Whisky Magazine Issue 60
This article is 7 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2013. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
As Michael is away we have decided to select some of the best bits from his columns spanning 60 editions of Whisky Magazine
Marketing men's stock-in-trade is the self-fulfilling prophesy. They constantly tell us that, in all areas of food and drink, we want even paler, lighter-bodied, blander products. Many people do, but the industry appeases them at its peril. Make Scotches lighter and blander and the message is clear: ‘malt, peat, sherry, salt and seaweed taste horrible. We are doing our best to remove all whisky tastes from our product. Lack of flavour is good'. This might be more succinctly expressed in two words: ‘Drink vodka.'
From “Life beyond Lagavulin” Issue 1
“But there was a bit of problem when the bishop here said it was a sin to make or drink poitin.” Had this harmed business?
“No, but it put a strain on the parish priest. So many people were going to confession he couldn't cope.”
From “Poitin patrol” Issue 9
Picking up a yellow cab in Detroit seemed a good idea.
As my photographer colleague Ian loaded his equipment into the trunk, the cabbie recalled the time a passenger left an expensive camera on the back seat.
He had just dropped the passenger at a pedestrianised mall.
Grabbing the camera, the driver jumped out of the cab, spotted his passenger in the distance, and gave chase. The passenger didn't recognise him.
“He saw this black man chasing him, and ran like hell until he'd lost me. He thought I was going to mug him.” The cabbie's roar of laughter came from somewhere deep in his survival mechanism. As I left his cab, I tried to tip him with a ...