Holy space crap on space toast – Ardberg (spArdberg) is sending up scotch-related experiments to the International Space Station. Apparently they think gravity may play a role in maturation and, hey, they make scotch in space, so I’m not going to second guess them.
I’ve only tasted one Ardberg so far. Anyone with tips or hints on how to get a taste of spcotch, please, let me know.
Just got back from a pile of drinks with NG at the Fox & Feather on Elgin. I had a Talisker 10y, a Cragganmore 12y and a Balvenie 12y… followed by an Irish Carbomb (because tomorrow’s SPD) and a rye sour. My stomach feels pretty North Channel at the moment – choppy and mostly liquor.