Welcome to the Whisky Girl
My philosophy is simple; people are the most important part of life and sharing food, drink and experiences is the best way to form beautiful relationships. Sometimes whisky, sometimes champagne – but always whisky first.
Whiskey, like a beautiful woman, demands appreciation. You gaze first, then it’s time to drink.
The bottle alone is something to gaze at. Be warned, it doesn’t pour that well and takes a practiced hand. You’ll get plenty of practice though, because for a young whisky it exudes character beyond its years. Not surprisingly, because this is a Talisker and I believe whisky is indelibly marked by the people who make it and the place comes into being from.
Delightful things happen when delicious ingredients are shaken, muddled, thrown, stirred and strained together. Scotch whisky is notoriously difficult to use in cocktails, however there are a few classics that not only stand up to Scotch whisky but cry out for the complexity, richness and smoke of a classic Islay single malt like Ardbeg.
The crisp white wall of the distillery buildings and the signature name etched along the foreshore stands firm and concrete. I wandered down to the foreshore and skipped stones into the sea, smelt the freshness of the ocean and thought to myself, some things find a way to survive so long as they are loved.
Last night, I spent the evening in Paris Butter (the restaurant, not the condiment) and I remembered. Firstly, I remembered delicious meals at Vinnies, as I stepped over the familiar V in the entrance tile. And then I remembered Paris, with the winter light crisp in the air and the delight of the menu du jour awaiting me.
We used to say if on a bad day you ended up at Mea Culpa and on a good day you started there, then everything was going to be okay.
The Taketsuru Pure Malt (a non-age statement version). And here’s to drinking to a legend and a woman behind the bottle who loved and persevered. Happy Mother’s Day, Rita. Thanks for the malt.