As a general rule around DigBoston headquarters, we only respond to press releases that are about hard liquor and hangover food. And so we naturally perked up at news that the Scotch Egg Club—promising “sips and bites, including drams of Dewar’S 12 Blended Scotch Whisky, specially curated cocktails and, of course, classic Scotch Eggs,” plus “prizes [for] guests participating in quirky games of Chicken BINGO played on a life-sized board”—is in Boston this week, starting today. Our appreciation of such fare is limitless, the Dig once having described a visit to the Haven in Jamaica Plain, one of the roving club’s Hub destinations, as a “testosterone-fueled scavenger hunt.” With excitement on our drool-soaked sleeves, we threw some questions at Dewar’s North American Brand Ambassador, Gabriel Cardarella.

What is it about a Scotch egg that makes it so rare? Why don’t we see more of them? Is it the execution? Too difficult?

While the Scotch Egg has always been a classic staple on a pub’s menu, it has definitely grown in popularity here in the states; and with John Dewar & Sons at the forefront, we have recently begun to see chefs exploring new ways to update the classic pub treat with different types of ingredients and flavors. You might be surprised to find that a lot of restaurants and bars have it already on their menus. Across the US, Scotch Eggs are served at places like Native in Austin, most recently at Dominique Ansel for an exclusive pop-up, and even at Pint + Jigger in Honolulu.

Where else has Dewar’s started such a club? What’s the Scotch egg action like in those cities?

The Scotch Egg Club had its US debut in New York City last fall, bringing attention to these tasty bites with custom recipes created by Chef Michael Voltaggio. Later this year, the Scotch Egg Club will travel to Los Angeles, a city that’s no stranger to this classic with restaurants like Rice & Shine in Long Beach, California serving a Filipino inspired take on the Scotch Egg using chorizo-like sausage, Filipino rice krispies, and panko. Other notable chefs such as April Bloomfield from the Spotted Pig and Dan Barber from Dominique Ansel have also had their own twist on this classic pub snack. Some chefs like Angie Mar at the Beatrice Inn keep the Scotch Egg off the menu as a secret surprise for guests.

The obvious question: Is there actually Scotch used to make a Scotch egg? How much? What kind?

The classic Scotch Egg is not made with Scotch whisky, however John Dewar & Sons always create their Scotch Egg recipes with their portfolio in mind to bring forward the unique flavors and notes of each of their whiskies. At past events, Chef Voltaggio has created a special mustard made with Dewar’s 12 Blended Scotch Whisky that boosts the flavors with each bite. Each Scotch Egg at the Scotch Egg Club events is served with a paired dram of Dewar’s 12 Blended Scotch Whisky.

How good of a base is a Scotch egg for a night of blended scotch whiskey drinking?

The Scotch Egg has been a quintessential bar snack for many years, what better way to start your evening than with a dram of Dewar’s 12 Blended Scotch Whisky in one hand and a Scotch Egg in the other?

Why the Dramble, the Penicillin, and the Gold Fashioned for pairing on these occasions? Why are you trying to plan out our entire lives for us?

The Dramble and the Gold Fashioned are updated twists on the classic cocktails, the gin based Bramble and a bourbon Old Fashioned, where the versatility of Scotch whisky such as Aberfeldy 12-Year-Old Single Malt Scotch Whisky can be showcased in these modern variations. While I encourage you to try them because it’s hard to deny the delicious twist of each these drinks, you may also order any of your favorite Dewar’s drams or cocktails.

For those who are Scotch egg fanatics—they’re out there, I know it for sure—what is the appropriate glass of Scotch-Scotch egg-glass of water ration if someone wants to make to all three events in four nights?

We always recommend for everyone to enjoy themselves responsibly.

Scotch Egg Club Boston Events

Citizen Public House  

• Thursday, August 17
• 7:00pm-10:00pm              
• 1310 Boylston St., Boston

BackBar    

• Friday, August 18
• 5:00pm-8:00pm
• 7 Sanborn Ct., Somerville

The Haven   

• Sunday, August 20, 2017
• 8:00pm-11:00pm              
• 2 Perkins St., Jamaica Plain