Beer Corporation

Beers are enjoyed all over the world and brewed commercially on every continent except Antarctica. In addition to brewing their own pilsner-style lager beer, most countries brew their own specialty lagers, ales or stouts.

German Beer

Japanese Beer

Australian Beer

Mexican Beer

Irish Beer

British Beer

Belgian Beer

Lager: Two different types of yeast can be used to create alcohol. Bottom-fermenting yeast that ferments slowly at a low temperature creates a smoother, mellower beer. Lager beers are light in color, high in carbonation and tend to be less alcoholic than ales. Lagers are best served chilled (about 48 °F/9 °C).

Single Malt Scotch is a type of single malt whisky, distilled by a single distillery, using malted barley as the only grain ingredient in Scotland. As with any Scotch whisky, a Single Malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years.

Water is needed in all stages of the production of whisky. It is mixed with the barley to promote germination, it is added to ground barley grist to create a mash and it is required for diluting most whisky before maturation and once again before bottling.

Barley, water and yeast are the exclusive ingredients required in the production of single malt Scotch.

The barley used to make the whisky is “malted” by soaking the grain in water for 2-3 days and then allowing it to germinate to produce the necessary enzymes required.
The malt is milled into coarse flour, and mixed with hot water to activate the enzymes, which leads to conversion of starches to fermentable sugars. Long starch chains are broken into glucose, maltriose, and maltose, which can be fermented by yeast.

The extraction is carried out in a large kettle called a mash tun. At first, the hot water activates the enzymes by providing an optimal temperature for activity in the grist. The enzymes act on the starch to convert it into sugar, and in the process it produces a sugary liquid, known as wort.

Yeast is then added to the wort for fermentation, in a large vessel called a washback. Washbacks are commonly made of Oregon Pine or stainless steel. The yeast feeds on the sugars and as a by-product produces both carbon dioxide and alcohol; this process is called fermentation and can take up to three days to complete. When the process is complete, the liquid contains an alcohol percentage of 5 to 7% by volume, and is now known as wash.

To be called a single malt Scotch, a bottle may only contain whisky distilled from malted barley produced at a single distillery. If the bottle is the product of single malt whiskies produced at more than one distillery, the whisky is called a vatted malt, or a blended malt. If the single malt is mixed with grain whisky, the result is a blended Scotch whisky.

The age mentioned on a bottle of single malt Scotch is the age of the youngest malt in the mix, as commonly the whiskies of several years are mixed together in a vat to create a more consistent drink.

About the author:
Single Malt was created by a small group of whisky afficinados. It started out as a ‘Whisky club’ where lovers of single malts got together and made small talk over a malt. For more further information about Scotch please www.whiskycircle.com.

Wine Distilled Liquors

Distillation is the centuries-old process used to produce alcohol. Heat is used to separate the components of a liquid, or mash, and as vaporization takes place the vapors are cooled so they condense into neutral spirits with little color, aroma, or flavor.

The distiller then blends this neutral spirit with other alcohol or flavorings and may or may not leave it to mature, or age, until the desired flavor and aroma is achieved before bottling. Brandy and clear, colorless grappa are two examples of spirits distilled from wine, which you will find in most standard bar stocks. The following are the best-known distillations from wine produced in countries around the world.

Armagnac

Armagnac is a pale golden, fiery, dry-tasting French brandy. Under French law, only white grapes from the Haut-Armagnac, Tenareze, and Bas-Armagnac regions of Gascony, in southwest France, may be distilled for Armagnac. The distillation takes place after the grape harvest, which occurs between October and April. Unlike cognac, its younger cousin, Armagnac has traditionally been made with only one distillation, but a recent change in legislation means double distillation is now allowed, speeding up the maturation process, which takes place in oak barrels.

Three stars on the label mean it has had at least two years’ maturation; V.S.O.R, at least five years; Napoleon and X.O., at least six years; and Hors d’Age at least 10 years in the barrel. A vintage year on the label indicates the year of the harvest. A vintage Armagnac is never blended.

Brandy

First discovered in the middle of the thirteenth century in France as an attempt to produce a medicinal drink, brandy is now made around the world wherever grapes are grown. After two distillations, the clear, colorless alcohol is given its distinctive nutty brown color and flavor by aging in wood, often oak, barrels. The longer a brandy ages, the more refined its flavor is judged to be. In the United States.

