Category Archives:Interesting thoughts

Whisky for Girls-page-001
Mar. 07.

WHISKY AS MEDICINE in the Realm of Women

Barley in glass & Heather (426x640)

WHISKY AS MEDICINE in the realm of women
For cleaning wounds
For removing ticks
Hot toddie for cold
For toothache
In baby’s milk to soothe
To warm one up
For shock
Mum used to give me whisky in my coffee after walking the dog on a winters morning.
Consumption of distilled spirits gradually lost its association with spiritual symbolism and medical treatment and instead became a public health issue as abuse of spirits (often of dubious quality) became rampant.
Nevertheless, reverence for fine spirits has endured as a testament to their ancient origins and mysterious powers.
Whisky as medicine # Laphroaig as medicine ~ natural soporific ~ my Grandmother always had dram at night.
Connection to baptism by fire. Gnostic Christian Cults. Spirits could preserve human flesh – seemed to confirm notion that they could confer long life and immortality when drunk.

Slàinte!

We use the phrase Slàinte Mhath! (Good Health) when we toast each other with a dram. Charles MacLean tells that one does not use the toast Slàinte Mhath! unless one is drinking sprit. It is too powerful for association with beer. Or lesser alcohols.

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Nov. 23.

What’s in a Whisky Festival?

There are many different types and syles of whisky festival. If you can’t find one to suit you, then perhaps you should return to drinking milk…

Glasgow Whisky Festival ~ exactly what it says on the tin. More drams than you can shake a stick at. A well run, whisky presenting event. No faff, no falderal. This whisky festival reminds me of the shipyards on the Clyde in days of old. Engineered, good craic, full of wit and camaraderie. Haggis and Neeps to eat, and friends are well looked after.  A good Scottish Festival.

We have the glamour of Paris Live… HUGE number of stands, big names, expensive whisky tastings. A lot of glitz and glamour –  fur coat and no knickers….? the people who ran the stands were complaining they were packed in too tighty…. all for style, never for comfort. Lots of World drams and glamour. A place to see and be seen.

Then, we have Maltstock & Dramboree ~ whisky hippy dreams. Fires, Birkenstocks, sharing bedrooms, and swimming with whisky!   Do you need to be young or have a beard for these? A celebration of friendship and whisky. The whole weekend is a session.

Next we have Independent European Festivals – mostly Dutch, German and now, Austrian.   A celebration of Scotch and Scottish culture. I love how people are playing the pipes (sometimes with more luck than judgement..) are singing Scottish songs, have kilts on, and there is tartan and shortbread all over the place. And lots of obscure Independent bottlings. This is good. These people are way ahead in whisky repertoire.  Big commercial festivals can be rather generic in relation to drams..

Then, we have the Speyside Whisky Festival. So overwhelming because everything is so far apart. But, if one has a driver who knows where they are going it is fantastic. Cooperages are opened up, Maltings are available to view. This is a mixture of the practical side of whisky and whisky drinking, with big names and glamour thrown in for good measure.

Next up,  we have our very own Feis Ìle.  A celebration of the culture of Islay, which has been hijacked by the distilleries. However, this is good. This grounds people in the distilleries and lets them experience whisky where it is made. A week of  mayhem involving Islay distilleries, whisky and friendships.

Last, but not least we have a newcomer to the festival scene. My very own THEATRE OF DRAMS Whisky Symposium . An Educational Celebration of Whisky.  An alternative, or a complement, to the week of the Feis.  Whisky drinking & whisky heritage. Pick and chose the events you want to attend. Create your learning schedule. 

There is a place for ALL kinds of festivals. We need a variey of events. These are a few to demonstrate diferent STYLES.

There are hundreds of whisky events world wide. 

Seek them out!

Enjoy your #Scotch.

Slàinte!

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Whisky for Girls-page-001
Mar. 27.

Whisky Marketing is so off piste..d

There are two types of people, Buyers & Drinkers. They are  emphatically NOT the same thing ~ although, like a good conundrum, they CAN be the same thing!

The marketing demographic for the new whisky drinker is the 28 year old, uber cool, hipster type. Probably with a beard, maybe with a cagoule…. and that’s just the girls….

The problem here is that this dude doesn’t BUY much whisky…. this character just drinks it. 

 This character is found at whisky festivals making the most of drinking not buying. Any whisky they do buy is on supermarket special, then, having it on show to impress, they are unlikey to share.  The bottle will last for eternity. 

