Deep umami flavor comes in many forms and can even be found in some single malt Scotches. This infusion ups those umami notes with the addition of dried seaweed.
1/2 sheet Japanese nori (dried seaweed)
375 ml. single malt Scotch (Hanson uses Laphroaig 10 year)
Glass: Glencairn single malt
Combine the nori and Scotch and let the mixture steep for at least 12 hours, shaking periodically. Serve with a splash of water.
Pip Hanson, Marvel Bar, Minneapolis