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Try it out

May 11, 2014

We were invited by one of our family friends over the weekend. It was a small informal get-together of a few of common friends and their families so that we could catch up with each other which otherwise was not so easy.

Such get-togethers are always welcomed by men, women, and children of the group. Everyone gets to meet the friends of their age group. Children are happy to have a wider choice to play outdoor or indoor; individual or team games as the number was sufficient to get divided into two teams and remain busy among themselves giving enough space to their parents to unwind. Such gatherings are always looked forward to by each one of us.

What I like about these get-togethers is that men and women are not segregated and sit in different rooms. Everyone enjoys and takes part in all sorts of discussions whether it is related to cricket, finance, technology, politics, cooking, or fashion and jewellery. It was therefore a great opportunity to learn a bit about diverse topics.

Lately, I had been searching information about whisky, one of the areas about which I did not know anything. And with my regular college work, I was not able to spend enough time on the internet to dig out information.

‘I will ask Harbhajan a couple questions about whisky this time. He is an expert in this topic’, I thought.

So when we met and all settled with their drinks, I could not resist asking Harbhajan, ‘How do you decide which whisky is good?’

‘Start having whisky and you’ll get to know’, he said laughingly and every one joined him.

I smiled and said, ‘Seriously, I want to know.’

‘How do you decide a dish you have cooked is good or not?’ he posed a counter question.

‘A dish is judged by its colour, aroma, taste, and finish’, I said and continued, ‘And quality also depends on the quality of ingredients, how well it is cooked to retain the nutrients, and of course on the experience of the cook.’

‘Exactly!’ he remarked and continued ‘Whisky is also judged by its colour, aroma, taste, and finish. And by blending right proportions of good quality malt and grain whiskies matured for a particular duration to achieve a specific blend’.

All, including men were listening to him intently for no one in the group knew about whisky as much as he knew.

‘For example’, he held out a bottle and said, ‘Matured for a minimum of 18 years in oak casks, aged malt and grain whiskies have been skillfully blended together to create this Black Dog 18 Year Old’.

‘Similarly, this Black Dog Triple Gold Reserve is the latest blend’, he showed the drink he was holding, ‘Triple Matured. Truly refined! Black Dog Triple Gold Reserve is the only blended Scotch that is produced involving a triple maturation process. The blend has a delicate finish and is accepted at parallel with any 12 Y.O blend’, he informed us.

‘And each blend has a different colour, aroma, taste, and finish’, I was starting to learn and understand a bit, ‘And one can decide on the blend as per the liking of taste.’

‘And the Black Dog blends have been created by the master blender Mr. Richard Paterson’, he added to our knowledge.

‘Try it out’, he said again in his well-known mischievous way to all women present in the room.

Sangita Passey
11 May 2014



Black Dog Easy Evenings | Black Dog Scotch | Ginger Claps

Disclaimer: The content of this post is meant only for people above the age of 25


From → Taste Point

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