...where distraction is the main attraction.

Sunday, April 13, 2014

Some Single Malt Ramblings for the weekend

Just a few items that were floating around my head:

1.  Last Monday, Jordan at Chemistry of the Cocktail had a killer post about the importance of long fermentation in whisky production.  Science is one of Jordan's fortes, so yes the post is science-y.  But it underscores a mutual concern: the speeding up of whisky production does have an effect on the final product.  Denying it only serves the purpose of protecting the brand through misdirection or naïveté.  Maturation has changed, barley varieties have changed, yeast has likely changed, and barrels are getting dumped earlier and earlier.  These changes to the product are not being done in the name of progress, they're being done for revenue.  Anyway, that's my hot air.  Jordan's post has actual fact-based observations and studies about fermentation effects.

2.  My Annoying Opinions unleashed his latest opinion piece last Wednesday.  As he is apt to do, MAO ventures out into delicate territory.  This time he explores the blurry lines between whisky blogging and brand marketing.  As usual, he is right on.  The resulting comment section is quite something.  Some big names in the whisky blogging community respond to MAO's questions.  Sometimes the comments are very thought-provoking, and sometimes the comments are very disappointing.  Good stuff.

3.  A little update on that weird Suntory Royal SR blend I'd found.  In my post I said that making a mizuwari out of it was okay.  I was wrong, it's really not okay.  The sink drank the drink.

4.  Two weeks ago, I posted a rave review of two Old Taylor bourbons that had been bottled in the 1980s.  I'd noted then that the 1985 bottling had oxidized very quickly.  Well, the 1987 bottling (which I'd given the higher grade) has now oxidized very quickly as well, nearly silencing the palate and adding a subtle soapiness to the finish.  I'm beginning to wonder if this quick oxidation is something that happens often to dusty bourbons once they're opened.  Dusty scotch whisky doesn't thin out like this.

5.  I added a Diving for Pearls Facebook Page follow button on the right side of the blog.  If you're reading this (and thank you for doing so!), then you already have your method of getting here -- by boat, train, Twitter, Google+, Feedly, blogger links, searches, etc.  Facebook is another method.  If I find fun stuff to share on FB then that will join my links to the posts.

6.  I've got a fever and the only prescription is more 'Fiddich.  'Fiddich Fever burns hot this week.  All of three bottlings worth.


  1. Signs that you are too obsessed with whisky: You read the word mizuwari and you know right away what it is even when you aren't fluent in Japanese.

    1. I like to think of it as part of the international whisky language, along with all the random Gaelic stuff we've learned. Though I do look forward to having a genuine mizuwari when I visit Japan in my make-believe future. I fix 'em up at home in the summer when the temperature gets over 90, but they probably taste a lot better when you're in the middle of the Japanese whisky culture, and it's being made by a seasoned pro.