T H E N E W S L E T T E R O F T H E C A L E D O N I A N S O C I E T Y O F C I N C I N N A T I

ISSUE 21 / FALL ’13

IssueSaint Andrew’s Nov30th 2

A Stubborn Scot Dad Reacts 5

Soctland’s Whiskey Trails 6

Battle of Largs 8

Cornroast Pix Montage 12

REMEMBER!!!—St. Andrew’s Night is the Weekend AFTER

THANKSGIVING This Year!!!CALL 513-574-2969 For Information

T H E N E W S L E T T E R O F T H E C A L E D O N I A N S O C I E T Y O F C I N C I N N A T I

ISSUE 21 / FALL ’13

In This Issue:GREAT Cornroast!!! 1Come to St. Andrews 2*Schedule of Events 2CP&D Scuttle But! 3CSH Dancers 3CH Dancers 3One Stubborn Scot 4*Resource List 4Views of the Kilted 5Scots Whiskey Trails 6-9

*Email PDF Issue only*Scotch Drink—Burns 8*Out of the Sporran 9*Cornroast Pix Montage11-12*

PAY YOUR DUES! Don’t forget to pay your current dues. You will not be able to vote at the AGM unless your dues are current.

The Caledonian Society of Cincinnati, Mike Brooks, Secretary 4028 Grove Ave Cincinnati, OH 45212-4036If you have any questions please contact Mike at:739-3326 or 7393326@gmail.com

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Issue DeadlinesIf you have something you want to put in The Gazette, your materials must be received by:

Winter December 1st

We solicit any and all articles about the Scottish Culture and

Organizations

Bill Parsons, Editor6504 Shadewater DriveHilliard, OH 43026513-476-1112wparsons1@att.net

You Got’ta Roast IT! Roast IT! Success!!!!

REMEMBER!!!—St. Andrew’s Night is the Weekend AFTER THANKSGIVING This Year!!!

We couldn’t have picked a prettier day for this year’s Founders Day Corn Roast. Beautiful sunny skies with a cool breeze made the Keehner Park picnic area the perfect venue for our end of

summer get together. The shelters were brightly decorated with the flags of Scotland, Ireland, Wales, Britain, and of course the United States. We placed a Saltire at the entrance to the park to announce our presents and welcome guests.

As the crowd began to arrive the long picnic table soon began to overflow with salads, baked beans, cakes, pies and treats of all kinds. Rex and Bev Wolfgang graciously provided and prepared the burgers and dogs and all the condiments. We had two kinds of corn this year, silver queen and “peaches and cream”. Both were roasted on the grill and served with melted butter. I don’t believe anyone left hungry.

The award winning Cincinnati Caledonian Pipes and Drums came and played and The Cincinnati Highland Dancers performed for us. People from all around the park came by to watch. The band and the dancers were spot on. It was simply wonderful.

This year’s tug-o-war was a battle royale. Last year the pipe band took the trophy. This year, the Caledonian Society Grey Beard Squad prepared by undergoing a rigorous training program of vitamin supplements, haggis, tatties, neeps, and plenty of barley water. Tension filled the air and the crowd hushed as the kilted warriors toed the line and took hold of the rope. The official gave the signal and the rope creaked under the tremendous strain. (The Grey Beard side attributed the creaking to the stretching of the rope, not our old bodies straining.) The crowd whistled and cheered until the ribbon crossed the mark. When the dust settled the Caledonian Grey Beards won 2 out of 3 pulls to reclaim the trophy. It was great fun and good exercise for all involved. [Note to self. Bring Motrin next year]

The children joined in the fun and had several contests with the tug-o-war rope. The girls seemed to have had the stronger team this year. It will be interesting to see how the boys fair next year. We had a piñata this year for the kids. VP Robert Reid suspended the brightly colored star from a branch on a tree. Each child was blindfolded and allowed to take several swings at the target. It became obvious that, after several hard whacks with the bat, the piñata was not going to give up easily. Robert finally allowed the kids to hit at it without the blindfold. Finally the star broke open and kids rushed to collect the candies scattered on the ground.

As our picnic began to wind down the concert began at the amphitheater across the parking lot. It was a wonderful way to end the day. Keep this event in mind for August next year. The Annual Founder’s Day Corn Roast, good food and great fun with good friends! n

—Mike Brooks,Secretary

Photo Montage on Pages 11 -12, in the Digital Edition of the Gazette.

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The 2013 Caledonian Calendar

Plan on the ST.X...

contact Jesse!Reserve the weekend of NOV 30th

on your calendar!

alight with the spirits of Rob Roy, Robert the Bruce, and Prince Charlie Across the Water. As the great room comes alive in 2013, symbols of heraldry and flags of the clans will bedeck the room.

After a generous meal; dance, entertainment and Scottish culture will ensue as it did at last year’s successful Ball. From bagpipes, highland dance, country dance, and modern ballroom dancing this evenings will be unforgettable.

So, in these difficult economic days, this Society provides a Saint Andrew’s of quality economics for our precious dollars that we all spend so carefully. AND, quality of service, superior food, and grand entertainment does not suffer. The Board encourages you, the members and friends of Scotland to reserve November 30th, the weekend after Thanksgiving to attend this year’s Saint Andrew’s Ball! Come, enjoy, and with us “lift a cup of kindness then, as in days gone by.”

