Mark your calendar for 2020 - Wonderful World of Whisky Cornwall Ontario

 CORNWALL, ONTARIO and the Wonderful World Of Whisky - 4th Edition. In November of 2016 I was presenting at the New Brunswick Spirits Festival when a jovial tall man approached me afterward and introduced himself: Ian Bentley. "I want to put on a whisky show in Cornwall in March of 2017", he said matter of factly.

My immediate thought was 

However after the 3rd very successful wrap up on March 23rd 2019, I'm going to say he and his team are absolute geniuses and here is why:

a. Sell out three years running.
b. People travel from all over Canada to attend.
c. Some of the best and brightest names in the industry are there.
d. Master classes for every walk of whisky enthusiast taking place.
e. Innovative ideas, dinners, classes and very interesting opportunities at this show.

Now, if you've never been to the Wonderful World of Whisky you are clearly missing out because it isn't like most of the other whisky trade shows or festival from across Canada. I personally feel, that at this point the Cornwall event is the second best one happening in Canada and here is why: Many of the shows that run across Canada are a 1-2 day event. Nice if you live in that city, but for those of us that are a come from away - it can be an expensive 2-3 trip to drink whisky for a few hours.

Cornwall is situated 1 hour from Ottawa but also Montreal (give or take a few km) which makes it an easy drive or train ride with two airports to pick from. 

The Nav Center has large spacious rooms, gym, pool, spa, a restaurant, pub, café, several open common spaces for meeting people, fireplace, free parking, walking trails along the St. Laurent river, do I need to go on?  Park your car for 4 days and worry about nothing!

The Master classes (sometimes offered in French) take place in large, comfortable break out rooms. Too many to list (see bottom schedule, but I will thank Gordon Bruce and Gordon Stephenson - one of my favourite classes this year).

"OK Lassie, bla bla bla...  and?"  I know that's what you are thinking as you read this. So here is the kicker for this particular show:

Unlike most whisky festivals in Canada, the Wonderful World of Whisky creates a full experience where the whisky is not the star, it is merely the backdrop. Now this is a concept that is really difficult to explain if you've never been to the show. The show is small enough that newbies won't feel intimidated but large enough that the hard core geeks, diehards and mentors also get what they need out of the festival. The after parties are attended by all - not just the "chosen" few. The jet set pub is full of people from all walks of life talking, sharing and enjoying each other's company (not to mention fantastic beers) and the food...  

The highlight for me for 2019 was the Distell Whisky Dinner with Mike Brisebois, Stephen Woodcock (yes that Stephen Woodcock) and Chef Lucas on Thursday night. Please have a napkin ready before you read the following:

RED DEER & WILD BOAR TERRINE

Course 1: Red deer and Wild Boar infused with Deanston Virgin Oak Terrine served with a sour frisée and mixed berry compote.

Course 2: A5 Wagyu Beef Rib Cap with/black currant & Bunnahabhain 12 glaze, fungi croquette with Bunnahabhain 12 fondue fresh truffle.

Course 3: Smoked Bunnahabhain Toiteach a dha salt cured salmon duel sorrel pumpkin pesto with chive yogurt cream (this was stunning for me).

Course 4: 100 day aged Niman ranch rib roasts bathed in Deanston 2008 Bordeaux Cask served with horseradish Yorkshire pudding, smoked tri-coloured carrots, white asparagus and baby red rustic mash with charred goat cheese (SWEET BABY JESUS!)

Course 5: Smoked Black Bottle Chocolate cheesecake with white truffle and candied ginger lemon black bottle sauce (and that's where I died and went to heaven for about 10 minutes)..

When I came to, Mike was walking around checking to ensure we were all still alive, that we had ate enough and I think I saw him passing out a few bottles of Pepto Bismol just in case some of us "over-indulged")... I know somewhere in my delirium we also received a beautiful dram of Bunnahabhain 25 to toast the chef and his wonderful staff...   

