Scotch

Sunday night, I met up with one of the other bros, and we wandered down to the Cheiftan for a drop of good cheer.

The evening began with the Red Breast 12 year, which I argue gets improved with just the tiniest hint of ice.   The red breast has a tiny hint of astringent in it's opening nose,  and the hint of chill eliminates that completely.   Adding the bits of water from the ice also opens up the flavour quite a bit, allowing that oatmeal note to really shine.    Still a fine, fine whiskey.