—By contacting Jesse and Billie Andrews now you can find out more about this yearly climax of our Scottish Community. Look for invitations in October, and think of who you would like to invite. Deadline for reservations is November 22nd. n

Maketewah is one of the premiere private country clubs in the Mid-west. Founded in 1910, it’s stately

and elegant clubhouse was completed in 1930. Last year’s atmosphere was stunning to all, this manor channeled our past back to Scottish days of glory and pomp.

Maketewah takes pride in exceeding guests’ expectations not only in golf, but also in providing a unique dining experience. And, like last year “generous” pours from the bar facilities for the money you spend. You

will find the same impeccable service and fresh, delicious cuisine throughout the club.

The Executive Chef, Rachel Hostiuck, plans a seasonal dinner event designed to give we Scottish Tradition a beautiful place to enjoy Saint Andrew’s Night. And, last year... Chef Rachel was acknowledged by the Society with overwhelming appalause and approval at the Ball.

Their Dining Services Managers, will cater to all your needs, as its professional wait staff provides flawless service, excellent care and professionaliam to “you”.

This year’s Saint Andrew’s Formal Ball is to be held here this November 30th (**Actual Saint Andrew’s Day!). The regal setting of this historic country club will lend its regal decor and flourish to an evening bedecked in Scottish pagentry again. The Grand Ballroom area will again be

St. Andrews Ball Is At Maketewah AGAIN!

All Saint Andrew’s Photo’s Courtesy of Louise Reid, and David Abad

In these times, it’s

good to know the

prices have not changed!

Oct 26 W. Kentucky Highland Festival, Murray KY www.wkyhighlandfestival.com*Nov 30 *St. Andrew’s Ball, Makatewha C.C., Cinti. www.caledoniansociety.org*St. Andrew’s Ball will be actually held on Saint Andrew’s Day in 2013.

2014JAN-TBA Annual General Meeting TBA, Cinti. www.caledoniansociety.orgJAN 13 Robert Burns Night, Receptions, Loveland www.caledoniansociety.orgTBA Spring Meeting TBA www.caledoniansociety.orgAPR 12 CP&D Spring Ceilidh, Sycamore Sen. Ctr., OH www.cincypipesanddrums.orgMay 31-JUN 2 Glasgow Highland Games, Glasgow KY www.glasgowhighlandgames.com

The pipe band has been busy this summer with some great gigs. Just in September, we’ve played at the Ohio Renaissance Festival, Cincinnati Celtic Festival and Preble County Pork Festival. An Open House was

scheduled for Sept. 19th at our weekly Thursday rehearsal to bring in potential new students. Every weekly practice is open to anyone wanting to stop by to listen or take free lessons on pipes or drums.

Please join us any Thursday from 6-9pm at our new practice venue, Holy Trinity Church, 7910 Euclid Rd, Cincinnati, OH 45243.

Coming up, the band will be playing a free concert at Miami University on Saturday, Nov. 5th, Be sure to reserve your calendars for Saturday, April 12th for our annual Spring Ceilidh at the Sycamore Sr Ctr in Blue Ash. We will have special guests Marys Lane back for another great show.

For info about free lessons or gigs, visit our web site at www.CincyPipesAndDrums.org and be sure to like us on facebook at www.facebook.com/Caledonians. n

Thanks, Jeff

For info about free lessons or performances, visit our web site at www.CincyPipesAndDrums.org and be sure to like us on facebook at www.facebook.com/Caledonians

On a Different Note: Performances and New Practice Venue!!!

In July, Cami Reid (age 9) of Loveland, OH travelled to Scotland to compete in several Scottish Highland dancing competitions. She attended 3 competitions, won several medals and a trophy for

“Best Overseas Competitor.” The competitions she attended were Luss (at Loch Lomond), Alva and Burntisland.

Cami’s is the daughter of Robert and Louise Reid. Louise is originally from Scotland, so she got to visit family members she has never met and tour around with her grandmother, Lenora Gilmour. She made lots of friends with children they ran into and they were all fascinated by the young American – especially the fact that she wears braces on her teeth, no one gets them before age 12 in Scotland.

Cami began training in Scottish dance at age two (mainly because her mother is a teacher and judge). She began competing in the Midwest at age 4. Her wins in Scotland helped her move up to the next level of competition from Beginner to Novice.

Miss Reid is a student at Allegro Dance Arts in the Eastgate area where she also trains in Ballet, Tap, Jazz, Hip Hop and Contemporary dance and a member of the Cincinnati Highland Dancers performance team. She was also selected to perform last year with Disney’s Imagination Movers when they performed at the Aronoff. Cami also enjoys cheering for the Milford Eagles youth football team and is in the 4th grade at McCormick Elementary school in Milford.n

For more information on our group or lessons please contact Louise Reid at 513-444-4920 or email LouiseLReid@hotmail.com.

Cincinnati Highland DancersOne of our own excels at competitions in Scotland... ”Everyone was fascinated by the young American – especially the fact that she wears braces on her teeth, no one gets them before age 12 in Scotland.”

We plan to have BETTER LUCK NEXT YEAR SOCIETY!!!This year we just went easy on you!

TheCaledonian

Society Dinner & Dancing,

Fall MeetingPlease join us for this year’s fall meeting being held at the Oasis

Country Club, Friday October 4th. Cocktails 6:00, Dinner 7:00 fol-

lowed by some country dancing and entertainment.