AND speaking of chef... I will quote my friend Benoit Bailey when I say this: "This is the only festival in Canada where people stand in line to eat before they go into the main event" and, my friends, with good reason. 

You see, Ian Bentley is not the only madman/genius at this show. This festival also has Chef Lucas McCabe. There is nothing "pedestrian" about any of the food you get to eat while at the Main event or dinners. 

Preparation for the main event starts weeks if not months beforehand and in the wee hours of the Saturday morning when some of us are crawling out of bed to get to the gym (and yes I did...), Lucas and his helpers are outside getting smokers, racks and tons of different meats ready for our very appreciative bellies! It is not only a feast for the palate but for the eyes as you watch the meats cook all day on outside spits and open flames!

I for one, can say, that I have made this one of my "go to's" for Canada and will continue to do so for as long as I can.



So mark your calendar for 2020:  Thursday March 26th to Saturday March 28th. I assure you, you truly can't afford to miss this great show!

Some highlights for 2020 include:

The Glenfarclas Dinner with esteemed guest Mr. George Grant. He will also be hosting a Decades Tasting on Friday and Saturday (tickets will go fast)

The Exclusive Waterford Irish Whiskey North America Introduction with Distillery Manager Ned Gahan (Super excited about this one having been to the distillery in October 2019)The Balblair Experience with Distillery Manager John MacDonald.


My mentor Davin DeKergommeaux will be hosting a class and showcasing his latest book (which is a must have in your collection): The definitive guide to Canadian Distilleries. 

So many of our absolute best Brand Ambassadors who can't be missed:  Mike Brisebois, Ray Daniels, Beth Havers, Jamie Johnson, Cameron Millar, Bryan Simpson and the ever entertaining Bill Somerville.

I do hope you will join us, as this is truly a coast to coast festival with people from BC all the way to NS that attend. Big shout out to that madman/genius.  Looks like the Wonderful World of Whisky 2020 is well on its way to being another amazing and fun show!

Tickets on sale now: 


https://www.eventbrite.ca/e/the-4th-annual-wonderful-world-of-whisky-show-tickets-81818349887?aff=ebdssbdestsearch




Lassie






PS...   If you are still reading and ARE attending the show, please email me at whiskylassie@gmail.com and I'll send you a personal invitation for a special tasting that will be taking place on Saturday March 28th. (IF there are still seats left...  ;)

New book, new direction... Ms Riannon Walsh

I had been in a mood lately similar to restless but couldn't quite put my finger on it. Was I ancy because I was suffering from post-Scotland/back to real world blues? Picking up dog poop and cleaning your toilet can do that post-holiday, right?

Was I looking for the next adventure or was it simply a hunger for something different? Don't get me wrong because my passion for whisky and everything that I love about it was still burning strongly but I just felt like something was amiss. Summer was half over but I had not really read anything and I usually love to read so I thought that maybe a few good books would help me figure out what exactly I was going through. The first book I picked up just wasn't cutting it. It was supposed to be funny and satirical in nature but I didn't feel like it was or maybe I simply wasn't in the mood for that. What the heck did I want? What was I looking for? 

Weeks went by and my hunt brought me to a book entitled "Whisky Dreams: Having your DRAM and eating it too" by Riannon Walsh. The top of the book is what caught my eye: bottle to banquet with the world's finest whiskies. Hmmmm, I thumbed through it quickly. What the hell I thought... and so it was packed for a business trip. Not only did I finish it in less than a few days, I was pleasantly surprised to find that it had much more than just recipes in it. 

Ms. Walsh lays out the book in a manner that you not only experience a culinary whisky journey but bits and pieces of her own personal voyage through whisky meccas. There's a glossary, a pronunciation chart and add on top of that the great advice on seafood, chocolate, cheese, a full chapter of saluting bourbon & ryes and you have a complete 6 course extravaganza for the whisky soul. Well, at least I did. 

