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b' Episode 015- \\xa0 Keith Sexton is a single malt scotch whisky aficionado. By day he works at a liquor store. When he is not doing that, he runs the Dwyer\'s Pub Scotch Club where lovers of single malt scotch whisky gather monthly to taste and learn more about their favorite adult beverage. \\xa0That includes information about the scotch business, the scotch making process, \\xa0and Scottish history. \\xa0If you are intrigued, take a listen and learn the basics. \\xa0During the interview, Keith gives the basics and we do a scotch tasting! If your whistle is whet and you want to learn more, Keith suggests these two resources: \\xa0\\xa0Whisky University with Charlie MacLean\\xa0and Ralfy. \\xa0Here are some other authoritative scotch whisky-related resources for you too! Trivia: \\xa0In some places, it\'s spelled "whisky" and in others it\'s spelled "whiskey." \\xa0So how do you tell if you are spelling it correctly? \\xa0If the country of origin\'s name is spelled without the E (Scotland, for example) then it is whisky. \\xa0If the country of origin\'s name has an E (United States) then it is spelled whiskey. \\xa0 Impress your friends and relatives with that at your\\xa0next social gathering! Speaking of social gatherings, during the show I debrief on how Easter dinner went. \\xa0The ham was inspired from a recipe from Bruce Aidells. Here is essentially the recipe that I used for the brown sugar, mustard, and pineapple glazed ham. \\xa0Also,\\xa0Kenji Lopez Alt\'s Hasselback Scalloped Potatoes were a hit. \\xa0I baked the grasshopper pie from Art of the Pie that I told you about in Episode 014. Remember to subscribe to the Guys and Food podcast in Apple Podcasts, Stitcher, GooglePlay, and Tunein Radio. \\xa0In social media you can find us on Facebook and Twitter! Let me know what you\'d like to hear, what can be improved and what you like! \\xa0Go to the contact page or email me at gabe@guysandfood. com'