$30 for Dinner, will be a choice of Mediterranean Stuffed Chicken or Succulent Grilled Pork Chop

We will be calling and walking through some of the country dances that will be done at the St. Andrew’s Night Ball,

Saturday November 30th, so come and brush up on the steps. We’ll also have some

other entertainment lined up so everyone will get a break between dances.

Arrive early and bring your favorite golf club, (5:30) the Oasis driving range will be available if you’d like to purchase a bucket of balls to hit.

OCT 4th FRIDAY, Cocktails 6:00, Dinner 7:00

on

$30 Dinner & Dancing

Oasis Conference Center902 Loveland-Miamiville RdLoveland OH 45140www.oasisconferencecenter.com

Number of ________Pork Chops or ________Stuffed Chicken

Name______________________________________________Address_______________________________________________________________________________________________City____________________________State____ZIP________Phone_______________Email__________________________

By OCT 1 Make Your Checks Out To: The Caledonian Society of Cincinnati

Mail/Call/Text reservations to:Secretary Mike Brooks 4028 Grove Ave. Cincinnati, OH 45212-4036513-739-33267393326@gmail.com

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Please view the attached

Flyer in this Issue

As a reminder, please get your reservations

in to Mike Brooks for the Fall Meeting being held at the

Oasis Country Club, Friday Oct 4th. We have a lovely evening planned with

some bagpiping, highland dancing, an informative presentation by Lady Carol Stephenson

plus we’ll be running through a few of the country dances that will be done at the St. Andrew’s Ball.

Arrive early if you want to hit some golf balls, cocktails will officially start at 6 with dinner served at 7pm.

Please note your choice of either Mediterranean Stuffed Chicken or Succulent

Grilled Pork Chop.

Reservations in by Oct 1st.

Caledonian Societywww.caledoniansociety.orgSecretary: Mike Brooks 739-3326 7393326@gmail.com** Gazette Newsletter: Bill Parsons 476-1112wparsons1@att.net

Pipe BandsCaledonian Pipe Band: Rob’t. Reid 444-4920 www.cccpandd.com/H. C. Sheriff: Stephen Watt 946-2296Emerald Society: Kyle Hess 616-7518

Country Dancing (RSCDS)Cincinnati Branch: Jill Cole 631-2429 Flying Ghilles: Doreen Bernstein 937-845-0310Heather & Thistle: Laura Russell 614-447-0620www.rscdscincinnati.orgNon-RSCDS: John Southcombe 872-2222

Highland Dancing and InstructionCHD: Louise Reid 528-5578louiselreid@hotmail.com CSHD: Melissa Gentry 859-356-5889mdgentry@fuse.net

Solo Pipers: Contact any pipe band

*Your Caledonian Resource Guide

Radio Programs of Celtic MusicWed: WOBO* (88.7 FM) 12 - 3 p.m. 724-3939Hosted by Jesse Andrews Sun: WNKU (89.7 FM), 4 - 6 p.m. 859-572-6500Hosted by Cathy CostelloSun: WOBO* (88.7 FM), 6 - 9 p.m. 724-3939Hosted by J. D. McEwans—Celtic Fusion*Can’t get WOBO? Go to WWW.WOBOFM.Com and stream to your PC

**Please note that The Gaelic Gazette will carry King’s English features unedited. All sources of articles will be noted, unless orginal. All numeration from those sources will be given, so the author’s version will be given. For further information please refer to given websites/sources.

(Clip and Save!)

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AUtah dad got so fed up with his teen daughter’s too-short shorts that he taught her a fashion lesson she’ll never forget.

Scott Mackintosh publicly modeled his own version of his daughter’s Daisy Dukes and, in the process, became an Internet hero.

“I simply did this in hopes that my daughter would know of my great love for her and that she knows of her great worth,” Scott Mackintosh told the Deseret News about the photo of himself in cutoffs, which has since become a Tumblr sensation. “Now that it has gone viral, I hope that young women everywhere understand their great worth. I will look like an idiot any day if that point gets across.”

“My mom told me to change my ‘slutty’ shorts before we went to dinner,” was how daughter Myley described the photo. “I said no. So my dad cut his jeans to fit in. We went to dinner and then mini golf like this.”

Then Mackintosh, a father of seven, published his side of the story on his wife’s blog, Becky Mack’s Blog of Mild Chaos. He wrote:

“I know the world has varying degrees of what is modest and what is not when it comes to clothing. In our family we have pretty definite modesty guidelines; No mid-drift or low-cut shirts, no short-shorts, short skirts and we even go as far as saying no sleeveless shirts unless playing sports or on the beach. Having raised four daughters and three sons, I’m a bit protective. Some may call me old fashion, but I call it “A Dad who loves his daughters” (and sons too) I know some of you may be rolling your eyes and that’s okay, my daughter does it all the time. I’m a firm believer that the way we dress sends messages about us, and it influences the way we and others act.”

He went on to describe how the Daisy-Duke event began one evening as the family prepared to head out to dinner and to play some mini-golf. His wife, Becky, asked Myley to change out of her inappropriately short cutoffs, but she refused.

“Instead of turning her response and disrespectful attitude into a major battle, I decided to make a ‘small’ statement on how her short-shorts maybe aren’t as ‘cute’ as she thinks!”

