With distilleries popping up across Scotland, it’s no longer uncommon to visit one that is shiny and new. One of those shiny newbies is a bit different to the rest, with almost 200 years of history behind it – Annandale Distillery.
It’s surprising how little French whisky is seen out in the wild. Long known as the largest consumers of Scotch whisky in the world, there has been little French-made spirit on the market until the past few years. Along with more established names, there is now a new kid on the block – Black Mountain.
You may notice that this post has not appeared on Billy’s Booze Blog, as you might have expected – my blog’s name has changed. Years of having to spell out a URL and repeat .org.uk multiple times have had their toll, and I’ve changed over to something a bit easier to type.
Thanks for reading over the past seven years. There is more to come.
When it comes to adding whisky to chocolate, the default serving method seems to be balls. From the canonical whisky truffle (all hail Delia) to the infamous WhiskyCast Bourbon Balls, when you combine whisky with chocolate you usually seem to end up with something spherical. But what about those of us with a minimal arts and crafts skills? Old Pulteney have our backs, with a recipe for Bitter Chocolate, Freeze Dried Cherry & Whisky Clusters. Aka Pulteney Balls.
When it comes to Belgian beers, those made in the country’s abbeys are almost certainly the best known. Ask the average passer-by what they know about Belgian beer, and they’ll probably talk about strong beers made by monks. While many of the abbey beers have been around for years, one has popped up in the recent past – Zundert.
While the lost distilleries of Scotland are often spoken about, their closures lamented and bottlings pored over, there is another group of distilleries that I think deserve attention even more – the ones that are working that we never hear from. The distilleries with no official bottlings and rare independent releases, which produce whisky that goes anonymously into blends or hides behind other people’s labels.
Every now and again one emerges into the light, and the latest is Tamnavulin.
Glenglassaugh is a distillery I have a love/hate relationship with. Their older drams are marvellous, with not only their own releases but also those from the Scotch Malt Whisky Society consistently punching above their not inconsiderable price. However, since reopening in 2008, their new whiskies have not made me a happy man. But, in my whisky pile was a sample of Glenglassaugh Torfa, so it’s time to give them another chance.
So, this here blog has turned seven. Well done blog, fallow as you are for much of the year due to me being busy and lazy. On Wednesday this week, the actual birthday, I was running a Whisky Lounge Blind Islay Fury whisky tasting, which seems appropriate, but I celebrated with a silly beer on Friday, and now I’m in the pub after running another whisky tasting, it’s time to write about it – a special bottle of Loch Ness Brewery’s Prince of Darkness.
Loch Lomond is a distillery that hasn’t got much love in recent years. Fortunately, that’s been changing and the newly revitalised company is beginning turn heads. Its latest release looks to continue that trend – Loch Lomond Single Grain Scotch Whisky.
[You can find the first part of this series about Inchdairnie here]
Inchdairnie distillery bills itself as ‘taking a bold, forward-thinking approach to producing Scotch malt whisky, while remaining respectful of tradition’. However, it’s the first half that is most noticeable when you see the distillery – with stark, Scandinavian influenced buildings, it’s certainly not a place where you’d expect to see a traditional pagoda roof.