Internetworkers: http://www.ibiblio.org/internetworkers/

["Shea Tisdale" <shea AT sheatisdale.com>]

Many of the burnt stick, burnt peat moss, and seaweed flavors of scotch
become wonderful drinks when cut with water.  I never would have
believed this, but it's true.  I'd try 25% water to start and maybe go
up to 50% water.

As for me, I prefer Macallan 18 or 25.

> -----Original Message-----
> From: internetworkers-bounces AT lists.ibiblio.org
[mailto:internetworkers-
> bounces AT lists.ibiblio.org] On Behalf Of Diana Duncan
> Sent: Wednesday, September 24, 2003 10:49 AM
> To: Internetworkers: http://www.ibiblio.org/internetworkers/
> Subject: Re: is it iodine-flavored dirt,or dirt-flavored iodine? (was:
Re:
> [internetworkers] OKto replacelost CD's with copied ones?)
> 
> Sorry, Jim, but as a single malt scotch lover I'd have to agree with
> the assessment of Lagavulin and Laphroig.  As Craig says, Lagavulin is
> like "sucking on a burnt stick".  And I prefer to get my seaweed
around
> sushi, rather than in my whisky (Laphroig)  Give me a Ben Nevis,
> Glenlivet 18 year old or any year of Springbank.
> 
> On Tuesday, Sep 23, 2003, at 20:29 US/Eastern, Jim Ray wrote:
> 
> > are you some kinda weirdo bourbon drinker or something?  single malt
> > scotch
> > is the finest nectar of the heavens that is still legal.
> 
> ---
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