Mackintosh wrote. That’s when he cut almost the entire legs off of an old pair of jeans and pulled them on, certain that his point would be instantly made. But Myley didn’t even notice at first; she remained stoic all through dinner and mini golf, but finally broke when they made a stop for post-game milkshakes, refusing to get out of the car with him.

“There was no ‘Dad I get it’ or ‘Dad you’re the best…. thanks for that awesome lesson,” he admitted. “I don’t think my object lesson of ‘modest is hottest’ made the statement I had intended. But no matter if social media gets the story mixed up and twisted, my daughter will always know that her dad loves her and cares about her enough to make a fool out of himself.”

And fellow parents have been impressed with Mackintosh’s attempt to get his message across, with Twitter fans writing, “Drastic, but brilliant measures” and “Good dad!” On Becky’s blog, one 19-year-old fan wrote, “I just wanted to thank you, your caring husband, your sweet sons, and the rest of your family so much for setting an example for the whole world.”

He now joins the annals of parents who have recently resorted to teaching unusual (if much more severely mortifying) lessons. n

—Courtesy of http://shine.yahoo.com/parenting/dad-wears-short-shorts-to-teach-daughter-a-lesson--becomes-online-celeb-171218029.html

n

Stubborn Scottish

Heritage?

For Reservations CALL 513-574-2969$60 per adult — $35 per child includes Dinner, Dessert, CASH Bar, and Haggis!

LIVE Big Band Dancing, and Highland Entertainment!DEADLINE—November 22nd—Reservations Needed

November 30th

187th

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Golfing in Scotland - it’s a bucket list trip for every keen golfer. After all, we invented the game

(check out Robin Williams’ Invention of Golf on YouTube), the courses are second to none, and perhaps there’d be the opportunity for a pint or a dram at the 19th hole!

I was fortunate to able to join some friends from Europe on a weekend trip at the end of August to play at St. Andrews and Gleneagles Hotel in Perthshire, home of the 2014 Ryder Cup. The plan was simple: 2 foursomes, match play format over 5 rounds on 5 different courses, with the winners enjoying a free celebratory dinner at Rocca’s restaurant overlooking the 18th fairway at the Old Course.

My team included my pal from P&G who’s currently living in Switzer-land and who I hadn’t seen in over a year, so it didn’t take long to say “Yes” to the idea. In addition, I would be able to celebrate my mother’s 91st birthday in person in Edinburgh and see my brother, so it was definitely going to be a great trip.

Birthday celebrations completed, I left Edinburgh to join the group at St. Andrews. Day 1, an afternoon round at The Jubilee Course. Weather is perfect (low 60s), Match halved, several pints; a great start.

Day 2 and we’re off to Gleneagles. A classic Scottish day in August - low 60s, cloudy & blustery winds, mist, rain & sunshine - and set in the rolling hills of Perthshire. We played the PGA Centenary Course in the morning, a challenging Jack Nicklaus design which will test the pros next summer. After lunch, it was the Kings Course, a historic James Braid design first opened in 1919. My game improving, I took 4 1/2 points out of 6, and enjoyed some excellent Scottish IPA. What a great idea this was!

Day 3, 2 rounds at St. Andrews beckon, although unfortunately not including the Old Course. It’s another great day with sunshine and 15-20 mph winds, but this is what links golf is all about. We are playing the Eden Course in the morning, the fourth course at St. Andrews links, officially opened in July 1914. Our matches are progressing well when we reach Hole 5, a 125 yard par 3 with a double tiered green and rolling fairway. I hit a 9 iron, I’m happy with it, and I’m thinking

“that should be quite close”.The Shot Suddenly our other four-

some on the next tee box are shouting “hole in one” and running around like crazy guys. I’m confused, then slowly I realize, it’s my shot they’re screaming about. I just got a hole in one at St Andrews! And I’m the only Scot in our group!! You just can’t make this stuff up (although my wife thought I had!!).

Also witnessed by a course assistant, I pick the ball out of the hole without looking at it (a Scottish tradition apparently) but still can’t quite believe it. What a thrill. “So how much did it cost you in drinks?” is the question I’m asked; well, I think I got off fairly easily as it was lunchtime and

there weren’t too many people in the bar when we finished, but I did buy a round for group of lady golfers from Minnesota.

We finished off the afternoon at the Castle Course just outside of town. A spectacular new design, with cliff top views of St. Andrews Bay and over 1 mile of waterfront. It’s the most difficult course I’ve ever played, but I’d recommend a visit for its raw beauty alone.And the final match result? Suffice to say, like a good Scotsman, I didn’t have to put my hand in my pocket for dinner. Just as well after that unexpected bar bill earlier!! n

Views of the Kilted: Golfing In Scotland—Doing the Bucket List and a “Hole in One”

By Caledonian Member, Allan Rae

“...our other foursome on the next tee box are shouting ‘hole in one’...”

After 3 days of golf at Saint

Andrew’s playing many of its course’s

Allan Rae feels the Thrill of Victory... and

probably The Agony Of The Feet. BUT HE

DID SCORE AN OFFICIAL HOLE IN

ONE ON THE EDEN COURSE!!!!

A Photo of the Certificate that Allen Rae received for his hole in one on Saint Andrew’s Eden Course... and of course if you ask, he’ll be more than happy to show it to you !!! Kudos Allen, the Scottish Golf Gods have Graciously Smiled upon Yee!

Thought of donating

to Society Scholarships? Contact Mike find out how

to do it. Call him

at 513- 739-3326.

Uisghe beatha (water of life in Gaelic), or whisky as it’s called today, has a long, oft times turbulent history in Scotland. According to legend the secret of distillation

arrived in Kintyre Scotland in 500 AD brought by the Dalriadic Scots. By the end of the 1500’s stills were endemic throughout Scotland as a dandy way for farmers to use up excess grain.

It was all legal until 1781 provided the spirit was not offered for sale. Around that time the whisky wars began – fought in Parliament and on the lands. Decades of turmoil, contraband, ever changing taxes and laws, and clashes followed until the Excise Act of 1823 combined with the Illicit Distillation Act made taking out a license to distill a wise choice. Many of Scotland’s distilleries today trace their (legal) history to the mid-1820s. Smugglers’ trails are now proudly marked for hikers to enjoy.

Scotch whisky (correctly spelled without an “e”) is made from malted barley, grains or a blend of the two. Single malt comes from a single distillery, hence no two are alike. It’s made only from malted barley and water. Peat, sometimes used in the kilning of the barley, gives a distinctive smoky flavor. The influence of the Atlantic Ocean on the malts on islands (for example Islay or Skye), or by the sea adds a salty maritime taste.

Traditionally single malts are aged in barrels that first held bourbon. A modern trend has been to age them in former sherry, wine or port barrels. There are around 90 single malt distilleries in Scotland today, generally classified as Highland, Speyside (a particular area within the Highlands), Lowland, Islay and other islands, and Campbeltown. There are regional flavor differences, but with the wide diversity of labels it’s difficult to generalize nowadays. Best to visit and discover for yourself.

January 25th marks the annual celebration of Scotland’s national bard Robert Burns who lived from January 25, 1759 to July 21, 1796. Burns’ is most famous for penning Auld Lang Syne and To a Haggis – too much of the latter 6

To a fine point... the Largs Memorial is as sharp as the thistles

that punctured Viking feet (Upper

Right). Alerting sleeping Scots of the Norse attack.

As Scots we have a passion for the nectar of our homeland... whether it is Highland, Lowland, Speyside, backwards and forwards. Margaret Swaine explores the Whiskey Trail travel industry, with this narrative about...

”The Water of Life!”

At Glenmorganie the cask journey has seen

them travel to the Ozark Mountains in

Missouri, USA, to hand select slow growth

oak tees with a highly porous nature before air seasoning the oak for at least two years,

heavily toasting and lightly charring it to

maximize the flavour potential, and finally leasing the resulting casks to Bourbon or Tennessee produc-

ers for four years. Then, and only then, are they ready to be

called a Glenmorangie ‘designer cask’.

If you wish to read this feature and others in their entirety, contact Mike Brooks to receive the Gazette by e-mail — at 513-739-3326 or at 739-3326@gmail.com

By Margaret Swaine — USA Today, Sept. 11, 2013

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and maybe you sing the former. Traditional Burns suppers center on haggis (sheep’s heart, lung and liver stuffed in a sheep’s stomach), neeps (turnips), tatties (potatoes) and plenty of whisky and music. Visit Scotland in January and you’ll find Burns celebrations happening countrywide.

In spring or in early fall many areas have whisky festivals: a time when distilleries, whisky shops and entire villages welcome visi- tors with drams and ceilidhs (par- ties with music and dance). Or visit most anytime to tour the distilleries and have a wee nip. There’s only one designated official trail and that’s in Spey-side. The others are well indicated on maps, websites and with our recommendation, here.

Cheers! Or in Scottish Gaelic Slàinte Mhath! (good health).

SPEySIDE WHISky TRAIL

Speyside in the craggy heather covered Highlands is the dominant whisky area in the country with about 50 distilleries between the towns of Elgin, Rothes, Grantown on Spey, Dufftown and Keith. This is whisky lovers’ heaven. Pick it for your first whisky tour. Speyside malts are esteemed for their complexity and diversity. On the well signposted roads there are more than a dozen distilleries within a 20-kilometer radius, many welcoming you for a tour that often ends with a

complimentary dram or two.An official Malt Whisky Trail

(http://www.maltwhiskytrail.com) travels through Speyside to Benromach, Dallas Dhu, Glen Moray, Strathisla (home and heart of Chivas Regal), Glen Grant, Cardhu and the famous Glenfiddich, and The Glenlivet. At The Glenlivet you can take a walk on the wild side following the legendary smugglers’ trails where illicit stills were set up and easily dismantled in the deep glens and birch woods before the excise man could find them. Other renowned distilleries such as Balvenie and the Macallan shouldn’t be missed. Pre-book the Bottle your own Balvenie tour and see whisky making in detail. Balvenie grows its own barley, does traditional floor malting, has its own coopers for the barrels and its own coppersmiths for the stills.

Bring your clubs for traditional Scottish links golf at nearby Nairn or follow the Speyside Golf Whisky Trail (http://www.speyside.moray.org). You can also soak in the atmosphere of historic pubs, homey inns and restaurants serving up hearty Scottish cuisine. Stay at the historic Craigellachie Hotel to be in the epicentre. Built in 1893, it’s full of character with beautiful views of the River Spey and the famous Thomas Telford Bridge circa 1814. Their Quaich Bar offers about 600 different whiskies – depending upon how many bottles recent guests have polished off.

