Monday, February 07, 2005
Karen suggested in the comments that I try delicata plain instead of in a recipe; if they have them at the market next week, maybe we will ...
After cooking dinner, I opened up and had the last dram or so of a 10-year-old Edradour "un-chillfiltered" scotch (bottle number 292 of 902, from cask number 743; distilled on 14 July 1992; bottled on 20 September 2002). It was a bittersweet drink, being the last of the bottle that Evelin and I bought at the distillery during our trip through the Highlands in October 2002. It was very nice, a bit peppery with a smooth finish. A splash of water would bring up vanilla and some spice and, because it wasn't chillfiltered, ice would cause it to cloud up.
Back in the car, Evelin and I were talking when I suddenly noticed my ring was gone. I wasn't sure where I'd last had it, so I started rummaging through the car, my suitcase, the trunk of the car (which was pretty small considering we were driving a Daewoo Matiz), the parking lot, ... — all to no avail. We then went back to the B&B we'd stayed in the night before (Urquhart Villa in Drumnadrochit, which was nice), and asked the owner to look through the room — again, no luck. We also stopped back by the TIC where we'd paused before heading to the castle — nada.
Long story short: It had slipped off my ring finger into my suitcase. I found it that night in Edinburgh while repacking things in preparation for the next morning's train ride back to London and the flight back to the States.
*Most whiskies have oils and substances in them that cause the whisky to haze or cloud when chilled to near or below 0°C. chillfiltering helps fine out those substances. Many believe it also strips out some taste; others argue it helps ensure consistency. I've had both chillfiltered and unchillfiltered whiskies and will have both again in the future.
It's just cosmetic.
© 2003–2010 T. Carter Ross