I didn't need to read another book about the history of the spirit nor was I interested in the 1,256,222 whiskies I need to try before I die (no offence...) I wanted something creative and different to latch onto. This great paperback is just over 200 pages so it's an easy read but it did something no other book on whiskies has for me. It intertwined two of my favorite passions: Whisky and food and brought them into the limelight. This is a guide on how you can take some of your favorite recipes: salad dressings, stews, burgers, muffins and create a fusion of flavors like you never have experienced before. 

If anyone has ever attended Martine Nouet's dinners you know what I'm talking about. Suddenly a chocolate torte's flavors explode in your mouth and you are left speechless. Well I for one always am...

 There is something magical about whisky and I often feel that way about food as well. They are a sensory experience which makes each of them quite memorable. I will remember certain whiskies and meals for the rest of my life because of how well balanced or put together they were. Ok, so enough gushing about that (I am making myself hungry)...

Back to the book! How did the recipes stack up? Very well indeed they did; often surpassing my expectations and surprising me with the simplicity yet balance of flavors involved. Rhubarb no longer has to be the bland backdrop in a crumble. It comes alive with 2 teaspoons (yes that's it!!) of Buffalo Trace Bourbon. An elaborate mixture of tangy sweet goodness that made my mouth water. It was fabulous. I served a beef stew from the book and within seconds of 10 of us digging in not a word was spoken. The eerie quiet hung in the air until someone finally said: "Can someone butter me a biscuit".  It was glorious, tasty and extremely satisfying. 

Cheese/whisky pairings are something I tend to avoid because I have attended a few too many "duds" in my day. Let's face it: Costco low fat mozzarella does not pair well with a Bowmore, I don't care what any whisky representative says?! BUT... Riannon gives great advice on pages 180-182 and it is all about creativity and the importance of choosing quality ingredients, palate cleansing and textures. It is so well explained and I suddenly look forward to trying many of the combinations she suggests. 

The last chapter is entitled: The final course, the best whiskies and the correct way to enjoy them. At first when I saw that as part of the table of contents I rolled my eyes... Oh great, another "Thou shalt, MUST and brimstone fire rules and regulations about not swirling, the need to throw your whisky dram across the room, blah blah blah"... Fuuuuuuuuuu - dge.....  

So, imagine my surprise when I got to that page and read: "Out in the world of whisky reviewers, "experts", writers and even master distillers (who should know better), there seems to be the notion that there are certain humans capable of decreeing what tastes good and what doesn't. The one thing I am absolutely sure of is that we are all capable of knowing what we like and don't like. And in the end no matter what an "expert" tells you or preaches or writes, individual preferences are all that matters. You are your own expert, specialist, and the one who should declare what you like.

I raised my hands in the air and shook my fists in delight!  Why... because there is a movement slowly creeping in that is changing how we enjoy our whiskies and I am part of that. There is no right or wrong way, there are no best ever whiskies!? Gone are the days that state you should never add ice, that blends are crap and (GASP!!!) that you should NEVER use good whisky for cooking. Screw that crap! There is a new generation of whisky enthusiasts coming in fast and furious and they do not want your stuffy old boy boring scotch. Nooooo! They want new, innovative and different. It is the new age of whisky and there it was, in print... This is exactly what this book is all about. New ways to enjoy whisky, innovative whisky fusion creations and do it however you like. How refreshing!! 

I had a chance to talk to Ms. Walsh and ask her a few questions about the book and her new endeavors. For those of you fairly new to the whisky world of today, Riannon was the original mastermind of the Whiskies of the World Expo that started in 1999. She has a long list of accomplishments including author, consultant, business partner and no matter what direction she took, she was always at the forefront of trends. Talk to the likes of John Glaser, Jim Rutledge or Fred Minnick and they all have fantastic things to share about her as a well respected person and innovator in the field. So it came as a surprise to me that when I tried to look her up on the internet she seemed to be almost non-existent after 2010. We discussed that as well. When you are one of the people constantly breaking the trail for others you eventually get exhausted and need a break. 

