I learned a valuable drinking lesson the other night. Currently, I am on the road in New Zealand situated in New Zealand's sunshine capital. The city of Nelson is a bay town resting on the Northern coast of New Zealand's South Island. The region is known more for its beers and wineries but imported scotch whisky can be found in most local bars/liquor outlets.
The climate here is warm and perhaps because of this many of the drinks downtown tend to be on the sweeter side. Cider is more popular than beer and chalk board drink specials exist without shots of Tequila or Rum and Coke. Beware drink names that sound like Arnold Swartzenegger films 'Grenade',Tropical Bliss, Punchy' are to be avoided no matter how alluring the price is. Unfortunately, I learned my lesson the hard way. I slurpped down my 'No Prinsoner' thingy with melancholy, longing for the hard smoky taste of a Laguvilin or the brisk caress of my beloved Oban.
I sat at the bar feeling a little dissatisfied with my self and I am now convinced that when drinking alcoholic beverages you should always do so with palate NOT wallet in mind. I just don't understand drinking things that are colored like flowers, rainbows, and bubblegum. The drinks I prefer and continue to appreciate are not meant to be hidden behind 'cherry liqueur, this' or 'syrup flavored, that.' Appreciate the scientific end product of a good beer, wine or wiskey straight up as it was meant to be consumed. Do not dilute, infuse, or corrupt your beverage as a marketing ploy. As a whisky loving, French friend of mine has said: "Whisky or nothing at all..." She is absolutely correct my friends.
Palates Welcome
ZA/CH
When asked what to order, I told her,"Oban, 14 year. You wont make a mistake."
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