And the best single malts are not generally exported to the US.  There are
some really good ones however, the oldest and best stay home.
Pam Marcum

> -----Original Message-----
> From: Ronnie_Houston@bshsi.com [mailto:Ronnie_Houston@bshsi.com]
> Sent: Tuesday, June 25, 2002 9:19 AM
> To: Ian Montgomery; ckbyrne@exelixis.com; histonet@pathology.swmed.edu
> Subject: Re: Fw: Water.
>
>
>
>
>
>         Carrie,
>         Ian is much more eloquent than me, but personally I
> prefer Cardhu and
>         Highland Park. However each individual malt has a taste
> and bouquet of
>         its own.
>         As far as keeping Lagavulin (means "the hollow where the
> mill is") for a
>         special occasion is concerned, just sipping a good single
> malt is a
>         special occasion.
>
>
>         Ronnie Houston
>         Regional Histology Operations Manager
>         Bon Secours Health Partners Laboratories
>         5801 Bremo Road
>         Richmond, VA 23226
> ______________________________ Reply Separator
> _________________________________
> Subject: Fw: Water.
> Author:  Ian Montgomery  at BSHSIBTW
> Date:    6/24/02 7:28 PM
>
>
>
>
>        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
>        >
>        >
>        >
>        >
>        >
>
>
>
>
>
>
>