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Yeah, the stuff inside those was so much better than what's sold now in plastic bottles or cans. As I said, my old man used to sell all sorts of bottles of 'ginger' in his shops, during the 70s and 80s, but that Irn Bru outsold anything else by a massive margin - it used to 'walk out' the door almost with every fish supper sold!
My job (among other things) was re-stocking all the shelves in the morning, and in those days the bottles came in wooden crates of a dozen [which I had to carry in from the store outside], so weighed a bloody ton... Good for your arm muscles, though!:D
I don't think any of us realised at the time how much of a 'golden era' that was, for so many things [drinks, sweets, ice-cream and all sorts of stuff], which simply isn't the same now....
Marco.
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Titled, The Macallan Masterclass...
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a fabulous sherried 12 year old this.. not cheap but you have to pay for the quality of the wood. MacAllan always did have great barrels.
think im in love again :eyebrows:
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Originally Posted by
Marco
Much?:)
Marco.
probably about 69 i think... quality dram tho
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Originally Posted by
Marco
Sounds worth it:)
Marco.
its not cheap, no doubt, but its very drinkable...lol and the classiest 12 yr old sherry girl around for me.... but its expensive so you have to take that into the desision making. if i was wealthier, id probably drink it, and only it(sherry wise):lol: ive dearer whiskies of course, and i do love my redbreast too which is a lot cheaper, but for a treat its hard to look past
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Grant,
I did a lot of on line reading about scotch today, I now have a far better understanding of the variety's, where in Scotland they come from and why they can all be so wonderfully different from each other.
There are Speyside ,Highlands, Islay and Lowlands 1% mostly for ladies. I listed them in the order of number of distilleries.
I also learned that because of Scotland's very cool temperatures and fluctuation of + or - 30 degrees F ,maturation is very slow . So slow in fact 1 year of maturation in Kentucky = 4 years in Scotland because of the warmer temperatures and wild fluctuation between day and night. So a 10 year bottle is a very young bottle of Scotch, so it is like a 2.5 year bottle of bourbon. A ten year bottle of Bourbon is like a 40 year Scotch! Wow! but there are flavor profiles that come from slow maturation you cant get from a faster maturation like the taste of spiced fruit cake for example found in older Scotch.
Some of those peat bogs can hold very old peat the deeper you go down and older peat offers different results in the flavor of the smoke.
I really enjoy a good Scotch, I just wish I could afford some of the better bottles like in the 90's when everyone was drinking Zima and wine coolers and a 21 year bottle Mcallan was $75.00!
I wish I had put a few aside but at that time $75.00 seemed like a lot.But I bought a couple over two or 3 months and enjoyed them with my Dad.
After reading I now understand why a old Speyside Scotch is so coveted, because of the craft and time it takes to make such a fine bottle.
Scots must be the most patient people on earth ,so not like Americans. It's like a young man planting a tree and thinking "when I retire 30 to 40 years from now I can enjoy it's first fruit".
That is not how we roll, sadly.:scratch:
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Great bit of research Jeff. It's an amazing, and complex subject. Lots of things affect the profile of the whiskies including still size, shape and of course the yeast. Most tho will be wood.
Macallan uses very small stills(3900 litres) , just that they have LOTS OF Them.. All identical. All malt from here is from pot stills.
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Brugse zot
6% this and rather nice blond beer. Hoppy, dry and stronghttps://uploads.tapatalk-cdn.com/202...2a479c7fdb.jpg