It took some time but eventually she took the idea of writing this book off the back burner and I am so happy she did. So now that the book is done, where to? How about opening a distillery of course! More will be revealed soon and although I may not be at liberty to divulge part of our conversation I can say this: Once her plan is actioned Riannon will be standing at the very front of the line busy fighting, embracing and creating the next trend in spirits. I am excited for her and cannot wait to see how it all turns out.

I may have been lacking something in my whisky "diet" over the summer but this book certainly began to fill the void and has re-inspired me to get busy in the kitchen. I have already tried over 10 recipes and from the looks of my book (oil, strawberry and bourbon stains) it will stay in the kitchen and become a staple.  

Ms. Walsh's book is available online through Amazon as well as other book stores. You can also check out the website: www.whisky-dreams.com.  It is well worth the money!!

For me, this was a re-awakening of the senses which I realized I really needed. I strongly recommend the book for anyone who loves to cook, be creative or who simply wants to read and enjoy the advice given in the book about all aspects of what we call the water of life. 

A job well done by a whisky persona who has not lost her touch and is back at the helm of her next whisky adventure. My hat off to you Ms. Walsh!  Happy times are ahead.

Lassie

Writer Circle Profile - Fred Minnick, no longer a man's world...

http://www.youtube.com/watch?v=juTeHsKPWhY

James Brown - 1966

Conversation with Graham in October - G: "So do you want a copy of Fred Minnick's book". Moi: "I'm not sure I want to read a book about whisky women written by a man". G: "And why not?" Moi: "What could he possibly say from a man's perspective that would truly be relevant to women and whisky. Meh, maybe?"  Yup... me - at my worst. I state I'm not a feminist and think I'm open minded?! Hey, I am human and I will chalk some of it up to my upbringing - My mother was a burn your bra, damn the man kinda mom who encouraged me to push the limits of what was expected of a girl in the 70's but also ensured I was constantly reminded that by stepping into a "man's world" I would have to work twice as hard to be considered half as good. I can think of several examples where this was unfortunately true. 

Tampon ad of 1930's

So why wouldn't I be skeptical and close minded about a book written by a guy that deals with women and whisky. Because, I had (past tense) a firm belief that if you are not a woman, how can you possibly empathize? You know, you don't have a vagina so how can you even remotely know what it feels like to have the pains from your period?  

So back to Fred and his book. I saw it while I was in New York City and I picked it up. Cover looked like I expected - Not exactly the "sexiest" of images but I opened it and read the table of contents. The very last chapter is entitled: For women, by women. I sheepishly admit I rolled my eyes BUT... curiosity kills the cat and so I went to look at it. What I found not only changed how I felt but truly made me feel ashamed that I had so easily misjudged someone just because of his gender. Fuck! I did what had been done to me for years - reverse feminism. I put the book down and walked away feeling like the biggest schmuck and too embarrassed to even tell Graham about it when I got home. I did however mention later on that I wanted a copy for Christmas.

In early November I interviewed Chuck Cowdery and he said something that stunned me: "Fred Minnick is a mentor of mine and I've learned a lot from him". Fred is almost young enough to be my son?! Totally intrigued now...? As soon as we hung up I went online and started looking Fred up. That was twice this man's name crossed my path and I firmly believe things like that don't happen at random. What I found prompted me to contact Mr. Minnick and ask if I could interview him for my profile series. 

http://www.amazon.com/Whiskey-Women-Untold-Bourbon-Scotch/dp/1612345646/ref=la_B002N1IVXW_1_3?ie=UTF8&qid=1368131849&sr=1-3

Ladies & gentlemen: Mr. Fred Minnick.

Q1:  So how did you get “here”? When you were a little boy, I’m sure you didn’t say: “When I grow up I want to be a whisky writer”?

