comes from a smaller rye component that is column-distilled to a relatively high proof and then mellowed for at least three years in oak barrels. Its smooth, subtle style is meant to empower easier sipping. It represents 13.2% of the global marketplace.

Japan’s Take

Japanese whiskey, born of early 20th-century admiration for Scotch, has matured into its own quiet, meticulous voice, echoing Scotland’s methods while allowing Japanese climate and craft to find expression in the final product. Japanese makers are responsible for about 9% of the world’s consumption.

The differences between Scottish, Irish, American, Canadian and Japanese bottles are not just semantic. Like the differences between, say, French, Italian, German and Spanish wines, the distinctions whisper stories of origin and identity. To call something Scotch whisky, Irish whiskey, American whiskey, or any of their cousins, is to invoke not only grain and barrel, but also climate, culture, flavor, and the long human urge to express ourselves in every way imaginable.

Why Does Scotch Taste Different From Other Spirits?

Scotch and other whiskeys taste the way they do because they’re built on raw materials with immense flavor potential. The traditional methods of whiskey-making reveal that potential, with intriguing nuances emerging at every stage. In many Scotch whiskys—especially those from peat-rich regions—the smoke from smoldering peat infuses the malt with phenolic compounds that read as tar, iodine, campfire, or even bandages. To a newcomer, those notes can come across like a harsh and medicinal assault on the taste buds. Add a little water, however, and those same flavor molecules can open into notes of fruit, honey, or vanilla. Dilute too far—beyond roughly one part water to four parts whisky—and the intricate differences blur. True connoisseurs fall in love with those distinctions. They love, for example, how one bottle moves from sweet to smoky on the tongue, while another finishes in a soft, lingering spice.

It’s Really All Up to Us

Underneath the science of making and the art of connoisseurship (or should that be the other way round?), runs human biology and memory. Humans are wired from birth to welcome sweetness and reject bitterness and smoke. Sweetness signals nourishment and we are built to want more. Bitterness and smoke engender a survival response meant to save us from poison and fire: we instinctually think we should avoid them. Peat smoke and phenols work into that system, provoking distaste in some drinkers.

Others, through repeated, pleasant social exposure—sips shared in a bar, a dram by the fire, the romance of a windswept island and a well-told tale—learn to modify those same signals (at least when they arrive in a rocks glass) as comfort, complexity, even luxury. Mouthfeel also plays a part: a whisky that glides in silky and warming may win where a numbing, astringent one fails. Context, culture, and experience teach our palates to embrace what our synapses once told us to avoid, which is why one person’s beloved monument to Islay peat is another person’s “never again.”

Scotch Tasting in the West Highlands: A Beginner’s Impressions

Last year, my partner and I travelled to the West Highlands region of Scotland to see our old friend Lisa, who had recently taken up residence in a house overlooking Lochcarron. Everywhere we went, we gasped at the natural beauty of the gorse-studded hills. We marveled at the plenteous waterfalls. We fell in love with castles, the High Streets of tiny villages, and the pubs on every corner. The wry, dry sense of humor of the Scots was a perfect complement to the drizzly and foggy weather. During our many day trips, we sampled haggis with neeps and tatties, porridge, fish and chips, and assorted scones, shortbreads and tablets.

Almost at the end of the trip, we realized we had not sampled a single local scotch. Neighbors Emma and Gordon Valle helped us address this serious gap in our vacation experience. After a meal of homemade pizza baked perfectly in a patio pizza oven, Gordon took charge, plying us with samplings from his library of Scotch whisky options. We finished at nearly 2am. Do I remember everything about the five scotches we tasted? Absolutely not. I did, however, get a sense of the parameters of the category.

Starting With What You Know

We ran through the most familiar aspects of scotch: maltiness and the flavor of the grain, and peat and smoke. My tastebuds really kicked in, though, when we hit notes of oak, sweetness and fruit in varieties aged in old wine or sherry barrels. Salinity from coastal distilleries buffeted by salt-heavy sea breezes was also intriguing. And the issue of mouthfeel–whether a variety was silky and smooth or hot and alcohol-forward—was also interesting.

That evening, one variety emerged victorious for us: The Isle of Harris Hearach Oloroso. It’s a single malt Scotch whisky aged in Oloroso sherry barrels. The gentle traces of dark fruit mingling with a bit of oak and the traditional taste of single malt scotch won us over. I woke up late the next morning thinking perhaps I’d found a new favorite spirit. But upon returning home, I neither bought it to take home, nor did I order it at a bar or restaurant. A wine drinker’s habits die hard.

