Archive for September, 2012

September Tour of Distilleries – The Wash Act Whisky Society – Sweden – Mclean Scotland Sunday

September Tour of Distilleries

The Wash Act Whisky Society-  Sweden

Andy Grant reports on a Scottish distillery tour

I met the twelve Swedish guys at Edinburgh airport where they were welcomed by a grand Scottish day – trying very hard to rain! We boarded the bus and went straight to Perth where we were met by Paul and Liz at the Hotel. We all met in the lounge for pre dinner drinks and a chat. Paul, Liz, Alan (our driver) and I were presented with The Wash Act Whisky Society badges by the group which was a nice gesture. We then went into dinner and a tasting of four whiskies. Shame I only liked two! I knew I was in trouble after that! After all, my tastes in whisky are for the lighter, sweeter ones from the Strathspey area. A good night was enjoyed by all and was a great start to what proved, for me, a great tour!

Monday morning saw us all on the bus on time and raring to go! Our first stop was at the Tullibardine Distillery at Blackford in Perthshire. Once one of the main Market towns it is now a quiet village ‘dominated’ by the Distillery and Baxters Soup! We arrived just as the Distillery was opening which gave the guys a good chance to look around the shop prior to the tour. It was after this tour I realised I was taking round a knowledgeable (VERY!) bunch of people who knew about whisky and how to drink it! All purchased something even if it was only a glass or two.

From there we went to Crieff to Glenturret distillery, the home of the Famous Grouse where, again the tour was taken and they tried to buy out the shop! We then travelled onwards to Fort William to stay overnight in a nice B&B, rooms were good and the owners were extremely hospitable. We made arrangements to meet in the bar before going into town for a meal. I got down, I thought, early to be met by a large group having a, you guessed it, whisky! The hotel has a small bar which has a small but fine selection of good whiskies.

On Tuesday morning we started with a tour of the Ben Nevis distillery. I was invited to go along but drinking four whiskies at 10:30 in the morning isn’t conducive to staying sober in charge of a tour! The Ben Nevis distillery always receives great reviews for their tours as does their whisky and it was the same this time. The guys all loved the place…and products! They had been booked on the ‘grand’ tour and had a tasting of four whiskies in the Board Room of the Distillery. Although more expensive, all the group said it more than worth it and they all loved all the whiskies presented. From Fort William, on the Wednesday, we went to Skye, stopping at Eilean Donan castle, at which another tour had been arranged. Again the group were very positive in their comments. From there we went to one of Scotland’s jewels in its crown, the Isle of Skye, Eilean a’ Cheo, the Island of Mist, one of my favourite places in the world. This hotel was excellent, with friendly staff and a great pub attached to the hotel with THE best selection of whiskies I have seen in any pub in Scotland! It was heaven for the Swedish guys!

The morning dawned and we set off to the famous Talisker Distillery and the group were REALLY looking forward to this one and it didn’t disappoint them. They were very enthusiastic about this Distillery and the whiskies produced. From here we nipped back to the hotel to drop of the bottles bought and a change of shoes as a wee change to the itinerary had been requested by some. We dropped half the tour in Portree and the remainder went to walk to the Old Man of Storr in the north east of the island. They were lucky!!!! Before and after this wee trip, the rain was ferocious! Whilst they were doing the walk they had glorious sunshine! no accidents happened………until the very last corner when one of them slipped and arrived back covered in mud. When the second half of the group rejoined there seemed to be a lack of sympathy judging by the laughter! From Portree we headed south to visit the Gaelic Whisky Company near Armadale, a very interesting visit. This company blend whiskies but have been given permission to build a brand new distillery on the island, which will give it two and judging by the standard of their work so far will be a good addition to the industry. I knew I was in trouble when, after the first whisky MacNaMara, I didn’t like the rest! It proves I should stick to Strathspey and Highland Park!! We had a nice dinner together at the hotel and the group then went to try more whiskies on their last night on the island! I went to bed!

