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Now why in the world would anyone want to ruin a perfectly good bottle of rye whiskey by putting maple syrup in it? Dad gum, that would be like putting water in a good single malt!


I've spent many a 12-15 hour layover at Gatwick airport. In there is a liquor store with the most amazing Scotch section you could ever imagine. In the Scotch section is a Scottish Scotch expert who provides samples of various single malts (I was trapped in the airport long enough to see shift changes at the liquor store and went back to sample more.) Anyway, each time I ended up there the staff Scotch expert insisted on a dram of water with each and every shot, explaining the importance of such to bring out the best qualities of the Scotch.

I, on the other hand am not an expert and say, "drink 'er up any way you like," but I do enjoy letting the rocks melt a bit before savouring a newly poured shot of Scotch.

Btw, John... if I run across Maple Rye in these parts, shall I set aside a bottle for your visit up here in July?

Live to love, love to live.