Perhaps the whisky world is ready for chocolate-rich roasted malt, fermented for three weeks, cut at a dangerously early point and then aged in a white port or Tokaij cask. Perhaps not. But wouldn’t it be fun to find out?
Alex Mennie Posts
I suppose long before the transaction and well before hindsight had a chance to kick in, I knew this wasn’t the best idea I’d ever had.
There’s a seat in this bar that’s the perfect place to sit if you’ve ever dreamed of being a private investigator in film noir classic. You can recline in your wicker-weaved chair, or rest your forearms on the cold marble table.
The liberal application of stained glass and gothic windows, as well as the grand luxury of the Lough Bar (once the chapel), will leave you feeling regal and bordering on saintly for the duration of your stay.
Making my own salty sea breeze of a whisky – with a touch of peat smoke, chocolate malt and sherry-soaked machair – at Black Rock.
You have to judge your audience before you start discussing terroir. Pick the wrong time or place and you could end up with a reputation for pomposity, verbiage and downright pretension. In the right circumstances though, it’s the only word that works.