Name is Eric and I've recently taken-up a strong interest in fine whiskies in order to educate myself and just because it's great stuff.
I am a chef here in California (born and raised but do have a lot of relatives in the UK). During the rise of all the wonderful micro-breweries here in the States I drank and studied beer as most of you here do with whisky. I landed a job at as executive chef of a premier wine restaurant which forced me to really get serious about wines. I'm no expert by any means but love wine as much as beer and now whisky.
I suppose I was always a bit apprehensive about whisky and other spirits as I stayed away from anything over 80 proof. I guess that had a lot to do with stupid experiences as a teenager and in the military being under the influence of anything in that category.
I left that restaurant earlier this year for an chef instructor position and decided to dive in head first with fine whiskies, most especially single malts.
I love whisky because it's an entirely different beast that can have an equal (or greater) level of complexity. Plus, given the time to make such whiskies really makes me appreciate it that much more.
So that's my introduction... hopefully I can learn a lot from all you.