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The Malt Impostor team buys the Scotch Malt Whisky Society

SMWS-Queen-Street

Recently, you may have seen that Glenmorangie sold the Scotch Malt Whisky Society to a group of private investors. The purported reason was that Glenmorangie Co. wanted to spend more time with its single malts. Lest you think that this sounds oddly reminiscent of the reasoning provided by ousted CEOs or disgraced politicians when they leave their posts, we’re here to set the record straight. It was a private sale, after all, and we don’t have any reporting requirements like all of you suckers in the publicly traded realm do.

The reason they sold the SMWS is because we made them an offer they couldn’t refuse. That’s right: boatloads and boatloads of used CDs. But we did have to throw in the Malt Cave. Those LVMH guys were crazy about having it as a place to store champagne. Fine, we said. The Vaults will serve as an adequate substitute. Plus, we don’t need the Malt Cave’s high-tech ferret nursery any longer: we’re on to otters now. Queen Street will be repurposed as the new global headquarters for our dual purpose S-Corp and offshore money laundering facility, which we have named Snark Industries. Oh, and ladies, take note: John will be commandeering the London tasting rooms as his new bachelor pad.

So find your favorite SMWS code number, snuggle up tight to it, and then kiss it goodbye, because it’s all our whisky now!

 

 

That's Shallot...


Thank you. It's been Emotional.  
As posts go, this one will certainly go down as one of the most memorable ones that we have ever written on this humble website.  
As many readers know, we began Caskstrength.net back in January 2008. We were fresh faced, wide eyed, particularly thirsty and in possession of a drinks cabinet stocked mainly with ubiquitous Scotch brands. We took it upon ourselves to seek out the most interesting whiskies we could lay our hands on.


Once-upon-a-time we looked like this...Hard to believe really. Here we are in 2015 and we're just perusing the sidebar and a few of our old posts, over 650 of them, reviewing over 1,000 different whiskies and occasionally other spirits. To click back and look at how our tastes have changed in that time is as fascinating for us as it is to witness just how much the whisky business has changed in a little under a decade. 
When we started Caskstrength.net, there was barely a handful of online blogs or webpages dedicated to the spirit. Our influences came from inspirational spaces like Whiskyfun.com and DrWhisky, who began to deliver a voice loudly proclaiming that whisky wasn't just the domain of the over serious, wizened, ageing bore, but an accessible, engaging and, as we have seen in the passing years, spirit that offers something that almost everyone can enjoy in one way or another.  
As Caskstrength.net evolved, it became something much greater than either of us had ever imagined. It has taken us to different continents and allowed us to try some truly mind blowing, once-in-a-lifetime liquids. In short, it has helped to give us a career in spirits.  
But more importantly, it has been the conduit enabling us to forge some incredible friendships with people all over the world, many of them stemming from kind words and support from our readership.
in 2014, Caskstrength.net hit just under 900,000 views, around 70,000 a month, which is a figure that makes this post all the more important.
We now find ourselves in a totally different arena. Today, there are literally 100's of 'whisky blogs' and the landscape of writing about the spirit has changed in our opinion.  To use a crude car analogy for a second, this once gleaming, perky sports car has now hit a very high mileage indeed and is starting to cough a little on cold mornings.  
We could take it for a tune up at the garage, but in our minds, that's not the answer. In essence, we need to trade in Caskstrength.net for something brand new, fresh and with a much better, bigger, more efficient engine, capable of delivering not only the malt mileages we intend to travel, but also encompassing our huge passion for every spirit, which we realised when writing our recent book, Distilled.



So here is it then. Caskstrength.net as you are seeing it now will, after this post, be no more. Gone to the great retirement home in the sky for hard working drinks blogs.



