Scotch and threat: help on UK usage
David McMurray
I hope no one will think less of me (can one do so?) when I confess that
I am a serious fan of Coronation Street.
The phrase in the subject line is the favourite tipple of one of the
Corrie characters. I have been unable to find the phrase in any of my
standard or slang dictionaries. I have guessed that it means a hint of
water or soda, but I cannot be sure. It may be rhyming slang.
Any assistance would be appreciated.
--
David (eliminate "hitch" to reply)
David McMurray
I wrote:
> The phrase in the subject line is the favourite tipple [...].
In the appropriate circumstances, one might be forced to drink one's
words rather than eat them; in this instance however, I meant to say
that the phrase in the subject line refers to the favourite tipple.
fade...@worldnet.att.net
In article <1d3oc0c.19g...@32-g1.kingston.net>,
cdm...@hadanitch.kingston.net (David McMurray) wrote:
>
> ... I have guessed that it means a hint of
> water or soda, but I cannot be sure. It may be rhyming slang.
>
passing a martini through the shadow of the vermouth bottle.
Truly Donovan
On Sun, 01 Feb 1998 19:57:56 GMT, s.m...@ix.netcom.com (Polar) wrote:
>Would that be like "potatoes and point", Irish dish consumed by the
>poor in the last century? A piece of bacon was hunt from the ceiling
>in the middle of the table, and the family "pointed" the potato at it.
>
>(It sounds funny, but is actually a terrible indictment of the
>situation many, if not most, Irish families were reduced to by the
>English, the priests, monoculture, and the practice of subdividing
>land till heirs had not enough to live on.)
You left out the potato blight, but of course that meant no potato to
point, so that must have been a later development.
But I am curious about this "practice of subdividing" -- I hadn't
heard of that one. It was my understanding was that it was the
tenants, not the landowners, that suffered the most under the system.
And what was the supposed alternative to subdividing, given that land
was virtually the only wealth? Primogeniture? Guaranteeing one fat,
dumb, and happy heir at the expense of the others?
For our foreign friends, "fat, dumb, and happy" is an American
expression having nothing to do with being fat or dumb or happy but
rather meaning serenely ignorant of the plight of others.
--
Truly Donovan
reply to truly at lunemere dot com
Brian J Goggin
On Sun, 01 Feb 1998 22:58:53 GMT, tru...@ibm.net (Truly Donovan)
wrote:
>On Sun, 01 Feb 1998 19:57:56 GMT, s.m...@ix.netcom.com (Polar) wrote:
>
>>Would that be like "potatoes and point", Irish dish consumed by the
>>poor in the last century? A piece of bacon was hunt from the ceiling
>>in the middle of the table, and the family "pointed" the potato at it.
>>
>>(It sounds funny, but is actually a terrible indictment of the
>>situation many, if not most, Irish families were reduced to by the
>>English, the priests, monoculture, and the practice of subdividing
>>land till heirs had not enough to live on.)
>
>You left out the potato blight, but of course that meant no potato to
>point, so that must have been a later development.
I haven't seen Polar's posting yet, so I won't comment at length. Just
two points:
- first, the power of the priests in Ireland came *after* the Famine.
The priests had little to do with the impoverishment of the people
- second, until the crop failed, the Irish peasantry were sometimes
amongst the best-fed in Europe. Kenneth Arrow quotes Adam Smith as
having a reference to Ireland in the "Wealth of Nations" something
along these lines:
"Ireland: supplier of strong porters and beautiful prostitutes, fed on
potatoes, to London".
bjg
Truly Donovan
On Mon, 02 Feb 1998 03:47:40 GMT, s.m...@ix.netcom.com (Polar) wrote:
>I included them because I understood they encouraged people to
>have a lot of children, birth control being forbidden. Result was
>(again, as I understood it) that families were too big to feed (and
>clothe) adequately).
While there is much that can be said about the Roman Catholic
priesthood and its Procreation of the Faith Program, I think it is a
little off the beam to blame them for the large families. In any
peasant economy, large numbers of offspring are one's old age pension,
one's family being the only social security, and there had to be
enough of them to ensure the survival of some of them long enough to
do the job.
Brian J Goggin
On Mon, 02 Feb 1998 07:10:55 GMT, tru...@ibm.net (Truly Donovan)
wrote:
>On Mon, 02 Feb 1998 03:47:40 GMT, s.m...@ix.netcom.com (Polar) wrote:
I concur.
