Flavourings

When making brose, the flavours combined are purely a matter of taste: balancing sweetness and sourness, whilst taking care that the flavour of good oatmeal is not entirely overshadowed. Two particularly Scottish flavours – heather honey and whisky – are said to have a special effect when added to oatmeal, as the Eigth Duke of Atholl is reputed to have discovered during a contretemps when a rival clan was defeated because its men had become intoxicated with the Atholl mix. But there is yet plenty of scope for variations on such ambrosial themes.