MATURING WHISKY
A BETTER WAY
ROUND THE WORLD IN ROUGH SEAS
(Received September 10, 10.30 ajn.) MELBOURNE, This Day.
In the holds of the British cargo steamer Koyal Star are stowed barrels of fine Scotch whisky which are being carried round the world.
British experts agree that to send whisky to sea for four months is better than three years of maturing, provided the sea is a little rough so that the whisky is shaken about.
The Royal Star travelled from Glasgow, where the whisky was shipped by way of the Cape of Good Hope. It will be discharged at Melbourne and taken in another ship to New Zealand across the Tasman, another notoriously rough sea, and from New Zealand back to Glasgow in a ship travelling by way of Cape Horn.
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Bibliographic details
Evening Post, Volume CXXII, Issue 62, 10 September 1936, Page 9
Word Count
132MATURING WHISKY Evening Post, Volume CXXII, Issue 62, 10 September 1936, Page 9
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