An Islay (Lagavulin) is just a wee bit intense for me. I'll have a Dalwhinnie or maybe an Oban, if you please. Or, if you still have that bottle of 18-year-old Glenmorangie hidden under the counter, a dash of that, please! <g>
keith whaley Bob W wrote: > > Hi, > > Monday, February 23, 2004, 5:44:37 PM, Steve wrote: > > > You know, whenever I go to the UK I usually beer at every meal (just > > for cultural reasons) and I've never really found it to be warm. It's > > usually cold, just not "ice cold" like they tend to serve it in the US. > > last week, partly out of curiosity because I'd heard them mentioned > here, I bought some imported US beers: Sam Adams and Brooklyn Beer, > which I've never tried before. > > In deference to US tastes I stuck them in the fridge before > drinking them. Normally I prefer decent beer at room temperature. > These 2 beers were very good, but were considerably better after > they'd warmed up a bit. They have a good, full and round flavour. Very > enjoyable indeed. > > Chilling any beer of that type just kills the flavour. You ight as well > drink foul swill like Budweiser if you're going to do that. > > Whisky: cask-strength single malt (preferably Islay), with room > temperature spring water, 1:1. :o) > > -- > Cheers, > Bob
