DRINKING WHISKY:AND PRINCE BANDER BIN SULTAN
“The King’s Messenger,” a recently-published book, by David Ottaway of “The Washington Post,” on Prince Bandar bin Sultan, former Saudi Ambassador in Washington, mentioned that on the night of the invasion of Iraq, which the Prince strongly supported, the Prince took a bottle of Blue Label Johnny Walker Scotch Whisky to the Department of State, to celebrate with top officials.
This evil act doesn’t deserve a comment from me.
I will comment about Whisky. I didn’t know there was “Blue Label”; only “Red Label” and “Black Label” were familiar. Out of curiosity, I went to the neighborhood liquor store and found there was a “Green Label” and upon asking about “Blue Label” was shown it was stored in a locked area and a bottle cost about $200. That was too expensive for me to buy.
Then, for Christmas, my son gave me a bottle of Glenlivet Whisky.
The Scotch Excise Act of 1823 allowed that legal distilleries could be formed, and George Smith, who was operating an illicit distillery at the time, became the first person in Glenlivet to apply for and receive a license to legally produce spirit. Now, near Moray, Scotland, one of the best single malt (made completely from a single type of malted grain, traditionally barley) Scotch whisky in the world in produced.
Whisky (or whiskey) refers to a broad category of alcoholic beverages that are distilled from fermented grain mash and aged in wooden casks (generally oak). Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn).
The word “whisky” is derived from the Gaelic word for water (uisge or uisce). Whisky is called uisge beatha in Scots Gaelic and uisce beatha in Irish. These terms mean “water of life” and are related to the Latin aqua vitae.
The first written record of whisky comes from 1405 in Ireland, where it was distilled by monks. It is also mentioned in Scotland in 1496. Scotch whiskies are generally distilled twice, though some are distilled a third time. International laws require anything bearing the label “Scotch” to be distilled in Scotland and matured for a minimum of three years and one day in oak casks, among other, more specific criteria.
Laura, my sister-in-law in Florida, said she found a better way to drink Scotsh Whisky: only with few drops of luckwarm water. She even sent me a U-Tube video (watched by more than 50,000 people).
First, pour a small amount into your glass, hold the glass so the heat from your hand warm the whisky and release the aromas, bring the glass up to your nose and note the aromas. Now, take a small sip and roll the whisky around on your tongue, then swallow. Next add just few drops of lukewarm spring water.
I will drink to that.