DI - KH - AD!

No other word for, really there isn't. I can't believe I did it but I tasted the evidence with my own tastebuds. Remember the Michel Couvreur whisky from yesterday's post? Well, firstly, when Iwas writing up the story of its discovery I forgot to mention the box. We were carting the Brunello and the Couvreur around the store and on check-out the guy asked if we wanted the bottles in a bag? Strange question really. I replied that a box would be nice, a really nice box, a really, really nice box. So he went delving and came back with this wonderful offering complete with neat dovetail points and brass catches.

Anyway that's not the problem; this is - with a fine 'over-aged' malt whisky offering itself there is no option but to sample it, especially as Monsieur Couveur is precise with his instructions - 'To be savoured at 63/64F (17/18Celsius) and in complete silence.' The black wax seal was very brittle but not too difficult to remove then the cork was soft and squashy. If it hadn't had the seal I suspect the squashiness may have proved a problem for the liquid gold (more about which in a future post because I'm into Ormus!) but it was OK.

Pour a delicate amount into the Riedel champagne glass because I don't have any whisky glasses here. Taste; lots of hints of slightly fiery Glen Garioch. I normally cut my malt 50-50 with water so I searched the fridge rather than use tap water. A pesimistically half empty/optimistically half full bottle of Perrier proved to be of the sparkling variety but something called '100' looked very still so I used that. Ready for the tasting; yeeuugghh!!!!! '100' is an isotonic sports drink!