These days your host might offer you a malt whisky almost any time. If he’s mad enough to offer you ice, or better still, drop it in unasked, you get bonus points for the way you manage to restrain your horror at the fellow’s barbarism. When you finally taste the stuff, say, “Ah, the old Glencluskie. Magnificent, but not what it was. It’s this damned Canadian barley. Too much starch, not enough protein and fat. Thank heaven there’s still some peat in the kilning.” All very well today, but on present trends there’ll soon be whisky snobs fit to compare with any wine snobs of yesteryear.
Kingsley Amis, Everyday Drinking: The Distilled Kingsley Amis, 2008.
June 1, 2014
QotD: The fine art of whisky snobbery
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