There are two type of buyers ~ the buyers of GLASSES of whisky in bar, and the buyers of  BOTTLES. Some people are both. The hipster buys a good dram for themself  in a bar, to show off ~ they do not buy a round. But they will only buy one. The rest of the time they drink what others buy them.

So, if the marketing demographic are not buying whisky; who IS buying it?

JOE and JOLEEN BLOGS BUY WHISKY.

 They are the buyers and the hipster is the drinker. Yet the marketing objectives target the hipster……?

Same thing upon visiting distilleries. Hipster tours distilleries on the £6 tour. If any whisky is bought it is by whoever has taken them to the distillery with money from their parents.  The people on the expensive tours are not the hipsters. The people on the expensive tours are Joe & Joleen. But who cares for them?

The drinkers are the ones who fill in questionaires, they want attention, they want to be heard. These people are NOT the buyers. Not in the main. The buyers are the ones who come to the distilleries. The drinkers are too mean – Unless it is a festival, then they are there for the freebies. The buyers very seldom fill in market research or forms etc as they are far too busy living life and making money, so they can afford to buy whisky.

The buyers are an overlooked positivity. 

The thinking behind marketing to the hipsters is probably to capture their interests and they will stay loyal, and when they can afford to, they will buy the whisky to which they are loyal. 

Nope, doesn’t work. The hipster is too mean to be loyal. And by the time they can afford to buy whisky there is something new in fashion and as they are a hipster ~ albeit an old one, they want to be seen drinkng whatever is in fashion.

Loyalty with whisky buying is not the same psychology as loyalty in car buying.  A way to develop loyalty is to invoke emotion, invoke a feeling of belonging.  If you do this, people will turn to you, in the same way people will turn to an old friend.

So, what needs to be done is the whisky must be personalised. This cannot be done in isolation. A whisky needs a host. 

The host can be a place, or a person. For example, John Campbell is Laphroaig’s Host. He takes Laphroaig out into the world. People connect with him. They form friendships. Back home, Laphroaig Distillery itself is the Host ~ (and also, David Adams!) The buildings, the location, the friendliness of the staff , all these things act as ‘HOST’.

 Laphroaig have a very loyal following because there are different layers to connect to Laphroaig. Laphroaig do the hipster thing, but they humanise it and connect with the hipster’s family… because after all, they are the ones who buy the whisky the hipster drinks…

The only way to succeed is to share and connect with Joe and Joleen Blogs on a human level. Glasgow Distillery are great at this, they have Liam Hughes. He is the Host. People can’t yet visit Glasgow Distillery, but already people are bonded to it because Liam HIMSELF affords them a ‘place’ to connect to emotionally. 

Jim McEwan was a great host for Bruichladdich. Anthony’s boys are great hosts for Kilchoman when they are out on the road… (be better if their accents were Ilich though, but we can’t have everything…!.) And Kilchoman, itself is the Host when people come to the distillery. It is small and cute enough to be held in people’s mind and heart. People understand the farm distillery and connect on many levels. 

 If you are the hipster setting up a distillery and you are too mean to buy drink and share of yourself, no one will connect with you and your brand will be empty. All these achingly cool, uber trendy start ups will get nowhere unless the team have a real face, a real host. Rolling around with other uber trendy hipsters will not make any money what so ever, as, the other hipsters will be jealous and secretly won’t help  (we can make people ACT like they love us, but we can’t make them really love us…)

Another marketing “off piste d” is the outdated, childish concept of insulting the audience and believing they will still like you. This outmoded psychological programme was failing in the 80’s, even as it was being developed. Telling the audience that whisky buyers are stupid (not the assembled company as you are part of an elite squad….?!) but all others out there; is the pinnacle of an aggressive * large brand*  ‘hit them with a stick and they will like you’ marketing strategy. It is completetly wrong. And it is utterly boring. Not to mention offensive.   Joe & Joleen Blogs are the buyers of whisky –  putting food in our mouths – and we call them stupid….. ?? Everyone should take marketing lessons from Ratners arrogance.

It is this pseudo ‘whisky apartheid’ we are trying move away from.

 Marketing is filled up with spread sheets, data analysing and is so self referential, it has little bearing on what is really happening. 

Perhaps if marketing strategy was seen more as the initial presentation ~ like the catwalk fashions presented by designers, by the time the fabrics etc are brought to the public, they are shaped to meet the people on the street. 

Whisky brands could do the same. Develop multi tiered marketing strategies. One for the introduction of the product; the showcasing, the catwalk level;  one for the brand home, one for the people who are actually going to buy it and so on…

And, most importantly, employ people who actually know about whisky! 