"After a tour in Iraq, I moved to Louisville, KY, to be with the woman who is now my wife and the only job I could find in 2005 was a food editor position at a restaurant trade magazine. I lasted 10 months, but the job gave me incredible skills that helped carve out a niche in food, wine and spirits. And of course, when you live in Kentucky, you must make bourbon a priority. So, I strongly pursued a wine and spirits (with a main emphasis on bourbon) writing / photography career. I wrote about bourbon for wine magazines, meeting magazines, scientific magazines, newspapers and even tried to write about it for financial sites. If somebody would pay me, I’d write about it. The operative word being paid. Since this is how I make my living, I don’t write for free.

Starting out, I read as much as I could and took advantage of my location, always interviewing master distillers and bourbon historian Mike Veach, who’s been a great educator. The whiskey business has so many great people, and I generally think we all try to help one another."

Q2: What motivates you to be in this part of the industry? Sometimes it can be quite unkind and very few can make a living doing this?



"After surviving war and surviving the return home, I decided to never let anybody dictate my future. I will determine what I want to do, and I chose to write about the good things in life. This industry is a never-ending web of mystery and fascination with a few great drams in between. I also take on the responsibility to uncover history, write poignant reviews and make informed opinions about whiskey. I genuinely enjoy finding stories that are not on anybody’s radar. For example, I wrote about Mexican bourbon and Mormon for Whisky Magazine and nobody had ever heard of either. But, my favorite of never-heard-of stories was my “Kentucky Leak Hunters” piece for Whisky Advocate in 2011, where I followed a group of Buffalo Trace leak hunters around the warehouse for a day and just observed them looking for leaking barrels. They were saving precious whiskey. Could their be a more important job than a whiskey saver?"

Q3: What sacrifices or tough decisions have you made to get to where you are now?  



"When you write about booze long enough, the marketing veil is eventually pierced, the protective PR tarp falls to the ground and you see the business for what it really is—a business. And there’s a lot of bullshit floating around whiskey. As a writer, I think it’s okay to get caught up in the pageantry and beauty of a good story. But, I feel it’s extremely important to not get “taken” on long fictitious rides. So, there’s a fine balance between sacrificing the newspaper reporter inside and becoming a hopeless whiskey romantic, where I dote on every brand. I still find ways to break whiskey news and craft in-depth details that marketers usually don’t want out there. For example, I’m extremely proud of the MGPI feature in the most recent issue of Whisky Advocate. The inside whiskey world knew they supplied rye whiskey to umpteen brands, but I wanted to detail their anonymous distiller without passing judgment."

Q4: After publishing your first whisky book, care to share what some of your upcoming plans are?

"I’ve got a few things in the hopper, but I’m mostly looking forward to becoming a dad. No matter what I will accomplish as a professional, nothing will be more important to me than that." 

Q5: If you could go back in time and talk to Fred Minnick in 1984, what would you want to tell him?

"You’ve got a great life ahead of you, kid. Don’t change a thing…except maybe don’t put chewing gum in your seventh grade art teacher’s hair. You’ll still feel the sting of Mr. Stevenson’s swats 20 years later."  

End of interview...

About two weeks after I interviewed Fred, my friend Susannah Skiver-Barton surprised me with an autographed copy of his book. I was extremely touched by her gift as I hadn't told anyone I was writing about Fred. Kismet?! 

Two weeks later the whole Dewar's debacle took place and Fred, a man I barely know stood beside me and many others on this issue. AND... was instrumental in taking the ad down. 

http://fredminnick.com/dewars-sexist-meet-barron-ad-degrades-women-puts-whisky-industry-risk/

http://www.cbc.ca/news/canada/new-brunswick/n-b-s-whisky-lassie-petitions-to-pull-dewar-s-baron-ad-1.2461133

Again, serendipity? Scary to think about it isn't it...