A Pittsburgh Scotch Tasting at Carmella’s Plates and Pints: Six New Bottles

When the opportunity came a few months later to be a guest at a guided tasting at Carmella’s Plates & Pints, located on Carson Street in Pittsburgh’s South Side neighborhood, I jumped! Carmella’s is a friendly neighborhood place, kitted out in warm wood details and stained glass. The menu is a thoughtful mix of local favorites and rustic, globally influenced comfort foods. Think house-made pierogi, rich braises, and fantastic small plates that pair naturally with a good drink. Behind the bar, kept somewhat quiet, is one of Pittsburgh’s most extensive Scotch collections.

Carmella, while a self-professed wine drinker, has curated a deep, deep assortment of single malts, blends, and rare bottles that invite both curious newcomers and seasoned whisky hunters to linger over a dram. She has amassed over 1,700 bottles to choose from, from accessibly priced sips to rare varieties that cost many hundreds of dollars per pour. She reports that rarer varieties draw in customers celebrating momentous occasions like a wedding or a graduation. These milestones are marked by sharing a toast of something appropriately special.

A Lesson From an Expert

Scotch expert Tim Koltonski, with an assist from Spider Matthews, guided our group through six scotch varieties, including Monkey Shoulder blended malt scotch, 10-year-old Glenmorangie, 10-year-old Springbank, 12-year-old Glenfiddich, 12-year-old Highland Park and 5-year-old Ardbeg’s Wee Beastie. TABLE Magazine’s wine expert, Adam Knoerzer, was also a guest. You can read his take on the tasting here.

I will say that I ended up with a clear favorite: 10-year-old Springbank. This single malted scotch is aged in bourbon and sherry barrels, which gives it delicious citrus and tropical aromas, and bit of fruity sweetness on the palate. There’s a hint of smoke in the finish, which makes for an appealing complexity.  Since my Highlands tasting also resulted in a favorite that is aged in sherry casks, I must like the added sweetness and fruitiness brought into the tasting experience.

How Do People React to Scotch? Love, Hate, and Everything in Between

The reactions of my fellow guests at Carmella’s ran the gamut from enthusiastic to reserved. Lou Castelli, Director of Marketing at Pittsburgh Ballet Theatre, spoke for the latter group. “I think of Scotch as too smoky, too strong, too syrupy and the liquid equivalent of a punch in the face. However, I learned that scotch has great range and that there are incredibly nuanced versions depending on the region where it’s produced and how it’s aged. Did I leave with a favorite? No, but I did leave with a respect for the craft of scotch-making.” He adds with a hint of a smile, “….and a hankering for a bottle of Whispering Angel.”

Jeff Milliner, Director of Marketing and Communications at Family House, emerged in a more receptive mood. “I feel a lot more confident going to my next night out and ordering a scotch I will enjoy.” He plans to try Glenfiddich and Glenmorangie again. Andrea Babb of interior design firm Babb and Mack felt similarly, saying, “After the tasting, I can confidently say I enjoy Scotch! My initial impression was that all Scotch was smokey, but I was proved wrong.”

Erika Butler-Jones of Eleven Nineteen Interiors was perhaps our most thoughtful taster. “It was really fascinating to consider the ways in which a scotch barrel’s surrounding environment, as well as the composition of the barrel itself — its wood species, moisture contents, etc. — can directly translate into the smokiness, bitterness, and/or warmth of a specific bottle. That, and the significance of time — how similar scotch is to wine in terms of the most desirable bottles being those batches that have spent the longest in their respective barrels. Not to get too abstract here, but I’m perpetually in awe of the beauty of marination.”

Why Do Some People Hate the Taste of Scotch? Biology + Peat Explained!

I hinted at the main reason earlier in this article. Humans seem to have a built-in reaction to bitter and smoky flavors that is designed to keep us away from poisons and fire. There’s a bit of innate biology at work here.

Peat is a traditional fuel in Scotland and Ireland. This decomposing vegetable matter is cut out of the ground in bricks and left to dry. These bricks were burned for centuries like fireplace logs in homes and farmyards across the British Isles. When germinating barley is dried over a peat fire, the smoke imparts phenolic compounds into the grain. The grain carries the flavorful chemicals into the distilling process.

