Lads & Lassies, Pipers & Poets

English: Robert Burns Source: Image:Robert bur...

January 25th marked the birth of Robert Burns. The Ploughman Poet. The Bard of Ayrshire. Scotland’s favorite son. Sadly, most people only admit knowledge of the catchy tune he penned that they drunkenly mumble along to come New Year’s Eve at midnight: Auld Lang Syne.

He wrote poems and lyrics, collected and improved folk songs and fathered as many children with as many women who would have him. No wonder so many people claim him as their ancestor. The guy was a rogue—and a quick one too. He died at the age of thirty seven, making a remarkable attempt to populate half of Scotland.

Regardless, numerous individuals, whether of Scottish decent, whisky aficionados, or enthusiasts of poetry, annually plan to commemorate this man’s existence and accomplishments (both bardic and bedroom) with an evening of debauchery and boredom.

Scotish dirk

The whisky I love, but somewhere during the third hour of monotonic homemade poetry, I’m looking for anything I can surreptitiously light on fire so we can all leave the building. Consequently, I appreciate the whisky with more enthusiasm than I probably should. Of course, this is what everyone else is doing and why they believe they’re channeling Laurence Olivier.

A typical Burns Night, or Burns Supper, as it is both commonly known, used to be (and I’m sure remains in some stuffy circles) a “boys only” getup held on the anniversary of Rabbie’s birth (or in many cases the Saturday night closest to it, as no one is getting up for work when the sun rises next). Gathering that Burns himself likely preferred the company of women and wouldn’t have missed the chance to gaze upon the legs of a lovely lassie, a few welcome mats have been placed at the feet of the fairer sex. It seems to have spiced up the evening for many a current soirée and is gaining popularity, as more women begin to view whisky as something more pleasurable than a root canal.

The supper components make or break any Burns celebration. Sadly, I have attended too many events where I’ve found countless guests sleeping with their eyes open at the table, making frequent lavatory trips, or curled up in a fetal position in the cloak room, arms cradling a depleted Lagavulin bottle.

Assembling your own Burns supper should not be undertaken lightly; get it wrong and you will find attendees plotting your grisly death and funeral. One must consider the key factors needed: the proper guests, the right food, the liquor, and the entertainment.

The guest list is key to success. Have a gathering of bashful introverts or pontifical windbags and your evening feels like watching the “next up for service” numbers at the DMV slowly tick by would be a treat. Be sure to invite a thespian or two and maybe throw in a fire eater or sword swallower in case the evening plummets.

If you find the menu is reminiscent of something even Fido would shake his head at, do not blame it on the Scots. Just because folklore wishes us to believe all Highlanders were once scrap cloth clad savages does not mean they couldn’t wield a torch with just enough finesse in order to perfectly caramelize the tops of their Crème Brule.

homemade haggis, scotland food stock photo

The main course, haggis, (aka sheep pluck), is a dish whose preparation and success requires deft skill in the kitchen. Try to find a large animal vet who moonlights as a Michelin rated chef to construct yours. Avoid the kind sold in a tin can.

The liquor is straightforward. Buy booze people will drink. Scotch is the typical liquid in hand, but feel free to branch out with any of the globe’s magnificent whiskies.

When it comes to entertainment, people are coming for the piper. Don’t believe all the old bagpiper slights like If you took all the bagpipers in the world and laid them end to end…it would be a good idea, as all you need do is watch the faces of people as they stand wholly stunned by the power and potency of a piper bellowing out a tune. But also look behind them because this is typically when warring Scots of past would sneak up behind their enemies and practice a few solid broadsword techniques.

The Scottish Piper - Victorian print vector art illustration

I have attended other peoples’ Burns Supper and I have thrown a couple of my own. Let me be honest. It is much easier to have a “babysitting emergency” in the midst of someone else’s grand Gaelic failure than in your own living room, among fifty hungry guests, who can clearly see your children alive and well, and currently working as unpaid wait staff.

My suggestions for you? Start small.

Gather your children, your parents, your partner or spouse—anyone you trust not to post damning TikToks about you the next day, and ask them to come to dinner prepared to recite a short poem, quote, or best yet, a bawdy limerick.

