Author: Kim du Toit

Bucket List Entry #9: The Edinburgh Royal Military Tattoo

Bucket List

I’m not sure that anyone does pageantry like the Brits. For one thing, some of their spectacles have been going on longer than many nations have been in existence, and for another, they take place in the setting of Britain, the country with a history that dates back well over two thousand years.

The Tattoo isn’t one of the former: it’s only been going on for just under seventy years — a veritable child compared to, say, the coronation of the new monarch.

But of course, the Tattoo takes place in front of the storied Edinburgh Castle, one of the oldest buildings in the Western world, and the theme this year was “Splash Of Tartan” which harkens back to the mid-17th century, when Bonnie Prince Charlie’s Jacobite Scots were defeated at Culloden, whereafter the wearing of the tartan was forbidden, bagpipe-playing was banned, the Scots were disarmed and the Gaelic language was suppressed.

So of course, the official welcome this year was given in Gaelic, a ceremonial toast of whisky was taken by the guest of honor — a British officer who served the drinks to the clan leaders:

…and then came the massed pipe bands, playing, amongst others, the mournful Skye Boat Song:

Speed, bonnie boat, like a bird on the wing
Over the sea to Skye;
Carry the man who was born to be king
Over the sea to Skye.

I am not a man with Scottish roots, and in fact there are many things about the Scots of today that I deplore; but even I had a tear running down my cheek.

I talked about my previous Bucket List item (tea at the Ritz Hotel), which I enjoyed for so many reasons; but the Tattoo was unbelievable. Everyone who goes to Britain in summer — during the month of August — should make a point of going. The crowds are immense, the atmosphere electric; and when the ceremony finishes with the Lone Piper playing his melancholy melody atop the battlements of Edinburgh Castle, I promise you that you will never forget it.

Bagging It

Travels

One of the things which catches U.S. tourists out here in Britishland is that retail outlets frequently do not offer bags to carry out any purchases — or, if they do, they charge 5p each for the wretched things. And it works, if the goal is to reduce trash.

Now Tesco is apparently doing away with the cheap flimsy ones, and is going is issue sturdier bags — for 10p each  — which can survive multiple uses.

Now, as Doc Russia reminds me, this is all very well; but it should be noted that the number of disposable bags may well have gone down, but that has been offset by a concomitant rise in sickness from e. coli bacteria infection. Yup… traces of bacteria from fruits and especially fresh meats will stay behind in the bag and be transferred to future purchases.

So if you’re going to do the Green Thing, wash that bag, y’all. And by the way, I’ve been doing this for a long time and let me tell you: canvas bags work better than any of the sturdier plastic things, which don’t handle the washing machine experience well at all. You just have to remember to put the damn things back in the car before you go out to do their shopping (something I fail to do quite often).

Bucket List Entry #8: High Tea At The Ritz

Bucket List, Travels

So last Tuesday  I met up with on old friend whom I last saw in South Africa over forty years ago (!), and whose two sons (who both live and work in London) very kindly invited us to tea at the Ritz Hotel to celebrate the occasion.

I’ve had high tea before, often, when I’ve been in England, at places like The Pump Room in Bath and at Fortnum’s (to name but two of the snootier places), but never before at the Ritz. Even though I’d once stayed there a couple of days, that was a business trip and there was no time to enjoy the relaxing pleasure of sitting in the Tea Room and having elegant flunkies cater to one’s every need and whim, with no time pressure, no limit (the food and tea are, of course, bottomless) and to cap it all, a glass of their signature champagne.

“More tea, sir? A different tea this time? Of course, sir. And more scones with clotted cream and strawberry jam, sir? Right away.”

I know, I know, it’s a bloated plutocrat way of living, but good grief, how I love it. The food is beyond description.

Best of all, though, is that the sheer majesty of the place puts everyone on their best behavior. All around us were people dressed well: jackets and ties for the men, elegant dresses and such for the ladies, no loud chatter or noise — just the murmur of voices, the clinking of silver flatware on china, and in the background, a piano player giving us a tour of the old standards.

And this wasn’t an English Rich White Person event, either; the Ritz has always catered to people from all nations, so it was like 57 varieties in there — but all dressed impeccably, all well-mannered, and all enjoying one of the great treats in life:  tea at the Ritz. I have no idea how much it costs (it’s probably online somewhere) and one does have to make a reservation, such is its demand. Whatever, it’s all worth it once you’re there.

