Learning To Like Scotch
Visited a neighborhood bar last night in Chicago. The Duke of Perth is on Clark Street in the Lakeview neighborhood. I had never tasted Scotch until several weeks ago. A friend knowledgeable about the libation brought a bottle of his favorite malt to open an evening of philosophy discussion with a Scotch tasting. I liked it. Philosophy is always work and discovery. Scotch is pure discovery. I’d never experienced anything quite like the complex taste on my palate.
I am fortunate to have another friend who is quite knowledgeable with respect to fine food and scotch. So, we planned an outing to further explore the culinary topography and the people of Scotland as mediated through food and the distillers art. We ordered several flights of Scotch for sampling, and then we placed our dinner order. The Scotch did not disappoint. Wine and beer have their place–but scotch is in a class of it’s own.
The four of us shared a pleasant evening of conversation in the cozy bar. Enough time was allocated to allow each to tell something of the backstory of our lives. Our stories are complex and likely more meaningful that we can know. With each telling and hearing I wonder at the depth and the colors of the life that we transmit.
I suspect that my grandfather McLamb who was a yeoman farmer in North Carolina wouldn’t have tasted Scotch. Subsistence farmers are unlikely to consider purchasing expensive malted spirits. I thought of my great Uncle Thomas McLamb as well. He lived before me and I know him by his story. He ultimately died from a wound from a Yankee bullet received in Virginia.
They came to mind while we sat at table at the Duke of Perth. I have no doubt they would be pleased to be remembered. The soil of Scotland and it’s people were felt around us at the Duke of Perth.
If you are curious here is the malt list at The Duke of Perth.
