(Fact)Check Please!

If you've spent as long as veteran freeloader New York Times writer R.W. "Johnny" Apple has consuming fine food and drink, then it's only to be expected that the decades start to roll into each other in terms of one's memory of other events. Sure, he can likely tell you the date of every meal at Lucas Carton (or if not, he can dig up the statements of expenses to find it out), but then there's this whole genre of music called rock and roll that seems to have come out of nowhere over the last fifty years. Example: today's installment from his trip to Scotland deals with Scotch. And, we are informed that

The smokiest, peatiest, most iodinic malts come from Campbeltown, on a West Coast peninsula known as the Mull of Kintyre, whose mists were celebrated by the Beatles

Our advice to Johnny -- if you're going for the image of the above-the-fray bon viveur, then when discussing the Beatles, it's best to adopt the attitude and tone of James Bond in Goldfinger:

My dear girl, there are some things that just aren't done, such as drinking Dom Perignon '53 above the temperature of 38 degrees Fahrenheit. That's just as bad as listening to the Beatles without earmuffs!

Because by trying to sound like he's actually familiar with the band, unlike the contemptuous Bond, he gets it wrong. Mull of Kintyre is a 1977 Paul McCartney/Wings song, co-written with non-Beatle Denny Laine.