Mixed with other flavor influences from the grain itself, local water, the variety of wood used in barrels, previous liquors aged in these barrels, and more, the smoky phenols are part of a symphony of sensations.  Just as the deeper notes of a French horn or an oboe enrich the sound of a full orchestra, smoky phenols can be a part of a beautifully harmonious whole. They may, however, take a little getting used to.  

If that process happens around a beautiful bar across evenings peppered with friendly conversations, perhaps we’re all the better for it.

How to Develop a Taste for Scotch? Practical Tips for Beginners

First, skip the smoky, heavily peaty varieties like Ardbeg…at least in the beginning. Ask an experienced bartender for a fruity, easy to drink variety like Glenfiddich or Glenlivet. If you like sweet flavors, ask for a Scotch aged in a sherry or bourbon cask like an Oloroso or a Balvenie.  

Also, consider the need to taste rather than drink. Go for a small pour, and, very importantly, go slow! Experts recommend using a tulip-shaped glass so that your nose has a chance to appreciate the bouquet of the Scotch. Sip and savor the liquid, giving it a chance to blossom on your palate. As you would with a new variety of wine, pay attention to the subtleties of flavor. Are you perceiving honey or vanilla or spice? Are there notes of pineapple or fresh, sweet tobacco? Or, are there complexities of leather and salt? What is the story this scotch is telling you? Are you enjoying it?

A final bit of advice: scotch is not a monolithic world. It’s exactly the opposite. Every distillery has its own special touch, which expresses itself differently across variety and aging period. If you wish something were lighter or darker, sweeter or saltier, talk it over with an experienced bartender. They may have something just for you. If you’re in Pittsburgh, go to Carmella’s. One of their 1,700 bottles is sure to suit your palate.

Scotch at a Glance

  • Scotch must be made and aged in Scotland for at least three years.
  • Its flavor comes from barley, water, peat smoke, and time in oak casks.
  • Humans are biologically wired to dislike bitterness and smoke at first, but hang in there!
  • Repeated, social exposure can turn “medicinal” into “complex and comforting.”
  • Beginners often enjoy Scotch aged in sherry or bourbon casks, which taste fruitier and sweeter.
  • A knowledgeable bartender can guide you toward a style of Scotch that suits your alate.

Scotch FAQs

Is Scotch an acquired taste?

Yes. Many people find Scotch harsh or smoky at first. With lighter styles, a bit of water, gradual exposure, and recommendations from a skilled bartender, your palate can learn to enjoy its complexity.

What Scotch is best for beginners?


Fruity, less smoky single malts from Speyside or the Highlands—like Glenfiddich or Glenlivet—are common starting points. Consider varieties finished in sherry or bourbon casks because their sweet notes are popular with beginners.

Why does Scotch taste smoky or medicinal?


Barley dried over a peat fire soaks up phenolic compounds that can taste like smoke, iodine, or bandages. Some drinkers love this; others never do.

Should you drink Scotch neat or with water?

Many experts suggest starting neat, then adding a few drops of water to open up aromas and soften alcohol heat. Avoid over‑diluting.

Is all Scotch peaty?

No. Some regions and distilleries use little to no peat. Some makers prefer tasting notes that fruity or malty rather than powerfully smoky.

Story by Keith Recker
Photography by Cody Baker

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Collier’s Cuts: An Escapist Journey to Italy with ‘You, Me & Tuscany’

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Halle Bailey runs through a vineyard in a white dress in Tuscany with Regé-Jean Page behind her.
From Left: Michael (Regé-Jean Page) and Anna (Halle Bailey) in You, Me & Tuscany, Directed by Kat Coiro
A rating graphic for You, Me & Tuscany of 2 1/2 out of 5 stars with a picture of Halle Bailey and Regé-Jean Page together.

Sure, the name sounds like a frozen dinner for two — but we don’t go to rom-coms for refinement. We go, mainly, for good looking people falling in love in good looking places. You, Me & Tuscany certainly has those ingredients.

You, Me & Tuscany Movie Review: It’s The Little Mermaid — And She’s After a Bridgerton Story

Like many a romcom protagonist, our heroine is in need of a change. Anna (Halle Bailey, best known for the title role in Disney’s live-action The Little Mermaid) has been scraping by as a house-sitter since the death of her mother. She spends a night at a bar with Matteo (Lorenzo de Moor), a handsome Italian stranger, who encourages her to follow a dream and visit Tuscany — and conspicuously mentions his magnificent, vacant villa.

