View Full Version : NY Times on Scotch whiskey
Today's New York Times has a good in-depth article on Scotch.
..."a rugged drink always tasting of peat and often of heather or seaweed made by rugged individualists amid a rugged landscape."
There's mention of a 60-yr-old Scotch and how 90 percent of production is consumed abroad. (Maybe they drink bourbon!)
A quote from the article: "The word whiskey, after all, evolved from the Gaelic word usquebaugh, which means water of life, exactly like eau de vie in French and aquavit in Scandinavian languages."
I think I had noticed that, subconsciously, but it had never really come to the forefront in my mind. Good writers notice things like that.
Very interesting article. Thanks.
"a rugged drink always tasting of peat..."
I read the article yesterday morning and sent them an email about it.
Those fact checkers at the NY Times are really on top of things...
(1) Scotch always tastes of peat is like saying that bourbon always
tastes of rye and that pizza always tastes of pepperoni. Not true
at all. Don't they teach journalism students to be wary of the
(2) They've bungled the whisky vs. whiskey spelling.
Despite some errors, I thought the article was generally a good one.
Slightly askew from the topic...the old stereotype that "big city" newspaper men were always hard drinking s.o.b.s brings to mind what the management and staff were pouring during the recent Howell Raines/Jason Blair fiasco...are N.Y. newsmen scotch, bourbon or martini men (and women)? Or do they pound "Manhattan's"? http://www.straightbourbon.com/forums/images/graemlins/smirk.gif
There's probably a reason why R.W. "Johnny" Apple is writing for the food & wine section of the NY Times now. This skewering from SLATE magazine may be it:
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