Its replacement is going to be very exciting indeed. Over the coming weeks, we'll be introducing a brand new website: WorldsBestSpirits.com 
It will be an informative curated drinks website, with news and views about everything from Absinthe to Whisky. As always, it will be packed with plenty of the original Caskstrength character, commentary and up to date news on gin, brandy, Tequila, rum, Armagnac, mezcal, vodka and as much else as we can possibly cram in. The notion of simply 'blogging'- and indeed the phrase 'blog' is, in our opinion, something that now feels tired and quite saturated- and we like energy, not tiredness. 
What's more, WorldsBestSpirits.com will grow from simply the two of us penning articles into a dedicated team of international contributors from all over the world -  more on them later.

Writing this blog has been a pleasure. Moving up a gear to curate, choose and deliver to you the World's Best Spirits with the same verve and vigour we have approached Caskstrength.net will be an absolute pleasure. Hopefully we'll end up looking as young again as we did the photo on page one of this journey, minus the obvious wide-eyed naivety.

To celebrate the full stop on this story, we have each chosen to link to a couple of our favourite posts from the last seven-and-a-half years, and to review one final dram with which to toast our goodbye...

Joel's Top Post:  Springbank Rundlets & Kilderkins
Neil's Top Post: The Glenlivet Alpha
And so, in rather timely fashion, we reach the end of our very last post.  
Our last review on Caskstrength...   
We thought long and hard about what would be the whisky to sign of with and there it was, sitting on our desk staring us in the face. It's arrival was remarkably timely in fact...

So for the Last Post, we bring you.... The Last Drop.

This bottling project has now become the stuff of legend:  Thee industry stalwarts, led by James Espey OBE decided that rather than retiring, they would locate and bottle some of the oldest and best whisky - and other spirits- that they could lay their hands on. The concept of The Last Drop was born in 2008 and the previous releases including a blend from 1960,  a 50 year old blend and now, a 48 year old blended whisky have all been released to critical acclaim. The company is now in the hands of a younger generation of the founders, but the ethos remains the same.

This 48 year old blend is limited to 592 bottles and is priced at an RRP of £2600. It even comes with a miniature of the whisky too and a leather bound box. But that doesn't really concern us.

Question is... will it be a truly fitting send off for Caskstrength?  No pressure.

The Last Drop -  48 Year Old Blended Scotch Whisky -  48.6% - 592 Bottles
Nose: A hugely complex nose, the likes of which we've only recently found in a few old Armagnacs   and very old grain whiskies: Meaty, waxy foundations, lead into rich vanilla sponge cake, clean linen, raspberry jam, with polished wood surfaces and Manuka honey rounding out the top notes. It would be sad to lose such a complexity with water, but a small drop releases some more tannic notes, sweeter vanilla and creamy toffee.
Palate: Broad shouldered and oaky, with a backbone stave of tannic Orange Pekoe tea, leading into chopped Brazil nuts, hints of the sponge cake again and very old grain: that unusual bittersweet toasted note that tends to emerge with this type of aged blend. It certainly isn't a polite, unconfident blend: it's powerful and uncompromising on the palate, with some dark oaky notes, just tempered with enough sweetness to bring the whole thing together perfectly.  
Finish: Extremely warming, but with no overtones of spirit: just pure, rich dryness, the kind of tongue coating unctuousness that 'serious' whiskies bring. Put simply, this is as serious as Jeremy Paxman grilling a hopelessly out-of-their-depth, incompetent Cabinet Minister on Newsnight.
Overall: A remarkable whisky, that not only highlights the intricacies of blending at this age, but also the concept of longevity. Sometimes, new (old) whiskies pop up with a huge fanfare but are quickly revealed as being jaded, one-dimensional and just that little bit over-egged. One wonders the reasons why they weren't bottled sooner, but we'll put this down to simple economics. Here, we have a superb integration of old grain and malt. But alongside its experience, it brings a refreshing vibrancy to the party too.  
It's a whisky that we could probably all learn a lot from.  
And with that, there's nothing more for us to say than simply, adios, slante and see you all when the next phase in our plans is fully online. Thanks for making Caskstrength such a successful and fun place to work from and we very much hope you'll stick with us at WorldsBestSpirits.com