I spoke to Fred a few days later about this article and to thank him for his support and help. I had to ask him one question: "Why? Why would he write a book about whisky & women? His answer was quite simple: "Because it was way past time it was done." Fred has faced ridicule for writing this book. He knew, ahead of time this would happen but armed himself with facts and tools so the book is accurate and factual. There is no fluff and certainly no bullshit. 

I also confessed and apologized about my somewhat ignorant conversation with Graham. Just so happens Chuck couldn't have been more right. I have much to learn in this "man's world" and the first lesson is that the next generation of writers/whisky drinkers don't see it that way anymore. It is with the deepest respect that I write this particular blog. Fred, his book, the Dewar's ad and everything that has come has propelled me down yet another unexpected road.

Fred, you are a mentor and wise beyond your years. I've come to the conclusion that your world is not that much different than mine and I thank you for that.

Sincerely,

Johanne

Whisky Writer Circle Profile - Inspiration & changing of the guards

"On many long journeys have I gone. And waited, too, for others to return from journeys of their own. Some return; some are broken; some come back so different only their names remain"  Yoda

It's always fascinating to me where inspiration can come from when I'm thinking about how to write my latest blog. How ideas come together in my head, images of what I want to emphasize or what I think will be interesting to read. If people will "get it" in the end... I get silly sometimes as I'm writing, reading, editing and I think to myself: "MAN! This is good stuff!!!"  But I digress...

This writer was one of the first on twitter to follow me, offer advice and talk whisky with me. He decided at one point to interview me for one of his blogs in July 2012 and it pretty much changed everything.  

Courtesy of The Miss Whisky:  www.misswhisky.com

I didn't realize at the time how much of an impact that article would have not only on me but the rest of the whisky world we embrace. First of all he compared me to a Mackmyra which I thought very appropriate at that time! I did see myself as fresh, new and innovative (I'm entitled to my opinions, hehe) But second of all, it's where the term #whiskyfabric was first coined and what it meant to me was discussed. I wish I could remember what his exact question was but I know I described the whiskyfabric as a huge community that was interlocked and binded in a way that no matter where you were or what you did (writer, blender, mashman, blogger, ambassador, newbie, etc) you "fit" and there was a place for you there. The "fabric" welcomes everyone with open arms, we help each other, we educate/share and lift each other when needed.It is truly one of the most amazing groups I've ever encountered and been lucky to be a part of. The hashtag #whiskyfabric is used the world over and I've been blessed to have met many of the "weavers" over the last 3 years.

So as stated, I digressed, sorry... My inspiration to write about this guy came as a result of looking at the list of people I had contacted for this series. This person has been involved in the whisky world for years but recently published a whisky related book using Kickstarter (and I'll note #whiskyfabric, me included, kicked in $$$ to see it come to fruition) entitled:  Manly Lies and Whisky Truths.  It’s a very well written personal awareness/journey of growing up using a trip and life changing experience of working in Scotland as a backdrop and as comparison. Truly, a book I enjoyed reading.

Ladies & Gentlemen:  Mr. Rob Gard

Q1:  So how did you get “here”? When you were a little boy, I’m sure you didn’t say:  “When I grow up I want to be a whisky writer”?

"When I was a little boy, I was tricked into having my first whiskey by a neighbor. Didn’t touch the stuff again for ages. But, the road back to whiskey was an inevitable one. It started with a girl… or rather things ended with a girl… and I needed to do a little tough guy healing. That meant going to late night happy hour at my local college pub and having Seven & 7-Up. Mixed whiskey drinks were as far as I went for the next decade until I was introduced to whisky (note the dropped “e”). This time frame corresponded to my being invited to write about the Whiskies of the World Expo in San Francisco about 10-12 years ago. I was taught to appreciate Scotch by a representative from Bowmore and took to it like a fish to water. I loved the complexity of the drink and how it related to the complexity of life, which opened up a wealth of writing inspiration."

Q2:  What motivates you to be in this part of the industry? Sometimes it can be quite unkind and very few can make a living doing this?