Cognac

Prehaps the best-known brandy in the world, cognac comes from a uprcific area in western France centered around the town of Cognac Hi ihe Charente region. To be labeled as “cognac,” French legislation n|ircifies the brandy can only be made from specific white grapes winch are grown and later distilled within a strictly defined fid’graphical area.

Cognac production is governed by old traditions as well as the laws, so all the brandy is distilled at least twice and then matured in oak barrels for at least two years, during which time it develops its rich, brown color. The end result is 80 proof. Information mi ihe label, also governed by law, explains the maturity of the cognac.

Three stars or VS. means the cognac has been matured in the barrel for at least two years; V.S.O.R, Vieux, V.O, and Reserve Indicate at least four years; V.V.S.O.P and Grande Reserve are (cognacs matured for at least five years; Extra, Napoleon, X.O., Tres eux, and Vieille Reserve are stored for six to 10 years in oak barrels.

Crappa

This clear, Italian spirit, about 80 proof, is distilled from the remains Of the grapes used in wine production, the stems, skins, and pits. Crappa made from white wine is dry and fiery, while that from red wine has a powerful flavor. Although grappa is best known as an Italian spirit, versions of it are made in other countries, such as marc in France.

Marc

This French pomace spirit is distilled from the press residue resulting Irom wine production. Depending on the variety, it either tastes powerful and full flavored (marc de bourgogne) or light, dry, and very soft (marc de champagne). The alcohol content is between 80 and 90 proof. There is a flavor difference between marc made from red-wine and white-wine residues. A small glass of marc, served neat, is aperfect digestive.

Metaxa

The best-known Creek spirit, metaxa is distilled from black grapes. The alcohol content is about 80 proof. Stars on the label tell you how long the liquor was aged. Three stars means three years; five stars, five years; and seven stars, seven years. Bottles labeled as Private Reserve have been matured for at least 20 years, and have the smoothest flavor.

Pisco

This very tangy, colorless brandy is the national drink of Chile, and is the main ingredient in the refreshing cocktail Pisco Sour. Produced from black grapes with a high proportion of muscatel grapes, it is matured in clay casks.

Weinbrand

This German grape brandy, whose name translates as “burned wine,” is distilled using some wines from neighboring countries, but legislation requires up to 85 percent of the final product to be German. It must then be matured for six months in oak casks holding a maximum of 1,000 liters (about 2,600 gallons) each. Old weinbrand must be cellared for a minimum of 12 months.

If it is then at least 76 proof, it will receive an official reference number and can be sold. Like cognac, weinbrand is double distilled. Weinbrand should be served no warmer than room temperature, and is best served in a brandy snifter. If it is a little on the cool side, however, it does not matter because it will quickly attain the correct temperature through heat transferred from the hands.

Article Source: http://www.Free-Articles-Zone.com, Mario’s bar

The term “organic” is cropping up more and more when it comes to food and drink production in the 21st Century. It demands a cleaner and a non-chemically grown product. But how does this affect wine production and can there be such a thing as a wine company who can produce truly organic wine and stay in business?

As the organic movement grows, there is pressure from environmentalists and increasingly choosy customers to know exactly what goes into their food and drink before they purchase it. Organic wines have previously been accused of being dull, and most of the world’s “best” wines have long been produced in a far from organic way.

The place to start when talking about organic wine is to decide exactly what the term “organic” means to you.

Organic wine is made without the use of synthetic fertilizers, herbicides, pesticides or fungicides. It is also vacant of artificial preservatives or colorings, which may be added to non-organic varieties.

But why go organic? It is thought that many of our foodstuffs have been tainted with chemical build up through the use of non-natural pesticides or fertilizers on the plants they grow and that your body could be affected by consuming them. The build-up of these chemicals, it is claimed by environmentalists, have the potential to cause long-term health problems or could contribute to developing allergies. There is also the question of chemicals from treated crops going into the ground and ending up in drinking water, an issue that has already led to many changes in general crop production and water treatment.

Most commercial crops are grown with the use of fertilizers and other chemicals who kill things that can harm the crop. Continued use of these chemicals can weaken the soil and start to upset the eco-system in the ground. They also lead to some pests developing a tolerance to them which encourages the further development and use of stronger chemicals and further builds up chemicals in the product itself.

