Scotch is reputed to be an acquired taste. Like most generalizations, that statement hides a range of subtle distinctions. Many whiskey drinkers might have difficulty with the medicinal aroma and flavor of blended Scotch, but single malts are a mixed bag. Some are rich and sumptuous (Balvenie, Glenrothes, Dalmore) while others---particularly those from the Highlands---are extremely vegetal due to the use of peat during the production process. Single malts from the island of Islay tend to be sky-high on the peat meter, and some wear their peat content like a badge of honor. Ardbeg is one of those. In their latest expression, Kelpie ($120), the peat is subdued but the salinity of the sea is stark and noticeable.

Most of us have a favorite seafood restaurant, but the Grand Central Oyster Bar is in a category by itself. Located on the basement level of the stunning train station, it has been serving Manhattan’s freshest fish and shellfish since 1913. The menu changes daily and includes more than a dozen varieties of bivalves shucked to order, 20-30 types of fish, and crab and lobster galore. On a recent visit, it was as spectacular as ever.

In Glass Half Full, our weekly roundup of the most interesting food, wine and spirits stories on the web, we covered everything from pot-infused olive oil to mice scampering from the ceiling of a Texas Chipoltle, the fact that women working in restaurants like Hooters may be endangering their mental health, and the death of the cocktail revolution.

Here are last week’s posts:

Grand Central Oyster Bar, NYC

Glass Half Full: 7/26/2017

Ardbeg Kelpie: Creature from the Deep Blue Sea