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I'LL DRINK TO THAT

A Scottish distillery is reviving a centuries-old recipe for whiskey so strong that one 17th-century writer feared more than two spoonfuls could be lethal. Risk- taking whisky connoisseurs will have to wait, however - the sprit will not be ready for a least 10 years. The Bruichladdich distillery on the Isle of Islay, of Scotland's west coast,is producing the quadruple-distilled 184-proof - or 92 percent alcohol-sprit. "purely for fun" managing director Mark Reynier said. Whisky usually is distilled twice and has an alcohol content of between 40 and 63.5 percent.

It does not appear to appear to me now as it appears it appeared to me then.

Reply to
curmudgeon
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curmudgeon schrieb:

I really wonder how often this will pop up over the next few weeks... I read about it in almost _every_ newspaper, one of the biggest German ones (Sueddeutsche Zeitung) even had an editorial on Bruichladdich. Seems stuff like high-proof single malt is still something non-whisky-persons are astonished about (can't blame them, I shudder everytime I think of non-discriptive vodka...)

sinc', christian

Reply to
Christian Woeller

The smoothest vodka I've tasted.

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Reply to
n_cramerSPAM

The local product!

I live about two miles from Tito's "Mockingbird" distillery.

I once tasted several vodkas as one would a whisky: in a glass at room temperature. None of them tasted good that way, of course, but Tito's tasted better than any other. Surely a tribute to the spirits smooth character.

Bart

Reply to
Bart

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