Nice back-peddle but naw... Your "observation" smacks of (with all due respect) sanctimonious, pretentious douchebaggery.
he seemed completely oblivious to the contradiction of ordering a single malt, then asking for it "on the rocks".
How is that a contradiction if that's how he likes it? You're basically saying that even if you absolutely ADORE single malt scotch mixed with ANYTHING (water, Kool Aid, Borscht, root beer, whatever) you're committing a "whiskey faux pas". Well, I hate to break this to ya but those faux pas are a thing of the past for the true "connoisseur" (which even in that, I don't have the time or patience to explain the irony of, lol).
The only thing those archaic prejudices serve today are the fevered egos of insecure, pretentious, yuppie douche-bags that NEED to look down their noses at others to make themselves feel superior.
Now I'm gonna get in my automatic transmission Ferrari and go have me a well done filet mignon with a Dom Perignon mimosa and I'm better than anyone that can't afford the same.
I don't love her.. She kicked me in the face!!
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one_through_nine
10 years ago
"...but then wanting this purest of requests poured over ice that's probably got all kinds of crap from the local water supply passing through the bar's festering ice maker??"
I obviously have to spell it out for you, that's the point you missed.
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chilone
10 years ago
Nope. Didn't miss it. Those are not real valid assumptions so I chose to discount them. Generally speaking, a bar/restaurant of the quality that would serve "top shelf" brands, would most likely maintain a taste neutral water/ice supply and if they didn't, I'd send my drink back. I wouldn't change my preference because of an un-sanitary establishment. I can't even remember the last time I was in such an establishment that had off tasting ice or water.
I don't love her.. She kicked me in the face!!
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one_through_nine
10 years ago
There's a lot of naivety in your posts. You think you have to be able to TASTE impurities you wouldn't want in your drink? You think bars that serve top shelf brands "most likely maintain a taste neutral water/ice supply"?? And you have to use personal insults. These things say a lot - if you can't get past them I'll be moving on.
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chilone
10 years ago
Naivety? No. I don't think you have to taste impurities to know that they are there but your mention of impurities was in the context of taste. Impurities are either there or not there no matter what you're drinking. Are you insinuating that you don't use ice because of the risk of impurities as a health concern? By the way, the glass they serve it to you in was washed in the same impure water that the ice was made with and handed to you by a bar tender/waiter/waitress that may not have washed their hands when they last visited the bathroom lol. And yes, successful bars and restaurants have to be concerned with how their water/ice tastes. I don't think this needs explaining.
Bottom line, it's ok to have and enjoy a Glenmorangie on the rocks and not be concerned about someone thinking ill of you.
I don't love her.. She kicked me in the face!!
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englisher101
10 years ago
You're entitled to like whatever you like. You can put the finest champagne or wine or single malt on the rocks and it's all fine and dandy, but it's a little bit strange if you would call yourself a connoisseur at the same time. It's like being a food critic who puts ketchup on the most expensive otoro sashimi or orders the most expensive prime grade, dry-aged New York strip well-done. Everyone's entitled to like whatever they like, but it kind of goes against the recommended way to sample and taste such things.
That said, you're right in that no one should be smug about the way they like their food, but especially if they haven't tried a wide enough range to even justify their decisions. If you like a fine single malt scotch on the rocks and you've tried a wide range of samples with and without, all the more power to you for finding what you like in a fairly objective fashion.
Still, the funny thing about this movie's character is that he obviously seems like someone who hasn't tried much at all, yet wants to try to be smug and cocky with the way he orders. That's the funny part. It's especially goofy when someone who doesn't have much experience at anything wants to pretend to be so confident in his order. That is the epitome of pretension: to know very little about something and to still try to act knowledgeable about it.
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chilone
10 years ago
I think we're approaching common ground my friend.
I think that a lot of so called connoisseurs are really not actually of discerning taste at all but go along with "conventions" such as don't drink red wine with chicken or fish because it's safe and fashionable and we all know that image is everything :) I would personally NEVER cook a Filet Mignon past rare but that's because I like it that way. Can a "connoisseur" defy convention and be nauseated by rare meat? I think so. To be "connoisseur" is subjective and it really does boil down to what one likes. There are really no hard, fast rules. I had street tacos al pastor in Rosarito Beach Mexico for 50 cents each, that to me rivaled some "5 star" dinners that I've had. They were THAT good lol!
I think you hit the nail on the head about smugness and pretension. IMHO being a "connoisseur" so to speak is primarily about being open minded about trying and evaluating many different things and coming to your own conclusions about whether you like them or not. Not some so called authority telling you what you're SUPPOSED to like.
I don't love her.. She kicked me in the face!!
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