Check out a couple of the easier recipes offered by the BBC (click here).

Then head on over to the nearest (and reputable) liquor store and purchase yourself a good bottle of uisge bathea. Do not skimp and buy something that can double as mouthwash or battlefield disinfectant. If you’re new to whisky, look for a spirit that isn’t heavy with peat or smoke.

Finally, toast with abandonment. The more frequently you do, the quicker everyone becomes pithy, handsome, and hungry enough to eat sheep pluck.

Slàinte!

~Shelley

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Don’t forget to check out what’s cookin’ in the Scullery and what we all gossiped about down in the pub. Or check out last month’s post and catch up.

Don’t Wait for a Chance … Take it

A couple of days ago I did a yet to be published interview for a bourbon organization geared specifically to women. Not surprisingly, its name is Bourbon Women.

The first question I was asked was When did you realize your life’s path was leading you to whiskey?

I have answered this curious query a thousand times over the last twenty-five years, and yet I never tire of telling the tale.

My first sip of whisky was in Scotland where after I’d finished a tour of the Oban distillery—situated on the frothy west coast—I’d been handed a dram of their prized product to try. A mirror would have reflected the female doppelganger of the green Mr. Yuk face, and I immediately declared this liquid foul, poisonous, and something that needlessly dirtied a previously clean glass. I was 22.

I had been touring Scotland for the first time and was perpetually aware of the countless fragrant assaults on my nose and the repeated exposure of jaw-dropping vistas. This country was leaving its indelible thumbprint all over my senses. The whisky was one I was trying to rub off.

The following evening, our hotel barkeep asked if I’d like a wee dram before dinner. With a tongue more acerbic than the whisky I’d tasted, my then husband clarified how it would be a wasted pour, as my palate was rebellious to the drink.

Feigning some chest-clutching cardiac arrest, the barkeep asked what I’d tried, and then knelt beside me, lamenting over the fact that my tongue had been assaulted with the deep end of the whisky flavor spectrum. As a neophyte, I should have been introduced to the various “flavor camps” that existed within single malt scotch.

With deft speed, the barkeep returned with an elegantly shaped nosing glass filled with an ounce of straw-colored gold—a whisky my tutor described as a “Lowland Lady.” I tentatively took a sip and held the liquid in my mouth for a few seconds as my counseling barkeep instructed. The memory of the Oban’s feisty smoke, oak, and cloves was replaced with a glass of something delicate, sweet, and custardy.

Everything about today filtered through my mind. The aroma of embering peat fires. The leaden smudge of sky that dispensed a drizzly mist. The pub with its heavy meat pies and patrons with their heavier dialects. The woozy-inducing beer—leaving me heavy-lidded and inarticulate. The muffled rustlings of the ancient hotel with faint whispers of its past inhabitants. The towering mountains, the ravaged castles, the gleaming lochs.

I swallowed and felt transported. This elixir was as bewitching as promised.

Thereafter, I found every new adventure with whisky fused onto the myriad ingredients that made up this country. The citizens, their tales, their villages and pubs, the distilleries and warehouses, the landscapes that unrolled in front of me, and the inescapable flavors and scents that soaked the air and earth. Whisky was no longer simply a high proof spirit, but a potion that unfurled in story form, revealing the magical elements of countless distinctive times, places, craftsmen, and skill.

Had I remained steadfast and insular—unwilling to accept the proffered hand holding out a second chance—I would have missed the thrill of a career where I now find myself writing, researching, and lecturing about whisky, as well as selling it, making it, and most importantly, enjoying it. I would have been blind to a magnetic pull that existed right beside me, shunned from view because of one unfortunate first impression.

And haven’t we all had this experience? One where we make a quick judgement, assess prematurely, haphazardly dismiss something or someone and then march on our way, never realizing the potential impact of possibility.

In a time where we are inundated with choice, where so many of us are surrounded by an embarrassment of riches, the tapping for our attention ubiquitous and inescapable, do we owe it to ourselves to slow the speed?