Sparks don’t ignite, but she takes the encounter as a sign and immediately sets off for Tuscany. (European travel is so easy in the movies.) She makes her way to Matteo’s villa, planning to crash for a few days … only for family to discover her and accuse her of robbing the place. A wacky mix-up leads to the family believing that Anna is actually Matteo’s fiancée — and a series of credibility-straining misunderstandings leads her deeper and deeper into the subterfuge. Her cover is threatened when she develops feelings for Matteo’s impossibly hunky cousin, Michael (Regé-Jean Page of Bridgerton fame).

You’re Here for the Hot, Not the Plot

You, Me & Tuscany comes from the variety of romcom meant to provide a numbing distraction, not uproarious laughter. Fizzy as an Aperol Spritz, it is a series of pleasant people having pleasant conversations; even when conflict arises, everyone is polite and understanding. (A brief brawl between the cousins feels more like posturing than a power struggle.)

There’s nothing wrong with this type of entertainment, necessarily, but there’s not much to recommend it. The script is short on jokes — some jokes actually appear to have been added in post-production, presumably after studio notes — and the chemistry is lacking. Bailey is charming, as is the photography, but it adds up to little.

It’s a film teetering on the fine line between a pleasant, escapist watch and one not worth bothering with. 
Late in the proceedings, an old Italian nonna with a cartoon accent asks Anna, “You wanna tap that ass?” That moment firmly shoves You, Me & Tuscany off of that fine line and into the bargain bin.

Meanwhile, at Home: Sharks

The premise of Thrash, a quick and violent thriller on Netflix, couldn’t be better. A hurricane hits a small South Carolina town. The storm surge floods the city, immediately destroying a tanker truck from a meatpacking plant. The tanker leaks blood into the flooded waters of the town. So, naturally: The flooded town is filled with sharks. It’s like Sharknado, but plausible (enough).

Phoebe Dynevor, Whitney Peak and Djimon Hounsou lead an ensemble cast trying to navigate shark-infested streets and kitchens; director Tommy Wirkola, of Dead Snow and Violent Night, keeps things brisk and just over-the-top enough. This is the precise type of movie that streaming should be presenting: fun, frivolous thrillers that make a sleepy evening more enjoyable.

Apple has a more star-studded new feature this week. Outcome stars Keanu Reeves as a Hollywood star trying to figure out who’s blackmailing him. The comedy, directed and co-written by Jonah Hill, also features Cameron Diaz, Matt Bomer, Laverne Cox, Roy Wood Jr. and more.

Flashback Cinema presents one of the big screen’s greatest adventures this weekend (and next Wednesday). E.T. the Extra-Terrestrial returns to select theaters; check their website to find a multiplex near you.

Story by Sean Collier
Photos Courtesy of Giulia Parmigiani / Universal Pictures

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I Feel a Sin Coming On Cocktail Inspired by Don Giovanni

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A cocktail glass holds a brown liquid for the I Feel a Sin Coming On Cocktail garnished with a lemon peel with a bar spoon sitting in front of it.

This sinfully exquisite cocktail was designed to accompany a production of Don Giovanni, which draws parallels between the infamous seducer, “D.G.,” and the main character in Oscar Wilde’s The Picture of Dorian Gray, who relentlessly seeks pleasure and eternal youth. You could enjoy this cocktail before this captivating opera. But you might instead need it afterwards. The story suggests that we all likely have a thing or two to think about.

How to Make an Agave Syrup at Home

While agave syrup is readily available at most grocery stores, creating your own homemade syrup is a fun and rewarding way to add a touch of artisanal flair to your cocktails. All you need is a 1:1 ratio of water to agave nectar (we recommend organic blue agave nectar  for the purest flavor). Simply combine them in a saucepan and heat gently over medium-low heat, stirring occasionally, until the agave nectar dissolves completely. Once the nectar has dissolved and the mixture becomes clear, remove it from the heat and let it cool completely. Store your homemade agave syrup in a sealed container in the refrigerator for up to a month. You can also tweak the ratio of water to agave nectar to create a strong flavor profile.

I Feel a Sin Coming On Cocktail Recipe (Inspired by Don Giovanni) 

I Feel a Sin Coming On Cocktail Ingredients

Cocktail Preparation Instructions

  1. Combine all ingredients into mixing glass, add ice, stir.
  2. Strain rocks glass over pebble ice.
  3. Garnish with lemon zest. 

