Re: Shed the Burqa

"Harry Weiss" <hjweiss@xxxxxxxxx> wrote in message news:h3kk9g$8mn$1@xxxxxxxxxxxxxxxxxxxx
Henry Goodman <henry.goodman@xxxxxxxxxx> wrote:
"Tim Meushaw" <meushaw@xxxxxxxxx> wrote in message
news:slrnh5qaa8.b05.meushaw@xxxxxxxxxxxxxxxxxxxxx
> On 2009-07-14, Fiona Abrahami <fiona@xxxxxxxxxxxxxxxxxxxxxxxxxxxx> > wrote:
>>
>> "Henry Goodman" <henry.goodman@xxxxxxxxxx> wrote
>>> "Steve Goldfarb" <slg@xxxxxxxxx> wrote
>>>> BACKON@xxxxxxxxxxxxxx writes:
>>>>
>>>>>I realize that James Bond wanted his martini shaken, not stirred.
>>>>>And that the Jewish version is that for making latkes, potatoes
>>>>>are shredded, never grated [tm]. But never adding ice cubes to
>>>>>whiskey ?? Feh ! I add 2 cubes to my drinks. Religiously ! :-)
>>>>
>>>>
>>>> I actually agree with you here that even with a nice whiskey (or >>>> whisky
>>>> I
>>>> forget the difference) a little water can make it much more >>>> enjoyable,
>>>> and
>>>> IMO an ice cube or two is a perfectly good mechanism for delivering
>>>> that
>>>> water. (I know that's heresy, but hey I'm on record as a heretic,
>>>> right?
>>>> :-) )
>>>>
>>>> Seems to me the problem is when you serve whiskey like it's gin or
>>>> vodka -
>>>> that is, starting with a glassful of ice. Adding good whiskey to a
>>>> glass
>>>> of ice is a waste - adding a cube or two to a glass of whiskey is >>>> IMO
>>>> not
>>>> only perfectly OK, but can even add to the experience.
>>>>
>>> Whisky is Scotch, whiskey is Irish.
>>> Both should be taken neat, as should vodka.
>>
>> Should!? What's should?
>>
>> One of my father's best friends was Scottish and lived near Oban, he
>> drank
>> only single malt (no blends) and always added a dash of water. As did >> my
>> father A"H, following his friend's example.
>>
>> I also had a Glaswegian uncle, but I don't remember how he drank his
>> whisky,
>> he died a long time ago, however, being the whisky lover and pedant he
>> was,
>> I'm sure my father would have consulted him too.
>
> IMHAmericanO, a dash of water is near enough to "neat" to qualify.
> As Steve said, it's when the glass is filled with ice first, then a
> little whiskey poured in, where it becomes, shall we say, problematic.
>
> There's definately a respected school of thought that says to add a > dash
> of water (just a drop or two, no more) to open up the whisky's aromas
> and dull the alcohol edge just a tad (this is particularly true with
> cask strength whiskys, which are usually 55-60% alcohol instead of the
> standard 40%). I used to do that, but haven't for a while, unless I'm
> sampling something new, then I'll try it both ways the first time.
>

I agree that there is such a respected school of thought. Personally, I
drink even cask strength whiskies neat.
--
Henry Goodman
henry dot goodman at virgin dot net

I drink Nadura neat. That is a cask strength. A bigger question is what
about Scotch aged in sherry casks. Many sources say it is not kosher, but
I have heard that others say it is not an issue.



Well, "The really Jewish food guide" issued by the London Beth Din says:
Whisky: All varieties are allowed, however the following are LBD certified:
(about 8 single malts)

--
Henry Goodman
henry dot goodman at virgin dot net


.

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