The Butterscotch Tasting (Butterscotch Puddin')

When Alton Brown makes Butterscotch Pudding, he includes actual scotch whiskey. After talking to the biggest scotch lover in my life I ended up making this recipe using two different kinds of scotch so we could compare them. My source of scotch had a birthday this week and got real scotch pudding as a belated birthday treat.
First, make pudding. This is a simple stovetop pudding, strained for smoothness.

Yes, you should strain it.

Then I attempted to measure half a batch by eye because it seemed like it would be simple to just split the batch and put a different scotch in each half. I vow never to attempt to measure a batch of this by eye again because one "half" was significantly bigger than the other.

Not a precise measuring job. Oops. 

We ate it anyway with no regrets. The two scotches used were Ardbeg Uigeadail & Vicompte Single Malt*. We absolutely could tell that different flavors were coming though. The Vicompte is much sweeter and pairs perfectly with the smoked salt garnish. The Ardbeg Uigeadail has a strong peat flavor that would have been better with non-smoked salt (a note if we ever make this with that scotch again).

Scotland vs. France

The Pudding(s)

Difficulty Level: Medium
Will It Get Made Again? There's already a request in that we repeat this, the only question will be how many batches. I probably won't try to split a batch between different scotches again though, I've learned my lesson. Just make two batches, they'll get eaten without complaint.

*This isn't labeled scotch because it was made in France, not Scotland. Scotland has the same kind of location based trademark on the name scotch that the French have on champagne (or as California calls, it sparkling wine).