Mark, My wife's a Baxter and she would agree with you. We live in Florida,
and the room temp is normally about 80F. Also a lot of my Scotch is 43% and
58%. On cube brings the temp down a little bit. When in Scotland, it was
always severed at room temperature of about 60F. Maybe I should keep my
Scotch and my Ale in the Wine cooler also!
Darwin
1965 TR4
1971 Stag
-----Original Message-----
From: Mark Hooper [mailto:mhooper@pix-cinema.com]
Sent: Thursday, July 10, 2003 4:36 PM
To: 'TriumphTR4'; Triumph List
Subject: RE: A paradox, was: Designer leaks( Long and rambling)
Ice! You fiend! Assassin of Whisky! Murderer of malt! Next you will say you
drink it through a pink straw.
We are the knights who say neat!!
It must be savoured neat not shivering in the bottom of the glass. Water
should be used only if sampling cask strength where it should be brought
down to 40 percent for consumption.
Mark Hooper
(Who's a Colquhoun on his mother's side)
-----Original Message-----
From: TriumphTR4 [mailto:triumphtr4@earthlink.net]
Sent: Thursday, July 10, 2003 4:00 PM
To: Triumph List
Subject: RE: A paradox, was: Designer leaks( Long and rambling)
I would like to second the experience of a traditional brew, straight from
the cellar. Just returned from a holiday in beautiful Northern England and
Scotland. We ate every meal at a pub and enjoyed the local Ales. I was
astonished to see so many local young people drinking Bud! I wouldn't drink
it if that was the only beer available. When I travel, I always drink the
local brew. The USA has some very good microbrewers, who produce some fine
tasting beer and ales, also. I guess I could start another discussion on
single malt Scotch. I like mine with an ice cube and I savor it slowly, but
there are those who drink it with no water, or no ice. I guess it is a
matter of taste. At least we can get good single malt Scotch her in the
USA.
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