The day dawned…….dull! Then it started raining! and didn’t stop until we got to Pitlochry! Let’s face it, you don’t come to Scotland for the weather now do you?? We reached Pitlochry and went immediately to Edradour Distillery, where the guide was waiting for us. Judging by the length of time they spent there this was undoubtedly their favourite of all we had visited. Again, many bottles were in evidence to prove the point! from there, it was off to Edinburgh for the Group’s last night in Scotland. After being asked to get all their stuff together and off the bus quickly due to the hotel being on Princes Street, I was impressed with the speed they did it! No chance of a parking fine being issued! We said a quick goodbye and moved off quickly. I am betting some establishment had a good, profitable night!

I would like to say that the Scottish Wash Act Whisky Society was a brilliant set of people and an absolute pleasure to take on tour. I just hope WHEN they come back to tour Strathspey Paul allows me to be the guide.

Written by Andy Grant, tour manager for MCLEANSCOTLAND on this occasion.

“Hi Andy, Just a quick email to say thank you for making an already good tour perfect! Your knowledge of the Scottish history brought a greater depth to the places we visited. Please send my and the whole groups regards to Alan for being such a great driver and great a guy! We´re all back in Sweden and, believe it or not, we´re all sober!” – Kind regards Anders 

The Malt Whisky Association of Finland – Whisky Tour to Islay & Campbeltown September 2012 – Mclean Scotland Sunday

The Malt Whisky Association of Finland

Whisky tour to Islay and Campbeltown September 2012

Their second tour with MCLEANSCOTLAND was taken mid September 2012, yet another group of whisky lovers arrived on Scottish soil. Paul was there to meet them at Glasgow airport, along with Bud, our coach driver. After a shepherding act to ensure all were on board, we set off for Loch Lomond, our first (courtesy) stop. With a fifteen minute stop here for rest and scenic photography, a good start to their tour in Scotland. Only two of the group (13) had been here before. On board once again we set out for a scenic drive through the Argyll forest, passing lochs, through glens and up the “rest and be thankful” mountain pass (landslide damage obvious here). Down to Loch Fyne, passing through Inveraray, Lochgilphead and Ardrishaig on the road to Tarbet.

Passing through and getting a great view Kennacriag CalMac ferry point on our right, we headed south to Campletown. Checking into our hotel here, before a good dinner, followed of course, by several drams both in our own hotel and others! I have to mention Mika here, he held out the longest, being the last one to leave the hotel bar – early hours, well done that man (a very good friend). Day two and we walked to Springbank distillery for a tour, Grant from Cadenhead to the tour (I wandered aboot and chatted to Ranald over a few points) which of course, was followed by a tasting; a Springbank, Longrow red, Hazelburn, special bottle HMS Campbeltown, plus a couple of other gems. Did we enjoy them? Aye bloomin right we did! Shopping followed, it was so hard extracting them from the shop! I personally bought a nice Springbank 15 year old, bottled 27.08.12. recharred sherry butt, from 9.5.97. @ 55.8%. I will sup this one myself thank you!

Back on the coach we headed north back to Kennacraig for the Islay ferry. A 2 hour sail where we sampled some food and- aye you guessed it, whisky. Arriving at Port Askaig, we trooped off the coach and took the ferry to Jura, leaving our coach (and BUD) on Islay. The wee landing craft took us the short sail to Jura where we met our local bus and Alex taking us to the distillery. Stopping now and then for scenic treasures, we hit the distillery on time, a brief chat to Willie and took our specially arranged tour. At least six drams followed, a great time (and shopping) had by all. The group then hit the bar of the hotel next to the distillery. Me? well as most people know, I hate whisky, so went off for a drive with Alex to study the island more, grand job he did, many thanks Alex. Around 6pm we met up with the group again and headed back to the ferry, stopping now and then, near the ferry we stopped longer as there was a huge bunch of deer, many photos later we boarded the ferry for Islay. Hello Bud, take us to our hotel please, which he did (very well). Checked in, settled, we hit the bar, a great bar at Lochside. Followed by a huge dinner, plates overflowing, many thanks to David and his team. Completely full and bulging, we settled back at the bar, a great day ended – more tomorrow.

