Professional Documents
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Coming of Age
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Dr. Keith B. Hoffman, Founder, Restorative Sciences
‘TIS THE SEASON complexities and strength makes me feel does nicely—and add a few drops (yes, just drops)
You might still be tinkering around invigorated, reborn. of water to the Scotch. Barring that, drink it neat
with your holiday wish list, but GOM has What is this rare elixir, this demon spirit from any lip-friendly container within reach.
already done all the brain racking for you. of dirt and earth? Scotch. What is the mud? Either way, be sure to smell and drink it with a
Dr. Hoffman, our eminent scholar of all Peat. Very old, and very nasty. The kind of languorous air. It helps.
things high-class and necessary for the stuff you learn about only when you’re on Before that, though, here’s a brief peat
good life, fills the void of must-haves this hour number five of some cancelled-flight- suggestion list. First, you want your stuff from
holiday season. No need to second-guess airport-psychosis and getting your change Islay. Rugged, muddy, beautiful. A place where
here—he’s on Santa’s speed dial. Just from buying a New Scientist. the angry sea carves deep crevasses in the faces of
tear out these pages and slap them up For reference, I’m a biologist, and folks. Start with a Bruichladdich ‘brook laddie’,
on the refrigerator. The subsequent normally would be the last person to Bowmore, Caol Ila ‘cull eela’, or a Ardbeg. Then
waiting is agony, we know, but the put anything that comes from mud in step up to the World’s Strongest Man finalists:
rewards will be that much sweeter my pie hole. Especially peat, as the stuff Laphroaig ‘la froyguh’ and Lagavulin ‘laga voolin’.
when all the packaging falls away. brims with enough bacteria and Tackle them with an open mind and palate.
bizarre life forms to make J.R.R. Once you’ve figured out this earthy beast
THE BURNT ESSENCE OF MUD Tolkien brownout on a possibility you’ll be enjoying it until you, yourself, are dirt.
Step one: Put heaps of dried bender. Scotch made with peat is So embrace the mud.
mud underneath some damp, divine, however. Knowing how it’s
germinating barley. Step two: Ignite made, and what that distinct taste FRIENDLY FIRE
so the smoke dries out the burning comes from heightens the enjoyment. The cigar is a very interesting thing. It can serve as
mud and, thereby, stops the barley Sure, you can drink a Scotch a cherished event marker, a potent introspection
from growing. Step three: Mash up, produced without peat charring. trigger, or a room-clearing thug, perhaps even
ferment, and produce an alcohol. You can also get yourself a room all three at once. It has a marvelously long and
Step four: Jam into a wood barrel temperature raspberry wine cooler and complicated production process that culminates
and let poach like a lurid tarn for throw in that grainy cassette of Knight in enjoyment via fire. You’ve got to love that.
10 years or more. Step five: Drink. Rider, season one. If you can enjoy that, Cigar tobacco leaves begin their journey as
Sound like a bad dare? Well, the maybe you shouldn’t be reading this. tiny seeds and, with proper care, turn into a full
end product is something I drink If you can, however, find a tulip plant 80 to 90 days after sprouting. Add another
almost everyday. It soothes me. The shaped glass—a snifter or sherry copita 30 days until the end of the harvest, during which
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Cigars
• Try a big ring gauge (48 or above), long cigar
(seven inches or more). The large diameter
allows a nice flavour punch and the length
allows for cooler smoke to hit your gums.
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CHATEAUX PÉTRUS 1990
Still have some of that year-end bonus lying
around? Time to play the ‘What the Hell?’
card and throw down for this hero to the gods.
Just make sure you have some friends in town
to share the unforgettable experience. There’s
wine and there’s exceptional wine…and then
there’s Pétrus. This wine, and this vintage,
should be on your must-do-before-I-die list:
an incredibly dynamic and evolving Pomerol
nose, a massive palate with trace acidity and
a layer cake of black fruits, Provencal herbs
and smoke. Velvety and sustaining beyond any
swanky lounge bar’s dream. Pure love. Heaven
on earth. Complement
with a medium-rare
Kobe ribeye and we’ll
understand a few tears
of joy. And isn’t that
what the holiday season
is all about? £5,725 for
a magnum. Contact
Berry Bros & Rudd,
London.
www.bbr.com.
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GAMBLINGONLINEMAGAZINE.COM 81