Where has the Rusty Nail's primary ingredient, Drambuie, been produced since 2010?
Drambuie Drambuie is a golden coloured, 40% ABV liqueur made from scotch whisky, honey, herbs and spices. The brand had been owned by the MacKinnon family for a hundred years but was bought by William Grant & Sons in 2014. It has been produced under contract at the Morrison Bowmore Distillers facility at Springburn Bond, Glasgow since 2010.
Ngapi Ngapi (Burmese: ငပိ or ငါးပိ ] , literally "pressed fish"), formerly also spelled ngapee, nga-pee, and gnapee, is a generic term for pungent pastes made of either fish or shrimp in Burmese cuisine. Ngapi is usually made by fermenting fish or shrimp that is salted and ground then sun dried. Many variations exist. "Ngapi" is a generic term which applies only to the content. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished from the type of fish used to make it. Ngapi can come from whole fish (such as ngapi kaung), from small fish (mhyin ngapi) or from prawns. Ngapi is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ngapi is not intended for direct consumption.