THE WEST COAST

Nicknamed the “whisky coast,” Scotland’s west coast is tailor-made for a malt whisky adventure tour. History is everywhere on this windswept, isolated part of the UK dotted with castles and sheep grazing some of the oldest golf courses in the world. There are several misty islands where scotch is distilled, but Islay (which means “island” in Gaelic) features the most distilleries and the peat-smokiest drams of the lot. Islay is a comfortable 2.5-hour boat ride from the mainland on a Caledonian MacBrayne ferry, whose spirit bar is well-stocked with scotch.

Bowmore—The charming little seaside town of Bowmore is the capital of this small island. Stay at the historic Harbour Inn or the Bowmore Distillery Cottages for atmosphere. While Islay’s (http://www.islayinfo.com) eight distilleries offer tours, the island, with a resident population of less than 3,500, can at times be sleepy quiet. The distilleries don’t see much action from late fall until the last week of May. That’s when the Fèis Ile Festival of malt and music happens. For a week the distilleries hold open houses with special activities while ceilidhs, dances, recitals and children’s workshops are held elsewhere on the island.

Laphroaig has been making whisky for over 200 years – illegally at first and then legally. They offer

B.

C.

D.

Some say Scotch is an acquired taste.

True, personally one can like robust flavors, from floral,

fruity, smoky, peaty. It’s best to try many

and find your likes and dislikes as you

go. Above is both a regional map of whiskey regions in Scotland, and

a chart for flavor opinions of popular

brands to judge from.

a Friends of Laphroaig program where people can own a square foot of the nearby land. Just put on the size 12 wellingtons available in the visitor’s center, walk out to the Friends field and stake your claim with a flag. Prince Charles owns plot number one. Ardbeg Distillery serves tasty traditional Scottish dishes at their attractive Old Kiln Café and some of the smokiest, most peaty scotch in Scotland.

Bowmore, established in 1779, is one of Scotland’s oldest distilleries. The Bowmore Craftsman’s Tour is an unforgettable experience in which you can touch and taste everything. Stand on the malt floor in germinating barley, turn the grain with wood shovels and then walk about the kiln room, ankle deep in malted barley that’s being smoked by a peat fire below. Bite a grain to experience a crunchy, nutty smoked flavor. Stoke the fire with chunks of dried peat. Once outdoors, sip the cold, soft, fresh water from the River Laggan that passes through seven miles of peaty, mossy ground on its way to supply Bowmore with water for whisky. Finally go to the tasting room to sample the end result of the whole process.

THE ORkNEy ISLANDS

Orkney (http://www.visitorkney.com) is a string of about 70 islands several miles beyond where the dramatic northern coastline of Scotland ends. It’s a different world: one where you can walk through 5,000 years of history in a few steps viewing standing stones, brochs (pre-historic towers), and Viking settlements. The islands were part of Norway until 1468 and many Orcadians still identify with the old Norse kingdom.

Highland Park—Orkney’s Mainland Island is also home to Highland Park (http://www.highlandpark.co.uk/lda), the most northern whisky distillery on the globe, which justifiably claims to be “the best spirit in the world”. Established in 1798, the distillery has one of the best climates for whisky maturation with no spikes in temperature. That’s one positive to be said about constant damp 8

Let other poets raise a fracas “Bout vines, an’ wines, an’ drucken Bacchus, An’ crabbit names an’stories wrack us, An’ grate our lug: I sing the juice Scotch bear can mak us, In glass or jug.

O thou, my muse! guid auld Scotch drink! Whether thro’ wimplin worms thou jink, Or, richly brown, ream owre the brink, In glorious faem, Inspire me, till I lisp an’ wink, To sing thy name!

Let husky wheat the haughs adorn, An’ aits set up their awnie horn, An’ pease and beans, at e’en or morn, Perfume the plain: Leeze me on thee, John Barleycorn, Thou king o’ grain!

On thee aft Scotland chows her cood, In souple scones, the wale o’food! Or tumblin in the boiling flood Wi’ kail an’ beef; But when thou pours thy strong heart’s blood, There thou shines chief.

Food fills the wame, an’ keeps us leevin; Tho’ life’s a gift no worth receivin, When heavy-dragg’d wi’ pine an’ grievin; But, oil’d by thee, The wheels o’ life gae down-hill, scrievin, Wi’ rattlin glee.

Thou clears the head o’doited Lear; Thou cheers ahe heart o’ drooping Care; Thou strings the nerves o’ Labour sair, At’s weary toil; Though even brightens dark Despair Wi’ gloomy smile.

Aft, clad in massy siller weed, Wi’ gentles thou erects thy head; yet, humbly kind in time o’ need, The poor man’s wine; His weep drap parritch, or his bread, Thou kitchens fine.

Thou art the life o’ public haunts; But thee, what were our fairs and rants? Ev’n godly meetings o’ the saunts, By thee inspired, When gaping they besiege the tents, Are doubly fir’d.

That merry night we get the corn in, O sweetly, then, thou reams the horn in! Or reekin on a New-year mornin In cog or bicker, An’ just a wee drap sp’ritual burn in, An’ gusty sucker!