  So, charge your glasses and raise a toast: The Blog Is Dead! Long Live WorldsBestSpirits!
Neil & Joel - April 1st, 2015 x

Keep Following Us OnTwitter @WorldOfSpirits

Review - Ghosted Reserve

The Ghosted Reserve is the latest limited edition bottling in the Rare Cask Reserves series, which is released by William Grant & Sons.  It is a blended malt.  This term refers to a whisky that is made from two or more single malts blended together.  In this case, there are just two malts included and both are very rare as they come from the Inverleven and Ladyburn 'ghost' distilleries, which have been closed for a significant length of time.  The Ghosted Reserve has been created by Brian Kinsman, the Master Blender at William Grant & Sons.

The Inverleven distillery was founded by Hiram Walker & Sons in 1938 and produced single malt until it was closed in 1991. It was located in the town of Dumbarton, which sits to the north west of Glasgow on the River Clyde and close to Loch Lomond.  In fact, the water used in production at Inverleven was drawn from the loch.

Ladyburn was located to the south west of Glasgow on the outskirts of the Ayrshire town of Girvan.  It was founded by William Grant & Sons in 1966 and was only in operation for nine years until 1975.  Ladyburn was built as part of the site of the Girvan single grain distilling complex, which was constructed in 1963 and remains in operation today.


The Ghosted Reserve is bottled at 42% ABV and is available now in specialist retailers.  Due to limited numbers - there are just 4,100 bottles in total - it will only appear in selected markets around the world.  The UK has been allocated 1,200 bottles and the recommended retail price is £350.

Our tasting notes
The colour is golden yellow and the nose is initially light, fruity and delicate. The fruit is distinctly tropical in nature and is most reminiscent of dried peach, mango and pineapple.  Underneath is a delicious dusty and woody earthiness (think of slightly damp soil, ginger and cinnamon), and this is accentuated by an increasing aroma of malted barley.

On the palate this whisky is incredibly soft, gentle and juicy.  The malted barley notes are less prominent now, but still present, and they add a delicate bittersweetness.  These are backed up and accentuated by earthy wood spices, especially ginger.  These increase with time with a distinct cinnamon-like note developing, and this compliments the sweeter and fruitier characteristics that are also evident.  Notes of golden syrup mix with the dried tropical notes from the nose (especially the peach and mango), vanilla and a hint of almond.  Some late candied orange peel adds further depth.

The finish is long and initially fresh and sweet.  This is until the fruity elements, plus the sugary syrup notes, begin to fade and the earthy, woody and warming spices remain and linger.

What's the verdict?
This is a very classy whisky and a creative use of two old malts that could easily have been bottled individually, especially as stocks of both are thought to be very low.  It is unlike anything that we have sampled for a long time, as we have rarely tasted Lowland whiskies of signifcant age, and maintains a delicacy and lightness that defies its years.  The mix of aromas and flavours is superb and makes for a very enjoyable sipping whisky.

Balblair 1983

Balblair Highland Single Malt Scotch Whiskey 1983 Vintage 46% ABV $285 Website What the Distillery Says: Matured in American oak ex-bourbon barrels, Balblair Vintage 1983 is a rich, warm dram, combining all core Balblair characteristics. Only just launched to replace the 2nd release of 1975 this stunning dram is sure to be just as popular … Continue reading Balblair 1983 →

WhiskyCast Episode 527: March 28, 2015

Suntory Holdings CEO Takeshi Niinami is one of Japan's leading business executives. He's the first CEO from outside the founding Torii family, and is also a key economic adviser to Japanese Prime Minister Shinzō Abe. He inherited last year's $16 billion acquisition of Beam when he joined Suntory six months ago, and has been focused on making the deal work while changing Suntory's internal culture. We'll discuss the growing pains of the deal, which made Beam Suntory the world's #3 spirits company, with Takeshi Niinami on this week's WhiskyCast In-Depth. In the news, a preliminary ruling in one lawsuit against a "handmade" spirits maker could be a sign of problems for whisky makers facing similar lawsuits, Four Roses plans another round of construction in Bourbon Country, and milestones mean commemorative bottlings of whiskies from around the world.

