Why is it that Scotch whisky seems to taste completely different in when its blistering cold outside?. If I remember well, the last February tasting had us all gathered around the firepit afterwards, smoking cigars and finishing off the big, bad Bunnahabhain 18yr and the Aberlour a'bunadh. No one seemed to realize how friggin' cold it was, or maybe didn't care?
Looks like we'll all have to get permission from our better halves, because this one is the week before Valentine's Day: by acclaim - February 9th. Unfortuanately, Bob's company is flying him out of town (where's their priority?), so Matthew M. is stepping up to host the event. We'll be dedicating the first round to Bob F. in Florida.
FORMAT: we're going to concentrate on "nosing" this time, and I've downloaded a tasting wheel for us all to use to help identify the different aromas. Nosing will allow us to take it to the next level by expanding the whisky vocabulary before the actual tasting. Scott thought it would be fun to nose the whisky and try to predict what it will actually taste like afterwards. Brilliant!
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Uisge Beatha, lads. See you then.