Day three; 9am off to Kilchoman distillery, a good tour followed by several drams, a small distillery but very well received by our group. Along the beaten up track back to the road, Bud was taking things easy on these wee roads, our next stop we chucked in an unexpected one; Bruichladdich. No time to tour but in we went, shopping, photos and even a taste or two. Shepard act again, after the “round up” we headed north to Bunny heaven (Bunnahabhain) for a tour, actually my favourite distillery on Islay (Paul). A tour followed by a fantastic seafood lunch, crab, oyster, salmon, scallop and salad, with wine and grand chocolate sauce (with whisky) pudding! Och this was followed by a 4 dram tasting session, I hate my job! Eventually, time to go, driving back to Bowmore, we hit the shop and bar here at the distillery, no time to tour but certainly I spotted at least 4 of our group taking 3 drams or so in the bar, of course you need look after your guests, so I joined them. Such a nice guy. On the road again, this time arriving on time at Lagavulin, after a wee delay we set out on our tour whisky was followed by a single dram. End of the day? This was now near 6pm. No, we took two more stops for photos at Ardbeg and Laphroaig. Finally heading back to Bowmore to another huge dinner. It was here I met up with some people in the bar, my group were upstairs relaxing, changing (into what?) while I sat doon with two very nice folks from California and Honolulu and also Erling, whom I had met in Bergen Norway at the whisky fest there earlier in the year. We shared a few drams – my arm was twisted, honest! Into dinner, saying goodbye to my American pals, Erling (Norway) sat doon with his group of 12 on the next table to our Finland group (with two Scots; Paul and Bud), they were a nice quiet bunch those Vikings. Food, wine and whisky, accompanied by friends, can life get better?

Day four; It was windy last night, so windy some ferries we not running on our west coast, oops, with a quick update to calmac, ours was ok. Round up time and off to Port Askaig again, where we sat and awaited our turn to board. Some last minute shopping at the post office and on to the ferry for a two hour sail, food and more whisky. To be honest, Bud and myself dozed most of the way over. Arriving on the mainland we set out for Inveraray again, but this time, stopping at a friends place; Loch Fyne whisky shop. Some grand tastings, shopping and good humour, we stayed approx. 40 minutes before one more stop; Loch Fyne Oyster Bar, shopping, wee samples and oysters for Mika – he supped 6 in fast time! Back to the courtesy stop at Loch Lomond and on into Glasgow.

There was a parade for Olympians in Glasgow so roads were closed, we found our hotel and checked in. Most went out to explore Glasgow at 4pm ish, dinner booked for 7.30. At 7pm we met up in the bar, by this time Liz (MCLEANSCOTLAND) had arrived and joined the fun, Nearing half seven we started going up the lifts to the 6th floor for dinner. Ah, six of us in the lift got stuck! It never moved, the doors wouldnee open, it started getting warm, we pushed alarm bells, pushed out panel in the lift roof, and me? getting hot and bothered, I suffer with Claustrophobia, it was not good, to make things worse, we were “released” by the fire brigade! As they opened the lift door and we fell out, those four fire bobbies were looking at me strange; I had hold of Liz’s handbag, a cardigan and a glass of red wine! Anyhow, eventually got to dinner, where we had a whisky dinner, sharing some 9 different drams. What an end to the tour, unforgettable! Come back soon Mika.

Written by Paul McLean, Owner of MCLEANSCOTLAND & ANGELS WHISKY CLUB. As I recalled the trip, please forgive lack of grammar and any errors!  the full story online whisky tours of Scotland and Ireland free whisky club with members worldwide, news, views, comments and videos

Maker’s Mark “Tailgating with Food Trucks” – American Whiskey News

Maker’s Mark® Recipe for Hair of the Dog By PB J’s


Maker Mark Challah French Toast batter

6 Eggs
2 cups Half & Half
2 tablespoons pure vanilla extract
1 tablespoon of cinnamon
1/4 cup of Makers Mark Bourbon
8 slices of Challah Bread sliced sandwich width
PBJ’s Peanut butter 1 1/2 tablespoons (Our recipe is secret) Make it creamy!
2 stripes of Apple wood smoked bacon cooked crisp
100% Maple syrup 1/2 tablespoon
Oregon Growers Blueberry Jam 1 1/2 tablespoon


