Carrie,
            Lagavulin, an Islay malt and a peaty one at that, definitely for
the more mature palate. I'm sure your husband will know, but malt whisky
should be drunk from a brandy type glass thus allowing the heat from the
hand to release the bouquet and the drinker to nose the whisky. I actually
enjoy this as much as the drinking. Sip and roll the spirit round the entire
mouth giving your receptors a good hit of the flavours. Plus of course, no
ice and if necessary a little fresh spring water. Water is optional, some
insist that it's necessary while I personally prefer my whisky unblemished.
For me, The Macallan, Glenfarclas and Arran single malts are the ones of
choice.
Ian.


Dr. Ian Montgomery,
Histotechnology,
Academic Support Unit,
Graham Kerr Building,
Institute of Biomedical and Life Sciences,
University of Glasgow,
Glasgow,
Scotland,
G12 8QQ.
Tel: 0141 339 8855.
Lab: 6644.
Office: 4652.
Fax: 0141 330 5971
e-mail: ian.montgomery@bio.gla.ac.uk


----- Original Message -----
From: "Carrie Kyle-Byrne" 
To: "Ian Montgomery" 
Sent: Monday, June 24, 2002 4:58 PM
Subject: Re: Water.


hey ian....speaking of single malt whiskey......my husband (an irishman from
Cork) was given a bottle of 16yr old Lagavulin (he did a very good thing at
work).  am i right in assuming this is one of the nectar's of the gods and
should be saved for a special occassion?
carrie kyle-byrne

----- Original Message -----
From: "Ian Montgomery" 
To: "Histonet" 
Sent: Sunday, June 23, 2002 1:59 AM
Subject: Water.


>     John made a few interesting comments regarding Welsh water but English
> beer! I always sample the local beers on my foreign travels but English
beer
> is the major reason I never venture over the border. It's flat, warm and
> with a horrendous taste, it's awful. Now, mother nature gave Scotland
> perfect water, and you can use it for silver staining, indeed Bielschowsky
> Gros works better with tap water than distilled. Plus of course we were
> blessed with the ability to make the amber nectar, whisky. While other may
> claim to make the king of spirits, single malt whisky is the king of
kings.
> >From the Orkneys to the Lowlands, Skye to Arran the distilleries produce
a
> drink so pure and filled with complexity of flavour that a single sip
> transports you to a world of delights.
>     It's a wet windy Sunday morning here in Scotland but as I look out my
> lounge window in the distance peeping out from the mist I can see Ben
> Lomond, Narnain and Vorlich stretching into the distance. I agree the
Welsh
> hills are beautiful but we have mountains, awesome mountains and arctic
> habitats over the entire Cairngorm massif. Mmm, maybe my postings on
Friday
> were a bit harsh and the UK and it's nations are not so bad. So, if you
> fancy spending some time here your more than welcome.
> Ian.
>
>
> Dr. Ian Montgomery,
> Histotechnology,
> Academic Support Unit,
> Graham Kerr Building,
> Institute of Biomedical and Life Sciences,
> University of Glasgow,
> Glasgow,
> Scotland,
> G12 8QQ.
> Tel: 0141 339 8855.
> Lab: 6644.
> Office: 4652.
> Fax: 0141 330 5971
> e-mail: ian.montgomery@bio.gla.ac.uk
>
>
>
>
>