Anyone who goes to London and doesn’t do this, at least once, has done themselves a profound disservice.

And my deepest gratitude to Hamish and Andrew for the invitation. I will never forget it.

Eye Of The Beholder

Beauty, Gratuitous Chick Pics, Men & Women

So this Paris-based fitness blogger (no, I don’t know what that is either) decided to give us two views of herself — as men might see her and as she does. Here’s the object in question:

Here’s what I see: a reasonably-pretty woman, decent boobage (the bra doesn’t help), with the bandy legs and slightly large nose of the typical Parisienne. In a stone-cold sober state, I’d rank her somewhat above average: about a 7, maybe a 7.5 if she cleans up nicely. If she has a sexy walk or carries herself with confidence, she’s a definite 8, and I’d wager that most men would happily ask her out on a date.

Here, however, is the comparison she draws:

Good grief. This just goes to prove that there’s no fiercer critic of a woman’s body than the owner thereof.

Suddenly, she’s a lot less attractive. Ladies, take note: self-hatred is not sexy.

And if Miss Aubery is just doing this to attract attention to herself — what’s known today, cruelly, as “attention-whoring” — to build up her self-esteem, then that’s even less attractive.

Scotch

Food & Drink

I’m on my way Up North to Scottishland today and don’t have time to post something current. By pure coincidence, however, a Longtime Reader asked me to rerun my old treatise on Scotch whiskies, which seems appropriate; so here it is, from March 2006, and as you may imagine, not much has changed since then:

I drink Scotch in three ways:

1. Single malts (sipping). Neat, no ice, with a glass of water consumed on alternate sips. This has less to do with style than it does with my frigging gout. I refuse to dilute the lovely stuff in my mouth, but I don’t mind diluting it in the stomach. My favorite single malts are typically from the Speyside region, and I’ll drink pretty much any single malt from those distilleries, but my absolute favorite is The Macallan 25-year-old, with Glenmorangie 10-yr-old as my “everyday” choice. For a “change”, I’ll drink The Dalmore 15-yr-old, which like Glenmorangie is a Highland malt.

Also in the cabinet right now are all the aforementioned, plus Glenfiddich 18-yr-old and Talisker 10-yr-old, for those with different tastes to mine. When Mr. FM comes to visit, I usually lay in a few bottles of Laphroiag, his favorite.

2. Blended (thirst quenching, or at parties). J&B, ice and water — and only J&B. Forget even offering me anything else. No J&B, and Kim drinks something else altogether, like gin. I actually dilute my J&B quite substantially — that gout thing again — and this also allows me to drink for longer periods of time before intoxication sets in.

3. As an after-dinner liqueur. Here I prefer the smoky, peatier singles like Laphroiag or Talisker, because I’m only going to drink one, and I can take my time in the drinking of it.

I’m not a Scotch snob, by the way, even though the above may make me sound like one. My tastes and favorites have come after some fairly extensive errrr trial and experimentation, and like in many areas of my life, I see no reason to change something with which I’m comfortable, and which has come about after considerable experience. I’ve tried most of the major single malts available internationally, and a couple available only in Scotland, but I’ve come to settle on the above because, well, I love their taste.

The wonderful thing about Scotch in general, and single malts in particular, is that it doesn’t matter how you drink it: that distinctive taste will always shine through. (However, I pretty much draw the line at drinking single malt with, say, Diet Coke, because that’s just barbaric — and once you mix any Scotch with Coke, the subtle differences between brands and types pretty much disappear, making the choice of a single malt under those circumstances just pretentious. But hey, if that’s how you want to drink that 40-yr-old Talisker…)

Just be aware that adding water to a single malt doesn’t just dilute the taste, it may change it completely. I find that this is especially true of some Highland malts. Some people happen upon such a taste, and thereafter prefer to drink their favorite single that way. Your call.

Still on the subject of taste, some say that coastal distilleries’ malts are different from those made by inland distilleries because of the salty sea air. I can’t taste it, myself, but I’m not a seasoned Scotch drinker, really.

Finally, it’s a common mistake to assume that the older the malt, the better the whisky. Some malts taste better in their “rawer” state — the malt becomes more bland as it ages — whereas others need the time to “mature” into smoothness. It’s all about your taste and preferences.

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Afterthought: It occurred to me that not everyone might be familiar with the Scotch thing, incredible as that may seem. So, for the benefit of anyone who might be interested in pursuing Scotch as a career (as so many have), here are a few pointers.