And things to be used for artificial contraception were, I imagine,
unreliable and not widely available (at least in rural Ireland) in the
early part of the nineteenth century. I don't suppose that the priests
ever even thought of discouraging them at that stage.
bjg
Mike Barnes
In alt.usage.english, David McMurray <cdm...@hadanitch.kingston.net>
spake thuswise:
>I hope no one will think less of me (can one do so?) when I confess that
>I am a serious fan of Coronation Street.
>
>The phrase in the subject line is the favourite tipple of one of the
>Corrie characters. I have been unable to find the phrase in any of my
>water or soda, but I cannot be sure. It may be rhyming slang.
>
I hesitated to see if there was going to be an authoritative answer
before posting this...
I haven't seen the program and don't know the speaker's accent. Could
it be "scotch and red"? In some parts of Scotland, red lemonade is a
popular additive. Mind you, a Scot would be unlikely to ask for
"scotch" - he'd be more likely to ask for "whisky".
--
-- Mike Barnes, Stockport, England.
-- If you post a response to Usenet, please *don't* send me a copy by e-mail.
Brian J Goggin
On Tue, 3 Feb 1998 09:41:56 +0000, Mike Barnes <mi...@exodus.co.uk>
wrote:
[...]
>I haven't seen the program and don't know the speaker's accent. Could
>it be "scotch and red"? In some parts of Scotland, red lemonade is a
>popular additive. Mind you, a Scot would be unlikely to ask for
>"scotch" - he'd be more likely to ask for "whisky".
You mean Ireland is not the only place that has red lemonade?
bjg
nickey davies
Mike Barnes wrote:
> In alt.usage.english, David McMurray <cdm...@hadanitch.kingston.net>
> spake thuswise:
> >
> >The phrase in the subject line is the favourite tipple of one of the
> >Corrie characters. I have been unable to find the phrase in any of my
> >standard or slang dictionaries. I have guessed that it means a hint of
> >water or soda, but I cannot be sure. It may be rhyming slang.
>
> I hesitated to see if there was going to be an authoritative answer
> before posting this...
So did I. You prompted me to visit rec.arts.tv.uk.coronation-st where,
coincidentally, the original poster had also posed the question. He has
long since received an answer.
One of the respondents, a pub landlord in Cornwall, serves 'x' with a dash
of water when asked for 'x and a threat'. He's had no complaints.
> I haven't seen the program and don't know the speaker's accent.
Someone called Fred Elliot who, if memory serves, was[1] a native
Wetherfieldian (Wetherfield being a fictitious town near Manchester).
[1] Old episodes of Corrie are screened all over the world. Somewhere out
there, Ena Sharples lives.
--
Nickey
London, England
David McMurray
Someone suggests that Scots (really Irish, of course) put lemonade in
their whisky and all you can comment on is the colour? Good grief!
It is "scotch and threat" and I have learned that it means scotch with a
threat of water -- that is, with just a touch of water or, more likely,
no water at all.
Mike Barnes
In alt.usage.english, Brian J Goggin <b...@wordwrights.ie> spake
thuswise:
>On Tue, 3 Feb 1998 09:41:56 +0000, Mike Barnes <mi...@exodus.co.uk>
>wrote:
>
>[...]
>
>>I haven't seen the program and don't know the speaker's accent. Could
>>it be "scotch and red"? In some parts of Scotland, red lemonade is a
>>popular additive. Mind you, a Scot would be unlikely to ask for
>>"scotch" - he'd be more likely to ask for "whisky".
>
>You mean Ireland is not the only place that has red lemonade?
That's right. I don't understand *why* it's red. Do you know?
Mark Baker
In article <1d3view.wgl...@85-g1.kingston.net>,
cdm...@hadanitch.kingston.net (David McMurray) writes:
>> You mean Ireland is not the only place that has red lemonade?
> Someone suggests that Scots (really Irish, of course) put lemonade in
> their whisky and all you can comment on is the colour? Good grief!
If it's a cheap blend, then putting lemonade in it is probably second only
to using it as a household solvent in terms of usefulness.
Brian J Goggin
On Tue, 3 Feb 1998 18:53:43 +0000, Mike Barnes <mi...@exodus.co.uk>
wrote:
>In alt.usage.english, Brian J Goggin <b...@wordwrights.ie> spake
>thuswise:
>>On Tue, 3 Feb 1998 09:41:56 +0000, Mike Barnes <mi...@exodus.co.uk>
>>wrote:
>>
>>[...]