The alternative to all this is to grow plants organically. Organic farming is a more time consuming method of production and needs time to replenish the natural eco-system too. Setting up an organic farm means taking time to tackle weeds by hand,
encouraging natural predators of pests who frequent the vineyard, and where this does not work, finding other ways of tackling the many organisms that harm crops. Fertilizer will be compost or animal manure, and a system of planting flowers and herbs to create biological diversity has to be included in an organic vineyard.

Vineyards face an additional problem – mildew and black rot. These are diseases that can ruin a crop and in some cases destroy a whole vineyard. This makes growing organic vines very difficult in regions where there is a lot of humidity. Therefore organic production is most common in hot dry regions where fungal infections are less likely, and where extra labor can more easily be afforded.

To be able to sell as an organic vineyard, the organization has to be recognized by one of the official certification bodies across the world.

About the author:
Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years. To look at a variety of Organic Wines on offer, go to http://www.laithwaites.co.uk

When it comes to red wine, it can get confusing as to which kind of wine is right for you. There is such a wide variety of grape types that go into wine production that you can find yourself bewildered when faced with a supermarket shelf.

To optimize the experience, red wines need time to age, then a minute of time to breathe once opened before serving. They do not need to be chilled, and they go well with strong flavors and dark meats.

In this article, different varieties of red wine grapes are detailed, giving you as chance to experiment with flavors whilst allowing you to get to know some of the products that are available.

On the whole, there are six classic red grape varieties that make up the majority of wines that are available for purchase. There of course others, but this is just an overview of the most common varieties available:

Cabernet Sauvignon

Cabernet Sauvignon is traditionally associated with Bordeaux but is now grown all over the New World and Europe. It has a black current like taste, which is created from small grapes who have thick skins. Cabernet Sauvignon is probably one of the most established types of red wine and it covers the world, ranging from Eastern European (often tight budget) speciality wines, through Chilean and Australian varieties, through to the prestigious and historic red wines of Bordeaux that have been matured to produce smoother, generally more expensive wines.

Merlot

Merlot is also traditionally associated with the Bordeaux region of France. It hasn’t spread across the world in the same way as the Cabernet Sauvignon due to its more specific soil condition requirements. But it has found a happy new home in the valleys of Northern California. A rich, juicy wine, it has tastes resembling fruitcake and black currant.

Pinot Noir

Pinot Noir is associated with Burgundy region wineries, and until recently was not produced with particular success anywhere else. However New Zealand is now producing some very fine Pinot Noir wine. The wines produced by this grape are at first summery in their taste. They remind you of summer fruits. After five to ten years of maturing, however, this taste changes to become much richer, and deservedly more expensive.

Shiraz or Syrah

What the French call Syrah, is known by Australians as Shiraz. It is traditionally grown in the Rhone Valley, but has become popular right across the New World. There are great varieties of this distinct wine coming out of Australia, Chile, California and South Africa. It is one of the true favourites of people who prefer red wine. The flavour is fruity but sometimes can even be peppery, making it not a taste that everyone likes.

Sangiovese

This is the most widely planted red grape in Italy. Famous for Chianti (a product of this grape), it has been regarded by many as a really tasty pour from the jug wine. It may not be a fruity wine, but it is a great partner for all types of food, it has a taste of black cherries but this is often not that obvious. It is starting to become better known, and is certainly one to look out for as the New World starts to get more interested in and good at growing Sangiovese grapes.

Nebbiolo

Nebbiolo is another of Northern Italy’s classic grapes which, despite being responsible for some of Italy’s finest wines, has not been made the jump into the New World. It’s spiritual home is Barolo, and it would seem ideally suited to planting in warmer climes. The taste is of black cherries and sometimes even chocolate making it a rich wine.
There are many more types of grape and particular blends of complementary grapes that go into making red wines – but this should give you an overview to start your sampling with – for more information on red wines, go to laithwaites(dot)co(dot)uk

About the author:
Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years. For more information
Visit - www.laithwaites.co.uk

Schoolgirl binge drinker Natasha Farnham is the youngest person in Britain to be diagnosed with liver failure - at the age of just 14.

The pretty hell-raiser started drinking at 12 and was downing up to six bottles of wine a day by the age of 13.

Two years later she was rushed to hospital after drinking a staggering 16 bottles of wine, cider and spirits during a three-day bender.

