Mackinlay's Rare Old Highland Malt Rises Again

The legendary Antarctic explorer Ernest Shackleton once said, "if I had not some strength of will I would make a first class drunkard." His storied adventures in the South Pole speak to the scope of the man's willpower but, make no mistake, Shackleton also enjoyed his whisky.

In 1909, severe weather conditions and dwindling supplies forced Shackleton and the crew from the Nimrod to abandon their two-year quest to be the first to reach the South Pole. In their haste to get the hell out of there with unfrosty nads, they left behind a few provisions including -- and we can only assume this was inadvertent -- three crates of fine Scottish whisky. One hundred years later, the New Zealand Antarctic Heritage Trust found the abandoned booze, perfectly preserved in the ice beneath Shackleton's hut. It was later identified to be whisky from Chas Mackinlay & Co., produced at the Glen Mhor distillery in Inverness.

And since we live in an age when no good marketing opportunity goes unexploited, the Mackinlay's Rare Old Highland Malt has been reborn. Of course! Now, there's an interesting story surrounding the Mackinlay's brand, the company that has owned it since 1995, and the palingenesis of the Shackleton whisky. Rather than recap all that here, I'll direct you to Tim F's blog at TheWhiskeyExchange.com, in which he lays it all out quite succinctly.

I'm here to tell you how the stuff tastes: Really, really good. So good, in fact, that I am prepared to bestow the coveted Imbiber Imprimatur© upon it DESPITE what I would normally consider a prohibitive suggested retail price of 200 bones. It's a blend of whiskies ranging in age from 8- to 30-years-old, and the most seductive aspect of the finished product is the sweetness. Not cloyingly sweet, mind you, but smooth and delicious -- certainly as dessert-like as fine whisky comes. Caramel. Apple. Nutmeg. I tasted all of that right up front, with some pear and lemon on the finish. All of it balanced perfectly, a credit to master blender Richard Paterson, who hailed the discovery of the whisky under the ice as “a gift from the heavens.” Indeed it is.

Oh, and you're going to need a cigar to accompany this spirit, as I'm sure old Shackleton would have wanted it that way.

For more visit http://www.enduringspirit.com

I received an email about a week or so ago from a publicist touting a drink named after Jay Z and Beyonce’s new baby. Fittingly, I happened to be taking a dump when it came through on my iPhone.

Look, there’s no shortage of cheechako flaks that wade in the shallow end of the spirits industry pool. And as any spirits writer who lived through the interminable Sex in the City heyday can tell you, it’s best to just ignore their incessant efforts to spatchcock the insipid preoccupations of US Weekly devotees into cocktails.

But when they start exploiting babies to sell booze, well, that’s when the adults in the room need to stand up and call bullshit.

According to this particular taste offender, the Blue Ivy Cocktail was created by a bartender named Nathan DeWitt from Tampa and is intended to appeal to those under-appreciated souls who “want to feel like an exclusive celebrity too.” (Paging Andy Dick! Andy Dick, your cocktail is ready!)

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dineLA Restaurant Week is coming to The Imbiber's home turf, Marina del Rey, from Jan. 22-27 and again from Jan. 29 – Feb. 3, with six restaurants offering three-course meals at special prices. Participating locations include several of my local favorites:

· Café Del Rey boasts stunning coastal views as well as both Mediterranean and Californian cuisine, supplied by local seafood vendors and prepared by Chef, Daniel Roberts. (Lunch and Dinner)Café Del Rey

· Chart House offers fresh seafood, succulent steaks, and an extensive collection of fine wines. They've got seasonal outdoor seating, making a sunset dinner a truly memorable occasion. Be sure to save room for the legendary hot chocolate lava cake. (Dinner)

· Located inside the Ritz-Carlton, Jer-Ne Restaurant + Bar offers an eclectic Californian menu by Chef Joshua Hasho. A modern yet relaxed dining room offers a 14-foot “caramel cream” – colored onyx communal table, which offers a comfortable haven for small groups or single diners. ( Lunch)

· Locanda Positano features traditional Italian décor and music to complement the innovative dishes prepared by Florentine Chef Massimo Denaro. (Dinner)

· At sugarFish, Chef Kazunori Nozawa's focus is on the quality of ingredients and dedication to simple sushi. sugarFish doesn’t have trendy flourishes and clever names, but rather a strict devotion to classic, extraordinary sushi. Don’t think. Just eat. (Lunch and Dinner)

· One of the newest additions to Marina del Rey, Vu Restaurant offers an inventive menu by Executive Chef Kyle Schutte that uses fresh, flavorful California-grown sustainable ingredients for all its meals. (Dinner)

These restaurants will spread the culinary love at lunch ($16, $22 or $28) and/or dinner ($26, $34 or $44).

I'll be the judge of that!

Had a great time on January 17th out at Villains Tavern in downtown LA, where I was honored to be a judge at a raucous cocktail competition sponsored by Becherovka and organized by our good friend Marcos Tello. Joining me at the judges table were the prodigiously talented mixologist Zahra Bates, who runs the bar at the Michelin-rated eatery Providence, and Shauna Der of the wildly popular foodie blog, TheMinty.com.

An all-star lineup of cocktail-crafters turned out for the event, and then churned out an amazing array of drinks made with Becherovka... which is some seriously tasty herbal bitters. Among those competing (just to name a few) were Eric Alpern, Chris Bostick and Devon Tarby of The Varnish, Vincenzo Marianella of Copa d'Oro, the Tasting Kitchen's Justin Pike, Dave Kupchinsky of Eveleigh and Dan Long of Big Bar.

Not gonna tell you who won the thing. You gotta listen to the podcast to find out. You can stream or download using the links below. Enjoy!