Let’s begin with Andrew Jefford’s words at the opening of his chapter on Laphroaig in his wondrous tome Peat Smoke And Spirit. LAPHROAIG (pronounced ‘La-froig‘) is both savage and pretty. Yes, that’s it. He goes on, of course. Savage, for its malt encapsulates better than any other the aerial boisterousness of this edge of the … Continue reading The Hollow Of Broadbay With Claude Debussy Dreaming About Black Stuff And Marija Gimbutas While Watching Barley Raked Across A Room Dance With Arnold Schoenberg In An Analog World By The Sea. So Let’s Make It Real With A Deep Drink Of Miles Davis’ Sanctuary.
We’re told where we’ll end up. In the warehouse surrounded by oak barrels aging smoked, fermented and distilled barley. We’ll gather in a half circle facing our tour guide as she tells us what’s about to pass our lips. Crossing through doorways, entering rooms and worlds we usually don’t see, usually don’t walk into and … Continue reading Turning And Turning In The Ardbeg Labyrinth, While Mulling Over Psychoanalysis And Alchemy, Distillation And Nuages, Yeast And An Equation, Pacific Northwest Forests And Weird Sisters, W.B. Yeats’ Visions, Haggis And Neeps, And Finally A Snake Devouring Its Own Tail Grooving To Funkadelic.
Let’s read the opening sentences of Jane Grigson’s Charcuterie and French Pork Cookery, an awe-inspiring journey through cooking and prose. It could be said that European civilization –and Chinese civilization too–has been founded on the pig. Easily domesticated, omnivorous household and village scavenger, clearer of scrub and undergrowth, devourer of forest acorns, yet content with … Continue reading Jane Grigson, Pig Tails, Henri Michaux And Debussy–All From a Far-Off Country.