Natasha Farnham would steal from her mum Michelle to pay for her spiralling habit

Shocked doctors diagnosed liver failure - usually found in middle-aged alcoholics - and warned her to stop drinking.

But she carried on and has now gone into rehab at the age of 18 - where doctors have warned her she will die if she drinks again.

Natasha now suffers from permanent memory loss problems and has spoken out to warn other teenagers of the danger of casual alcohol abuse.

“I didn’t think my drinking was a problem because all my friends were getting wasted every weekend as well,” she said.

Natasha started drinking at the age of 12

“I suppose I thought I looked grown-up and would drink as much as possible - sometimes even passing out.

“But now I have no short term memory and doctors warn me that if I drink any more I will die.

“I am finally taking the advice of the doctors, perhaps because I’m now old enough to realise how stupid I’ve been.

“I would just tell kids - don’t end up like me. I have been a binge drinker, had liver failure and been in rehab and I’m still a teenager.”

Natasha had her first tipple when she was just 12 - drinking a whole bottle of strong cider.

This ignited her “love” for binge drinking and it soon became a habitual weekend trait. But she soon turned into an “alcoholic drop-out” as she started drinking up to four times a week. She stopped attending school at 14 and is now unemployed.

She is now warning youngsters about the dangers of binge drinking

“I never questioned what I was doing and my mum didn’t know because I would pretend I was staying at a friend’s house,” she said.

“I would save my dinner money from the week and spend it on booze. All I would talk about with my friends was getting drunk at the weekend.

“It was so much fun and it was never hard to get our hands on alcohol. In fact, it was the easiest part. The hardest part was saving for it.”

Natasha, of Twerton in Bath, Somerset, would steal from her mum Michelle, 40, to pay for her spiralling habit.

She said: “At 13-years-old, I hit my lowest point and I would drink up to three litres of wine a day (four bottles), followed by two bottles of Lambrini and perhaps a litre of vodka.

“I was missing school but it was fun. I was too young to understand what an alcoholic was, let alone understand that I was one.

“When I was told about the liver failure, it was the doctors that looked the most shocked about it.

“They said that they hadn’t ever seen liver failure in someone so young. It didn’t sink in at all.”

On New Year’s Day in 2004, the youngster was rushed to hospital after becoming lethargic, yellow in colour and feeling sick after a three-day drink binge in which she drank four boxes of wine - 12 litres or 16 bottles.

“I had to detail what I had been drinking at the hospital,” said the teen. “The doctors and my mum just looked at me in disbelief.

“They warned me to clean-up my act or I could die. But I didn’t listen to them - probably because I was so young.”

Despite having weekly appointments with doctors, Natasha continued to drink while taking tablets daily for her liver failure.

She spiralled into a life of petty crime to pay for her habit and was frequently in trouble with the police. Natasha has four convictions for being drunk and disorderly, two public order offences, one burglary and a caution for assaulting a police officer.

It was only when she was arrested for burglary last October that she decided to go into rehab. Natasha pleaded guilty to burglary at Bristol Crown Court last week and was given a two-year community order and a six-month curfew.

Sentencing, Judge Julian Lambert told her she was in the “last chance saloon”.

Natasha has been attending a rehabilitation programme for the past two months and is finally working with doctors to beat her addiction.

She now claims to be the “victim of acceptable poisoning” and warns youngsters about the dangers of binge drinking.

“When I drink, I turn into this horrible, angry person who just wants more and more alcohol,” she said.

“When I don’t drink I am happy and my family are happy.”

Her hotel housekeeper mum Michelle added: “When Natasha started drinking it was around the same time that alcopops were being advertised to attract children.

“I still stand by the fact that, now we are finally having a backlash of irresponsible advertising.

“I’m sure Natasha is not the first, or the last teen binge drinker to be diagnosed with liver failure.”

Natasha is believed to be the youngest person in Britain to ever be diagnosed with alcohol-related liver failure, according to the charity British Liver Failure.

Spokeswoman Sarah Matthews said: “It would seem that she is very lucky to be alive.

“I am sure this is the youngest person in the UK to suffer from liver failure as a result of excessive drinking and still be alive.

“There has been three deaths of under 18’s since 1999 and these are all down to this dangerous lifestyle.

“It just shows how binge drinking currently has a fatal grip on Britain.”

Natasha’s harrowing story follows official statistics which revealed how police seized more than 37,000 pints of beer and cider from youngsters.

