Scotch whisky and American whiskey have an interesting relationship. Ideas have bounced back and forth for years, with emigrants from Scotland, Ireland, Wales and England taking whisky to the new world, and everything from grain and casks to tips and tricks flowing back across the Atlantic in the years since – a process sometimes called bourbonisation. But sometimes it needs an outside influence to make something a bit different – step forward German bottler Malts of Scotland and this whiskey, part of a series finished in non-traditional casks: Heaven Hill 2001 matured in a sherry cask.Continue reading “Heaven Hill 2001-2015 Sherry Cask – Malts of Scotland”
Despite its often staid appearance, the whisky industry is interested in doing new and exciting things. At the beginning of October 2019, Glenlivet embraced that and launched something a little bit different – cocktails served in edible pouches: The Glenlivet Capsule Collection. I went to the launch, drank/ate some great cocktails and went home happy that I’d tried something new.
The internet, however, was having none of it.Continue reading “The Glenlivet Capsule Collection – this is why we can’t have nice things”
It’s the time of year when Glenfiddich introduce something new. After a few years of Experimental Series releases, it’s time for something different. A new ongoing release and the beginning of a new series – Glenfiddich Grand Cru.Continue reading “Glenfiddich Grand Cru”
It’s that time of year again: Diageo have released the line-up for the yearly shiny-fest of The Special Releases. It looks like it might be a more egalitarian stack of drams than in some previous years – even after the Port Ellen and Brora fell out of the range last year, the prices started feeling a little pushed.
Anyways, this year’s announcement gave us the distillery and age of each whisky, along with a vaguely cryptic comment about it. Below are my predictions of what each of the hints mean…Continue reading “Diageo Special Releases 2019”
At the edge of the whiskey world, there are lots of interesting things happening. Whether it be strange ingredients, extreme production methods, or even over-the-top packaging, pushing beyond the norms is definitely on the rise. So when I heard that someone’s not only made a whiskey from scratch in a lab but also put it on sale, I needed to try it. Glyph – ‘the first molecular whiskey, made overnight in California‘.Continue reading “Glyph Whiskey – how to build a spirit from scratch”
It’s awards season in the whisky world yet again, as it is every couple of months. The press loves a whisky award. It’s an easy article that people will share with their friends, generating the ever-important engagement that drives the world of online news. Last year’s big story was Aldi having the best whisky in the world; this year’s is that Lidl has taken the crown. Continue reading “Is Lidl Queen Margot 8 Year Old the Best Whisky in the World?”
Last month, this blog turned nine years old. While that’s a scary thing in of itself (I’ve been writing about booze for about a quarter of my life), it also shows me how long it’s been since I first met (at least virtually) some of the folks in the whisky blogging world. I’ve known Gal Granov from WhiskyIsrael for almost a decade and now, after years of me sending him whisky from work, he has returned the favour and sent me a sample of a dram that he’s bottled – The Holy Dram Inchmoan 2004.
Continuing on from the Bass King’s Ale in my last post, we stepped back even further and tried what may end up being the oldest drink I ever get to taste – Bass Ratcliff Ale, brewed on 16 December 1869.
My obsession with old beer continues. At Dramboree this year I had the chance of trying a pair of bottles that I’m honoured to have tasted. First up: Bass King’s Ale from 1902.
As I’m someone who seems to drink for a living, my house is full of booze. Combine that with enough laziness to not want to carry heavy things home from the supermarket, and I have a fridge that is bereft of soft drinks. With summer (intermittently) upon us, I need something that I can drink to stay hydrated, and for that, booze is not my friend. Time to make some Tepache.