Story and Recipe by Andrea Duran / Styling by Anna Franklin / Photography by Dave Bryce

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Virtuous Cocktail Inspired by The Righteous

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Two small cocktail glasses hold a brown cocktail with dragonflies on the outside of the glasses. Pink flowers are spread across the table.

Experience a blast from the not-so-distant past with this cocktail inspired by The Righteous. This opera follows the journey of a preacher turned governor, and the lives of those closest to him, as they navigate the tumultuous affairs of the 1980s. Ambition, faith, family, friendship, AIDS, abuse, and love combine in a potent mix.

What is Vermouth Blanc?

Vermouth blanc, also known as bianco vermouth, might be the missing puzzle piece in your cocktail cabinet. Often overshadowed by its bolder red cousin, blanc vermouth offers a delightful contrast. Imagine a white wine fortified with brandy and infused with a symphony of botanicals– that’s blanc vermouth in a nutshell. Unlike dry vermouth, which leans towards herbal and citrusy notes, blanc vermouth boasts a touch of sweetness alongside floral and fruity hints. This makes it a perfect bridge between the dryness of gin and the sweetness of sweet vermouth, ideal for creating cocktails that are both delicate and complex.

Virtuous Cocktail Recipe (Inspired by The Righteous) 

Virtuous Cocktail Ingredients

 Cocktail Preparation Instructions

  1. Combine all ingredients into mixing glass, add ice, stir.
  2. Strain over large cube in rocks glass
  3. Garnish with lemon zest. 

Story and Recipe by Andrea Duran / Styling by Anna Franklin / Photography by Dave Bryce

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La Campagne Cocktail Inspired by La Traviata

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A clear glass with a spritzy cocktail inside sits on a brown table with violets and flowers scattered about next to a bar spoon.

Join La Traviata’s Violetta and Alfredo in their idyllic, countryside life with this delightful cocktail. It’s inspired by “wayward woman” who is the opera’s title character. She is the belle of every Parisian party who falls deeply in love with her beau idéal. When she and her lover run away from the opprobrium of high society, they start a new life in the country. Soon however, their happiness is threatened. Alfredo’s father urges Violetta to give up her love to protect the family’s honor. Drama ensues.   

What is Italicus Bergamotto Liqueur?

Infused with the vibrant essence of Calabrian bergamot, Italicus Bergamotto Liqueur is a unique spirit that elevates cocktails with its refreshing notes. This Italian import isn’t your average liqueur. Crafted with a blend of Italian botanicals and citrus peels, Italicus offers a complex flavor profile that goes beyond just bergamot. It works well in both classic and contemporary cocktails. Try it neat, on the rocks, or as a sparkling spritz for a summer drink. Or, use Italicus as a substitute for gin or white wine to add a subtle bergamot twist to your favorite recipes.

La Campagne Cocktail Recipe (Inspired by La Traviata)

La Champagne Cocktail Ingredients

Cocktail Preparation Instructions  

  1. Build in Collins glass with ice and top with sparkling wine.
  2. Garnish with violet flowers and lemon slice. 

Story and Recipe by Andrea Duran / Styling by Anna Franklin / Photography by Dave Bryce

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Spring Cocktails from New Mexico Mixologists

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A cocktail glass with an orange spring cocktail is help in the tattooed hand of a New Mexico mixologist.

We asked some esteemed New Mexico mixologists for their top cocktails to celebrate the spring season. They obliged with all things shaken, stirred, smoky, and even science-fiction-inspired.

The Compound: Apple Wood-Smoked Manhattan 

A short cocktail glass holds a red cocktail with an orange garnish next to a milk glass of smoke.

This riff on a Manhattan has become a Compound classic, no matter what the time of year. The wafer-thin slice of apple–coated in sugar with a whiff of cinnamon, then brûléed–isn’t just a garnish but a star of the show. Think of it as mixologist Alex Aguayo’s grown-up version of a candy apple. Add some puffs of apple woodsmoke and you’ve got a drink that is truly smoking. Try the recipe for his Apple Wood-Smoked Manhattan at home.

Rolling Still: Easy Rider 

A cocktail glass holds an orange drink as a bartender pours a red liquid into the glass from above.

Rolling Still’s own red chile vodka shines in this cocktail made by Blake Goldberg. It’s a sublime pairing of grapefruit, Rolling Still’s own house-made elderflower liqueur, and a syrup crafted with local honey. The pop of red comes from hibiscus, adding not only color, but a welcome hint of bitterness. We can’t think of a better way to toast the new season. 

