WHISKY MATURING AT SEA
MUCH QUICKER THAN ORDINARY METHOD. (United Press Assn.—Telegraph Copyright.) Melbourne, September 10. In the holds of the British cargo steamer Royal Star are stowed barrels of fine Scotch whisky, which is 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 that 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 in Melbourne and taken in another ship to New Zealand across the Tasman, another notoriously rough sea, and from New Zealand back to Glasgow in the ship, travelling by way of Cape Horn,
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Southland Times, Issue 22992, 11 September 1936, Page 7
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130WHISKY MATURING AT SEA Southland Times, Issue 22992, 11 September 1936, Page 7
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