[mreid]

I retired as a senior exec from Diageo who produces more scotch than all others combined. Like you, NY, I was fascinated by the process and complexity of what seems like such a simple process (malt, dry, ferment, distill). One of the many great benefits was the opportunity to learn specific details of distilling, fermenting, and brewing of spirits, wines, and beers.

Two other facts that I was amazed by:

1. When distilling scotch, .5 degrees centigrade is the difference between a fine single malt and turpentine.

2. When distilling scotch, you have to predict what the consumption will be in 12, 15, 18, 21, etc years. No one predicted how popular brown spirits would become today. Several years ago, Diageo has a challenge where one of the single malt components if Johnnie Walker was in short supply and the company considered an alternative. The scotch whiskey association (SWA) regulates tightly and the reaction was explosive. You saw this replayed recently when Makers Mark attempted to lower the alcohol content due to short supply. They quickly changed their mind.

A couple times a year we would celebrate with a scotch whiskey dinner at Sterling Castle. Seven courses with a single or blend tasted with each course. Try this: with a glass of JW blue and a glass of very cold ice water, drink the water to chill your mouth, sip the JW blue and then breathe through your mouth to taste the true complexity of the blend. You will be amazed at the sweet, caramel, smokey, and absolutely delightful flavor.

Bottoms up!