Single malts are the exclusive product of one distillery, made from barley. They will be bottled and sold as such, or else sold to other distillers to be blended with other malt- and grain whiskies (in closely-guarded secret and “proprietary” recipes) to produce “blended” Scotches such as J&B, Haig, White Horse, Bell’s, Cutty Sark and so on.

Blended malts are malts from different distilleries, sometimes called “vatted” malt. (The wonderfully-named “Sheep Dip” is a blended malt. Also, if the brand contains the words “Pride of”, or “Poit”, chances are it’s a blended malt.)

Proprietary (blended) Scotches are also broken into blended grain (grains from other distilleries) and blended Scotch (malts and grains from different distilleries). The actual number of distilleries used can be large. J&B, for example, uses the product from forty distilleries (and almost none from Islay, which is why it’s one of the smoothest Scotches on the market). Johnny Walker Red contains malts from 35 distilleries, and grains from 5 others.

As a rule of thumb, the higher the malt proportion (30%+) in the blend, the more expensive the Scotch. The most expensive (sometimes called premium) blends are at least 40% malt (eg. Johnny Walker Black, Chivas Regal). The “premium” can also be a factor not of the malt/grain mix, but of the number of malts used — the lower the number of malts in a brand, the more expensive it will be.

Single-grain Scotch whisky is rare (Black Barrel and Loch Lomond being the most famous).

(For all the info on Scotch whisky brands you’re ever likely to need, go here.)

The age of a single malt is denoted by the time it spent maturing in its cask: once bottled, it ceases to age altogether. If you see “single cask” on a single malt’s label, it means it came from one cask exclusively and was not mixed with whisky from other casks within the same distillery. Usually, this variant is hideously expensive, for not much more flavor — we’re well up the curve of diminishing returns, here.

Now for some pointers on the distilleries and their brands. The list is by no means complete (there are dozens of distilleries in Scotland — here’s a map), but I have actually tried all the ones I’ve listed.

The malts differ by region (sometimes by even smaller geographic differences) because of the different waters used, and in the distilling processes. I’ve made a few generalizations, however, just to give people an idea.

One last note: when you see a “The” before a single malt’s name, it’s not generally an affectation. Sometimes, the name is an area, not just an actual distillery (eg. Glenlivet), and “The” is usually added to denote either that it’s a single malt, or that it comes from the distillery of that name.

Speyside whiskies have a smoother taste, lighter flavor and softer aroma than most other Scotches. They are distilled, as the name suggests, in distilleries which are found along the River Spey on the northeast side of Scotland. Some of those distilleries (there are at least twenty major ones) are: Knockando, Glenlivet, Aberlour, Balvenie, Glenfarclas and Macallan.

Island/Islay whiskies come from the islands on the west- and north coasts of Scotland. Typically, they are much heavier, more aromatic, peatier-flavored whiskies, and some of the distilleries are very well-known: Laphroiag (la-froy-yag, from Islay), Talisker (Skye), Ardbeg (Islay), Highland Park (Orkney) and Bowmore (Islay).

Highland whiskies come from the north of Scotland (sometimes split into northern and southern Highlands). They tend to be darker than the Speyside malts, but not as peaty as the Island ones. Brands include such names as Dalwhinnie, Glen Ord, Dalmore, and Glenmorangie.

Lowland whiskies come from points around the Edinburgh – Glasgow axis, and there are really only two major ones: Rosebank and Glenkinchie (which is the main ingredient of Dimple Haig). I’ve tried Rosebank and didn’t really like it that much, but others (not put off by the “Lowland” appellation) swear by it.

Some factoids:

  • Glenmorangie is the #1-selling single malt in Scotland.
  • Glenlivet is the #1-selling single malt in the world.
  • Glenfarclas is the strongest “production” single malt sold.
  • The Famous Grouse is the most popular Scotch in Scotland (it’s blended, not a single).
  • Johnny Walker Red (also a blend) is the most popular Scotch in the world.
  • Johnny Walker Black (also a blend) is the most popular “premium” Scotch in the world.
  • Chivas Regal (also a premium blend) is the most overrated Scotch in the world (okay, that’s just my opinion — OMD).

Feel free to add your comments and opinions in the regular place. Remember that taste in anything is highly personal, so no flame wars, please.

Now: on to Edinburgh.