  • Whisk eggs until beaten. Add half & half whisk. Add vanilla, cinnamon, Makers Mark. Whisk
  • Soak 8 slices of Challah in batter for 2 – 4 minutes or until soft but not falling apart. Pull out and grill at 350 on an electric grill or sauté  pan on stove top. Grill French toast until med firm texture & golden brown. Please do not overcook. You will be grilling them again when you build them as a sandwich.
  • Remove from heat and let cool. Then build your sandwich. Add PBJ’s peanut butter on one side of French toast. Add Oregon Growers Blueberry jam on other side of French toast. Lay Apple wood smoked bacon on peanut butter side. Cut bacon in half and layer so you get bacon in every bite.
  • Drizzle 100% Maple Syrup on the apple wood smoked bacon side.
  • Put the sandwich together and grill again at 350 degrees until you see the peanut butter melting. Pull off the grill slice at a diagonal and serve. 

Recipe for Maker’s Mark Mango BBQ Pulled Pork

By Wicked Wiches

It’s all about the pork so turn on your smoker or crockpot and set two good size pork butts for about 12 hours. 


104 oz. American Ketchup
Smoked spices- 3 cloves garlic, 1 minced onion, celery salt, red pepper flakes and set the dry spice ingredients inside the smoker in a metal pan.
½ cup molasses
½ cup corn syrup
2 cups BBQ seasoning
2 fresh mangos
¾ cup Maker’s Mark


  • Combine smoked seasonings with the ketchup and then add fresh mangos, molasses, and Maker’s Mark. Cook on low temp for about 30 minutes.
  • Once the pork is falling off the bone and pulled- add in the Maker’s Mark Mango BBQ sauce.
  • Enjoy with fresh baked bread. Garnish with a lime and cherry. 

Recipe for Maker’s Mark® Beef Brisket with Smoked Cheddar and Maker’s Mark BBQ sauce Mac and Cheese

By The Southern Mac Truck

Serves 4 

Ingredients for the Beef:

1.5 lb. beef brisket, trimmed of excess fat
1 quart chicken or beef broth
Salt and pepper
Ingredients for the BBQ Sauce:
2 cups bottled BBQ sauce, preferably Sweet Baby Ray’s Original
1/2 cup Coca-Cola
1/2 cup Maker’s Mark

Ingredients for the Mac and Cheese:

1 Tbsp. Butter
1 Tbsp. AP Flour
2 cups half and half
1 cup grated smoked cheddar
1 cup grated sharp cheddar cheese
4 cups cooked elbow macaroni
Salt and pepper


1.  Rub beef in salt and pepper and let sit out at room temperature for 1 hour.

2.  Pat dry and roast in a 400 degree oven for 20 minutes or until beef begins to brown.

3.  Remove beef and place in a pot with a lid and add broth.

4.  Return to oven and drop oven temp to 300 and cover beef with pot lid.  Cook for 3-4 hours or until beef is fork tender

5.  Let beef cool in broth overnight.  On the second day, remove from the congealed liquid and cut thinly across the grain of the beef. Set aside.

6.  Make the BBQ sauce by adding all ingredients to a small pot and let simmer until the sauce thickens, about 1 hour.  Set aside and let cool to room temperature.

7.  To finish the dish, add butter and flour to a large, high sided sauté pan.  When it melts, add flour and cook until it just begins to brown, about 2 minutes.  Add cold half and half and bring to a simmer.  Add cooked pasta and cheese, stirring constantly.  When sauce emulsifies, add beef and taste for seasoning.  Remove from stove top and add extra cheese and breadcrumbs if you like.  Spoon BBQ sauce over the top and serve immediately. 

FWL Whisky Selection: Ardbeg Galileo – Scotch Whisky News

Greetings Fellow WhiskeyLover!!  