>>
>>>I haven't seen the program and don't know the speaker's accent. Could
>>>it be "scotch and red"? In some parts of Scotland, red lemonade is a
>>>popular additive. Mind you, a Scot would be unlikely to ask for
>>>"scotch" - he'd be more likely to ask for "whisky".
>>
>>You mean Ireland is not the only place that has red lemonade?
>
>That's right. I don't understand *why* it's red. Do you know?
Artificial colouring.
Oh --- you mean why do we have red lemonade at all? Simple: to
distinguish it from the white lemonade.
What? *Must* I research it? All right then ....
*Ireland's Traditional Foods*, published by Teagasc, the National Food
Centre, in 1997, covers red lemonade. Its "special feature" is "The
addition of colouring to white lemonade to give red lemonade, a drink
that was produced only in Ireland for many years." The colour comes
from chocolate brown HT and quinoline yellow.
Nobody seems to know *why* it was invented; the book simply says
"Red lemonade is more a tradition in the souoth of Ireland than in the
north. Nash's [the firm is still there] was set up in 1875 by Richard
and Joanna Nash. They started with soda water and ginger ale but,
after experimenting with different techniques and flavours, came up
with Nash's Red Lemonade before the turn of the century. THis is an
original formula which remains a family secret. ... At one time in the
1940s red lemonade was the only lemonade available in some parts of
southern Ireland, as white lemonade was not always produced. [...]"
Actually, "to distinguish it from the white lemonade" may not be a
joke: product differentiation may have been around 100 years ago.
bjg
Mike Barnes
>their whisky and all you can comment on is the colour? Good grief!
In my days of consuming significant quantities of whisky in the remoter
parts of Scotland (Wester Ross, Sutherland, Western Isles, Northern
Isles, etc) it was usual for there to be a jug of water and a bottle of
red lemonade on the bar for people to add to their drams. Either (or
both) was considered an acceptable addition.
However if anyone asked for *ice*, the place would suddenly go rather
quiet.
Brian J Goggin
On Wed, 4 Feb 1998 11:49:18 +0000, Mike Barnes <mi...@exodus.co.uk>
wrote:
>In alt.usage.english, David McMurray <cdm...@hadanitch.kingston.net>
>spake thuswise:
>>Someone suggests that Scots (really Irish, of course) put lemonade in
>>their whisky and all you can comment on is the colour? Good grief!
>In my days of consuming significant quantities of whisky in the remoter
>parts of Scotland (Wester Ross, Sutherland, Western Isles, Northern
>Isles, etc) it was usual for there to be a jug of water and a bottle of
>red lemonade on the bar for people to add to their drams. Either (or
>both) was considered an acceptable addition.
>
>However if anyone asked for *ice*, the place would suddenly go rather
>quiet.
The Scots have good reason to use red lemonade in their whisky. Indeed
the Irish have good reason to put lemonade, coke and raspberry cordial
in whisky --- but not in whiskey.
Well, except for the Scots' single malts (he said, reaching for the
Bowmore beside his desk, while listening to the Hoffnung version of
"Young Lochinvar", thereby hoping to curry favour with the Scots).
bjg
John Holmes
Polar <s.m...@ix.netcom.com> wrote in article
<34e8d2f4...@nntp.ix.netcom.com>...
> On Sun, 01 Feb 1998 02:04:02 -0600, fade...@worldnet.att.net wrote:
>
> >In article <1d3oc0c.19g...@32-g1.kingston.net>,
> > cdm...@hadanitch.kingston.net (David McMurray) wrote:
> >>
> >> ... I have guessed that it means a hint of
> >> water or soda, but I cannot be sure. It may be rhyming slang.
> >>
> >I take it to mean scotch with only the "threat" of dilution, like
> >passing a martini through the shadow of the vermouth bottle.
>
> Would that be like "potatoes and point", Irish dish consumed by the
> poor in the last century? A piece of bacon was hunt from the ceiling
> in the middle of the table, and the family "pointed" the potato at it.
>
A similar expression I have heard is "bread and scrape", dating from the
1930s in Australia.
--
Regards,
John.
hol...@smart.net.au
email copies of any replies would be appreciated.