Should we study and take more time to contemplate before we move with haste on toward the next decision needing to be made?

I often wonder how many times I may have made this very blunder, erroneously rushing beyond the now and into the what’s next.

Of course, it’s likely we all have a handful of things we attempt with repeated effort, and for one reason or another, failure is what we face. We may never develop a taste for that food, or that book, or that person. And if we are impartial with those efforts, not sabotaging the outcome beforehand, it is easier to shrug and move on.

Interestingly, both sadly and happily, some things just take time. I was not born with a penchant for historical fiction. It took me three false starts before finding myself sucked into the world of Tony Soprano. And I fervently avoided hip hop music until my son started writing it and Ellen DeGeneres began dancing to it.

Those flavor camps of Scotland? The vast spectrum of delicate to rugged, silky to abrasive, subtle to pungent? I embrace it all now. But now is a long way from 22.

And looking back over those decades, I am filled with such incredulity and joy over what taking that second chance brought me. Yes, maybe it won’t work out. But maybe seeing if it does will be the best adventure ever.

It was for me.

~ Shelley

For the time being, the blog is closed to comments, but if you enjoyed it, maybe pass it on to someone else. Email it, Facebook it, or print it out and make new wallpaper for the bathroom. If it moves you, show it some love and share. Cheers!

Don’t forget to check out what’s cookin’ in the Scullery and what we all gossiped about down in the pub. Or check out last month’s post and catch up.

Life is like a Box of Chocolates: Sealed, Stolen, & Seeing the Countryside without You

A bazillion years ago—let’s call it seven—I went on a trip to the United Kingdom, crisscrossing the country to view university after university, accompanying my then seventeen-year-old daughter as she scoped out her next big chunk of education.

The recollection of big cities and ancient villages have long been swallowed by the fuzziness of time and now reside in my head the same way one retains precise memories of a colonoscopy. And although I can appreciate the anesthetic delights of anterograde amnesia for some experiences in life, the one long-cached, souvenir stilled lodged firmly in my hippocampus is that of stumbling across a tiny shop on the high street of Oxford.

Hotel Chocolat.

It’s not a hotel, although I’d have no issues with setting up camp in a corner on the floor if I should accidentally get locked in after hours. Rather it’s a luxury chain of the ultimate chocolate shopping experience.

There is no trickery involved in drawing customers off the cobblestoned streets—just an open door, where the aromas of ground and sweetened cocoa beans snake invisibly around your wrists and appear beneath your nose, tugging you inside and fastening the lock behind you.

When I first saw the shelves lined invitingly with countless bars and baskets filled with creamy brown confectionery, I remember turning to my daughter and saying, This is where I’d liked to be buried, please.truffles

In keeping with the traditional facial expressions of young adults, I was immediately silenced with a practiced and perfected eyeroll.

We silently moved about the shop, but apparently with each new peak into the burgeoning baskets and careful scanning of each shelf, Chloe finally turned to me and sighed.

What? Her gaze was stern, her tone was clipped. Why do you keep clucking your tongue, Mother?

I hadn’t realized I was, but it was likely true.

I just don’t understand why they’ve chosen to mash all the extra bits into the chocolate, I’d said. The chocolate looks perfect on its own. It doesn’t need fruits and nuts or brownies and gingerbread in it. You can’t improve upon perfection.

It was then that she held out a square box with six small globes within it.

Oh yeah? Are you telling me that you will not put aside your ridiculous rule for this?

In her hand was milk and dark chocolate, swirled together in an eddying ripple, apparently each orb pillow-casing a teaspoon of whisky.

My knees weakened a tiny bit as I envisioned what two of the dreamiest comestibles would taste like as clearly betrothed companions.

I shook my head with fixed determination.

Too expensive, I said as an excuse, when what I was thinking was, Surely disappointing.

Christmas came a month later, and the gift of truffles filled with single malt scotch came from the outstretched arms of Chloe, smugly determined to win the category of Best Gift Ever.

I was elated. Excited. Curious. And worried.

I put them in the refrigerator for safe keeping.

For six- and one-half years.

I couldn’t bring myself to try them. Too expensive, surely disappointing.

