by George Giannakos and Robyn Yager | Slowing down a little and breaking out a good book is never a bad idea. But what to read? You could walk into any bookstore and roll the dice on a recent release, but here’s another option: pick up a book that you last put down 5, 10, or 20 years ago. For the next book in Scout’s Read It (Again) series, we’ve picked Ernest Hemingway’s 1929 novel, A Farewell To Arms.
Why You Should Read It (Again) | Hemingway gives us everything he’s got in this bestseller. It’s a classic of love and war with just the right dose of both. The story follows Frederic “Tenente” Henry, an American serving in the Italian Red Cross in World War I, and his affections for a nurse named Catherine Barkley. Parts of it are obviously autobiographical, which makes it all the more enjoyable.
Pair It With | There were 40 occasions in which someone takes a drink in this book, of either grappa, brandy, whisky, Cognac, vermouth, gin or wine. While they’re all tempting choices, we’re thinking a quiet corner in The Shebeen would suit these pages perfectly. Choose a sipper from their ridiculously extensive whisky list and ease into it…
‘What are you thinking, darling?’
‘What about whiskey?’
‘About how nice it is.’
Catherine made a face. ‘All right,’ she said.
Go ahead and order two.
The GOODS from The Irish Heather
Vancouver, BC | On Tuesday January 22nd, join The Irish Heather for a special Three Distillery Long Table Series supper. Hosted by Master of Malts Iain McCallum of Morrison Bowemore, guests will experience a fantastic tasting of single malts from Bowmore, Glen Garioch and Auchentoshan Distilleries, paired perfectly with dishes crafted by Executive Chef Paul Haldane. Appointed Master of Malts in April 2011, Iain McCallum has a global educational role with Morrison Bowemore’s core brand portfolio, including the Auchentoshan, Bowmore and Glen Garioch distilleries. In 2013 Iain was recognized for his services to the Scotch Whisky Industry, awarded Whisky Magazine’s Icons of Whisky Scotland, Scotch Whisky Ambassador of the year 2013. Hailed as “a new breed of ambassador”, Iain manages to mix a mastery of hard-core technical knowledge with a rare passion for the fun aspect of whisky. Details… Read more
Don’t grimace. It was once upon a time the thing to do…
Pigs were a sign of prosperity during the 1870’s–1890’s. The pigs were fed corn and corn was also used in the distilling of whiskey. The critters were cute and popular with the public so the distillers capitalized on these figurals as a marketable tool. The pig also represented the evils of drink. Using the cork to seal the contents at the rear allowed crude and rude jokes or slogans to enhance the product, for example “Something Good in a Hog’s –>” (with the arrow pointing to the rear). Beside glass, these pigs appear in pottery form. Anna Pottery from Anna, Illinois produced the famous Railroad Pig that goes for top dollar. The Kirkpatrick brothers who worked in Anna summed up their feelings in an article in the Jonesboro, Indiana Weekly Gazette in 1869: “It is rather a hoggish propensity to be guzling whiskey, and if the habit is indulged in, will soon reduce a man below the level of the hog, and cause him to wallow in the gutter.”
More pig bottles here.