Questions: Food & Beverage

When the Scottish aren't drinking whisky or Tennants lager they like nothing better than a bottle of Irn-Bru. In fact Scottish people aren't naturally ginger, their colouring is entirely down to the orange drink.

But what I want to know is which classic Scottish drink sounds best.

Fanny bomb. Jägermeister and Irn-Bru
Bucky bomb. Buckfast wine and Irn-Bru

https://youtu.be/fX_K4mNTTI8?is=2FK6jIZc56Zn70AN

I personally use white, black and green pepper for dishes. Pink pepper doesn't fit to anything and if I want something with chilly I use Tabasco.

Black pepper is generally most common here. It's spicy and heavy in aroma. It's harvested green and dried in sun, oxidation and light makes it black.

Green pepper is same sort as black pepper but dehydrated in different way. Mostly in vacuum drier or freeze drying this prevents oxidation, It's more spicy and has more delicate aroma.

White pepper is the same plant as green and black pepper but harvested as ripe fruit and dried. It's less spicy but offers some dried ginger like aroma. It's used mostly for sausages. Fine meat sausage line Vienna sausage use often white pepper instead of black.

Pink pepper corns is different plant type, it's spicy but has very fruity aroma compared with rose hip.
What pepper do you use most often?