Every so often, insecure patrons with a false sense of entitlement grow old and tiring. I’m not complaining. Those are the breaks but every so often its nice to be reminded about what’s good about the job. It has its perks for sure. There is the oft recited list: the hours, the social aspect, the moneys and then there’s the booze.
The booze is, however, somewhat of a double edged sword. Part-way through the evening it can lead customers to believe that their recently cleared glasswear was, in fact, half-full. It can also lead them to believe that their glass ought to be completely filled with another (much) more expensive scotch. Again, I’m not complaining but that was certainly was an occurance at the whisky dinner that we held last night at Canoe - a very nice affair hosted by Macallan and Highland Park.
While excessively enebriated customers are often inconvenient, what could not be more spectacular is the level of generosity that was displayed by the scotch ambassadors. It gets pretty difficult to remain bitter when you walk home with bottles of Highland Park 12 and 18 as well as Macallan 12 and cask strength. I’m sure I could even find a use for The Famous Grouse such as the simple little cocktail that we served as a sort of amuse bouche - Grouse & (housemade) Ginger (beer).
There is after all, a time and a place for everything. Regardless that this is both a lie and a cliché, the time for Macallan cask strength is now (I mean after 8pm). This whisky demands to be contemplated and sipped slowly after dinner slightly chilled with a dash of water. Because it is botted at cask strength, this whisky clocks in at an impressive 59.3% abv and is the perfect winter sipper. When held from afar, the nose reveals a pleasant fruitiness with a viscous palate and a luscious mouthfeel reminiscent of black cherries and port. When in your belly, it warms the way few other (purchasable) things can - most preferable to a false sense of entitlement.
pictured above, breakfast
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