It’s International Whisky Day: a Toast to Michael Jackson

author-lew-brysonToday is International Whisky Day. More importantly, to some of us, even those of us intimately entwined with whisky, it is Michael Jackson’s birthday. Michael died seven years ago, but we celebrate his birth, his life, rather than mourn his death.

Despite what you may be told, Michael was not the first person to write about whisky or beer, not even the first person to write about them as a consumer, for consumers, and take them seriously. What he did was write about the whole of whisky and beer, the way all the history and current practice fit together, and give the long view, right up to the much-diminished days when he started writing. The fact that the those much-diminished days are only a memory, that whisky is booming and beer is blossoming in a rich panoply of revival and invention, owes much to the way his writing reached people.

John and I were deeply influenced by Michael. He encouraged both of us to always travel to where beer and whisky was made; he insisted on it. It only took a few such trips filling our notebooks and sense memories to realize that he was right. You can learn a lot from a bottle, but to understand what’s in that bottle, to really meet it, know it, encompass it, and yes, judge it, you must see where it is made. You have to breathe the air, meet the people, see the machinery and the building, walk the ground…you must touch things.

That was one lesson we learned. Another was about the writing itself. Michael would write about the unique food in a town (and the customs and cant around it), the vagaries of the weather, the swiftness of the river or the lowering influence of the mountains, the crops and the industries and the people who worked them. Beer and whisky were, for him, not metaphors for life, for people, but mirrors of history and civilization.

I had the honor of editing Michael’s column when he wrote for us, a column that we called “Cask Strength,” to signify that it was pure Michael Jackson, uncut and unfiltered. It was a title he was never really comfortable with; I believe because he would rather it had been a title that reflected whisky less directly, and life more so. I edited him with a gentle hand—I was learning my trade at the time, so that seemed best—and let him run. Oh, where he took us! To an ancient stone bridge in France that he deemed significant in the history of Chartreuse; to a breakfast with honeymooners in Scotland; to a dark night of the soul in a hotel in Germany; to trains, airplanes, and sidewalks where he had a journalist’s knack for striking up a conversation that would yield insight.

John and I were among the first to learn of his disease, the Parkinson’s that would kill him. His last column was about it, and the memoir he had started to write (which he planned to title I’m Not Drunk, Really, in reference to the effects of the disease and the assumptions it led to). He continued to work, hard, almost as if he had so much to say, and was trying to get it all out while he still had breath.

Michael at Monk's Cafe no, he didn't arrive in the limo; he walked)

Michael at Monk’s Cafe (no, he didn’t arrive in the limo; he walked)

The picture you see here is the last one I took of him, the last day I saw him, about four months before he died. He was doing a beer dinner at Monk’s Café in Philadelphia. I had run into him and fellow writer Carolyn Smagalski about a block away at Spruce Street Market, admiring their sidewalk floral display. Michael was cheerful, and seemed more energetic and lucid than he had the previous year. We walked on to Monk’s together, and he gave a strong performance at the dinner.

Afterward he kept going, and invited anyone who was interested to the back barroom and took questions for another hour. We nodded, we clapped, we laughed. It was as if Eric Clapton had left the stage, then walked to a pub next door and grabbed a guitar off the wall and kept playing…because he just couldn’t stop, not so long as there was still music to play, and the strength to play it.

I suppose it’s inevitable that given the enormous tributes paid to him—awards named for him, endless encomiums praising his influence, the signal honor of the timing of today’s International Whisky Day—that revisionism has begun. Did Michael Jackson really influence things that much? Was he impartial, or did he favor companies and individuals who helped him? Wouldn’t this all have happened without him?

