Whisky Magazine Issue 71
This article is 5 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.
email the team email@example.com
Star letter - A sensory pleasure During a recent period of illness I had to forgo my usual nightly nip of Scotch, much to my dismay, and just the other night, having fully recovered, I poured my first post-illness dram.
As the amber liquid cascaded into the glass, I suddenly noted the depth of colour, the many suggestions of the aroma, and when sipped, the full flavour of my brand of choice. As I took in the subtle varieties that make whisky so enjoyable I was struck by the necessity of simple pleasures in life.
Sometimes, in the world of HD televisions, digital switchovers, Iphones and Ipods, it is easy to lose sight of what is capable of making us truly content – family, friends, a good book or the savouring of a wee dram on a cold, dark winter's day are all simple yet life affirming things.
At the end of a hectic working day, or in the full glow of health, it is easy to take such things for granted and not fully enjoy them.
Thus it is nice to have a gentle reminder every now and then.
Daniel Stannard United Kingdom When reading whisky books about washbacks, it is sometimes confusing that Douglas fir and Oregon pine are mentioned indiscriminately.
Ordinary people think these two trees are different. To act consistently, only one of these terms should be used in a whisky book. Why? These two terms mean the same tree in spite of the words fir and pine.
The word fir usually belongs to the genus Abies and the word pine is assigned to the genus Pinus. During the 19th ...