Named for the Yorkshire town where butterscotch was invented. Ca. 1848. Brown sugar, butter, and treacle, brought to a rolling boil, and “scotched” (cut) before cooling into a solid mas of deliciousness.
Origin: Mellow Brazils with just a hint of walnut shell and past -crop / old-crop Arabica Milds are roasted together to obtain a rich chestnut brown color, with a broad bean sheen.