Re: [CH] Re: Piri-Piri - Whiskey question
Gary Bellinger (yesgaz@itcanada.com)
Wed, 7 Nov 2001 12:32:11 -0500
Laphroaig (pronounce La-Froyg) is the best of the Campbelltown and Islay
malts which are distinctive because of their smoky taste which is derived
from the water flowing through peaty bogs. Another great one is Talisker.
Pure gold. If you want to sample a couple great Highland malts, try
Dalwhinnie or Cardhu along with Glenlivet and Glenfiddich. I've never been
much on the Lowland/Borders malts which have a flatter, less bold taste to
them. Still not sure how the chiles would blend with the pure refined taste
of the scotch though. A less refined Canadian rye would probably make a
better sacrifice
Gary
----- Original Message -----
From: "T. Matthew Evans" <matt.evans@ce.gatech.edu>
To: "Gareth Burge" <garethb@btinternet.com>; "CH List (E-mail)"
<chile-heads@globalgarden.com>
Sent: Wednesday, November 07, 2001 10:18 AM
Subject: RE: [CH] Re: Piri-Piri - Whiskey question
> If one is interested in smokiness, how about trying Laphroig, which is the
> smokiest single malt I have ever tasted.
>
> I'd like to hear from some more experienced scotch drinkers here....
>
> Matt
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> T. Matthew Evans
> Graduate Research Assistant
> Geosystems Group, School of Civil and Environmental Engineering
> Georgia Institute of Technology
> URL: www.prism.gatech.edu/~gte964w
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
> This thread got me to thinking of why I like some Whiskys in particular
over
> others, and the common denominator seems to be the amount of 'peat-iness'
in
> the drink. Two favourites for this are the Glenlivet, and probably my
fave,
> Bowmore. Both are very peaty and give the whisky a wonderful 'smoky'
taste,
> which is how I like my chiles, very smoked...chipotle being my favourite
at
> the moment.
>
> Don't know how well a true malt whisky would stand up to an infusion of
> chile (not very well, I suspect), but if anyone likes 'smoky' flavoured
> foods, give Bowmore a shot...
>
> By the way, anyone tried putting a slug or two of Jack Daniels into a
Salsa
> Fresca, and cutting back on the oil/vinegar...? Tastes great!
>
> Cheers!
> Gareth (up here in a very wet and windy Scotland, wondering if the habs
are
> *ever* going to ripen...)