Slàinte!

 

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Whisky for Girls-page-001
Mar. 11.

All Woman Distillery ~ working title…

Bruichladdich Nostalgia BAROLO 017 (2) (1024x959)After speaking at the Women in Whisky Lunch and appreciating the talents, skills & abilities we have ~ and after a few great drams…. I decided to tell everyone my plan for women to build and run a distillery.

This plan is not meant to exclude men, certainly not. But the idea is for us women to start our own distillery.

‘All woman’ refers to the make up of individual women, as oppose to ‘All womEn’ which would be women only…

We have female distillers, blenders, marketeers, ambassadors, financiers, architects, builders, promoters, distributors ….. and most importantly….. DRINKERS!

This distillery would not make a ‘women’s whisky’…. what is that?

It would make great whisky & spirit. Full Stop.

 The business would have an awareness of women and try to think differently and inclusively.

It is just a plan, an idea…. but I am working on it, as from today.

And, why not?

It will be hard work, great fun, an achievement, a learning experience, a heart stopping adventure….it will be life.

So, what do you say Girls? 

Let’s create  Uisge Beatha ~Let’s make the Water of Life

Let’s have our own WHISKY DISTILLERY.

All those who are interested in anyway, please contact me. 

rachel@wildandmagicislay.com 

Let’s see where this goes….

Slàinte!

Whisky For Girls ~ washbacks to slingbacks 009
Jun. 21.

The Future of Whisky Making

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I have just watched a programme about Dan Barber and Blue Hill Dining.

This restaurant and philosophy illustrate an old, new way of looking at dining and food production. Basically, they are trying to make people think about flavour and good husbandry in food production. This means the bottom line in the business is not economic.

Last week I was in Barcelona and visited Vilarnau Cava Cellar.

They are in the second year of the three year programme to become organic  Cava producers.

This eco friendly  way of thinking about food and drink is the future. And if we want to protect our planet and ourselves we need to start thinking about this kind of thing in whisky making.

Bruichladdich Distillery are away out in front with their thinking in relation to this point.

They are working with individual farms in Islay and have fields of barley grown for them in different areas of Islay. They intend to distill these crops of barley individually, so the micro provenance of the barley can be traced to specific areas of Islay. This is a fantastic idea. Bruichladdich’s stapline ~ ‘We believe Terroir Matters’ is so important. Wine makers understand this consciousness only too well. Why people dismiss or underestimate this in whisky making is beyond me.

Bruichladdich are out in front with this thinking, but more needs to be done. We need more organic whisky, more individual fields growing barley.

Kilchoman Farm Distillery are at the forefront of this new, old thinking also. They have just agreed to buy the farm of Rockside upon which the distillery is situated. This is a fantastic thing. Now they will be able to grow their own barley, on their own farm and produce their own whisky. This is how distilleries came into being in the first place. Farms ‘stored’ their excess barley in whisky. This is the same way we store excess milk in cheese, and store summer berries in jam.

Barley

Whisky making is part of the cycle of life. The yearly turn of the seasons. Whisky making has its place in the cycle of the year ~ It is when it became a commercial concern that it became a year round event.

The whisky industry needs to become more organic, more closely connect itself to the growing of the barley. I was struck whilst at Vilarnau Cellar that it was really a vine farm. They think about the land and the agriculture, whereas in whisky we think about the process.

I believe that the future of quality #Scotch Whisky making is in attention to  Anam an fhearrain ~ in attention to Terroir.

I believe we need to pay more attention to ingredients.  How and where they are grown and sourced. We need  to develop a system  that works from the land to the glass with a  far more environmentally aware consciousness than we do at present.

Slainte! To the sustainable future of #Scotch Whisky Making

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Whisky For Girls ~ washbacks to slingbacks 009
Nov. 14.

LOST

Oh, indeed we are: only now, as our focus is economy not autonomy, we are embracing the fact and using it as a marketing concept. Nothing if not ingenious, us whisky lot! 

The unique and unusual marketing concepts kept as closely guarded secrets by the teams sometimes turn out to be more mainstream and ubiquitous than expected….By that I mean, everyone but everyone has the same theme at the same time.  

