Normalized volume shares are 45.455%, 9.091%, 13.636%, 22.727%, 4.545% and 4.545%. The furniture and leather language is sensory metaphor. This recipe does not establish a new chronological age, a successful substitute for older whisky or a blind-test result. The author argues for compositional quality rather than treating age alone as sufficient. Academy use: test a defined mature-style sensory target with recorded controls and quantities; do not present the outcome as already validated.
Tristan Stephenson, The Curious Bartender: An Odyssey of Malt, Bourbon & Rye Whiskies (2014). Preserved PDF screens 590–591; displayed book page(s) 239.
Grand Old Lustre targets polished wood, leather and old-furniture associations. Its six ingredients total 1,100 mL: 500 mL Clynelish 16, 100 mL Talisker 18, 150 mL Aberfeldy 12, 250 mL Glencadam 21, 50 mL Glenfarclas 21 and 50 mL Highland Park 40. Stephenson values the youngest component, Aberfeldy 12, for creaminess.
591
590
Grand Old Lustre: age impression is compositional
Fresh sequential text and visual audit of PDF screens 576–591; all five metric recipe totals recalculated. Verified denotes faithful source representation and arithmetic, not independent tasting validation.
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Evidence
Grand Old Lustre targets polished wood, leather and old-furniture associations. Its six ingredients total 1,100 mL: 500 mL Clynelish 16, 100 mL Talisker 18, 150 mL Aberfeldy 12, 250 mL Glencadam 21, 50 mL Glenfarclas 21 and 50 mL Highland Park 40. Stephenson values the youngest component, Aberfeldy 12, for creaminess.
Location and context
The Curious Bartender: An Odyssey of Malt, Bourbon & Rye Whiskies (2014), supplied PDF pp. 590–591. Numbering refers to the preserved PDF, not the printed edition.
Annotation
Normalized volume shares are 45.455%, 9.091%, 13.636%, 22.727%, 4.545% and 4.545%. The furniture and leather language is sensory metaphor. This recipe does not establish a new chronological age, a successful substitute for older whisky or a blind-test result. The author argues for compositional quality rather than treating age alone as sufficient. Academy use: test a defined mature-style sensory target with recorded controls and quantities; do not present the outcome as already validated.
Verification
Fresh sequential text and visual audit of PDF screens 576–591; all five metric recipe totals recalculated. Verified denotes faithful source representation and arithmetic, not independent tasting validation. No quotation is presented as verbatim. Displayed book page(s): 239.
Citation: