This one may seem off topic, but it is still (really) about wood.
I was listening to a back log of food podcasts from Don Genova – a Canadian writer/broadcast journalist/podcaster I enjoy (his voice reminds me of a cross between Rick Steves, and my friend Mike – which is entertaining, and very listenable in itself)... where he visited a French cooperage (one woodworking profession that is still relevant today, but mostly forgotten) and got to talk to the Nth generation running it about how the wood effects the wine, and the differences between American and French oak, etc…
Forget steam bending. Fire bending!
Anyhow, this got to me thinking,... that while tastes surely change and evolve over time… historically I never liked “oaky” wines, (and hence Scotch) for the buttery, vanilla etc… flavors that the oak imparts…. Little did I realize that as I got more and more into woodworking (and my wife and I learned more about wines thanks to a side venture of hers this past year) My prejudice against “oakiness” has changed.
Just this week I was ripping down a dozen oak treads, and savoring the rich buttery aroma of the wood, almost drooling over what would best go with. (Brie surely, crabcakes, no Lobster. Salmon! mmm)
This little passion of ours invades, and enhances our lives in many ways!
Now where’s that 12 year old Scotch I’ve been saving…