First up we have The Lost Bottlings Series from http://www.masterofmalt.com/the-lost-bottlings/

The series consists of 6 bottles ranging from a 22 year old Ledaig to a 35 year old Balblair. Lost BottlingThese whiskies were distilled in the 60’s & 70’s and bottled in 2002, so quite where the original unsold bottled whisky was moldering for the last 10 years or so is a mystery.   Is this the authentic LOST concept?  The blurb tells us the whisky slept within ‘old-school maturations’. Does ‘old-school maturations’  mean that in the 60’s & 70’s there was a lot of whisky stored in bad wood, so a good whisky could easily be a hit or a miss affair.

heinz-salad-cream-in-a-bottleOr, that many samples were taken from the casks by the warehouse men dipping perfectly sized salad cream bottles tied with string then suspending them down their trouser leg? so, there was bugger all left in the casks when they were eventually opened  (these thirsty Angels!)    We are also told these (bottles) come from a ‘time before recent industry trends’ ~ yet luckily, they are bang ON trend & coming right on time for the new LOST marketing push for Father’s Christmas.

 Also, we have the uniquely concepted Retro Labels Series from http://blog.thewhiskyexchange.com/2014/10/twe-whisky-show-special-bottlings/ 

They are perhaps out front in this individually unique theme having done their Retro Labels for a wee while now.  Luckily, due to having bottles still unsold from last years Whisky Exchange Show they cannily sell them to punters to review again  RETROspectively this year ~ http://maltfascination.com/2014/11/06/linkwood-16yo-48-the-whisky-exchange-retro-series/

Perhaps the most fiendishly clever marketing concept of all these Lost & Retro and Hidden Whiskies comes from The Lost Distillery company ~ http://www.lost-distillery.com/pages/the-lost-distillery-company-whisky

They make contemporary whisky the time honoured contemporary way, yet, when we drink wearing our http://www.andersen.sdu.dk/vaerk/hersholt/TheEmperorsNewClothes_e.html     we taste whisky that has been lost for generations, yet no one in living or any other memory knows the taste of….

We must not confuse the former with the Lost Distilleries Bottlings ~ http://www.masterofmalt.com/the-lost-distilleries/

Douglas Port Ellenwhere we can drink from distilleries no longer in production ~ but as whisky making is a doing activity and life keeps moving and changing, whisky making will continue expanding and contracting forever and ever, Amen. Does anyone ever wonder if old Port Ellen would taste so good if it were still in production….? a LOST whisky is always an expensive one…..

Last, but not least is the one of a kind, Compass Box’s unique The Lost Blend ~ http://www.compassboxwhisky.com/lost-blend.php Which is a second edition of their Eleuthera whisky which may or may not be made differently due to being unable to source the drams used in the original. There are 12,018 bottles available to purchase and after these are done, they are done. And, this is uniquely like all other releases or editions or concepts or bottlings ~ lost or not.

Believe it or not, I am uniquely attracted to this individual, adventurous idea of lost distilleries and lost whisky and LOST men ~ http://www.nerve.com/entertainment/2010/05/18/the-men-of-lost (especially when they are Scottish) Handsome men

 The antidote to which will be to bring out a new individual, unique, old/new range of FOUND whiskies ~ hopefully with a treasure map ~ now, that would leave us LOST for words!

islay_map

Slàinte!

 

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Whisky For Girls ~ washbacks to slingbacks 009
Dec. 03.

WHISKY SPRITZER! anyone?

Whisky Spritzer? Whatever next? What sacrilege is this???  Everyone shouts when I ask for this, but wait till I explain. It is really a good idea.

Savoring a lovely single malt is a great thing.  Adding a thimbleful of water opens up your fruity dram and dampens down your peaty one.

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These are lovely drams to drink slowly in the house, or in a relaxing social environment where one can concentrate on the flavours, notice how the dram changes over time …. blah blah blah!

But what if you are out for a night and you are focusing on things other than whisky?  ~ like music, or men, your hairstyle, or dancing, blethering for your country, laughing wildly, telling funny stories  &  Heaven forfend ~ (smoking…!)

and you dont want to buy a single malt because, basically, there isn’t much drink in the glass and you’ll  finish it long before your friends finish theirs.  You’ll have to go to the bar again for a top up, so end up drinking twice as much as everyone else ~ getting plastered and spending all your Santa money ~

The answer is simple ~ order your favourite malt, ask the bar staff to put it in a slim jim and fill it up to the neck with water!

whisky spritzer

Voila! ~ whisky spritzer!

Tastes great, is a lovely long drink with a kick, is a (relatively) healthy drink ~ single malt & water ~ no evil colour compounds or added sugar.

And best of all ~ next day ~ because your drink of choice was so pure ~ no hangover!!

