Cigar Weekly

jazznut · 09-21-2008, 03:35 PM

Very satisfying Sunday dinner (roasted pepper dry-rubbed grilled Spencer steaks along with basil and olive oil rubbed new potatoes, carrots, yellow beans and brocoli).

For dessert... Assorted Lebanese pastries paired with Buller Fine Old Muscat from Australia - a classic aged Solera fortified wine from Down Under. Sumptuous.

Then the brain cells kicked in.

What would happen if I placed a mere drop of the Buller in the bottom of a glass and topped it up with some Ardbeg 10 Year Old? The result confirmed my most positive expectations, with the lemon and orange zest charateristics of the Aussie fusing with the forceful Islay demeanour of the whisky to perfection.

If you ever have the chance...

09-21-2008, 03:35 PM	#1
jazznut Managing Editor Emeritus Herf God Join Date: Apr 2003 Location: Montreal, Canada Posts: 25,991	An amazing combination... Very satisfying Sunday dinner (roasted pepper dry-rubbed grilled Spencer steaks along with basil and olive oil rubbed new potatoes, carrots, yellow beans and brocoli). For dessert... Assorted Lebanese pastries paired with Buller Fine Old Muscat from Australia - a classic aged Solera fortified wine from Down Under. Sumptuous. Then the brain cells kicked in. What would happen if I placed a mere drop of the Buller in the bottom of a glass and topped it up with some Ardbeg 10 Year Old? The result confirmed my most positive expectations, with the lemon and orange zest charateristics of the Aussie fusing with the forceful Islay demeanour of the whisky to perfection. If you ever have the chance... __________________ My whisky adventure began at the age of nine. Good things DO take time!