“You pick and apple when it’s ripe”Last night I took a break from updating Eat Stop Eat to go to a very special event.The Macallan – One of Scotland’s most beloved Whisky distilleries and the makers of one of the world’s truly great single malt whiskies, was holding an event to kick off the launch of it’s new series of Scotch – names the 1824 series, aptly named after the year the distillery was founded.During the event we were able to taste each of the four new offerings (they called them ‘expressions’) and even got to pair them with their cheeses and chocolates of choice. All and all a good night (Apparently rambling about scotch occasionally on my blog and  twitter is a good thing )To mark the event they flew in their ‘chief wood guy’ (who’s name completely escapes me) to talk about the importance of the wood they use to make their casks – the giant barrels that the whisky is stored in while it ages.Now, I was there to take a break from writing and enjoy some drink, but as usual I started to pick up little nuance – little ideas, that I think will help you with understanding weight loss, muscle building and the like.I can sum the whole concept up as ‘You pick and apple when it’s ripe’ but to explain what I mean, we need to go back to talking about the barrels.The people at the  Macallans are crazy about their wood – and with good reason – this is where their scotch gets the vast majority of its flavor and color (Macallans is one of the rare few scotches that does not add coloring to their scotch).The barrels (casks) are only ever made of Oak – either American Oak from the Kentucky area, or Spanish Oak. The process used to make the casks is very ‘old school’ – hand made, fired, aged with sherry… Everything you’d expect from the romantic attachment they have to the lure and history of their drink. Interestingly, after the 100 year old oak is cut into planks it has to age and dry – they do this naturally.  They don’t put it into an oven or a kiln, they just leave it outside for a couple of years. Yep, not weeks or months, but years.And this is where I started to see an underlying unity between the story I was being told about aging wood to make the casks that hold one of the world’s most beloved scotch and weight loss.We have a romantic attachment to the idea of things being done naturally, and with the idea of not rushing a process. We intuitively see a value in this approach

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Healthy Intuition and the Macallan 1824 | Brad Pilon's 'Eat Blog Eat'