Wednesday, December 3, 2008

We Recommend: Highland Spirits

Ascend to the throne of whisky.

The breadth and variety of single malt whiskies can be intimidating for anyone who is just starting to explore the world of serious spirits. Since many fine single malts are produced in small batches and aged accordingly, drinking whisky is an expensive habit.  With such enormous regional variation, one must taste an enormous quantity in order to become a true connoisseur.  While the writers of this blog are not experts, we certainly recommend Islay whiskies, which are characteristically peaty.  These will appeal for those who prefer smokey flavors over sweeter ones.  

In today's NY Times, wine and spirits editor Eric Asimov offers his remarks on a tasting 21 single malts from the Speyside region of the Scottish Highlands.  How he was able to remember anything after this tasting is beyond me.  Since I'm abstaining from drinking anything alcoholic until December 12th, I thought that I would at least live vicariously through Asimov and post the link to the results of his tasting here.

Please click the link below for the full article:

The trick, of course, is finding them!  

Happy hunting and Cheers!


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