December was busy, but I still managed to drink a few things even if I didn’t get time to write many blog posts. Here are some of those things so I don’t forget what they were.
I quite like sacrilege, especially in the world of drinks. My first blog post at work was about whisky cocktails, a subject that raises ire amongst many whisky purists, and I’ve championed the use of decent whisky in cocktails ever since. That said, I also hate whisky in lots of cocktails and find recipes that say ’25ml of Single Malt Whisky’ particularly annoying – the flavour variation amongst whiskies makes such a statement fairly meaningless (although does leave things open to interpretation by the bartender/maker, as is Right and Proper). Anyways, the folks at Monkey Shoulder have many strings to their PR-y bow and one that is popping up more often recently is the joy of using it as a base for cocktails.
How time flies. A mere two years ago I was an occasional drunk who sometimes wrote things up on his blog, who then bumped into Andy and Jason of WhiskySquad at a couple of booze events, leading to my attendance of almost every one of their sessions. These days I’m a professional drunk who still only sometimes writes stuff on his blog, but WhiskySquad has gone from strength to strength. Up to at least two tastings a month and at least three iterations into their website, tickets still sell out quickly and, as a crowning achievement, they’ve even had me along to present an evening. After last year’s shindig there was a standard to be lived up to, so the big guns were rolled out for birthday number two – a matured whisky and new spirit pairing.
Yes, after two years of schmoozing the assembled masses of the whisky industry Andy and Jason managed to lever a number of sample bottles of new make spirit out of the hands of the distilleries for a bit of a special evening – tasting blind, as usual, whiskies and the new make spirits that they started out as.