Mike Barnes
>Well, except for the Scots' single malts (he said, reaching for the
>Bowmore beside his desk,
You keep whisky beside your desk? That could explain a lot.
Could one's whisky/whiskey orientation be regarded in parts of Ireland
as a political statement?
David McMurray
nickey davies <ndav...@famous-five.cix.co.uk> wrote:
> Mike Barnes wrote:
[snip]
> > I hesitated to see if there was going to be an authoritative answer
> > before posting this...
Sorry, Mike. I have not seen your post so I don't know what "this" is.
If you answered my question, thank you.
> So did I. You prompted me to visit rec.arts.tv.uk.coronation-st where,
> coincidentally, the original poster had also posed the question.
Hardly a coincidence, but neither am I a secret cross-poster.
I posed the question in ratucs, as it is known, some weeks ago and
received no helpful response. After some further research, I sought the
assistance of a.u.e, thinking that my question concerned at least
English idiom if not usage.
The first response was a rather curt e-mail from an a.u.e regular who
had concluded from my failure to say that I had done my homework that I
must not have done it, and suggested that there *must* be another
newsgroup more interested in such trivialities. At that point, I
reposted to ratucs and received the responses to which you refer.
I apologize to other a.u.e participants who may have been similarly
annoyed.
> He has long since received an answer.
I know time is relative but three days ago is not "long since" by my
definition.
[snip]
> > I haven't seen the program and don't know the speaker's accent.
>
> Someone called Fred Elliot who, if memory serves, was ... a native
> Wetherfieldian (Wetherfield being a fictitious town near Manchester).
Fred Elliot is actually a native of Weatherfield, another fictitious
town near Manchester, and is still going strong (he avoids drinking the
water, you see).
Brian J Goggin
On 4 Feb 1998 14:32:09 GMT, "John Holmes" <hol...@smart.net.au> wrote:
[...]
>A similar expression I have heard is "bread and scrape", dating from the
>1930s in Australia.
I would interpret "bread and scrape" as bread and dripping (or some
such). However, I see that the OED's contributors were able to afford
butter:
===begins=====
5. A layer (of butter) scraped thin; chiefly in bread and scrape
(colloq.).
1848 C. Brontė Jane Eyre vii, A double ration of bread_with the
delicious addition of a thin scrape of butter.
1861 London Rev. 16 Feb. 170 Cutting the children's bread and scrape!
1873 R. Broughton Nancy xlvii, Some people have their happiness thinly
spread over their whole lives, like bread and scrape!
===ends=====
bjg
Brian J Goggin
On Wed, 4 Feb 1998 13:51:58 +0000, Mike Barnes <mi...@exodus.co.uk>
wrote:
>In alt.usage.english, Brian J Goggin <b...@wordwrights.ie> spake
>thuswise:
>>[snip aspersions on [Scotch] whisky]
>>Well, except for the Scots' single malts (he said, reaching for the
>>Bowmore beside his desk,
>
>You keep whisky beside your desk? That could explain a lot.
Whisky and whiskey. Beside my desk I have
- a litre of Bowmore (well, it *was* a litre) Islay malt
- a litre of Jameson's triple-distilled Irish whiskey
- half a litre of isopropyl alcohol (oops ...)
- a litre of Gordon's gin
- two litres of cider
- two litres of tonic
- a litre of Rose's Lime Juice Cordial
- two litres of sparkling water
- one litre of lightly sparkling water
- one litre of still water.
I usually bring a drink to my desk after dinner each night. When it
runs out, I turn to the ready-use locker, the desk-side stocks.
>
>Could one's whisky/whiskey orientation be regarded in parts of Ireland
>as a political statement?
Not really. The spelling "whiskey" is used for all Irish whiskey,
including the delicious products of Bushmills, the world's oldest
licensed distillery. If there is a Unionist whiskey, that is it.
Bushmills is a highly Protestant town and, because it employed
(employs?) mostly Protestant workers, some idiot in San Francisco
poured some Bushmills down the drain and urged people to boycott it.
Bushmills is, however, owned by Irish Distillers, based in Cork, which
in turn is owned by Pernod-Ricard.
bjg
PS You get less of a hangover with Irish whiskey.
Mark Baker
In article <34d8639a...@news.indigo.ie>,
b...@wordwrights.ie (Brian J Goggin) writes:
> The Scots have good reason to use red lemonade in their whisky. Indeed
> the Irish have good reason to put lemonade, coke and raspberry cordial
> in whisky --- but not in whiskey.