When Vulcan gies his bellows breath, An’ ploughmen gather wi’ their graith, O rare! to see thee fizz an freath I’ th’ luggit caup! Then Burnewin comes on like death At every chap.

Nae mercy then, for airn or steel; The brawnie, banie, ploughman chiel, Brings hard owrehip, wi’ sturdy wheel,

The strong forehammer, Till block an’ studdie ring an reel, Wi’ dinsome clamour.

When skirling weanies see the light, Though maks the gossips clatter bright, How fumblin’ cuiffs their dearies slight; Wae worth the name! Nae howdie gets a social night, Or plack frae them.

When neibors anger at a plea, An’ just as wud as wud can be, How easy can the barley brie Cement the quarrel! It’s aye the cheapest lawyer’s fee, To taste the barrel.

Alake! that e’er my muse has reason, To wyte her countrymen wi’ treason! But mony daily weet their weason Wi’ liquors nice, An’ hardly, in a winter season, E’er Spier her price.

Wae worth that brandy, burnin trash! Fell source o’ mony a pain an’ brash! Twins mony a poor, doylt, drucken hash, O’ half his days; An’ sends, beside, auld Scotland’s cash To her warst faes.

ye Scots, wha wish auld Scotland well! ye chief, to you my tale I tell, Poor, plackless devils like mysel’! It sets you ill, Wi’ bitter, dearthfu’ wines to mell, Or foreign gill.

May gravels round his blather wrench, An’ gouts torment him, inch by inch, What twists his gruntle wi’ a glunch O’ sour disdain, Out owre a glass o’ whisky-punch Wi’ honest men!

O Whisky! soul o’ plays and pranks! Accept a bardie’s gratfu’ thanks! When wanting thee, what tuneless cranks Are my poor verses! Thou comes-they rattle in their ranks, At ither’s a-s!

Thee, Ferintosh! O sadly lost! Scotland lament frae coast to coast! Now colic grips, an’ barkin hoast May kill us a’; For loyal Forbes’ charter’d boast Is ta’en awa?

Thae curst horse-leeches o’ the’ Excise, Wha mak the whisky stells their prize! Haud up thy han’, Deil! ance, twice, thrice! There, seize the blinkers! An’ bake them up in brunstane pies For poor damn’d drinkers.

Fortune! if thou’ll but gie me still Hale breeks, a scone, an’ whisky gill, An’ rowth o’ rhyme to rave at will, Tak a’ the rest, An’ deal’t about as thy blind skill Directs thee best. n

By Robert Burns

For Reservations CALL 513-574-2969

$60 per adult — $35 per child includes Dinner, Dessert, CASH Bar, and Haggis!

LIVE Big Band Dancing, and Highland Entertainment!DEADLINE—November 22nd—Reservations Needed

November 30th

and chill. Even in mid-August you might need a sweater.

About 15,000 scotch devotees make the pilgrimage to Highland Park every year. It’s a trek, but worth every minute. You either drive to the most northern reaches of Scotland to take a ferry (the Scrabster to Stromness ferry takes 90 minutes), or you fly in on a little plane from the mainland. The simplest tour at the distillery includes a film, half hour visit and a dram of 12-Year-Old. Those with a passion book the Connoisseur’s or Magnus Eunson tour. The latter includes seven samples of whisky, including the 30-Year-Old and 40-Year-Old Highland Park. When you taste their whiskies chew, swallow, then wait. You may sense wafts of 3500-year-old peat from Hobbister Moor, locally malted barley, oloroso soaked sherry staves and salty dank cellars.

NORTHERN SCOTLAND

You might think remote, wet and lightly populated places would have little appeal. Yet many travelers come

to northern mainland Scotland to tour the remarkable ghost haunted castles such as Dunrobin in Golspie or the Queen Mother’s former holiday home, the Castle of Mey. Many others come for spirits of a more lively nature. Whatever the draw, the route along the A9 from Inverness, which hugs the coast most of the way, to pick up the coastal A99 at Latheron to Wick is a spectacular drive.

A bragging point for whisky aficionados is a visit to Old Pulteney Distillery (http://www.oldpulteney.com} in Wick, one of the most northerly distilleries on the British mainland. Whisky clubs have the trip on their bucket list, often continuing on by ferry to Orkney’s Highland Park. Old Pulteney was founded in 1826 when the town was only accessible by sea. Wick was once the busiest fishing port in Europe and the town’s affluent residents at the time had personal casks aging in Pulteney’s warehouses.

Most of the fishing is finished, but whisky remains a lure including for royalty. Today in warehouse

number five, a sherry hogshead cask of fine spirit owned by Prince Charles slumbers into maturity. It’s said that when tasting a wonderful, mineral-salty, spiced yet smooth Pulteney whisky, you get tear drops in your glass twice. Once when you swirl the whisky. The second mtime, when you finish it. n

—Margaret Swaine has toured the globe for decades writing about culinary, wine and spirit travels in her columns Forks & the Road in the National Post, Global Gourmet in Travel Industry Today and her spirit blog for WineAlign.com. @globaltaster

Read more: http://www.usatoday.com/story/experience/food-and-wine/tours-and-trails/spirits-tours-and-trails/2013/09/11/scotland-whiskey-trails/2763571/

The Edradour Distillery is officially the small-est Scotch producer in Scotland, Purposely only minimal standars to qualify as one.

