Malts with Friends and Family
Cousin Jessica got married last month at Turning Stone, another excuse for a bunch of us to get together, and renew our old, old friendships. The year had started out on the most somber note possible, our trip with Chuck and Jack out to Aspen for Jon’s memorial service. But in July, we met again up at Andy’s house in the Berkshires, for what is now the annual renewal of old times, and only a few weeks later, here we were again in Turning Stone.
The Oneidas don’t yet have a liquor license, so Chuck and I brought malts to the hotel. Chuck went heavy on Islay flavor, bringing Lagavulin and Caol Ila 18. I tended toward the sweeter end of the spectrum, with Aberlour 15, and Talisker Double Matured, both finished in sherry casks. But beyond that, Chuck also brought these special glasses Linda had bought him, sort of tulip shaped, and designed to emphasize the malt’s aroma, along with his guide to single malt scotches, reviewing over 1000 different scotches.
The weekend’s highlight came on Saturday afternoon, before the ceremony, when we went outside for Cohebas and Aberlour. The combination was wonderful. Cigars have a bit of a bite, even a smooth smoking label like Coheba. But that bite made the Aberlour taste remarkably smooth, and so flavorful. Too bad we’ve outlawed smoking; there’s almost no chance to enjoy a cigar outside your home any more. Turning Stone is one of the few places where tobacco use doesn’t brand one a pariah; on the contrary, it’s openly encouraged. Unfortunately, they don’t sell alcohol, so that means there’s nowhere in New York State, except perhaps our barbeque pit, where one can openly enjoy a malt and a good cigar.
Later that day, first during a lull in the evening, after the ceremony and before the band began playing, and later on when the reception was at full throttle, we brought a group of folks up to the hotel room, so we could enjoy a drink with friends. Different folks had different preferences; some of the guys liked the strong flavors of the Islay malts, but others preferred the smoother and softer flavors of the sherry finished Aberlour. But regardless of what was everyone’s favorite, the most enjoyable part was the chance to get with old friends. Malts as a means for reminiscing, for revisiting old times, and for telling the same old stories for the thousandth time.
Two weeks later, Jeremy and Julie came to Rochester for a visit, bringing baby Nathan with them. Friday night, after the grandparents had gone home to the Summit, and the ladies had retired for the evening, Jeremy and I sat down to enjoy a taste or two. Jeremy wasn’t familiar with malts, so we started with a nice flavorful highland malt, Cragganmmore double distilled (also finished in sherry casks), and for contrast, some Talisker - spicy and peppery. Jeremy loved them both. So we then tasted Highland Park 12, so we could sample a straightforward highland malt, with a very traditional flavor. We weren’t finished yet. I gave Jeremy some Ardbeg, so he could get the full-blown peaty Islay taste. Next came Bruichladdich, full of flavor and only a hint of peat. And because Jeremy seemed to appreciate all these varied tastes, we finished up with Lagavulin, almost never served to a novice, but here was someone who really appreciated all the flavors of of these varied scotches. All in all, a well-rounded introduction to single malts. By weekend’s end, I had shared about nine or ten scotches with young Jeremy, more if you count the various Johnny Blacks and Greens we threw in for the hell of it. I don’t know what was more fun – watching Nathan figure out how to walk in his new Pumas (blue and orange – cuse colors), or drinking malts with my nephew. Now we’ve got to get him back here when the boys are home. Either that, or we all return to some cruise ship with a good whisky bar.
The Oneidas don’t yet have a liquor license, so Chuck and I brought malts to the hotel. Chuck went heavy on Islay flavor, bringing Lagavulin and Caol Ila 18. I tended toward the sweeter end of the spectrum, with Aberlour 15, and Talisker Double Matured, both finished in sherry casks. But beyond that, Chuck also brought these special glasses Linda had bought him, sort of tulip shaped, and designed to emphasize the malt’s aroma, along with his guide to single malt scotches, reviewing over 1000 different scotches.
The weekend’s highlight came on Saturday afternoon, before the ceremony, when we went outside for Cohebas and Aberlour. The combination was wonderful. Cigars have a bit of a bite, even a smooth smoking label like Coheba. But that bite made the Aberlour taste remarkably smooth, and so flavorful. Too bad we’ve outlawed smoking; there’s almost no chance to enjoy a cigar outside your home any more. Turning Stone is one of the few places where tobacco use doesn’t brand one a pariah; on the contrary, it’s openly encouraged. Unfortunately, they don’t sell alcohol, so that means there’s nowhere in New York State, except perhaps our barbeque pit, where one can openly enjoy a malt and a good cigar.
Later that day, first during a lull in the evening, after the ceremony and before the band began playing, and later on when the reception was at full throttle, we brought a group of folks up to the hotel room, so we could enjoy a drink with friends. Different folks had different preferences; some of the guys liked the strong flavors of the Islay malts, but others preferred the smoother and softer flavors of the sherry finished Aberlour. But regardless of what was everyone’s favorite, the most enjoyable part was the chance to get with old friends. Malts as a means for reminiscing, for revisiting old times, and for telling the same old stories for the thousandth time.
Two weeks later, Jeremy and Julie came to Rochester for a visit, bringing baby Nathan with them. Friday night, after the grandparents had gone home to the Summit, and the ladies had retired for the evening, Jeremy and I sat down to enjoy a taste or two. Jeremy wasn’t familiar with malts, so we started with a nice flavorful highland malt, Cragganmmore double distilled (also finished in sherry casks), and for contrast, some Talisker - spicy and peppery. Jeremy loved them both. So we then tasted Highland Park 12, so we could sample a straightforward highland malt, with a very traditional flavor. We weren’t finished yet. I gave Jeremy some Ardbeg, so he could get the full-blown peaty Islay taste. Next came Bruichladdich, full of flavor and only a hint of peat. And because Jeremy seemed to appreciate all these varied tastes, we finished up with Lagavulin, almost never served to a novice, but here was someone who really appreciated all the flavors of of these varied scotches. All in all, a well-rounded introduction to single malts. By weekend’s end, I had shared about nine or ten scotches with young Jeremy, more if you count the various Johnny Blacks and Greens we threw in for the hell of it. I don’t know what was more fun – watching Nathan figure out how to walk in his new Pumas (blue and orange – cuse colors), or drinking malts with my nephew. Now we’ve got to get him back here when the boys are home. Either that, or we all return to some cruise ship with a good whisky bar.
posted by pops | 9:50 PM
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