It was great to see so many of you at Whisky Live in Boston last Saturday night. It was another fantastic Whisky Live event, well attended, and delicious whiskies flowing. A really wonderful time.
But it’s not Wednesday…its Thursday. This weeks email is a day late due to the holiday yesterday…so I hope you’ll do a little time travel with me back to yesterday.
And speaking of “time travel, this weeks featured whisky is all about the headlong rush of science and unlocking the keys tome of the great mysteries of the universe.
What does the heck does this have to do with whisky?” you ask!  Please allow me to explain.
During the summer of 2011, the whisky boffins at Ardbeg found themselves restless…producing one of the world’s great whiskies had left them “wondering”. And so, they decided it was time to boldly go where no whisky had gone before.
So in the late autumn of 2011, a rocket ship blasted off this earth at 25,000 mph. Deep within the cargo area of the ship was no ordinary cargo. For the spaceship carried with it a bottle of precious Ardbeg crafted molecules – the beginning of a fascinating first: a research experiment by the chaps at Ardbeg…in space!
This was the most audacious adventure ever undertaken the the distillery (or any other whisky distillery, for that matter).
The Mission: The goal of the experiment was to measure the difference in aging (the interaction of young spirit with charred oak) between normal gravity here on earth and the micro-gravity environment found on the International Space Station…the outcome would hopefully lead to a greater understanding of of the mysteries of maturation…oh, and of the entire universe as well.
The spirit will remain hidden in the hold of the Space Station for a period of up to three years (unless of course the astronauts living there find it!) during which time the development of the whiskey will be monitored against “control samples” here on earth – in Houston Texas and, more familiarly in a cask of new make spirit resting in Warehouse #3 at the Ardbeg distillery.
To celebrate this research initiative, Ardbeg created a very unusual and very very limited whisky, aptly called Ardbeg Galileo.  At its heart, Galileo is hallmark Ardbeg whiskey produced in 1999 that has been matured in classic ex-bourbon barrels and finished in ex-Marsala sherry casks.  The result is a deep golden, smoky Ardbeg balanced with rich flavors from Sicily.  The whiskey is non-chill-filtered for extra texture and mouthfeel, and bottled at a strength of 49% abv.
This is an extremely limited production whisky, and virtually impossible to find anywhere. Lucky for us, Nicky The Neck was once part of the team that involved sending unidentified bodies into space, and so was able to secure for us a very limited quantity of this out of this world whisky.
And so it is with great excitement that we’re able to offer a bottle of Ardbeg Galileo, for $110/ bottle, to the lucky few who react with warp speed (one/1 bottle/ customer please).  But be fast…really fast….because once Galileo is gone…it’s gone!
And until next week, high spirits to you all!

Doug Signature

Doug Stone






Whiskies Matters: Whisky Elections Coming Up! – Whisky News


Greetings whisky devotees,

We’re happy to talk to you again, and in case you long for an occasion to celebrate with whisky, here is an excellent one for you: fall officially started with last Saturday’s equinox. If you happen to be a sports fan, you may as well find a good use of your whisky to cheer on your favorite team this football season.

And let’s not forget the elections that mark this year’s autumn. While choosing one out of two doesn’t appear a conceptually difficult act, it may still involve serious and fervent decision-making. Imagine if hundreds and hundreds of candidates were running for president… whisky president. What a great way to exercise positive thinking!

Whisky Elections 2012

Announcing the “Whisky Elections 2012,” where each is free to nominate their own candidate to take up the White House–or, in our case, a term in the Whisky Cabinet. And since the origins of the presidency have recently become less emphatic, feel free to vote for a nominee of any whisky descent: be it a wellborn Scotsman, a fiery Irish, an unbounded American, an amicable Australian, or any other. Send us a brief passage on why you’ve nominated that specific whisky, and why you think it should win; the most convincing explanation gets two tickets to WoW Expo San Francisco or Austin 2013.

Submit your content to

Contest ends on Nov. 30, 2012.

