Edinburgh Trout Anglers Club

Scot­tish Coun­try Dan­cing is a very social form of dan­cing, not only because you get to dance with seven or so people at once instead of just with one part­ner (smiles and eye con­tact are almost man­dat­ory in the Club, and if you want there is a lot of oppor­tun­ity for relaxed flirt­ing)
The last oppor­tun­ity will be had this com­ing Wed­nes­day 21st Decem­ber Hos­ted by your favour­ite dance teach­ers George and Heather Fair­legh, com­men­cing at 7:30pm. (All Wel­come)

Dance classes will resume in Janu­ary 2012.

Wish­ing, every­one a Merry Christ­mas and a Happy New Year.

Burns Sup­pers have been part of Scot­tish cul­ture for about 200 years as a means of com­mem­or­at­ing the worlds greatest song writer and peot, Burns him­self.

“So Join us we are all Jock Tamson’s Bairns”

For the first time a Burns Sup­per wil be held in the Clubs Rooms Sat­urday 4th Feb­ru­ary.
The ritual was star­ted by close friends of Burns a few years after his death in 1796 as a trib­ute to his memory. The basic format for the even­ing has remained unchanged since that time and begins when the chair­man invites the com­pany to receive the haggis.Piped in by a Scot­tish Piper care­fuly chosen By one of our com­mitee mem­bers George Fair­legh.
We will be employ­ing out­side cater­ing for this event and more infor­na­tion will be for­war­ded in due course.

The Immor­tal Memory

One of the cent­ral fea­tures of the even­ing. An invited guest is asked to give a short speech on Burns.

Poem and Songs

Once the speeches are com­plete the even­ing con­tin­ues with songs and poems.

The even­ing will cul­min­ate with the com­pany stand­ing, link­ing hands and singing Auld Lang Syne to con­clude the programme

How much do you know about whisky? I mean really know. Indeed how much do you know about your­self? I don’t mean that Freu­dian couch busi­ness — rather how good is your abil­ity to eval­u­ate what your senses are telling you? The object­ive of this Clubs Whisky tast­ing is to help explain and develop your abil­ity to inter­pret the sig­nals.

Every person’s nose has unusual fea­tures, by being aware of what they are you learn to under­stand what your nose is telling you. And once you can inter­pret these same sig­nals, you can spend many happy hours talk­ing about whisky with other experts in lan­guage you all under­stand.

It isn’t easy, but it is sup­posed to be fun. The more tast­ing you do, the more you begin to trust your olfact­ory senses. The nose is the import­ant one; It can recog­nise in the region of 35,000 dif­fer­ent smells. It can detect aromas when diluted to one part in a mil­lion. Taste is easy; you can only taste four things; sweet, salty, sour and bit­ter. Get these two work­ing in har­ness and you are well on the way.
Come and join us at the Trout Anglers first Whisky tast­ing venue Thursday 8th March Cost £12 per mem­ber & guest.

(All welcome)

http://www.whiskymag.com/nosing_course/part1.php

Singleton of Dufftown 12 Year Old
70cl / 40%
Spey­side Single Malt Scotch Whisky
Dis­til­lery Bot­tling

Tast­ing Notes
Appear­ance: Deep gold, pol­ished mahogany high­lights.
Nose: Approach­able and rich. First pol­ished wood and nuts (toasted hazel­nut) dom­in­ate, then rich fruits, both stewed (baked apples) and dried (sweeet dates) take over, with soft brown sugar. Behind this, a stick of liquorice. Mossy. Water brings out a sweeter, more dir­ect Spey­side char­ac­ter (cit­rus fruits, pear drops!). Clean and dense. After a while, warm, dry aromas of pen­cil shav­ings or match-sticks.
Body: Smooth. Medium.
Pal­ate: Sweet­ness and crunchy nuts impress at first, then there’s a smooth, fruity Spey­side rich­ness to enjoy. Firm,withbalancingsweetness: hints of black­cur­rant fruit, brown sugar and espresso cof­fee. Warm­ing and pleas­ant. With water, still a pleas­ant tex­ture. Light sweet­ness, then chewy and bal­anced by a light acid­ity, with a good spread of fla­vours mid-palate.
Fin­ish: Medium to long. Eleg­antly dry­ing and crisp; then a sweetly nutty delayed warmth, which lingers pleasantly.