


The word “whiskey” comes from a Gaelic word meaning “water of life,” and in its early stages, whiskey literally breathes — or exhales, anyway. If you visit a distillery and look carefully, you’ll see that some of the outside walls and even the nearby trees are covered with thick black mold, the result of whiskey vapor escaping from the casks — what distillers call the “angels’ share.” If the stuff does that to trees, what does it do to your insides?
I’m a big fan of the history of exploration, especially that of the North and South Poles — the only untouched tundra left to be discovered in the last century. In fact, explorer Ernest Shackleton and his crew of hard-drinking dudes ventured to be the first to the South Pole in the Nimrod expedition of 1907. Aided by a few ponies (which were sadly eaten, as ponies aren’t really fit to drag sleds) and many crates of brandy and whiskey, the team made it within 100 miles of their goal before turning back due to starvation. (That’s them above, in fact. Can you believe those grizzled men are only in their twenties and thirties?!) In their hurry to return home and regain their health, they abandoned the crates of alcohol they’d buried beneath a hut along the way, which were (theoretically) being saved for their victory party.
In February 2007, workers attempting to restore Shackleton’s hut (which had been left in a state of abandonment for nearly seventy years before becoming a landmark) accidentally came across three cases of Scotch — “Rare old Highland malt whisky, blended and bottled by Chas. Mackinlay & Co.” — frozen in the permafrost. And miraculously, it was still good! It was assumed that 19th-century whisky taken to the Antarctic would be smoky, medicinal-seeming stuff, but it’s described as an elegant and delicious treat, tasting of “crushed apples, peaches, hints of cinnamon, toffee, caramel, notes of sherry wood.” And no peat taste. Since that’s my one complaint about Scotch, I’m very intrigued!
Now they’re planning on selling replicas of the storied Scotch for $160 a bottle. I want a taste!
Read more in The New York Times Magazine.