Scotch Malt Whisky Society “October Previews: Autumn Taster” – Scotch Whisky News

October Previews: Autumn Taster

Enjoy a taster from our autumn single cask selection, we’ve released two preview bottlings from October’s Outturn…

Buy 66.36 Milano Salami and Tropical Fruit Kebab on its own or with 48.35 for a special price.

Preview Pair: 66.36 & 48.35 only £75.00
Highland Eastern & Speyside Spey


66.36 Milano Salami and Tropical Fruit Kebab
Highland Eastern
The first nose tells us this is a big, massive dram, like stepping into a room were traditional Italian spicy cured salami hangs to be matured.


48.35 Let the summer arrive!
Speyside Spey
*Exclusive to Oct Preview Pair
First impressions on the nose are citric aromas; fresh limes, pink grapefruit, lemon zest and lemon oil then turning more soft and creamy into lemon meringue pie followed by wood sap & vanilla


October Outturn goes on-sale Fri 5 Oct

The Scotch Malt Whisky Society,
The Vaults, 87 Giles Street, Leith EH6 6BZ
Contact: or call 0131 555 2929 (Mon-Fri 9am-4.45pm).

Visit the Society at for your chance to join and to take advantage of their great offers.

Loch Fyne Whiskies Stocks A Few New Items – Scotch Whisky News

Loch Fyne Whiskies Stocks A Few New Items

A few recent releases:

anCnoc 1998, anCnoc Peter Arkle 2nd Edition, Compass Box Flaming Heart, Kilchoman 100% Islay 2nd Edition, Glen Garioch 1995, Arran Machrie Moor 3rd Edition, Arran Sauternes Cask

See for yourself here

Loch Fyne Whiskies



BARDSTOWN, Ky (Sept. 2012) – Two favorites from the Barton 1792 Distillery were recently awarded medals during the New York Bar and Restaurant Show at the 2nd Annual New York World Wine and Spirits Competition.

1792 Ridgemont Reserve Bourbon won a silver medal, and Kentucky Tavern Bourbon won a bronze medal. Both of these bourbons have had a spectacular year as far as awards go, earning medals as well in the Ultimate Spirits Challenge and the San Francisco World Spirits Competition.

A distinguished panel of judges at the New York World Wine and Spirits Competition made their selections from well over 400 entries.

“We’re very happy to have such a good showing for our first foray into this prestigious competition,” said Ken Pierce, director of distillation and quality assurance. “1792 and Kentucky Tavern are both excellent bourbons, and we’re glad the judges thought so too.”

Complete results of the 2012 NYWW&SC can be found at  and

About Barton 1792 Distillery

Barton 1792 Distillery is part of Barton Brands of Kentucky, with facilities in Bardstown, Ky., Carson, Calif., and Baltimore, Md. Barton Brands is owned by the Sazerac Company, a family-owned company based in New Orleans, La. Barton 1792 Distillery was established in 1879 and continues today as the only fully-operating Distillery in the “Bourbon Capital of the World.” 1792 Ridgemont Reserve Bourbon whiskey is produced at Barton 1792 Distillery. This small batch Bourbon whiskey is the recent winner of a double gold medal at the San Francisco World Spirits Competition. To learn more about the Distillery visit


27-28 October 2012
Campbeltown, Argyll, Scotland


-See the Whisky Baronsʼ Villas
-Experience Three Distilleries: Glen Scotia, Glengyle & Springbank -Whisky Dinner with Frank McHardy, Springbank Director of Production -One Night Luxury Accommodation at The Royal Hotel.

Experience Campbeltownʼs whisky heritage with a guided walk around the Wee Toon, visiting sites of whisky interest past and present.

Learn about Campbeltownʼs past glories as the whisky capital of the world while taking in the sights, aromas and tastes of the three remaining distilleries that maintain this regionʼs distinguished position in the whisky market.

RATES* (per person)
Single Occupancy £199
Double Occupancy £180

Call The Royal: +44 (0)1586 810030

Guided tour, Springbank tasting, dinner & whisky pairings, one-night accommodation (Saturday).