The cheap Irish whiskey I've tasted has been worse than most cheap Scotches.
I assume there are good Irish whiskies too, but I don't recall seeing any
here.
a1a5...@bc.sympatico.ca
On Wed, 04 Feb 1998 12:51:21 GMT, b...@wordwrights.ie (Brian J Goggin)
wrote:
>
>Well, except for the Scots' single malts (he said, reaching for the
>Bowmore beside his desk, while listening to the Hoffnung version of
>"Young Lochinvar", thereby hoping to curry favour with the Scots).
>
There's four an' twenty Heelan' men may still be coming doun frae
Caron side -- and not for Eppie Morrie this time.
Brian J Goggin
Try Jameson 1780. There is an even better Jameson, but it's about £60
a bottle. The 1780 is pretty good.
To be honest, I drink a lot of single malt Scotch. I prefer it to the
(few) Irish malts, but I prefer the Irish blends (even ordinary
Jameson) to the Scotch. But there are a few ghastly cheap Irish
blends, which I'd better not name ....
bjg
Brian J Goggin
Gracious. Timor mortis conturbat me.
But perhaps they'll join me in a tasting, after which whoever can
still stand can claim victory.
bjg
Lee Rudolph
b...@wordwrights.ie (Brian J Goggin) writes:
>Bushmills is a highly Protestant town and, because it employed
>(employs?) mostly Protestant workers, some idiot in San Francisco
>poured some Bushmills down the drain
And what, precisely, is idiotic about pouring a libation
to the sewergators?
Lee Rudolph
Mike Barnes
In alt.usage.english, Brian J Goggin <b...@wordwrights.ie> spake
thuswise:
>On Wed, 4 Feb 1998 13:51:58 +0000, Mike Barnes <mi...@exodus.co.uk>
>wrote:
>>as a political statement?
>
>Not really. The spelling "whiskey" is used for all Irish whiskey,
>including the delicious products of Bushmills, the world's oldest
>licensed distillery. If there is a Unionist whiskey, that is it.
Actually when I looked in the larder to see what sort of token whiskey I
had, it was Bushmills 12-year-old that I found. I noted the Co. Antrim
address. That got me thinking about sectarian matters, and clearly
whisky is a *British* drink - hence the question. But I see the answer
is "no". Either that or we're into "orientation versus preference"
again.
>PS You get less of a hangover with Irish whiskey.
I haven't had a hangover for decades. My body seems to have realised
that I'm not going to get the message, ever.
Frances Kemmish
John Holmes wrote:
> > Would that be like "potatoes and point", Irish dish consumed by the
> > poor in the last century? A piece of bacon was hunt from the ceiling
> > in the middle of the table, and the family "pointed" the potato at it.
> >
> 1930s in Australia.
>
Not just in Australia, nor so far back as the thirties: that was a
common expression where I grew up, especially when your dad was on short
time.
Fran
Frances Kemmish
Brian J Goggin wrote:
>
> On 4 Feb 1998 14:32:09 GMT, "John Holmes" <hol...@smart.net.au> wrote:
>
> [...]
>
> >1930s in Australia.
>
> such). However, I see that the OED's contributors were able to afford
> butter:
>
My father, a native of Nottinghamshire, referred to West Bridgeford, a
middle-class suburb of Nottingham, as "Bread-and-Lard Land"; the idea
was that people who lived there had fancy houses, and talked posh, but
had to eat bread and lard (to pay for it all, I presume). My mother
compared it to a Dutch expression about people with wooden cheese on the
table.
Fran
Richard M. Alderson III
In article <34d89ed1...@news.indigo.ie> b...@wordwrights.ie
(Brian J Goggin) writes:
>Not really. The spelling "whiskey" is used for all Irish whiskey, including
>the delicious products of Bushmills, the world's oldest licensed distillery.
I can no longer find anything but Jameson's or Bushmills anywhere in this
country, not even Murphy's.
In the mid-1970s, there was something of a vogue for Irish whiskey in the US,
with articles on less-well-known brands in magazines such as _Esquire_. One
such was Tullamore Dew (Motto: "Give each man his Dew"), described in the
article in _Esquire_ as being the closest thing to a single-malt Irish whiskey
ever produced. (I think the term they used was "single pot.")
Since I was an impoverished graduate student, the idea of spending upwards of
$10 for a ceramic bottle (Bushmills was $4.50) was too unnerving; I didn't do
it. I've never seen it since.