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Out of the Sporran: A Wee Dram Please....Edradour Distillery

Edradour distillery (Scottish Gaelic: Eadar Dhà Dhob- har, “between two rivers”)[1] is a Highland single malt whisky distillery based in Pitlochry, Perthshire.

Edradour is reputed to be the smallest distillery in Scotland.Established in 1825, the distillery was traditionally

run by three men but now there are just two. Only eigh-teen casks are produced each week. They have a tour w hich costs £7.50 and currently includes two drams and a nosing glass.

The stills are the smallest in use of any distillery in Scotland. Were they any smaller, they would be deemed

by HM Revenue and Customs to be portable, with the implicit capacity for illegal production.

A variety of whiskies are available from the distillery. Only the Edradour 10 year is chill-filtered, a process by which the esters and oils are removed, producing a cleaner look to the whisky, which when chilled or has ice added to it does not turn cloudy. There is, amongst others, a non-chill-filtered 12-year-old malt, some of which goes into the “House of Lords” and “Clan Campbell” blends. Also produced for 2 days in a week is a heavily peated version of the Edradour called Ballechin. n

United Airlines is to launch Edinburgh’s first direct flights to Chicago next year, eight years after American Airlines axed its services to

the mid-western city from Glasgow.The announcement today will come as a major

boost to Scotland’s busiest airport, which has been desperate to win more long-haul routes as it steps up the battle for passengers against rivals Glasgow.

The summer flights to United’s O’Hare International hub, from where it operates 125 routes, will run from 23 May to 6 October, increasing from five times a week to daily between June and September.

United became Edinburgh’s first long-haul airline 15 years ago when it started daily flights to New York.

First Minister Alex Salmond said the new route would help bring visitors for 2014 events such as the Year of Homecoming and the Ryder Cup.

He said: “I’m delighted that United Airlines has decided to invest in a new route and enhance its existing service between Scotland and the USA.

“By improving direct routes overseas, we can help reduce the need for travellers to make extra connecting flights via London or the continent, support tourism, trade and investment and so further strengthen Scotland’s economy.

“The eyes of the world will be on Scotland in 2014, and, as we host international sporting stars at the Commonwealth Games and Ryder Cup and celebrate another Year of Homecoming, we hope to welcome visitors from across the world, not least from the United States, with whom we share strong and enduring bonds.”

Bob Schumacher, United’s managing director sales for UK and Ireland, said: “Having recently celebrated 15 years of operations in Scotland, we’re delighted to expand our schedule with seasonal non-stop service to Chicago, United’s home town.

Next year’s Homecoming promotion and Ryder Cup at Gleneagles make it the ideal time to launch these flights, which will offer our customers an increased range of travel choices and opportunities.”

Boeing 757-200 aircraft with 169 seats will operate the service. n

—http://my.chicagotribune.com/#section/-1/article/p2p-77375880/, http://www.scotsman.com/news/transport/united-airlines-to-launch-edinburgh-chicago-route-1-3090360, http://www.visitscotland.com/travel/to-scotland/overseas

From the Windy City, You can now Schedule a Direct Flight to Scotland

Kilted Travel—Scots on the Go: Fly Direct to Auld Reekie on the Friendly Skies of U N I T E D !,

By Alastair Dalton —The Scotsman— www.scotsman.com, Sat, Sept 21, 2013

Start planning now for your get-away

to Auld Reekie and all its sights or the

Tattoo!!!

For Reservations CALL 513-574-2969

$60 per adult — $35 per child includes Dinner, Dessert, CASH Bar, and Haggis!LIVE Big Band Dancing, and Highland Entertainment!DEADLINE—November 22nd—Reservations Needed

November 30th

187th

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No This Isn’t Corny—It’s The Cornroast Montage

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No This Isn’t Corny—It’s The Cornroast Montage

TheCaledonian

Society Dinner & Dancing,

Fall MeetingPlease join us for this year’s fall meeting being held at the Oasis

Country Club, Friday October 4th. Cocktails 6:00, Dinner 7:00 fol-

lowed by some country dancing and entertainment.

$30 for Dinner, will be a choice of Mediterranean Stuffed Chicken or Succulent Grilled Pork Chop

We will be calling and walking through some of the country dances that will be done at the St. Andrew’s Night Ball,

Saturday November 30th, so come and brush up on the steps. We’ll also have some

other entertainment lined up so everyone will get a break between dances.

Arrive early and bring your favorite golf club, (5:30) the Oasis driving range will be available if you’d like to purchase a bucket of balls to hit.

OCT 4th FRIDAY, Cocktails 6:00, Dinner 7:00

on

$30 Dinner & Dancing

Oasis Conference Center902 Loveland-Miamiville RdLoveland OH 45140www.oasisconferencecenter.com

Number of ________Pork Chops or ________Stuffed Chicken

Name______________________________________________Address_______________________________________________________________________________________________City____________________________State____ZIP________Phone_______________Email__________________________

By OCT 1 Make Your Checks Out To: The Caledonian Society of Cincinnati

Mail/Call/Text reservations to:Secretary Mike Brooks 4028 Grove Ave. Cincinnati, OH 45212-4036513-739-33267393326@gmail.com