yes XYZTAL,,,,been doing that for almost 3 x years using whisky , not necessarily scotch,,,,,,,lt gives a very "grainy / dry "
effect,,,,,,,,,most pleasing !!!!!!,,,,,,,,,,being from CANADA why not try canadian club or any other rye style whisky
usually mix the spirit with a LITTLE olive oil to assist in adhesion and to slow evaporation
if you wish to try a scotch i would highly recommend something PEATY from the island of ISLAY,,,laphroaig,,,lagavulin,,
ardbeg,,,caol ila,,,bunnahabhain,,,bruchladdich or kilchoman,,,,,,,,the bold peatyness would be very synergistic with both
cheese and the maltiness
good one !,,,,,,many regards ,,,,,,,brian