Speaking for myself, what I do, every day I write or edit or review or speak to an eager group of whisky lovers, is because of Michael Jackson. If he hadn’t been there to fire my interest, to show me a path that could be taken, I’d most likely still be a librarian. I might well be happy with that, but I wouldn’t have had the fun, the late nights with great people, the indescribable satisfaction of holding the first copy of a book I wrote, or the pleasure of opening someone’s eyes to a great drink, if not for Michael Jackson. I know other writers feel the same way; I know brewers who feel that way; I know distillers who feel that way.

Michael is the man who put non-wine drinks writing in front of the world. How much did that influence things? Hard to say. I embrace the questioning of the revisionists, and yes, maybe his influence is overestimated. But I do not believe we can honor him too much.

In that sense, then, we suggest that if you can, join whisky drinkers all over the world today in toast to Michael Jackson’s memory. Then join whisky drinkers all over the world in donating to Parkinson’s UK for medical research at the JustGiving page that’s been set up for today. And thank Michael for whatever he may have done to help put that glass in your hand.

To Michael!

The post It’s International Whisky Day: a Toast to Michael Jackson appeared first on Whisky Advocate.

Jim Murray, 2015 Whisky Bible and Why Scotch Whisky Sucks



There is always a good deal of chatter when Jim Murray releases his awards list ahead of the release of a new edition of his bible, surely the sometimes controversial choices he makes are no promotional accident...
Some of the best whiskies I was fortunate enough to taste in 2014 were from Japan, and I would agree that the Yamazaki Sherry Cask is a stunning whisky from one of the world’s greatest malt whisky-producing countries, but the Daily Mail’s (expected) sensational headline and Mr. Murray’s statements strike me as remarkably unfounded. That Scotch whisky has something to be “humiliated” about, that a perceived lack of innovation has hindered Scotch producers is near nonsense.
Scotch whisky is celebrated and esteemed as much for its diversity of flavour as for its adherence to traditional craftsmanship over its lengthy history but recent years have seen these traditions used in new ways, with innovation from barley to barrel to bottle across the industry, albeit within parameters. Interestingly, many of these innovations have been in turn praised and criticised by Mr. Murray over the past two decades, from 1994s praise of finishing to his 2008 critique of the practice.
Japanese whisky was founded on the traditions of Scotch whisky making over 90 years ago, and it could possibly be argued that Japan adheres even more to the traditional methods (wooden washbacks, direct firing stills, etc) than the average malt distillery in Scotland so I do question Murray’s implied praise of generalised Japanese “innovation” over just making really good whisky that he liked.
Since the mid-1980s, when the world saw its first Single Malt from Japan, Japanese whiskies have attracted acclaim. Since 2008, Japanese blends and malts have won major titles, most notably from the World Whisky Awards. This is not to say that Scotch has stoppedwinning these awards or top acclaim from writers, including Murray. Although Scotch has, until now, won his highest accolade in all but one edition of his bible, Murray has awarded more American whiskies in recent years than Japanese. It is no news that America and Japan make excellent whiskies. Not a great headline, though, and tough to sell newspapers or magazines with a headline like that, "Whiskies Being Made to High Standard Outside Scotland"
The assumption from Murray’s statements is that Japanese whisky has an edge on Scotch because of a stronger vision or wilder innovation; innovations like the highball campaign? No Age Statements? Local barley or local oak? There are precedents in Scotch in every case. So in what way is Japanese whisky’s success due to innovations that Scotch lacks? Zero. It is due to releasing top quality malt whiskies. To infer that this precludes the ongoing (and much longer-running) success of Scotch whisky is balderdash, but a great reminder that Jim Murray’s latest book is about to be released!
Finally, in case it has not been mentioned, Jim has a new book coming out next week. 


