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Keepers of the Quaich

Single Malt Ambassadors
Brother Bop Brother Bop
Class of 00Q1
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KOTQers Badger, “Boiler”, and Norse gather at The Tortoise Club – sampling from their single malt lineup: Glenfiddich 18, Oban 14, and Dalmore 15.

While visiting the Scotch Library at the Westin Kierland in Scottsdale, AZ Brother Rambler executed his duty as a single malt ambassador, as a member of the KOTQ – Chicago, in exemplary fashion. I recount his tale here…

“I went back to the Scotch Library with a group of fairly inexperienced people. The guy was going through his spiel on single malts: nosing, tasting, etc. He recognized that I knew what I was doing and said at one point to the group, “there’s only one rule of single malt, and I’ll let this gentleman tell you what it is.” So, I naturally said the rule that the KOTQ – Chicago was founded upon, “all single malts are good…it’s up to you find the good in it”. He was going in a different direction (was going to say there aren’t any rules and you should drink it how you enjoy it), but then said, “I like that rule a lot, going to use that in the future.” Rambler: being an Ambassador everywhere!

Here at the KOTQ we believe in the synergies between single malt scotch and sushi. With that in mind when I had Rambler, Badger, Irving, with soon to be inducted G-Man and guest Jabes along with several other people over for one of my home-made sushi events the members stepped up big time and brought enough single malts to produce a tasting sidebar to the sushi event.

Rambler brought Clynelish 14 which paired early and often with spicy tuna and sakana san shu (yellowtail, salmon, and ahi oromaki).

Badger brought Tobermory 10 which paired wonderfully with the fire and red dragons.

The piece de resistance was Irving’s lending some of his legendary Littlemill 8 which was the perfect accompaniment to the double salmon (spicy down the middle, salmon on top).

The spread ready to go and awaiting the guests’ first order.

Double ahi: spicy tuna down the center, ahi on top.

The first tray of the evening. Negihamachi and an ebi ton with spicy tuna on top.

The ultimate roll of the evening: a double salmon with torched/toasted unagi and masago with unagi sauce.

Littlemill 8 and double salmon tasting. From left: Jabes, Irving, Badger, Bop, Rambler, G-Man

Just came across this tidbit over at Masters of Malt (thanks to them for the heads up):

“In October 2017 Diageo said it was going to revive the closed Brora Distillery. Where we’re not quite sure, given that Clynelish overlaps on its original footprint. The build is due for completion in 2020 so we’ll soon see!”

Given the plethora of recent reports about shortages in single malt scotch production it makes sense that Diageo would see an opportunity here. The Brora facility would seem to conflict with the operation of Clynelish but I’m sure Diageo has a plan that makes sense and will be exciting.