In a space of just two weeks, more than 5,000 teens were caught boozing in public, ignoring public health messages and forgoing food in favour of booze.

A report last year from charity Alcohol Concern found young girls are drinking nearly twice as much alcohol as they were in 2000.

The study showed that female drinkers aged 11 to 13 consume an average of eight units a week, equivalent to four large glasses of wine - more than a bottle.

The number of school-age children needing treatment in hospital after binge drinking has shot up 40 per cent since 2002.

Source: Daily Mail

The whisky industry has been split by a row over a new classification that critics claim will “dumb down” the product and threaten the future of Scotland’s most famous export.

One distiller said yesterday that the move could lead to distillery closures and undermine the credibility of the country’s renowned single malts.

Mark Reynier, of Bruichladdich distillery on Islay, fears that ‘malted blends’ will see whisky go the way of sherry and cognac

The row has been caused by the Scotch Whisky Association’s plans to introduce a “blended malt” category to describe Scotch made of malts from different distilleries.

This would replace the traditional term vatted malt, and, according to critics, will confuse consumers by combining the description of the two main types of Scotch - blended whisky and single malt whisky.

Around 1,000 people have signed a petition opposing the move, and some in the industry warn of a scenario where whisky follows the route of sherry and cognac, becoming homogenised and dominated by a few brands.

However, the SWA insisted the move was supported by the majority of the industry and that research proved the change would not confuse consumers.

According to Mark Reynier, of Bruichladdich distillery on Islay, the new category is designed to support the interests of the drinks giants Diageo and Pernod Ricard, which dominate the industry.

Blends, made from malt and grain whisky, are characterised by large volumes with poor profit margins, while single malts, associated with one distillery, are highly profitable but the stock is limited.
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Mr Reynier fears that the big firms will exploit the new category because they can produce it in bigger volumes at the potential expense of single malts.

He added that consumers could be confused by labelling into thinking they were getting a single malt from a specific distillery and find it was “just an inferior malt whisky cocktail”.

Jim Murray, author of Jim Murray’s Whisky Bible, said the SWA was in danger of making the biggest mistake seen in the industry for 100 years. Speaking from America yesterday, he said the new category was causing confusion around the world.

He added: “We are now in a situation where we are using the word ‘blend’ with ‘malt’. A group of faceless office bods have declared that a blend can be 100 per cent malt whisky and people around the world haven’t got a bloody clue. It is boom time for the industry but this is totally confusing and it has to be stopped.”

John Glaser, of the specialist Scotch whisky maker Compass Box, said the move was bad for business and has drawn up a petition to present to the Government. The proposal from the SWA is part of a raft of regulations - including popular moves to protect whisky regions and target couterfeiters - that have been passed to Defra.

They are expected to become law this summer in a move that will enshrine the definitions of Scotch.

The choice of a definitive term follows a row five years ago after Diageo produced a blended version of its Cardhu single malt, with a similar label, and called it pure malt.

This was an attempt to cope with increased demand, but it caused uproar and was opposed by the William Grant group before the changes were withdrawn.

Mr Reynier said: “Having failed to bulldoze it through, Diageo said they would be back and now the SWA, dominated by Diageo and Pernod Ricard, are changing the laws to allow the same thing to occur legally. This suits their own commercial needs at the expense of Scotland’s heritage. It will have far-reaching implications for Scotch whisky, its credibility and the future shape of the industry and survival of distilleries.”

But the dire predictions were dismissed as “nonsense” by the SWA, which said the vast majority of the industry favoured the move and only a “vocal” small minority was against it.

David Williamson, for the association, said the blended malt term was chosen after lengthy discussion and was the only description that accurately described the product.

He also dismissed claims that a blended malt would be allowed to carry a distillery name or to look like an existing single malt.

He added: “Consumers understand that ‘blending’ means mixing and blending is generally understood as meaning more than one.

“A number of companies have, of course, already changed their labels to use the description Blended Malt Scotch Whisky and, encouragingly, there is no evidence to indicate any consumer confusion or resistance to the description.

“Any legislation introduced in the UK must of course also comply with EU law and under European legislation any combination of malt whiskies is defined as a blend.

“At the same time, the term vatted malt has almost solely been used within the trade and it is significant that hardly any labels at all have ever featured that description.

“Again, it was agreed the term would not be understood by the vast majority of consumers worldwide.”

