End Table: Custom Staining, Finishing, and an Unexpected Trip to Delilah’s

After talking with our instructors, we got permission to bring our pieces home so that we could stain them… before our next class (where we would finish the pieces).

Liz, working her magic.

Her top had some issues, so she took to sanding the whole thing anew (before applying the stain).

First coat on my top. Liz, checking out our supplies/inventory.

Another coat on my top.

Liz’s top looking good.

Our respective pieces: stained, labeled, and ready for transport.

In class today, we applied a finish for all our pieces. Note the extra bit of stain that Liz brought with, in case we needed to do touch-ups.

I have to say: Liz was the star student tonight, as several other folks wandered over to ask about her process and what she did. Lots of interest and questions, and Liz was just in her element – talking about everything she’s learned about staining. Quite cool to watch.

Liz, helping me buff out some irregularities in my pieces.

Tonight’s session was shorter than normal. Most everyone finished fair;y quickly (no pun intended). And we all left our pieces sitting, with some pieces upright… waiting to dry.

With class ending a bit early, Liz and I decided to take a small detour before heading home. And meandered over to Delilah’s for a dram or two.

I tried out the Highland Park Dark Origins, and Liz tried otu a Murray McDavid Ben Nevis (11 year).

For our second, I was going to go light and grab the special they had (a pour of Arran’s Bothy). But someone just finished off the bottle… so I went with what I really wanted: another taste of the Delilah’s 13th Anniversary bottle, from Highland Park. I had it at an afterparty after a recent tasting, and it was the sherry bomb of sherry bombs. This thing was darkness incarnate, and as delicious as the color implied.

Liz got a pour of Ballechin (a peated offering from Edradour).

I love that we had a class, got out early, and went drinking. Adulting at its finest.

Related:
Liz’s Early Birthday Celebration
Scotch Malt Whisky Society Tasting Panel, with Charlie MacLean