Bar Norte: Amarillo Negroni

A short green cocktail glass holds a clear liquid garnished with lemon peels and flowers.

Inspired by the classic white Negroni, Los Poblanos’ Amarillo Negroni served up at Bar Norte features their own lavender gin made with more than a dozen different botanicals, purple basil from the farm, a light amaro for bitterness, limoncello for brightness, and vermouth to balance out the sweetness. Joseph Simonson offered up this drink which is as fresh and welcome as a spring breeze. 

The Compound: Mezcal Spring Piña Sur 

A rounded cocktail glass is filled with a yellow liquid and topped with a white egg foam and lemon peel. It sits on a brown table and background.

Sunshine in a glass thanks to an artful blend of pineapple and lemon juice with mezcal, and agave syrup for a touch of sweetness. Alex Aguayo serves it so there is a fluffy cloud of frothy egg white floating at the top, which made us think of clouds soaring high in the skies. Try the recipe for his Mezcal Spring Piña Sur at home.

Tonic Santa Fe: Sands of Arrakis 

A tall cocktail glass holds an orange drink with a dried ring garnish and dusty brown sand falling overtop of it.

In the world of Dune, the science fiction classic, mélange or “the spice” is the most important commodity in the universe. Whether or not you’re a self-proclaimed “sci-fi geek” like mixologist Weston Simons, one sip of this drink, an homage to Frank Herbert’s book, and you’ll agree. A cleverly crafted potion of whiskey, blood orange coulis, fino sherry, bay leaf bitters, and a generous dusting of house-blend Spice Melange–it’s literally out of this world. Try the recipe for his Sands of Arrakis at home.

La Reina: Not Your Mom’s Negroni 

A shot glass holds a negroni cocktail with a stir stick sitting behind it on a wooden table.

The Negroni gets a makeover thanks to Madre Espadin mezcal at cool hangout spot, La Reina. The mezcal shares the stage with California amaro, artichoke liqueur, a gorgeous Luxardo cherry, and curl of orange peel. These ingredients create a perfectly balanced and very grown-up cocktail. Add some conversation with mixologist Heather McKearnan and food and beverage director Sarah Blandell to this wonderful mix, and you’ll be over the proverbial moon. 

Special thanks to Alex Aguayo from Compound; Blake Goldberg from Rolling Still; Joseph Simonson from Bar Norte and Los Poblanos; Winston Greene and Weston Simons from Tonic Santa Fe; and Heather McKearnan from La Reina and El Rey.  

Story by Julia Platt Leonard / Photography by Daniel Quat 

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THC Double Chocolate Macadamia Nut Cookies

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A plate holds a bunch of double chocolate chip macadamia nut cookies on a brown table.

Cocoa powder + dark chocolate = crave-able cookies. Best Daze sugar, infused with THC, makes them both crave-able and mellow. A sprinkle of Best Daze salt on top before baking adds a savory note and a touch more THC. Feel free to use chopped pecans or walnuts instead of macadamia nuts. Also feel free to stop by a Best Daze location to ask about how many THC-infused cookies you might consider as the perfect snack. 

THC Double Chocolate Macadamia Nut Cookies Recipe

Makes 48-50 cookies

INGREDIENTS

2 ¼ cups all-purpose flour
1 tsp baking soda
¼ cup cocoa powder
1 tsp Best Daze salt + additional to top the cookies
½ lb (two sticks) unsalted butter
¾ cup Best Daze sugar 
¾ cup brown sugar
2 eggs, lightly beaten
4 oz-60% bittersweet chocolate
1 cup coarsely chopped macadamia nuts

INSTRUCTIONS

  1. Preheat oven to 350 degrees
  2. In a bowl, sift together the flour, baking soda and cocoa powder. Add the Best Daze salt and whisk together.
  3. In a separate large bowl or using a stand mixer, cream together the butter, Best Daze sugar, and brown sugar. Add the eggs and beat to combine.
  4. Fold in the flour mixture then stir in the chocolate and nuts.
  5. Form the dough into balls that weigh just under one ounce – about 48-50 in total.
  6. Line large baking pans with either silpat or parchment paper and place the dough balls, allowing space between for them to expand. Gently press the balls to flatten the tops and dust with a light sprinkle of Best Daze salt.
  7. Place in the pre-heated over and bake for about 10-11 minutes, turning the pan once halfway through baking. 
  8. Remove from the oven – the cookies should still look slightly soft. Allow them to cool for two minutes on the pan then remove and allow to finish cooling on a wire rack. Store in an airtight container.