• View the original whisky baronsʼ grand villas on the shores of Campbeltown Loch • Begin at Glen Scotia distillery & learn about its fascinating past • Wander past whisky landmarks to Glengyle Distillery, home of Kilkerran Single Malt • Finish the tour at Springbank Distillery within the old No. 3 dunnage warehouse, with whiskies drawn straight from the cask that cannot be tried anywhere else • Sit down to dinner & whisky pairing at The Harbourview Grille at The Royal Hotel with Frank McHardy, Springbankʼs Director of Production • Retire to luxury accommodation at the newly restored Royal Hotel overlooking Campbeltown Harbour (reduced rate available for two-night stay) • Play Machrihanish Dunes Golf Club on 28th October at a special rate of £35/pp

*Price listed is per person per night including VAT for Classic Room accommodation at The Royal Hotel, Campbeltown on Saturday 27 October. 2012 only. Play at Machrihanish Dunes Golf Club is optional and is not included in the price of the package. Subject to availability.

The Royal Hotel

Why Is A Dram (of Whisky) Called A Dram? – Scotch Whisky Conundrum

We asked; does anyone know, why is a dram called a dram? It brought in some very good replies, but the questions still stands, why is a dram (whisky) called a dram?

Donald Maclellan; I know a dram to be 1/13 of a pint which is 43ml which sounds about right. I learnt this from a Scot Gaelic speaker who had a dram measure from pre-1900 passed down through his family so he was very confident of this measure. Paul wrote; thanks Don, I do like this idea!

Bill wrote: “Encyclopedia Britannica. dram; unit of weight in the apothecaries’ and avoirdupois systems. An apothecaries’ dram contains 3 scruples (3.888 grams) of 20 grains each and is equal to one-eighth apothecaries’ ounce of 480 grains. The avoirdupois dram contains 27.344 grains (1.772 grams) and is equal to one-sixteenth avoirdupois ounce of 437 12 grains. The term also refers to the fluid dram, a measure of capacity equal to one-eighth fluid ounce. Love the idea that a dram contains three scruples. After a couple of drams, my scruples seem to vanish!” Paul wrote; Bill take care of those scruples man!

Scottish word which comes from Scottish Gaelic – the literal meaning of ‘dram’ in English is simply ‘drink’, so it doesn’t really have to be just whisky/spirits though it’s normally used for these things.

Inga Thompson (Canada) It’s the Scottish Gaelic word for drink and so isn’t just for whisky according to the urban legend dictionary!

And … what is “a wee dram “? Och I need one just to calm me heid!

Hi Paul, I saw this on my phone … Interesting question, and one I will have to check when I am next in the National Library. A dram was a measure of gold and gunpowder, I think. In relation to whisky, it is no particular measure, although ‘a wee dram’ or a ‘nip’ refers to a standard measure – called a ‘half’ in the west. A ‘glass’ of whisky is a double, and some would say that a ‘dram’ is also a large measure. Best, Charlie (Maclean)

AYE ALL GOOD ‘N FINE, BUT WHO/WHEN WAS DRAM FIRST USED IN CONNECTION TO WHISKY bar/pub, restaurant, distillery, distillery worker?

Is there a correct glass to use for a “dram”? or can you use any glass – not a pint glass obviously.

Glasgow man 1: ‘Gies a dram’ (Please give me a drink, good sir)
Glasgow man 2: ‘Gies a dram or I’ll f**kin’ chib yer heid’ (I would very much appreciate a drink as soon as is convenient for you)

And now for something completely different; In 1970, the newly formed Intelcompany publicly released the 1103, the first DRAM (Dynamic Random Access Memory) chip (1K bit PMOS dynamic RAM ICs), and by 1972 it was the best selling semiconductor memory chip in the world, defeating magnetic core type memory. The first commercially available computer using the 1103 was the HP 9800 series.

So, whisky educationalists (is that a word?) out there, can you help?

Another “wondering aloud” question from Angel Paul. Angels Whisky Club is free, and open to everyone to join, comment on, be a part of!  based in Scotland. Members worldwide

Powered by WordPress