I know I’d frustrated her, as I recall a few years after that holiday, I’d received a beautiful box of chocolates in the mail. Chocolates all filled with other things other than more chocolate.

box celebration chocolates decoration

 

I put the box aside, deflated. But Chloe simply texted the sender and said, Obviously, you do not know my mother. Your lovely gift will be mothballed in cold storage indefinitely. But thank you, nonetheless.

She then proceeded to eat them on my behalf.

Last month, I traveled by train again across the UK. To my utter delight, the port of origin held a Hotel Chocolat shop. I spent a few harried minutes and far too precious pennies on a doppelganger box of whisky-filled truffles, an identical box that not four months earlier–as I cleaned out the fridge to move houses–finally found its way out of the back of the fridge and regrettably into the waste basket.

Thrilled with the chance to redeem my unappreciative behavior, I placed my pungent package on a shelf above my bunk and dreamed of the soon-to-receive declarations from family that I had at last lost my persnickety fallibility.

The next morning, I promptly exited the train, mindlessly leaving that little package filled with chocolate and whisky, and the expensive opportunity to salvage some respect.

I’d also left my reading glasses. Another thing I’d rebuffed for years.

It did not occur to me that I’d left these things until I began rooting around for an aid with map reading.

My heart raced, followed quickly by my feet. Ten minutes had passed since I’d exited the train, and dashing back out onto the platform, I saw nothing but Scotch mist.

The train was gone.

With panicked flapping limbs and the alarm of a woman who left her baby in a taxi, I managed to locate and communicate my loss to a white-haired train attendant whose Scottish dialect was as thick as the slabs of solid chocolate I would have preferred to have purchased in the sweet shop.

Fifteen minutes later, the elderly man returned, a broad smile stretching the road map of wrinkles across his face. He handed me my reading glasses.

I peered at him. Did you happen to find the chocolate? The whisky-filled truffles?

Oh aye, he stated grimly, but all edibles are immediately binned if left behind. That’s the policy. But if ye want my opinion, lassie, yer far better off wi’out them, as nothing foreign but yer lips should touch a single malt scotch. Any addition is like two trains colliding into a crash.

He looked at me sternly and pointed at my glasses. Perhaps use your wee spectacles before making such a purchase next time. After all, ye canna improve upon perfection. Some things are just more sacred when separate.

blur book book pages close up

~Shelley

For the time being, the blog is closed to comments, but if you enjoyed it, maybe pass it on to someone else. Email it, Facebook it, or print it out and make new wallpaper for the bathroom. If it moves you, show it some love and share. Cheers!

Don’t forget to check out what’s cookin’ in the Scullery and what we all gossiped about down in the pub. Or check out last month’s post and catch up.

Booze, Britain, & Maybe Someone’s Bride

If you’re asked any questions you can’t answer, just send those folks to me.

I looked at my boss. The one who brought me to the London Whisky Show with just barely enough information to sound like I was dangerously competent but not snarkily egotistical.

You mean like, “How many proof liters are you pulling off the still between noon and 6pm on every third Saturday of the month?”

Or how about, “Exactly what percentage of liquor are you extracting from that rare twenty-five year old rum cask you’re resting your bourbon in for two years?”

Or even this one. How bout this one? “Will you marry me?” *hic* Can I lob that one over to you as well?

He gave me a look from beneath his brow. Umm … no. You can deal with the drunken fan boy bits on your own.

Fab. Back to work.

And work it was, as setting up a booth in Old Billingsgate—one of London’s myriad iconic buildings, notably a venue that used to house the world’s largest fish market—was not just as easy as plunking down a few bottles of booze and then flipping a shingle to say ‘open for business’ as thirsty customers strolled by.

Instead, it was setting up the most eye-catching, magnetically plumaged display of all your finest award winning wares right beside hundreds of other eye-catching, magnetically plumaged displays of award winning wares.

And for most of us, all on the size of a postage stamp.

The festival brought distillers and whisky lovers from all over the world together to experience some of the most coveted, laurel wreathed drams begging to be savored. Participants wandered (and eventually stumbled) about from booth to booth over the two festival days with supremely developed palates and highly developed expectations.

