The distillery numbers of the Scotch Malt Whisky Society

h**p://www.jdawiseman.com/papers/trivia/smws-distillery-numbers.html (bookmark)

http://www.smws.co.uk/whisky/95.9_A_gun-smith%27s_workbench.html

W.I.L.D. (whiskys I'd like to dram) #1

http://www.whatdoesjohnknow.com/2010/05/21/review-ardbeg-supernova-2010-release/

http://blog.thewhiskyexchange.com/2009/01/ardbeg-supernova-vs-bruichladdichs-octomore/

Beef Cuts

From HERE

1. Used for choice roasts, the porterhouse and sirloin steaks.
2. Rump, used for steaks, stews and corned beef.
3. Aitch bone, used for boiling-pieces, stews and pot roasts.
4. Buttock or round, used for steaks, pot roasts, beef á la mode; also a prime boiling piece.
5. Mouse-round, used for boiling and stewing.
6. Shin or leg, used for soups, hashes, etc.
7. Thick flank, cut with under fat, is a prime boiling piece, good for stews and corned beef, pressed beef.
8. Veiny piece, used for corned beef, dried beef.
9. Thin flank, used for corned beef and boiling-pieces.
10. Five ribs called the fore rib. This is considered the primest piece for roasting; also makes the finest steaks.
11. Four ribs, called the middle ribs, used for roasting.
12. Chuck ribs, used for second quality of roasts and steaks.
13. Brisket, used for corned beef, stews, soups and spiced beef.
14. Shoulder piece, used for stews, soups, pot-roasts, mince meat and hashes.
15. Neck, clod or sticking-piece used for stocks, gravies, soups, mince pie meat, hashes, bologna sausages, etc.
16. See above.
17. Shin or shank, used mostly for soups and stewing.
18. Cheek.

The Travels of Alfred Barnard to Islay

http://www.islayinfo.com/barnard_islay_distillery_travels.html

from travels in the region of my preferred dram:

The Buannachans were particularly distasteful to one Macphail in the Rhinns, whose occupation when not required to attend the Lord of the Isles on a foraying and slaughtering expedition, was that of a peaceful woodman. One day seeing the Gille-"shiabadh-dealt" and his comrades coming he set about splitting the trunk of a tree, in which he had partly succeeded by the time they had reached him. He requested his visitors to lend a hand which they willingly did. 50 ranging themselves eight on each side they took hold of the partially severed split, on their doing which the crafty Macphail removed the wedges which had kept open the split, which now closed on their fingers holding them hard and fast in this clever rustic man-trap. Macphail and his three sons then equipped themselves from the armour of their captives, and after compelling them to eat a lusty dinner, with fiendish cruelty beheaded every one of them and made their escape to Ireland.

Scotland

Click to get distillery information.

Steakapalooza

In preparation for the steak-a-palooza I had some inner dialogue with my digestive tract primarily the duodenum since it claims to carry the heavy load, but also the stomach, in my due diligence to alert it of the onslaught of uncommon carnivorous activity all with hopes that it will oblige me with the adequate gastric secretions and ample amounts of bile throughout the evening.


I will however be heading over to the apothecary to pickup some industrial grade meat-digesting enzymes since the gallbladder and pancreas did rear their heads during my inner dialogue with the duodenum and with that required some reassurance since they are simply not used to secreting so much bile and insulin respectively. Overall they agreed to be productive and have readied themselves for the sudden change in colonic waste material.


In closing I think I’ve convinced them to work with me and I am particularly looking forward to the meal–just don’t mention the scotch.

for future reference

Cluster A ( Full-Bodied, Medium-Sweet, Pronounced Sherry with Fruity, Spicy, Malty Notes and Nutty, Smoky Hints): Balmenach, Dailuaine, Dalmore, Glendronach, Macallan, Mortlach, Royal Lochnagar;

Cluster B ( Medium-Bodied, Medium-Sweet, with Nutty, Malty, Floral, Honey and Fruity Notes): Aberfeldy, Aberlour, Ben Nevis, Benrinnes, Benromach, Blair Athol, Cragganmore, Edradour, Glenfarclas, Glenturret, Knockando, Longmorn, Scapa, Strathisla;

Cluster C (Medium-Bodied, Medium-Sweet, with Fruity, Floral, Honey, Malty Notes and Spicy Hints ): Balvenie, Benriach, Dalwhinnie, Glendullan, Glen Elgin, Glenlivet, Glen Ord, Linkwood, Royal Brackla;

Cluster D (Light, Medium-Sweet, Low or No Peat, with Fruity, Floral, Malty Notes and Nutty Hints ): An Cnoc, Auchentoshan, Aultmore, Cardhu, Glengoyne, Glen Grant, Mannochmore, Speyside, Tamdhu, Tobermory;

Cluster E (Light, Medium-Sweet, Low Peat, with Floral, Malty Notes and Fruity, Spicy, Honey Hints ): Bladnoch, Bunnahabhain, Glenallachie, Glenkinchie, Glenlossie, Glen Moray, Inchgower, Inchmurrin, Tomintoul;

Cluster F (Medium-Bodied, Medium-Sweet, Low Peat, Malty Notes and Sherry, Honey, Spicy Hints ): Ardmore, Auchroisk, Bushmills, Deanston, Glen Deveron, Glen Keith, Glenrothes, Old Fettercairn, Tomatin, Tormore, Tullibardine;

Cluster G (Medium-Bodied, Sweet, Low Peat and Floral Notes ): Arran, Dufftown, Glenfiddich, Glen Spey, Miltonduff, Speyburn;

Cluster H (Medium-Bodied, Medium-Sweet, with Smoky, Fruity, Spicy Notes and Floral, Nutty Hints ): Balblair, Craigellachie, Glen Garioch, Glenmorangie, Oban, Old Pulteney, Strathmill, Tamnavulin, Teaninch;

Cluster I (Medium-Light, Dry, with Smoky, Spicy, Honey Notes and Nutty, Floral Hints): Bowmore, Bruichladdich, Glen Scotia, Highland Park, Isle of Jura, Springbank;

Cluster J (Full-Bodied, Dry, Pungent, Peaty and Medicinal, with Spicy, Feinty Notes): Ardbeg, Caol Ila, Clynelish, Lagavulin, Laphroaig, Talisker.

(Whisky Classified: Choosing Single Malts by Flavour, David Wishart, Pavilion Books, London 2002.)