Is there still such a nectar distilled in Ireland?
To contribute to subject drift further: There was an episode of _Columbo_ in
which the good lieutenant was after an Irish author, drinker of a fine whiskey
called Fillmore <something-or-other>, with the motto "Let each man have his
Fill." At least I knew where the writer came up with that!
--
Rich Alderson You know the sort of thing that you can find in any dictionary
of a strange language, and which so excites the amateur philo-
logists, itching to derive one tongue from another that they
know better: a word that is nearly the same in form and meaning
as the corresponding word in English, or Latin, or Hebrew, or
what not.
--J. R. R. Tolkien,
alde...@netcom.com _The Notion Club Papers_
Brian J Goggin
ObAUE: most of this is now about the terminology used of Irish
whiskey.
On Thu, 5 Feb 1998 00:21:49 GMT, alde...@netcom17.netcom.com (Richard
M. Alderson III) wrote:
[...]
>I can no longer find anything but Jameson's or Bushmills anywhere in this
>country, not even Murphy's.
I don't think I've ever found Murphy's here ....
>In the mid-1970s, there was something of a vogue for Irish whiskey in the US,
>with articles on less-well-known brands in magazines such as _Esquire_. One
>such was Tullamore Dew (Motto: "Give each man his Dew"), described in the
>article in _Esquire_ as being the closest thing to a single-malt Irish whiskey
>ever produced. (I think the term they used was "single pot.")
[...]
>Is there still such a nectar distilled in Ireland?
I checked the details in *Ireland's Traditional Foods* (Teagasc: the
National Food Centre, 1997). The book identifies three types of Irish
whiskeys (excluding Irish Mist and cream liqueurs):
- pure pot-stilled (malt and grain)
- column and pot-stilled (blend)
- single malts.
There are two main producers: Irish Distillers, which dominates the
market, and Cooley Distillery. Cooley was set up a few years ago by an
"entrepreneur" who, it is widely believed, expected that he would be
bought out by Irish Distillers. The Competition Authority wouldn't
allow that; accordingly, Cooley was forced to remain in business. It
produces several whiskeys --- in small quantities --- including a
single malt. Furthermore, it has bought up the *names* of some of the
old whiskeys.
Single malts
===========
Most are from Bushmills: 5-year-old, 10-year-old, 14-year-old (60.6%
alcohol), 16-year-old (58.4%). Cooley produces Tyrconnell, a
pot-stilled single malt (the brand-name had been used at the Derry
Distillery, which closed in 1925); in the past year another, peated
malt (called, I think, Connemara) has been launched. And some Rare
Coleraine 34-year-old Single Malt is, I am told, available, although
it is no longer produced. (Memo to self: ....)
Pure pot-stilled (malt and grain)
=========================
This is where your term "single pot" comes in. Traditionally, all
Irish whiskeys were pure pot-stilled; Redbreast and Green Spot (both
distilled by Irish Distillers at Midleton, although Green Spot is
bottled by Mitchells, the Dublin wine merchants, who themselves were
taken over recently) are still produced, although Old Comber, produced
near Belfast until 1953, is still available. The last old-style
Redbreast was produced in 1985; new-style Redbreast is now available.
The characteristics of the method are these:
- the malt is dried in a closed kiln; no peat is used
- it is distilled three times in copper pot or grain stills
- the pot stills are larger than those used elsewhere (though I don't
understand why that matters)
- it is matured in casks, some bourbon and some sherry.
Column and pot-stilled (blend)
=========================
These whiskeys are the most common: they blend pot-stilled and grain
whiskeys (produced from column stills, with some malted barley for
fermentation). "It is the distilling that is considered the important
art, rather than the blending, and all the Irish whiskies are
distilled in house and never bought in." Irish Distillers owns
Bushmills and the Black Bush, Jameson, Jameson Crested 10, Jameson
1780, Tullamore Dew, Power's Gold Label and Paddy. The first two come
from Bushmills; the rest come from the Midleton distillery.
Tullamore Dew still exists, therefore, but it is not owned by the
original family and it is not produced in Tullamore. "The brand was
sold to Cantrell & Cochrane in 1993", says the book baldly, suggesting
that C&C owns a brand that is produced by its competitor. C&C itself
is being taken over, I think, by Guinness.