The Glenlivet Alpha Review

Introduction

GlenlivetAlphaBig thanks to the folks at Deep Focus, a social media agency working with The Glenlivet, for sending me a free sample of the new Glenlivet Alpha expression that has only 3350 bottles shipping worldwide (not sure how many are coming to the U.S.). Especially since I’ve been flying under the whisky radar this past year (I’ll post more on that later). I haven’t checked out all of the marketing details, but apparently there is going to be a big “reveal” for Alpha in a few days, so I thought I’d go ahead and post some thoughts on the whisky while it is still something of a mystery (the box only states that it is a Single Malt bottled at 50% abv). The U.S. retail price is $120.

Tasting Notes

On the nose, my first impression is of cinnamon apples. Then vanilla custard, and finally some fresh wood shavings. Then back to the fruit, of the apples and pears variety. Looking online now at other reviews, I see people talking about lots of tropical fruits. Personally, that’s not the way I respond to this. It doesn’t strike me as tropical in the same way as something like Glenmorangie 18 year. But of course, this is all subjective.

On the palette, it starts out mouth-watering and juicy, sweet, then very slightly prickly on the tongue. There is a point where it becomes slightly nutty, and just as I start to expect a slight walnut bitterness, it pulls back. Very nice. It’s smooth as silk…almost buttery going down. It then becomes drying on the finish, before my mouth waters up again. A very enjoyable, if not particularly long, experience.

Impression

The Glenlivet Alpha is an extremely drinkable expression that would be great for sharing with all levels of whisky drinkers. It strikes me as a Special Edition release of their Nadurra expression. The overall flavor profile (especially on the nose) is quite similar. However, the Alpha has an extra silky smoothness to it relative to Nadurra, in the same way the 17 year finished Balvenie expressions relate to the 15 year single barrel. Though, I don’t detect anything resembling the typical “finishing” casks of sherry or wine in Alpha.

So what is it?

If this is a game, and we’re supposed to guess what the heck is in this black Alpha bottle, I’d have to guess a combination of first-fill and second-fill American White Oak bourbon barrels were used to mature the spirit. There is no sign of coloring or chill filtration (like Nadurra). Age? That’s a hard one. Is the extra buttery smoothness in the mouth over the Nadurra due to age, or is it related to the type of casks used? Not sure. I could believe a number of scenarios: 1) It’s a year or two older than the 16 year Nadurra. 2) They use a combination of refill casks and smaller quarter casks to give the impression of extra maturity, while keeping the oak in check, or 3) this is just the result of very carefully selected casks by the master distiller.

Value

Did I really enjoy this whisky? Yes. Am I going to seek out a bottle? No. Do I think you’re an idiot if you do? No.

I really like this whisky, but for me, the 16 year Nadurra (at $50/bottle locally) is close enough in profile to keep me satisfied. On the other hand, I have no immediate issues with the price of Alpha. They are saying that it was “carefully crafted” by the master distiller, and it is a limited release of 3,350 bottles. It’s not going to be for everybody, but then, the limited run kind of takes care of that. :-)

I’ve seen much higher prices asked for “carefully selected” expressions…how about the Diageo Manager’s Choice a few years ago? Talk about crazy pricing. These things work themselves out, though. A bunch of those Manager’s Choice bottles can still be had at 40% discounts online. So far, The Glenlivet Alpha is selling out quickly. The UK allocation disappeared immediately. If, upon commencing with their “reveal” on Facebook later this week, people are outraged by what they hear, then I’d expect that feedback to influence future releases.

If they keep their main line whiskies priced reasonably, and of high quality, what’s the harm in experimenting with various boutique releases aimed at smaller segments of the market? I look forward to learning more about the story behind The Glenlivet Alpha.

Cheers,
Jeff

Ch-Ch-Changes – Update Your RSS Feed!

Things are changing here at Whisky Party! We’re about to roll out a new design and switch to a new blog platform.

This is all happening on Monday February 20th!

