What a great weekend! Pig Snout 23 has lived up to all the hype developed over the years. I must start by recognizing the thoughtful Nick Leabo from Solvay, NY, and his dog for relinquishing his campsite to us. The adventures of Gerard and Mike to secure this desirable site are sure to become legend as time passes and Gerard’s heartfelt letter finds its way to Albany Law as an example of how to negotiate a real estate agreement. John M and I pulled in at dusk on Thursday to an established campsite ready to receive the horde that is Pig Snout. The balance of the crew, Ray, Jim, Pat, and John S, arrived Friday morning. While some fished on Friday, others explored the area, looking for, among other things, a place to launch kayaks. Dinner was spectacular with the return of Patrick and his stupendous Clam Chowder. Conversations went well into the night with topics as diverse as renting a tour bus to visit Uncle Cecil ( calmer discussion later recognized the tremendous cost and time commitment involved) and establishing Pig Snout the Next Generation (more about that later).
Saturday’s weather was less than ideal, but a hike along Otter Creek was completed, and a few native trout were caught. The highlight of the day was the much-anticipated tasting of “Whiskey” on Saturday evening. The diversity of entrants was all one could wish for, everything from Canadian Whiskey, Scotch Whiskey, Bourbon Whiskey (including a 2014 Vintage Pig Snout Commemorative), and an American Blended Whiskey. After three rounds of tasting, the discerning palates of the group overlooked all the hyperbole of the marketing folks and picked the All-American Philadelphia Blended Whiskey submitted by Uncle Jim. His market survey had convinced him that an $8.99 product could take on all comers and emerge as the dominant taste preferred by such a sophisticated group. It must be said that in victory he was a most gracious winner.
The formal meeting of Pig Snout 23 was called to order, and Uncle Jim expressed how thankful he was that this group has continued this tradition. He then announced that the tasting for 2015 Pig Snout, September 4, 5, 6, 2015, will be Gin. The Gin must not be flavored or mixed with any other product and will be tasted at ambient “room” temperature. Discussion followed, establishing John S as the provider of glass containers for future tastings to ensure no chemical reactions occur between the beverages and the containers. Also, a minimum submission of 16 ounces is required. Pig Snout Next Gen was discussed as an additional Springtime outing to bring in some of the younger family members, with the hope that our tradition can continue for and through them. The site selection committee was reestablished after recognizing the great job Mike and Gerard did for this year’s location. The meeting was closed at 5:44 p.m. A delicious Spaghetti with meatballs and sausage dinner prepared by Aunt Margie was enjoyed by all.
Well, I’ve done it again – filled a page with my rambling memories of another superb gathering known as Pig Snout. I must limit this to one page, so from our family to yours: Merry Christmas and Happy New Year!!!
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