Scotch Class 2010

December 8, 2010 at 12:21 am (class, Current Events, What we are thinking) (, , , , , , , , )

by Ms. Erin

This past Friday, Ms. Jane Lopes and I taught a rousing Scotch class to a private group of eight, partly populated by a Real Live Scotsman. To note that I was nervous, particularly given the audience, is a a gross understatement. Would I pronounce all those difficult words correctly? Would I remember the names of all the small parcels of land known as “The Islands,” when discussing the regions of Scotch production? [They are Jura, Arran, Mull, Orkney, and Skye, for what it’s worth.]

My fears turned out to be largely unfounded, with the group genial, and the Scottish guest happy to help with the quirks of pronunciation, and sharing stories about his childhood in the Outer Hebrides–where there are few Scotch distilleries–and summers cutting peat to be used for the family home’s source of fuel come winter. And, despite my initial apprehension, the result was a cozy little class peppered with many anecdotes, Jane’s encyclopedic spirits knowledge, my wisecracks, and a whole lot of new information floating around that jumble that is it my winter brain.

Now, we Lushies love to share new and exciting tidbits. Here are a few of my favorite facts and figures learned while prepping for and teaching the class:

* Scotch is always aged in used barrels. Happily, those Scots who brought their distilling techniques to the US are now benefiting from a beautiful cycle: since American bourbon can only be aged in new oak barrels, the Yankee distillers can recoup some costs by sending their once-used barrels over to Scotland, where they will contain another generation of whisky.
* I already knew this, but: in Scotland, it’s whisky. Not whiskey. Don’t even try it.
* Scotch took over Europe as the premier spirit of choice when the phylloxera louse destroyed grape production in the Cognac-producing parts of France.
* Once known as the “upper Highlands,” the Speyside region is only about 10 miles by 50 miles, yet contains the majority of Scotch distilleries in the nation. It’s named for Scotland’s longest river, the Spey, which is 200 miles long.
* A Scotch can be smoky but not peaty: there are many ways of drying malted barley, and peat is only one of them. That said, peat expresses a definitive sense of terroir, from both the water flowing through it, and the composition of the plant life decaying into peat [or, as Jane calls it, “unsquashed charcoal”].
* The more you know, the more you want to know. Time to go do some more research. Sip!



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Restocking my cabinet.

February 27, 2009 at 12:43 pm (What we are thinking, What we're drinking) (, , , , , , , , , )

I have been thinking a lot lately about something very, very sad: my liquor cabinet. I have fallen into a rut, and it’s been a few weeks since I’ve made some hefty purchases to keep myself in good spirits [tee hee!] back at the ol’ apartment. Now, I know that I spend most of my days in the world’s best walk-in wine cave [aka 1257 South Halsted], but when I need a glass of Nero d’Avola at two in the morning, I can’t full well come to LUSH and get my fix. Not without getting stopped by the police for trespassing, anyway.

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