“If you can make bread out of it, you can make whisky out of it,” said Really Smart Guy with the moussed hair at the Longs Peak Scottish Irish Festival. The RSG was a sales rep for The Macallan Scotch Whisky company.
He and RSG2, his partner who looked a bit like Adam Levine, provided us with a Scotch 101 lesson during the annual festival where it appears it’s OK to wear kilts and Crocs. Or kilts and Deadpool masks. Or corsets and flip flops. Anyway . . .
RSG2 talked a lot about the chemistry behind whisky making. Stuff like how yeast eats sugar and how if you spray water on barley it thinks it’s a plant. But no, they mess with the germination process and yada, yada, yada, it turns sort of porridgey … This is a great time to disclose Scotch 101 came after 3 hours of Irish Ales.
We had sips of five of their amber-colored liquid yum during the lesson. Here’s what we learned. Give or take. Apologies in advance for the disjointedness and most likely somewhat inaccurate translation of my notes. Reference the last sentence of the previous paragraph.
After becoming Scotch experts, like the RSG twins, J and I have determined we prefer The Macallan 12 year Sherry Oak to peatier (Highland Park Magnus) or the lighter Macallan Double Cask 12 year or smoky ones like Naked Grouse. But, as we always say: You do you. Just branch out and Scotch it now and again.
We have been friends for more years than we haven't. Perhaps because of that or simply because we both have jobs/family that seem to encourage escape, we often bond over an ounce or so of liquid magic. Through these experiences, we have discovered the joys that can come with a well-crafted cocktail, quality beer, and excellent wine. It's about quality for us, and we want to share that with you.