And on another subject I enjoy
Tuesday afternoon we were at the Bookworm for a late lunch. I had wanted to buy a guidebook for an upcoming trip we are taking (yes, so soon after getting back to China, and yes, more on it later), and the Bookworm I knew would have a reliable supply of used Lonely Planets and Fodors. I did luck into one that was not my first choice but will suffice. We bought that and a few new Moleskine notebooks for the kids, and then ordered our lunch. While I waited for lunch, and the kids were busy with new pencils and clean pages, I walked over to the bar. As I always do when I am at the Bookworm, I wanted to see what, if any, bourbon they had on the shelf. I do love a good bourbon now and again.
As it was, the only bourbon available was nothing that excited me. I was about to give up not having a little mid-afternoon treat when the bartender offered me a taste of a new whiskey they had just stocked called Templeton Rye. Normally I don't care for rye for the very same reasons I like bourbon. Among my favorites is Maker's Mark which contains no rye at all. But I tried the Templeton, and even though that first little sip felt harsh to my bourbon-craving palette, I did order one with water and ice. There was something under the burn that I thought I could like.
It wasn't bad. It wasn't a dream of another time, like some sort of Kentucky magic placing me under a spell. Templeton Rye was something I had not tried before, and would not normally have. Diluting it certainly helped with the sipping. While it wasn't exactly what I wanted, in China I have learned to take advantage of adequate substitutes. I could drink this again.
As it was, the only bourbon available was nothing that excited me. I was about to give up not having a little mid-afternoon treat when the bartender offered me a taste of a new whiskey they had just stocked called Templeton Rye. Normally I don't care for rye for the very same reasons I like bourbon. Among my favorites is Maker's Mark which contains no rye at all. But I tried the Templeton, and even though that first little sip felt harsh to my bourbon-craving palette, I did order one with water and ice. There was something under the burn that I thought I could like.
It wasn't bad. It wasn't a dream of another time, like some sort of Kentucky magic placing me under a spell. Templeton Rye was something I had not tried before, and would not normally have. Diluting it certainly helped with the sipping. While it wasn't exactly what I wanted, in China I have learned to take advantage of adequate substitutes. I could drink this again.
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