Cigar lovers are well aware of the time and patience necessary for a handmade smoke to be enjoyed. Between growing, curing and aging, it may take years before the leaves are ready to be set aflame. Well, Scotch whisky makers may indeed think, “What’s the hurry?” The process that gives their spirit its tell-tale smoky notes began more than a millennium ago.
The smoldering flavors in Scotch whiskies come from peat, partially decayed vegetable matter born in a bog, a type of wetland created by poor drainage. After thousands of years of decomposing, drying out and compacting, peat can be dug up and burned. Blessed with more than four million acres of peatlands, canny Scots have long used it for fuel, particularly in the barley-drying process required for making Scotch. Being carbon-rich, the burning blocks of peat waft phenols, which attach to the grain in a loving, long-lasting embrace. Their insistent flavor makes it through fermentation and distillation to become part of the final product.
From blended Scotch to the single malts of the five (depending on who’s counting) distilling regions of rugged Scotland, almost all of the country’s whiskies to some degree taste of peat. Usually, it comes in mere wisps of smoke, but one region, Islay, is known for its overwhelming smoky malts. These whiskies are among the most beloved by Scotch connoisseurs.
هذه القصة مأخوذة من طبعة November - December 2023 من Cigar Aficionado.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة November - December 2023 من Cigar Aficionado.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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Dean Poll, the owner of Gallaghers Steakhouse on Manhattan's West 52nd Street, has to think both like a restaurateur and the curator of a museum with an entire wing of art. Only, instead of tending to European oil paintings, Poll oversees images of Old New York. I work here every day. I am thinking about the food and staff, Poll says, sitting in a corner that could be called baseball cove. Over his right shoulder are stills of Lou Gehrig and the Yankees' Murderers' Row manager Miller Huggins. Jack Dempsey is clowning, grappling with a bat also held by Babe Ruth. "To Helen Gallagher, sincerely Babe Ruth," the inscription reads. Poll gestures toward signed caricatures of Tiger Woods, Arnold Palmer and Jack Nicklaus. "So I lose, to a certain extent, the importance of what's on the walls. But the photos are the decor. They lend some hominess to the place. It's the heart and soul of this restaurant. It's not cheap decoration. The only thing missing is the cigar smoke", adds Poll, who fancies a Partagás 8-9-8 It's what this restaurant is for 96 years.
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