#S1E22 美食家｜葉怡蘭(下)：台灣小吃帶有大量的鮮味，跟威士忌形成完美共鳴

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還記得上一集Podcast的內容嗎？葉怡蘭跟我們分享了她第一次至蘇格蘭參訪布納哈本（Bunnahabhain）酒廠的難忘經驗，第一次踏上艾蕾島的感動、第一次親眼見到泥煤的新鮮感，「你能深刻的感受到這中間的聯繫」，跟葉怡蘭過去的想像中是截然不同的地方。本集內容摘要：為什麼葉怡蘭特別愛好內臟料理？有什麼特別的風味跟獨特之處嗎？還有台灣小吃如何與威士忌做餐酒搭配？有什麼基本原則跟技巧嗎？除此之外，在下集裡葉怡蘭也為大家解開了一個疑惑，關於「這個甜點不甜，很好吃！」的謎團，既然甜點不甜，我們為什麼要吃甜點？而且不甜的甜點還很好吃？Follow Us：馬力歐陪你喝一杯FB：goo.gl/gKL6KGOpening and ending music: Impressions (Acoustic) goo.gl/BozBhL courtesy by Robert Alan Dunn. You can follow him on Facebook: goo.gl/sGhQiiSee omnystudio.com/listener for privacy information.

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#S1E22 美食家｜葉怡蘭(下)：台灣小吃帶有大量的鮮味，跟威士忌形成完美共鳴

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