[MM-MALTS-L] Still here

[Bushido]

Hi Ron,

 

I spent a week in Pune and I don’t think any of the restaurants there had
any malts to speak of.  We mostly drank tequila shots, which was surreal to
me.  The most popular whisky is an unassuming blended, reminiscent of
Ballentine’s, called Black Dog. I did venture a try at the local “whisky”
over the vigorous protests of our hosts, which was truly horrid.  Take one
part sterno, two parts charcoal lighter fluid and add some weak black tea
and you’ve got some approximation of the taste.

 

Sounds like Jon has given you all the help you may need.  I thought I’d give
you the in-country perspective.

 

Sláinte,

Brian

 

  _____  

From: mm-malts-l-bounces at grsnet.net [mailto:mm-malts-l-bounces at grsnet.net]
On Behalf Of ron
Sent: Wednesday, May 21, 2008 5:51 AM
To: MaltManiacs operated former 'MALT-L' Whisky List
Subject: Re: [MM-MALTS-L] Still here

 

Glad the list is still alive if not kicking much. Pity I have to confess
ignorance so soon: what does Dunlop have to do with Mackintyre descent?
(Apologies if I am ruining a joke by asking it to be explained to me).

Here's a malt whisky question: not easy to pair malts with food at the best
of times, but how about recommendations for suitable malt whiskies for with
Indian food. I ask because I am currently helping to run an Indian
restaurant and I want to develop the malts range we have, also bevause I
have a friend here in Rome running 'whisky wine and words' which pairs
whiskies with Italian food (mainly) and I want to interest her in our
restaurant.

Slainte
Ron


> Hello Unc
>
> As I swooned with delight at the thought of being trapped in the 
> ionosphere
> swirling around this magnetic lady of your imagination (I shall call 
> her
> Aurora) I lifted the first dram from a newly opened bottle of Duncan 
> Taylor
> NC2 Glen Elgin 16 years old. I immediately awarded it 3 Michelin 
> Stars. Or
> perhaps 4 Firestone Stars or even 5 Dunlop Stars for those of 
> Mackintyre
> descent.
>
> Many years ago I had a bottle of Cadenhead's Longmorn that reminded 
> me more
> of the discarded pneumatics used as weights on a silage pit than the
> product of a malt distillery. This Glen Elgin is so sulfurous the 
> Longmorn
> seems more a distant memory of the perfume and petrol from a Blower 
> Bentley
> drifting around a tight curve compared with the flapping remanants 
> of a
> smoking rubber screeched from the wheel rims of an overloaded Mack 
> logging
> truck lugging 40 tonnes of radiata pine down to the pulp mill.
>
> Have Glen Elgin done away with copper stills or is the NC2 range the 
> bottom
> of the barrel? Anybody else tried this stuff?
>
> Peter Wood
>
>
>
>
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