[Dixielandjazz] Jazz/Single Malt/Blends/Chocolate and attitudes

[Bill Gunter]

Hi all,

The discussion of single malts may seem somewhat remote from our assigned 
topic - jazz. If so, we should disabuse ourselves of that notion. Booze and 
jazz (not to mention weed and even stronger substances) have long been 
related.

Having said that, by way of justification for continuing this thread, I'd 
like to comment on something brother Donald Ingle said (regarding the 
expensive nature of good single malts): " . . . you might consider the 
better blends. My bargain is a very good one --  White Horse Scotch. The 
flavor is very nice thanks to the addition of Lagavulin, a very fine Islay 
single malt."

As a matter of fact, it is possible one may even experiment with blending 
right in the confines of one's own home.  I have found that, for my tastes, 
even the blandest and cheapest of scotches (Cluny, for example) can be 
inproved with the addition of a bit of an Islay (pronounced EYE-lee) single 
malt.  If I add just one jigger of Laphroag (fairly strong, smokey/peaty 
flavor) to a 1.75 liter bottle of Cluny I will produce a beverage which is 
considerably more potable than the Cluny alone.

In my original posting I also lauded the charactistics of chocolate - 
without which the planet would be a drab miserable place indeed - as a means 
of "mellowing out" and providing enhanced "conflict resolution!"

I would like to note - for the record - that after a dessert of some form of 
chocolate, a post-prandial  wee dram is the perfect complement. If one then 
sits down at the computer to dash off a post to the DJML he or she is more 
apt to avoid hurtful and abusive discourse.

Respectfully submitted,

Bill "And don't you forget it!" Gunter
jazzboard at hotmail.com