So, there you have it ~ from Whisky for Girls (& Guys!) 

Christmas drink of choice ~ THE WHISKY SPRITZER

Slainte!

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Whisky For Girls ~ washbacks to slingbacks 009
Nov. 12.

WHISKY IS LIQUID MUSIC

Malt is MusicBarenboim

 Listening to  recordings of  Daniel Barenboim, the Argentine born, Israeli pianist and conductor giving the Reith Lectures in 2006, I was reminded of how classical music and whisky resemble one another, both in their construction and in our relationship with, and to, each.

 Whisky and music both have notes ~ whisky has flavour notes and music has sounds notes, and both are experienced over an organised period of time.

 Both experiences involve the active participation of the ‘consumer’ ~  absorbing  music into ones body as sound vibrations penetrate the ear, and  absorbing whisky into the body as  tiny vibrating particles of matter ~ liquid molecules,  penetrate the mouth and aroma compounds penetrate the nose.

 Both experiences are extremely subjective as we bring our personal associations to each. We experience the true substance and simultaneously we experience our subjective experience of it.

 Both have past, present and future having being build on what went before, engaging with what just precedes the experience. In music it can be the silence before the first note and with whisky it can be the very air around one ~ whither inside or out. Both experiences are built on the skills and experiences of the past ~ building up the physical quality of the musical instrument, building up the quality of the fermentation and so on, learning from experience how to improve.

 Both experiences are vertical as well as horizontal as both build on the memory of what has gone before, ones association with  piece of music or a dram. Where one heard the music, where one tasted the whisky.  Both evoke memory. Both  stimulate emotion. And,  this is an interesting point ~ can whisky and music evoke emotion? Or do they stimulate latent emotion we already have?

 Both classical music and malt whisky used to be just ‘part of life’ and  now are regarded as ‘experiences’ ~  that mainly only the monied can afford.

 Ones enjoyment and appreciation of both whisky and music grow in relation to the more one knows about them. For example, having tried many whiskies and being aware of the ‘journey’ of the dram, one is more able to separate ones sensations upon drinking the whisky and therefore be aware of the physical construct of the dram. One can comprehend the experience of the dram in a  way that is already familiar.  It is the same with music. If one understands or knows the construction of the piece of music or is familiar with a style of music, one has greater awareness and is better able to ‘map’ ones experience  and hopefully relate more fully to it.

 Melody and harmony in music create a specific kind of tension. This can be found in the creation of whisky ~ there must be a balance between the notes, strengths and power of the new make spirit with the maturation. The tensions when balanced are what create a wonderful dram, and a wonderful experience of music. The magic of the universe is such, that,  if the notes and movements are right, the energy flows naturally and something greater than the sum of it’s parts is birthed.

 Mr Barenboim says the lesson to take from music is that life must combine transparency, power and strength.  All notes must be played at their power, but to form a great chord sound the various players must be heard together,  in a dynamic tension that holds all sounds as equal. This creates great strength of sound. If this does not occur, you have great power from one section  overwhelming another so there is no tension, and therefore no strength. Music will be totally uninteresting without this ~  it is the same with whisky. If the notes of peat, or cereal or vanillin are too powerful and overwhelm the other flavour notes, you have a heavy, flat whisky . If it does not allow the other notes to be heard it has no strength, only power ~ and this does not express the totality of of a great whisky.

 Music shows the inevitable flow of life, as does whisky, both are experienced in a linear fashion albeit both vertically and horizontally.  The experience of both is constant change. One cannot hold the sound or the taste any longer than it is meant to be held. This is like life ~ no matter how we wish for something to last longer or to hurry and pass, it will take as long as it takes!

 Slainte!

And thank you to Daniel Barenboim for sharing his wisdom in the great Reith Lectures.

Bruichladdich Nostalgia BAROLO 017

 

 

 

 

 

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Whisky For Girls ~ washbacks to slingbacks 009
Oct. 22.