If you’d like to continue reading Whisky Party in your RSS reader, you’ll have to update to the feed URL in your feed reader:

http://feeds.feedburner.com/whiskyparty/ETPs

For a sneak peak at the new sight, you can check out our staging version here.

Studio A

The Ca Scotch Couple firmly believe in living below their means. They shop at consignment stores, sock away the max for retirement, and adhere to a strict 25% debt to equity ratio. Consequently, the CA Scotch Couple's move to paradise in 2004 couldn't have come at a worse time. It was at the height of the real estate boom; the only houses even remotely within the CA Scotch Couple's price range were shacks, and even those shacks had multiple bidders.
So, it is no surprise that the beloved Little Beach House was one such shack: a circa 1913, 700 square foot single wall construction edifice with outdated wiring, inadequate plumbing, precipitously sloping floors, and a hole in its roof. The CA Scotch Couple spent many (many many many) years making the Little Beach House habitable. Unfortunately, no matter what they did, there was no escaping the reality that even with its new wiring, plumbing, and roof, the Little Beach House was a shack.
So, when the real estate bust hit San Diego hard, the CA Scotch Couple decided to see if they could trade their shack for something a little more spacious. They took a financial bath on the Little Beach House, and set out on their house hunting adventures with three goals for the new home: it needed to have lost at least as much value as the Little Beach House had, it needed to be more spacious than the Little Beach House; and it couldn't be a project.
One of the first properties the CA Scotch Couple viewed was a lovely old mixed use loft conversion in a slightly dodgy area. This 1933 grand dame had started its life as an old fashioned car dealership/garage and had then become an artist's studio and residence. It had magnificent arching barrel ceilings, open architecture, exposed terra cotta masonry, and concrete floors. It also wasn't up to earthquake code, had a leaking roof, had been stripped of plumbing, appliances and countertops, and, worst of all, had birds nesting in it. It was a whopping 2700 square feet, but man, oh man, it was project. CA Scotch Chick dubbed it "the Bird Sanctuary," and the CA Scotch Couple swiftly walked the other way.
But the CA Scotch Couple kept their miserly eyes on the Bird Sanctuary, and within a few months, market forces had driven it down to the price that the CA Scotch Couple had paid for the Little Beach House in 2004. Project or not, the CA Scotch Couple simply couldn't resist. It was a remarkable space, and it was worth the pain to make it beautiful again. They made an offer.
For seven months, long before the accident and throughout the CA Scotch Couple's recovery, they fought their way through the tortuous short sale and then foreclosure process. They managed to buy the Bird Sanctuary from the bank on the final day of 2009, immediately moved in, and endured endless months of living under plastic sheets with construction chaos ringing around them.
On the day they finally closed on the Bird Sanctuary, CA Scotch Gent sat CA Scotch Chick down and asked for two favors. First, could they please, please, please, set a goal of having the renovations done by the end of summer? No more projects stretching for years. Secondly, could they please, please, please, stop calling it the Bird Sanctuary?
They set a goal of August 31st as the drop dead date for finishing the renovation, and they scheduled a party to make sure they met that goal. Then they cast around for a more suitable name — finally deciding on "Studio A" in honor of the sign over its door.
It was a long hard nine months, complicated by the CA Scotch Couple's recovery from their injuries and those all encompassing work schedules. However, on August 31st, a mere three hours before their party, the CA Scotch Couple finally removed the last of the plastic, pushed the furniture into place, and claimed Studio A as their own.
It was well worth the effort. Studio A is now up to code; the birds have been evicted; it has been scrubbed from top to bottom; and it is now equipped with new bathrooms, appliances, countertops, skylights, and roof. Gentle light filters into its spacious and gracious interior giving the CA Scotch Couple the impression that they are stepping into a magnificent cavern whenever they return at the end of the day — the perfect refuge for a pair of recluses. It has been an extremely long tough year, but the CA Scotch Couple are finally home.