EDITOR’S WORD
ROB ALLANSONIssue 161 | Whisky Magazine 3THE JOYS OF VARIOUS THINGS
The Editor takes in travel, abstinence and spittoons
T
he Islay Festival is always a
special time of the year, there is
just something about that jewel
of an island, its distilleries, the people,
the remoteness... the list just goes on.
Let’s not forget the whiskies of course.
One thing that Islay does best, and I
guess it goes with most island travel, is
thwart the best laid plans of mice and
men, and this year it was my turn to be
caught up by Mother Nature.
There are only a few things worse
than standing in the departure lounge
βǡ
see the word ‘delayed’ spring up in
luminous green on the board. One of
these is when, and for those of you that
know Islay’s very small and intimate
airport I’m sure can relate to this, the
check-in staff disappear in a quick
huddle behind the scenes for what
seems like a very long time. Then they
β
and with sympathetic smiles. Add to
that one of your friends is hanging out
with the airport manager at a tasting
and sends you a pic with the caption,
“You are not getting off this island!”
Then watching the weather close
β
circle back, then fade quietly into
the distance.
Thus began this year’s escape from
ǢͶͲβ
turned into nearly 24 hours, three
βǡǡ
βǤ
Epic stuff and certainly one of those
trips that won’t be forgotten, especially
trying to hitch-hike from the airport to
the ferry terminal in some heavy rain.
One highlight, thanks to those poor
β
turn back, was getting to stay in the
certainly reopened and refurbished
Machrie Hotel. A plush and lovely place
to stay indeed, with a whisky collection
that will help ease the fact that you
don’t play golf.
Kudos and many thanks has to go
to the airport staff who worked like
Trojans to accommodate people in
β
stressful circumstances for all.In other matters there is a quiet
revolution happening amongst friends,
acquaintances and people I follow on
social media channels. Something that
the whisky world is starting slowly to
pick up on in a way.
As a close friend said the other
night, “People are not taking things up
any more, they are giving things up.”
β
ǡ
are reading this I gather you as well,
move in, alcohol. It seems Lent has
become cool again.
Several people I know take at least a
couple of weeks, a month, even two or
three months off the booze to reset and
recalibrate their palate and senses.
Taking a longer sabbatical from
β
aspects of life. For those returningto whisky after some time away, be
prepared. I remember taking a few
weeks off last year, and my return was
a dram of Lagavulin 16 Years Old. A
small measure in a Glencairn in bed
and wow. What had become routine
became this huge nuanced drink.
The giving up thing is an interesting
movement and seems very much
driven by strivings to improve health,
mentally and physically.
As I said, the whisky world is
reacting slowly to this, with the likes of
Seedlip and Everleaf getting the drop.
Most reformed whisky drinkers I think
will start looking for savoury-based
Ǥ
A recent stint in the Cotswolds with
βǡ
βǡ
is appearing as a standard on cocktail
menus and bars.
For me the shift away from social
drinks has pointed me and my partner
β
βǤ
things up our sleeves but more on
those later this year... possibly.
βǣ
spittoons. Obviously not cleaning them,
but for tastings why not use them. Yes
you have to relearn how to assess a
βǡǤ
has started to make sense given the
alcoholic content of our chosen tipple. I
know I have often said that they do spit
ǡβ
as important in wine (I’m very happy
to be proven wrong on this), so why not
in whisky? Give it a go, have some time
away, use spittoons and best of luck.People take at least
a couple of weeks, a
month, even two orWKUHHR̆WKHERR]H