"A whisky sipped in a room smelling of fresh-cut grass with the sound of sheep 'baa-ing' in the background tastes different from having the same drink in a sweet-smelling, red room with piano music playing, research suggests."
AdFreak asks if this is "the best ad of the year so far," and, having watched it, I'm inclined to say, "Yeah, probably." Then again, I'm a sucker for whiskey and Robert Carlyle. A five-and-a-half minute single-take monologue about Johnnie Walker may not sound like the most appealing thing in the world, but give it a minute or two; you might be tempted to stick it out. Or go have a drink. Either way!
The Chisos Chimney is named for the Chisos Mountains, the exquisite, rugged range that defines Big Bend National Park in Middle of Nowhere, Texas. (Serious middle of nowhere: it’s so far from civilization and its lights that it apparently has the best stargazing of any of the national parks in the lower 48). If you’ve been to Big Bend, which is to say if you’ve driven the ten hours from Populated Texas to Big Bend, then you’ll understand.
I grew up in the Northwest, so when people say mountains and backpacking, I think of luscious, green forests, glacier lakes, and the smell of wet polar fleece. But mountains and [...]
"THE indispensable ingredient in great whiskey is time: years of aging and mellowing in casks. But in the world of craft whiskey, a growing number of distillers are unwilling to wait that long. With a range of new technologies and techniques — smaller barrels, ultrasound machines, pressure chambers — they can put on the shelf in a matter of months, if not weeks, whiskeys that they say compare to ones matured for three to five years." —Listen, I am all for progress and what have you, but there are just some things man was not meant to mess with.