• Vol. 29 No. 2, 273–273
  • 15 March 2000

In Memoriam: Professor Chao Tzee Cheng (1934-2000)

342



0 Citing Article
342 Views
96 Downloads

Download PDF

They say you should never add ice to Scottish malt whisky and that you should only add chilled mineral water. The water soothes the searing fire and releases the hidden aromas of Scottish malt.

This article is available only as a PDF. Please click on “Download PDF” on top to view the full article.