"When I first started out, there were maybe 10-20 people in the world writing exclusively about whisky. The general drinking public had little knowledge of whisky. I enjoyed the camaraderie that existed at the time among those of us who loved whisky. Plus, people within the industry were thrilled people were paying attention to their product. I’d written about wine and that was, at times, a snarky world. Whisky was far more egalitarian, which I respected. Plus, it was wonderful being looked upon as a whisky sage. There are many more people who write or blog about whisky now and some of that wine world “attitude” has crept into the whisky conversation. Part of that has been driven by the ridiculous pricing and shallow adulation drinks company accountants and marketing people had placed upon their products. But, by and large, the people are still good folks. As for why am I still a part of this whisky world, there are now countless people to write the reviews and report the news of whisky. That leaves plenty of room for me to focus on the poetic, esoteric aspects of the water of life."

Q3:  What sacrifices or tough decisions have you made to get to where you are now?

"I abandoned writing about whisky for magazines to move to Islay and write a book that was inspired by the world of whisky. When I returned to the whisky world three years later, the entire landscape had changed. There were new voices and new perspectives. My secret world was no longer so secret. If I would have aggressively focused on the whisky columnist opportunities that existed, I think there would have been a good chance for me to become one of the best known whisky writers today. Not that I’m so much better than other writers, but I had five years of experience and momentum going for me around 2006, 2007. Little known fact, but I was actually asked by some key people in the publishing industry and whisky industry to start an American magazine focusing exclusively on whisky at the time. I went a different direction. I wouldn’t change anything and am thrilled with the choices I made. But, passing up the chance to launch a magazine in favor of living alone on an island definitely changed the course of my life." 

Q4: With your book recently published, care to share what some of your upcoming plans are?

"I really want to focus on selling this book, getting word of the story to a large audience. The whisky community has been tremendously supportive of this venture, even though the part about working at Bruichladdich Distillery is primarily a literary catalyst to propel the reader into the theme: using the whisky maturation process as an analogy to how boys mature into men. I think there’s a lot of room to reach other audiences with this story, so it’s all about marketing, marketing, marketing.

I’ve started to get involved more with local cooking schools here in Los Angeles leading whisky cooking and pairing classes, so I’d like to do more of that. I’d also like to write more about the whisky industry and do some more reviews, but so many other people already do that and do it well, I’m not if that will happen.

Finally, I’ve settled on a theme for my new book. It’s a sequel to the current release. While whisky won’t be the main theme, there very well may be a whisky thread that runs through it. I hope to start writing that next spring."

Q5:  If you could go back in time and talk to Rob Gard in 1984, what would you want to tell him?

"Apple!!! Put all your allowance money into Apple!!!"

End of interview... 

What propels people to write?  Where do the words come from? In my case I often feel it's a little voice in my head that simply tells me what to type. I go into "auto pilot" or "drone" mode. I can hear the keyboard keys being hit and I watch the words magically appear on the screen. It's all very surreal. I wonder if that's why it comes easier to some then others, and then again maybe that's why not all of us can write?  

As I sat in New York city in October of this year at the St Andrew's Bar on West 46th I looked around the table at the likes of Dave Broom, Lew Bryson, Davin de Kergommeaux, John Hansell, Gavin Smith and Dominic Roskrow just to name a few; it dawned on me that I was the youngest sitting there. These "giants" all in their 50's & 60's with a breadth of experience combined equalling 150 years +... I sat, in awe, several times almost experiencing giddiness. The reality is they can't write forever? So what happens in the next 10-15 years? Who becomes the next generation of whisky writers...? Again, in my opinion Rob is certainly a front runner and I’m sure there will be more but the question becomes who?

For more information about Rob’s book, please click here:   http://www.distillingrob.com/ 

There is nothing more I can say, but I will include one last photo.  It’s the inside cover of the book and I thank Rob personally for reminding me every time I open it, how important the fabric is.  

Lassie