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

[Victor Minton <victor AT designhammer.com>]

I spent several years working for a British bank in NYC.  All the Brits (and
the odd Scot) took their scotch with a splash of water.  Perhaps they knew
something. The Glenlivet is my preference.

Cheers,

Vic Minton



> why would someone dare cut the finest nectar from the heavens with water?
> gimme my smokey peatie mossie liquid pleasure.
> 
> how come those macallan folks had to go on and use sherry oak casks?  if
> they'd left that step out, i'd like it, too.
> 
>> -----Original Message-----
>> From: internetworkers-bounces AT lists.ibiblio.org
>> [mailto:internetworkers-bounces AT lists.ibiblio.org]On Behalf Of Shea
>> Tisdale
>> Sent: Wednesday, September 24, 2003 10:53 AM
>> To: 'Internetworkers: http://www.ibiblio.org/internetworkers/'
>> Subject: [internetworkers] scotch (was many other topics)
>> 
>> 
>> 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.
> 
> 
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