Ian,

A man after my own heart!
I would agree that the brandy type glass is certainly the way to go if a
'Thistle' shape variant is unavailable!
All this talk of "nectar of the gods" and no mention of my personal
favourite.
Glendronach is a wonderfully complex, sherry cask cured, malt, that is
definitely for the mature palate.
I must admit that the unblemished spirit is preferable to clumsy dilution
but personally, I add just 2-3 drops of fresh spring water from an
eyedropper.
In fact, I'm going to do just that, right now.

Bryan


From: "Ian Montgomery" 
To: "Histonet" 
Sent: Monday, June 24, 2002 7:28 PM
Subject: Fw: Water.


> 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
> >
> >
> >
> >
> >
>
>
>
>
>
>