DRINK WHISKY, SPEAK GAELIC

UISGE BEATHA  ~ water of life ~ whisky

Whisky for Girls Whisky Wheel

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 Cuibhle Blaise or Cuibhle Bhlas ~ FLAVOUR WHEEL 

 duilleagach ~ LEAFY 

 flùranach ~ FLORAL 

 measach ~ FRUITY 

 cùbhraidh ~ FRAGRANT 

 leathair ~LEATHERY  

 mar thombaca ~ TOBACCO 

 toit – fhiodha ~ WOOD-SMOKE 

 ioc-shlàinteach ~ MEDICINAL 

 ròiseideach ~ RESINOUS 

 giuthasach ~ PINE 

 bhanillan or mar bhanilla ~ VANILLIN 

 mil ~ HONEY 

 ìmeach or mar ìm ~ BUTTERY 

 cnòthach ~ NUTTY 

 rubaireach ~ RUBBERY 

 mar fhèoil ~ MEATY 

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SULPHURY ~ mar phronnasg

OIL-ASSOCIATED ~ co-cheangailte ri ola

SWEET TASTE ~ blas milis

WOOD ASSOCIATED ~ co-cheangailte ri fiodh

PHENOLS ~ phionoil

FEINTS ~ pheintean

ESTERS ~ eastaran

ALDEHYDES ~ aldehaidean

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 next week we will have a  video SAYING/PRONOUNCING them whilst doing a tasting..………. 

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Whisky For Girls ~ washbacks to slingbacks 009
Oct. 20.

Two Drams

Two Drams ~  Bruichladdich Black Art 3  and Ardbeg 10 year old.

What makes a good dram? Is this a different question than what makes a dram good for you?

Yes, I think it is.

We can talk about whisky the way we talk about art.

There is good art and bad art, and there is art you like ~  if you happen to like good art then you can feel very smug.   

It can be the same with whisky. There are good drams and bad drams and there are drams you like (the smugness adage applies…..)

There are many debates over the criteria we use to evaluate what constitutes good art. But I haven’t heard many discussions about the  criteria we use to evaluate a good dram.

We take the criteria we use to evaluate a good dram for granted. We say this is a good dram, that is a good dram. We discuss the dram. But we have already implicitly agreed on what are good elements. We don’t often discuss our how we decided on our premise.

We say that a good dram must be balanced, I agree.  However, we tend to perceive of balance in predominately one way:  as an unfolding of notes and tastes through a duration in time.

 A good dram is usually perceived of as a finely tuned intellectual chess game of a dram. It is conceived of as a journey where the dram unfolds like a musical score, with layers and repetitions, and agreeable harmonising of tastes and notes in a controlled, timely way. A dram like the SMWS’s Audrey Hepburn in a ball gown.

A dram like  Ardbeg 10 years old.

 

I agree with this.

However, should good balance be perceived only as controlled unfolding in length over time?  Why can’t balance be given status and value in another continuum?

If we take it for granted that our perception of the structure of a good dram is like the above, then we automatically assume that a whisky not fulfilling this criteria is less good ~ it becomes, by default, a bad whisky.

 It is a question of thinking differently, ~ for example, most people say that the opposite of LOVE is HATE, but others, due to their perception of things, say that the opposite of LOVE is INDIFFERENCE.

Who is to say which perception is superior, and when is authority bestowed upon one’s assumption that their way is the best?

The point of all this  ‘assuming’ and ‘loving or hating’,  is to make a case in point with the whiskies of Bruichladdich Black Art and Ardbeg 10 year old.

By looking at things in a different way, the balance of Black Art can be seen to be equivalent to that of Ardbeg 10 year old.

The huge nose and taste of Black Art creates such an enormous sensation that if carried on for a long time could be too much, too over whelming. Drinking this is like diving naked off the high board into a swimming pool of velvet. One has a great initial sensate experience. One is engulfed in sensation.

The Ardbeg is not like that. The Ardbeg is a beautifully controlled journey, with the sensations unfolding harmonically through time.

But who can say which experience is superior? In one expression the experience unfolds through time, in the other the experience occurs all at once.

The point is that both drams can be seen as well balanced ~  for what is given.  The Black Art gives the 100% all in one go, the Ardbeg rolls it out a % at a time. The balance is inherent in the EVENT of the drink. You can’t have a one hundred percent experience going on for a few seconds otherwise it wouldn’t be 100%.

In Black Art we experience 360 degrees of sensation immediately. In Ardbeg 10 year old, we experience the 360 degrees as a linear journey.

Do we only regard a dram as good if it fulfils a defined structure? When and who elevated the specific architecture of one dram over another?

Drinking whisky is about the pleasure of the experience. When did we decide that pleasure drunk in one way is superior to that of pleasure drunk in another?

This does not mean that all drams are created equal ~ they are not, some are very good and some can be bad.

 But thinking about the structure of a dram and ones unacknowledged assumptions is certainly a good point for discussion when next partaking of the water of life!

Slainte!

 

 

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