Cooley Distillery makes Kilbeggan (they bought an old brand-name) and,
I think, a few other blends, in small quantities; I understand that
Heaven Hill Distilleries of Bardstown, Kentucky, distribute it in the
USA.
I've seen a few other whiskeys around (eg Dunphy's and a soi-disant
poteen called Hackler's), but I haven't dared ....
bjg
nickey davies
> nickey davies <ndav...@famous-five.cix.co.uk> wrote:
> I apologize to other a.u.e participants who may have been similarly
> annoyed.
I do apologise - I didn't mean to imply that I was annoyed. In fact, had I
wanted to put any 'spin' on my post, I would have commended you for
posting in the right places (well, where I would have posted, anyway).
> > He has long since received an answer.
> I know time is relative but three days ago is not "long since" by my
> definition.
Perhaps I spend too much time on newsnet. 3 days can seem like months.
> > Someone called Fred Elliot who, if memory serves, was ... a native
> > Wetherfieldian (Wetherfield being a fictitious town near Manchester).
> Fred Elliot is actually a native of Weatherfield, another fictitious
> town near Manchester,
oops
> and is still going strong (he avoids drinking the
> water, you see).
Good lord, is he really? Haven't seen him about for a while.
--
Nickey
London, England
(posted & emailed)
Brian J Goggin
[of whisk(e)y]
Whisk(e)y drinkers of the world unite!
The Scotch Whisky Association is taking legal action in Brussels
against some French johnnies who are selling "whisky spirit drink".
Under EU regulations, whisk(e)y must have a 40% alcohol content; this
"whisky spirit drink" has only 30%. The Scots feel that the name
amounts to passing off, designed to confuse the poor benighted
foreigners who live in non-whisk(e)y-producing countries.
bjg
David McMurray
nickey davies <ndav...@famous-five.cix.co.uk> wrote:
> > nickey davies <ndav...@famous-five.cix.co.uk> wrote:
In truth, it was David McMurray who wrote:
> > I apologize to other a.u.e participants who may have been similarly
> > annoyed.
> I do apologise - I didn't mean to imply that I was annoyed.
No apology is necessary. I didn't mean to imply that I thought you had
implied that.
[snip]
Richard M. Alderson III
Dunphy's, that was it. Not "Murphy's". Colorless glass, green-and-orange
label...
Brian J Goggin
On Thu, 05 Feb 1998 15:03:41 GMT, b...@wordwrights.ie (Brian J Goggin)
wrote:
[...]
>The Scotch Whisky Association is taking legal action in Brussels
>against some French johnnies who are selling "whisky spirit drink".
Horror piled upon horror.
I read today that a Spanish company proposes to produce what it calls
"whissin": non-alcoholic whiskey.
Ross, tell me it ain't so!>
bjg
John Davies
In article <34D8ABB2...@iconn.net>, Frances Kemmish
<arc...@iconn.net> writes
[...]
>My father, a native of Nottinghamshire, referred to West Bridgeford, a
>middle-class suburb of Nottingham, as "Bread-and-Lard Land"; the idea
>was that people who lived there had fancy houses, and talked posh, but
>had to eat bread and lard (to pay for it all, I presume). My mother
>compared it to a Dutch expression about people with wooden cheese on the
>table.
My parents used "Brown boots and no breakfast" to signify something
similar. I never thought to ask them why brown boots were thought so
posh, but they came from a mining valley in South Wales, where black was
almost certainly a more practical colour.
There is also "Fur coat and no knickers", but that contains an
additional implication: to put it as delicately as possible, that the
fur coat might be a result of no knickers, rather than the other way
round.
--
John Davies (jo...@redwoods.demon.co.uk)
Allan Rostron
In article <34d992d3...@news.indigo.ie>, Brian J Goggin
<b...@wordwrights.ie> writes
>
>I would interpret "bread and scrape" as bread and dripping (or some
>such).
So would I (being Mancunian), but the phrase describes perfectly what my dad
used to give us: he'd put a wee dod of margarine on a slice of bread and then
scrape it off.
--
Allan Rostron
Lee Rudolph
John Davies <jo...@redwoods.demon.co.uk> writes:
>There is also "Fur coat and no knickers", but that contains an
>additional implication: to put it as delicately as possible, that the
>fur coat might be a result of no knickers, rather than the other way
>round.
Europa turned dominatrice of the rougher sort: "fur coat and
known ichor."
Lee Rudolph