Acquired Tastes

Last evening while sharing a few drinks with Suvomoy, I started discussing my inability to appreciate the true beauty in a glass of Whiskey/Scotch. I have always been an ardent fan of the Old Monk and continue to remain so, I never failed to go for that readhead because compared to it the glass of Whiskey/Scotch seemed pale. And that's bad news because I have heard from numerous dipsomaniacs that Whiskey/Scotch is the drink of a man and to become a true connoisseur of the spirit-ual world, one needs to get acquainted with the taste of that damned beverage.

I always though that drinking Whiskey/Scotch is like listening to Rock, you either have the ear for it or you don't. There is no middle path. Your palates can either appreciated the taste of Whiskey/Scotch or they cannot, you simply cannot force yourself into getting high on it. But I guess I was wrong.

Suvomoy was of the opinion that tastes can be acquired, forcefully. And to accept the taste of a great beauty, be it in the spirit-ual world or otherwise, at first its eminent that one would not be able to truly appreciate its great beauty. Probably that's why its a great beauty. And if you force yourself to indulge in it, slowly you start soaking and basking in its glory.

It made me rethink about my own opinion on drinking Whiskey/Scotch. It is somewhat like the music of Pink Floyd. At first I never used to like them, could make any head or tails of what they were trying to convey. But one fine day I bought The Wall, a discography of Floyd. I listened to it for hours, and slowly it started seeping into my soul, getting inside my flesh, giving me goosebumps with every pluck on their strings. Finally my room started reeking in the spirit of Floyd, and I started swaying to their tunes. Since then I have been in love with Pink Floyd, they have been the Gods of Rock.

Hopefully in the coming months I be able to hold a conversation with the spectral beauty of a glass of Whiskey/Scotch. Ofcourse, the teachings of the Old Monk would never be forgotten, but still.