Recipe by Julia Platt Leonard / Styling by Anna Franklin / Photography by Dave Bryce

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6 Authentic Filipino Recipes to Try at Home

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A small bowl of Kinilaw na Hipon (Filipino Ceviche) sits with a spoon in it on a woven tray next to tomatoes and citrus.

Filipino cuisine is having a well-deserved moment, and there’s no better way to explore it than by cooking it yourself. These six Filipino recipes offer an introduction to the bold, comforting, and layered flavors that define Filipino food. Between recipes for breakfast, dinners, or something for snack time, this collection covers the full spectrum of a Filipino table.

These recipes come from Pittsburgh’s Chef Rafe Vencio of Amboy, whose cooking is rooted in Filipino tradition from his childhood in the Philippines. His goal is to bring those Filipino specialities to a wider audience by showcasing how delicious and simple they can be to make. Dive into his recipes below and be sure to serve them to your whole table of loved ones as Filipino cuisine is meant to be shared.

Filipino Recipes to Taste Authentic Cultural Cuisine at Home

Ukoy (Filipino Fritters)

julienned vegetables sit on a green plate beside other ingredients and a brown plate with a large Filipino fritter with shrimp on top of it.

Ukoy is a regional specialty, and the ingredients vary a little depending on where in the Philippines. Squash and kamote (sweet potatoes) are staples with other variations adding bean sprouts, carrots, as well as taro root. Shrimp is also a common ingredient, and the variety and size depend on the region’s specialty. This particular recipe uses dried shrimp, which you can find at any Asian grocery. But fresh shrimp can also be substituted or omitted to make the recipe vegan. Vinegar is the best accompaniment for this and is excellent as a snack.

Tortang Talong (Eggplant Omelet)

A round white plate with a round Tortang Talong Eggplant Omelet in the center with chives beside it and eggplants on a baking sheet nearby.

Commonly called Torta in its shorter name, this is widely popular in all parts of the Philippines. The simple version only uses eggs, but some variations include cooked ground meat or crab meat for a heartier dish. Patis (fish sauce) is the first choice for condiment, but banana ketchup is also another Filipino favorite. Best served with hot white rice and accompaniment to fish and seafoods.

Palitaw (Filipino Chewy Rice Cakes)

A palitaw chewy rice cake sits in a white bowl of coconut flakes with a coconut and other ingredients in the top left corner.

Rice cakes in the Philippines comes in many variations, this recipe is a boiled version that is easy to make at home. This is a widely popular snack found everywhere in the Philippines. There are some variations to this recipe like toasting the coconut, but it can vary depending on the region. The texture is like the Japanese mochi.

Ginataang Munggo (Mung Bean Porridge)

Sweet potatoes and Thai bananas sit above a green bowl of Guinataang Munggo (Mung Bean Porridge) with jackfruit and banana slices on top.

The simple version of this recipe only uses mung beans and glutinous rice, but other root vegetables like taro root and sweet potatoes with saba (also called Thai banana, short and stubby) and jackfruit are optional. Typically enjoyed as an afternoon snack or dessert.

Arroz Caldo (Chicken & Rice Porridge)

A bowl of Arroz Caldo Chicken and Rive Porridge sits on a brown table with small containers of spices all around it.

Arroz Caldo translates to rice porridge, which is a Spanish influence, there are some variations depending on which ingredients are used. This dish is a popular snack even though it’s more like a meal, and common remedy for the sick.

Kinilaw na Hipon (Filipino Ceviche)

A small bowl of Kinilaw na Hipon (Filipino Ceviche) sits with a spoon in it on a woven tray next to tomatoes and citrus.

Similar to the Spanish Ceviche, the addition of coconut milk adds sweetness and balances the acidity well. Traditionally made with Calamansi, a citrus endemic to the Philippines, a combination of lemons and limes works as a good substitute. Other types of fish like tuna works well with this recipe, any fresh seafoods and shellfish can also be used. Tapioca crackers are an excellent accompaniment to this dish, but you can also use tortilla chips or other cracker/chips of your preference.

Interested in other cultural cuisine recipes? Check out Veda’s introduction to Indian recipes.

Recipe and Styling by Rafe Vencio
Photography by Dave Bryce

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