Now there may only officially be listed just over 100 carefully selected global distillers, but each one of them had some version of, You think that was good … (pulls bottle from beneath hidden shelf) … wrap your tongue around this one!

Altogether, a patron had somewhere between 600-800 drams of whisky to filter through in 48 hours.

As did their liver.

Of course, there was recommended show etiquette.

Spit, don’t swallow.

Drink lots of water—hell, bring your own IV pole if it’s not too unwieldy.

And if you are officially documented by the patrolling Security Stewards to have asked more than three exhibitors for their hand in marriage, the last one has the right to hold you responsible for their children’s college fund.

Gamble as you may.

One of the most challenging aspects of the festival was to reel in the participants, convince them that Reservoir’s whiskies stood head and shoulder above most others because we were not a carbon copy of the vast menu list available.

Our ingredients are of the utmost importance.

We pride ourselves on those ingredients being local.

Our process is different, our distillate is unique, our people are unprecedented, and for Pete’s sake, every day we festoon our bosses’ office doors with balloons and thank you notes because we just frickin’ love working here!

PLEASE JUST COME TASTE OUR WHISKIES!

In truth, we may not have sounded quite so desperate, but you get my point. You have to stand out. And not in a gimmicky way. You have to present them with something that’s memorable, that’s meaningful, that matters.

You have to make them want to take you home in a bag.

Okay, that did not come out right, but again you get my point.

It was an opportunity to meet people who love whisky and who make whisky from every corner of the Earth. To share what we’ve made, to learn from others, and to come home filled to the brim with the vim and vigor of pursuing our future.

We also come home smelling a little bit of fish, but that’s beside the point.

We travel the world with our wares. Sometimes we come to you. Sometimes you come to us. Most importantly, we come together, our spirits aligned.

Now, agreeing whether you want to make monthly payments to the university or just one lump sum is where we might diverge, but we can always work that out over a dram or two.

~Shelley

My favorite customer …

For the time being, the blog is closed to comments, but if you enjoyed it, maybe pass it on to someone else. Email it, Facebook it, or print it out and make new wallpaper for the bathroom. If it moves you, show it some love and share. Cheers!

Don’t forget to check out what’s cookin’ in the Scullery and what we all gossiped about down in the pub. Or check out last month’s post and catch up.

 

 

 

 

When Everyone Tells You You’re a Witch, Eventually You Try on the Hat

I don’t feel well¸ I’d whispered just loudly enough for my own ears to register.

I reached out for the wall beside me, steadying quivering knees, and felt my hand slide southward until it came to touch the floor. I wrapped both arms around my bent legs. In this custodial cocoon, I closed my eyes and searched for a thread of clarity as a new anchor of support.

Another sound my ears captured—their scattershot proficiency even further impeded by the thump of my resonant heartbeat—was a half growl, half moan, also coming from me.

I spoke again in a whisper, directing my words to both recently and long-passed female relatives, If you all think this is funny, I will find a way to make you pay for your merciless amusement. Leave. Me. Alone.

I looked up and scanned the room. It was rich with excavated artifacts—urns, beakers, swords, and tools, skins, sketches, baubles, and bowls. Relics unearthed from the very ground I stood upon—or hunched over, as it were.

The Kilmartin Museum was perched atop a small ridge that ran along the edge of Kilmartin Glen—a stretch of prehistoric sites through the valley of a tiny village in western Scotland. It was here I was suddenly sinking with the feeling of lassitude—which I’m certain brought a smirk of self-congratulations to many of my female ancestors, as the words they shared with me when alive were of the variety that would bring great alarm to most, but were banal and eye roll-worthy to me during my youth:

You’re an old soul—you simply can’t recall your past lives. The tarot cards show this.

Open your ears to the goddesses, don’t put up such walls to their speech.

You are but a vessel—and willing or no, your spirit is an empath and draws the needful toward you.

I’d believed none of it. But partly wished it were true. They believed all of it. And impatiently waited my surrender to their truth.

