I just started drinking scotch about two or three weeks ago. Started with Talisker 10 and Highland Park 12. Lately I’ve been drinking Lagavulin 16. And I think I’m in love. Grassy, peaty, dried tea leafy, salty love.
Posted on 2010.01.14 by Evan Hansen at 3:06 am
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Wonderful things happen when a culture has time to figure out what can best be done with the raw materials at its disposal. Scotch from Scotland, Calvados from Normandy, Poulsard from the Jura, HFCS from Iowa, etc.
Lagavulin is a necessity during these long winters