Copyright of Telegraph Media Group Limited.

Original Article: Whisky industry split over ‘blended malts’

That’s what Homer Simpson, who is mighty fond of both, told Bart. But while it’s human nature to categorize men and women into neat packages, and while some of the differences are as distinct as the pinks and blues in nurseries (think height, muscle-to-fat ratio and hair distribution), others are not as apparent. This X-Ray of a typical couple, a result of a mishap when Marge brought Homer’s lunch to the nuclear-power plant, shows some contrasts. Sorry, Homer, beer is not the answer to everything.

By Constanza Villalba

Dorion Sagan is the co-author, with Lynn Margulis, of “What Is Sex?” and “Origins of Sex: Four Billion Years of Genetic Recombination.”

Constanza Villalba contributed to the research and writing of this article.

Original Article: Why Women Aren’t Men

To customers perusing the notice-board in the village post office, the job advertisement must have seemed too good to be true. For £7 an hour, with all expenses paid, a man was required to visit a local pub and drink beer.

The assignment was to be carried out at at least twice a week at the Compass Inn in Winsor, Hampshire, in the company of an elderly gentleman.

The advert is genuine, and the four men who have applied for the position so far are to undergo trial drinking sessions in the coming week, though their potential employer is open to applications from new candidates.

It is an appeal from a desperate man. Until recently, Jack Hammond, 88, would drink four times a week with a neighbour in Barton-on-Sea. Then he moved into a nursing home a few miles away to be closer to his family. Forest Edge Care Home boasts a garden and easy access to shops; what it cannot offer Mr Hammond is a suitable drinking partner. All but one of his fellow residents are women. Which is how the advertisement came to be placed in the nearby village of Cadnam.

For some it is a sign of the times that an elderly gentleman lacks a companion with whom to visit the local pub, although it is increasingly common.

Mr Hammond’s wife died 12 years ago, and the upheaval of moving into a care home has left him feeling isolated. “It was a bit upsetting when I had to leave as I left all my friends back home,” he said.

Chris Perry, director of Hampshire Age Concern, often sees elderly men who lack a companion for their regular pub visits. “It is easy to become socially isolated at this age due to bereavement or from people moving away,” he said. “But this man needs to be commended for using his initiative for putting an advert in the window.”

Mr Hammond’s son, Mike, told The Times: “The other man [in the home] is not really a goer. He was a farmer whereas Dad was an electrical engineer. My Dad grew up in a city; he is a country man. The other man wants to talk about sheep and cows; he wants to talk about golf. They have nothing in common at all.”

A drink with a woman is also out of the question. “He likes women but it would be a little bit awkward, he said, going out to the pub with a lady he didn’t know. So we are really looking for a man.”

Desperate times have called for desperate measures. Mr Hammond’s son, a chef from Brockenhurst, contacted a number of agencies, seeking a volunteer. When none was forthcoming social services suggested that he advertise a paid position.

Mr Hammond said: “It’s a bit difficult at this age to go out to a pub on your own. I don’t want to be a nuisance.” He is hoping for a gentleman who is “not too bombastic and enjoys a nice pint”.

Possible topics of conversation include the Second World War, during which Mr Hammond served as a radar engineer in Bombay and Kuala Lumpur, and the day-to-day trials of running a power station. In his career as an electrical engineer Mr Hammond worked his way up to shift charge engineer at a station near Preston.

His favourite topic is golf - in his prime Mr Hammond played off a handicap of six - as well as the fortunes of Preston North End Football Club, but he is a versatile conversationalist.

“He is a very intelligent man with a physics and maths degree,” his son said. “It’s the company he misses more than anything. He used to go to the pub three or four times a week and have a couple of halves of Fosters with a neighbour of a similar age . . . then Dad would head back home and go straight to bed.”

When he placed the advert in the post office, Mr Hammond’s son considered it “a very attractive proposition”.

“It’s got to be the best job in the world,” he said.

Of the four applicants who have applied so far, he has been impressed by a sprightly gentleman of 78 who still drives.

“We don’t want a teenager taking him out and the two of them having nothing in common,” he said.

He is also wary of candidates who might seek to take advantage of the offer of paid-for drinking time. “Dad is not a heavy drinker,” he said. “We are looking for someone who can share a good conversation, not somebody who is just going to get wrecked.”

Source and Copyright: Times Online