I’d come for research—to resurrect not only the tangible details I’d need for my story, but the perceptible ones as well. One provided a sense of touch, the other, palpable only by the mind. Many storytellers find that if one can stand in the spot where the tale unfolds, and utilize all one’s senses, countless doors of creativity swing open with ease.

The problem I was encountering was not so much the onset of malaise but discovering that the long distance travel had not shaken the long buried voices of my own dead relatives—those who regularly muttered around me—and they now intermingled with the voices of those I wished to hear more clearly and singularly.

The book I was writing steeped within a warm soup of Celtic mythology and village mystics. The book I’d just finished was fraught with warring witches and fear-filled kingdoms. Death snaked its way through both narratives, just as my familial undead featherstitched their presence uninvitingly through more of my calendric cycle than I wish were true.

Their calls—which were clearly an unmistakable theme in both books—repeatedly stressed, You are one of us. Do not be deaf to the obvious and inevitable.

And although I may have purposefully shut out the opinions my more eclectic family members layered on, I have never been deaf to great books, as they speak to me with more than mere words. They leave countless overarching impressions. When you are the reader of any story, the author prays they have cannily articulated some message to you, and you leave feeling moved by the experience. When you are the author, you hunt for that affecting message. It is oftentimes a slow sweeping away of debris that reveals the structure: the bones, the skull, the spine.

And standing in a multi-roomed hut, jammed with primitive curios, or upon a battlefield, the acrid smoke charred deep into the soil, or beside a cairn, the stones heavy with the grief of thousands of tears, I can barely pick out the tone of my own long ago voiced youthful complaints as I stymie the growing sound of history’s vocal barrage.

I’m not like all of you. I’m my own person, I’d said to some auntie, eyeing me with pity through the wisps of the exotic smoke from her cigarette.

She’d shaken her head. You see it wrongly. You are not tethered to this hallowed ground with an anchor, but rather a tube. One that can act as a channel.

She is right. There is a hurricane of chronicles waiting to be heard. And countless times in my life I have been in the right place and present at the right time where the valves have twisted open. At these moments, I am usually caught unawares and overwhelmed.

Fighting off a chorus of narrators, rich with the urgency of untold tales is akin to skittering down an icy, rock-laden hill. You will not come out unscathed.

As writers in any genre will affirm, there are myriad ways to quilt the patchwork of a story together: spending months or years in a library while pouring over reference books, chronicling dream journals and cherry-picking threads of a narrative from within it, ferreting through new innovation and discovery via disrupters and thought leaders we interview. The list is endless.

But there are those that believe the stories are omnipresent, ubiquitous as the air we draw for each breath. And within our breath is the breath of others. Our task is to tap into the substance of it, the elements within it. We simply unveil that which keeps it muffled from others’ ears.

I had no inkling I would be a teller of tales one day, that I would find a snug fit of comfort stretching beyond the bounds of everyday humans and attempt to build worlds elsewhere. And for an unfathomable amount of time I stubbornly resisted seeing one of those unhuman worlds as it was repeatedly illuminated by others who believed they held access to it and wished to hand me a key.

Those experiences—the ones where I’ve been flooded with the emotions, or voices, or thrumming vibrations that did not belong to me specifically—have more often than not, not been welcome. I don’t know why they appear. Maybe those women are right. Maybe I am an empath. And welcomed or no, some unseen fingers may continue to twist open that wheeled handle despite my trying to plug the spigot. But lately … lately I have wondered why I would willfully eliminate a source of inspiration or guidance. Why would I dismiss a muse as it sits staring into my face, or whispering into my ear?

So for writing’s sake, for the enrichment of story, I will try on the hat—to see if it fits. Fits like a child’s head, warmly embraced within the arms and bosoms of women long passed, but refusing to be forgotten.

~Shelley

For the time being, the blog is closed to comments, but if you enjoyed it, maybe pass it on to someone else. Email it, Facebook it, or print it out and make new wallpaper for the bathroom. If it moves you, show it some love and share. Cheers!

Don’t forget to check out what’s cookin’ in the Scullery and what we all gossiped about down in the pub. Or check out last month’s post and catch up.