On Sat, 25 Jun 2011 10:18:36 +0100, "Dave Plowman (News)"
wrote:

In article ,
froggy wrote:
I always thought that putting ice or water in a single malt was still a
hanging offence in your neck of the woods!

Yet another urban myth surrounding whisky. At one time if you bought a
decent whisky in a bar you'd get a small jug of water with it.

Not to mention that the stuff is already 60% water straight from the
bottle.

d

On 25/06/2011 10:48, Don Pearce wrote:
On Sat, 25 Jun 2011 10:18:36 +0100, "Dave Plowman (News)"
wrote:

In ,
wrote:
I always thought that putting ice or water in a single malt was still a
hanging offence in your neck of the woods!

Yet another urban myth surrounding whisky. At one time if you bought a
decent whisky in a bar you'd get a small jug of water with it.

Not to mention that the ****e is already 60% water straight from the
bottle.

I reconfigured you post for you, no need to thank me it's a free service.

In article , Don Pearce
wrote:
On Sat, 25 Jun 2011 10:18:36 +0100, "Dave Plowman (News)"
wrote:

In article , froggy
wrote:
I always thought that putting ice or water in a single malt was still
a hanging offence in your neck of the woods!

Yet another urban myth surrounding whisky. At one time if you bought a
decent whisky in a bar you'd get a small jug of water with it.

Not to mention that the stuff is already 60% water straight from the
bottle.

And the level of alcohol is only one of the lesser aspects of the taste.
Can easily impede appreciating other more subtle aspects. So in my
experience many of those who have an interest in the range of good malts
will add some water or some ice. Depends on the drinker and the drink. So
you might treat a Lagavulin differently to a Laphroig or a Bruichladdich,
according to your preferences. I always added water to Old Fettercairn as
it tastes fairly 'pencil shavings' to me. But many around the Edzell area
might disagree with me.

I suspect the myth about never adding water may have grown from the
'serious drinking' in some bars where it would be a test of manhood to
drink as much, as strong, and as quickly, as possible. So for those who
have no interest in the taste, only in quantity, capacity, and speed of
intoxification.

Slainte,

Jim

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"Jim Lesurf" wrote in message
...

I suspect the myth about never adding water may have grown from the
'serious drinking' in some bars where it would be a test of manhood to
drink as much, as strong, and as quickly, as possible. So for those who
have no interest in the taste, only in quantity, capacity, and speed of
intoxification.

Reminds me of the episode of "Red Dwarf" where the crew enter a
stereotypical "wild-west" bar full of drunken, fighting cowboys and Rimmer
asks the barman for "a white wine and a glass of Perrier water".

David.

"Jim Lesurf" wrote in message ...

In article , Don Pearce
wrote:
On Sat, 25 Jun 2011 10:18:36 +0100, "Dave Plowman (News)"
wrote:

In article , froggy
wrote:
I always thought that putting ice or water in a single malt was still
a hanging offence in your neck of the woods!

Yet another urban myth surrounding whisky. At one time if you bought a
decent whisky in a bar you'd get a small jug of water with it.

Not to mention that the stuff is already 60% water straight from the
bottle.

And the level of alcohol is only one of the lesser aspects of the taste.
Can easily impede appreciating other more subtle aspects. So in my
experience many of those who have an interest in the range of good malts
will add some water or some ice. Depends on the drinker and the drink. So
you might treat a Lagavulin differently to a Laphroig or a Bruichladdich,
according to your preferences. I always added water to Old Fettercairn as
it tastes fairly 'pencil shavings' to me. But many around the Edzell area
might disagree with me.

I suspect the myth about never adding water may have grown from the
'serious drinking' in some bars where it would be a test of manhood to
drink as much, as strong, and as quickly, as possible. So for those who
have no interest in the taste, only in quantity, capacity, and speed of
intoxification.

Slainte,

Jim

Well said. I've always found a small dash of water helps to release the
flavours. Personally I'm not keen on ice as I find it dulls the taste, but
each to his own.

Our friends across the ocean have come up with concept of "bourbon and
branch water" where the water has to come from the branch of two rivers on
their way downstream. A slight whiff of Russ Andrews here (slight attempt
to get back to UKRA).

There was a fashion about 40 years ago for Scotch mixed with milk. If you
went into any bar in Edinburgh you were served with a small jug of milk
rather than water. I tried it once, and found it rather nice. Re the
"serious drinking" - the more recent fashion for "snorting" whisky - i.e. a
straw up your nose and ingest the whisky. Oh lawdie.

Geoff Mackenzie (using my full name for once in order to establish
credibility on matters Scottish!).

In article ,
Geoff Mackenzie wrote:
There was a fashion about 40 years ago for Scotch mixed with milk. If
you went into any bar in Edinburgh you were served with a small jug of
milk rather than water. I tried it once, and found it rather nice.

An alcoholic barman at my local used to drink milk with spirits. Any
spirits he could get his hands on. I assumed it was more to neutralise the
acidic effects on his stomach. He's dead now, of course.

--
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Dave Plowman London SW
To e-mail, change noise into sound.

"Jim Lesurf" wrote in message ...


snip
I suspect the myth about never adding water may have grown from the
'serious drinking' in some bars where it would be a test of manhood to
drink as much, as strong, and as quickly, as possible. So for those who
have no interest in the taste, only in quantity, capacity, and speed of
intoxification.

Slainte,

Jim

As usual, no matter the topic you bunch think you're the experts.
Just chuck it down and get on with it.
Nobby Sircom would drink the lot of you under the table.

In article ,
FedupLurker wrote:
As usual, no matter the topic you bunch think you're the experts.
Just chuck it down and get on with it.
Nobby Sircom would drink the lot of you under the table.

Typical response of someone with a drink problem. Any alcohol will do.

--
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Dave Plowman London SW
To e-mail, change noise into sound.

On 27/06/2011 19:09, Dave Plowman (News) wrote:
In ,
wrote:
As usual, no matter the topic you bunch think you're the experts.
Just chuck it down and get on with it.
Nobby Sircom would drink the lot of you under the table.

Typical response... //slap

Dave Dopey******** swings his massive intellect into action with a typically
inane usenet post.

In article ,
sender wrote:
On 27/06/2011 19:09, Dave Plowman (News) wrote:
In ,
wrote:
As usual, no matter the topic you bunch think you're the experts.
Just chuck it down and get on with it.
Nobby Sircom would drink the lot of you under the table.

Typical response... //slap

Dave Dopey******** swings his massive intellect into action with a
typically inane usenet post.

Are you looking in a mirror when you post?

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Dave Plowman London SW
To e-mail, change noise into sound.