The first time I tried it I was not impressed. It was in a pub on St. Andrew's Eve and dry as dust. Since then, I've had way better. There are a few places here that make it for Robbie Burns Night, and at least one Scottish butcher that makes it all year round. They'll slice off a frozen "round" for you if that's all you want. There's is wonderful stuff - spicy and oatey like P1M says. I've gotten lots of people to try it who've never had haggis before, and all are pleasantly surprised. They eat so much of it at our Burns Nights that I now have to buy two haggises so I can have some leftovers. It freezes and microwaves well, and it's good for breakfast too. I think it gets a bad rap because many people picture eyes, lungs, etc. To paraphrase, haggis and whisky gang thegither!