Growing up in Kentucky means you’re weaned on whiskey. The sweet elixir is omnipresent. It goes in all manners of baked goods, it’s incorporated in a wide variety of candies, finishing sauces get a splash of it and of course the stuff is drunk with abandon.

I was drinking it before I started first grade. Big Jim Sullivan had a problem. My grandfather wasn’t the sort of man who suffered a crying child gladly but he knew how to get his favorite grandson out of a tough spot. He got out a saucepan, put a little water, lemon,bourbon and sugar in it, brought it to boil, let it steep for a minute then served it to me warm in a mug.

I’ll never forget that blessed moment.

Of course he caught Hell from my mom when she came home and we were both sitting there tipsy, eating lard fried popcorn and watching Hill Street Blues. Family bonding. Kentucky style.

I’m not a whiskey cultist by any stretch of the imagination. Day in day out, I’m fine with plain old Bulleit; I keep a 20+ year old bottle of Pappy hid from myself and take a nip off of it perhaps twice per annum and Scotch? Never touch the stuff. A well-heeled buddy of mine gave me a glass of Johnny Walker Blue a few years back. It was fine. Pappy Van Winkle fine? Not by a long shot.

But then again, I’m a simple man who likes working with his hands.

Haig Blended Scotch Whisky is apparently quite the marque. I scored this ad off Tumblr. and immediately began researching the company so I could feature it for my Saturday retro-throwback-photo feature.

John Haig & Company are the oldest Scotch whisky distillers in the world. On one vintage whisky sale site I found a partially full bottle of a 1940s era vintage selling for 350 UK pounds! I love dear goods like this, even as a casual onlooker who could never afford such a thing. It’s like $25 per pound brisket. Will never be able to afford it, but find it oddly comforting that it exists.

The earliest recorded reference to a whisky distillery has been traced back to 1655 when forefather Robert Haig was taken to task by his local church for distilling on the Sabbath. Other sources claim whisky references dating all the way back to 1494-let the debate rage. Haig’s descendents went on to open distilleries in Scotland, England and Ireland.

Nowadays all 3 countries earn millions of dollars off tourists each year who trek to the UK to hop and skip down the whisky trail. Just like good old Kentucky and its much vaunted Bourbon trail.

Hot link to a cool whisky story follows

http://caskstrength.blogspot.com/2011/01/lowlands-trip-day-one-is-that-column.html

https://twitter.com/RLReevesJr

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