Lindores Abbey Distillery Visit (2019)
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Distillery Tour and Barrel Tasting; Lindores Abbey
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Manatawny Still Works Distillery Visit (2019)
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A visit to the Manatawny Still Works Distillery for a barrel selection.
Read MoreThe Pot Still in Glasgow
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After a nice dinner at Ardnamurchan Restaurant, The Whisky Dame and I hopped down Hope Street to The Pot Still, a great whisky and ale pub of world renown
Read MoreDad's Hat Distillery Tour (2019)
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Mountain Laurel Spirits, LLC - Dad‘s Hat Rye Tour May 2019
Read MoreWorld Whisky Day 2019: 1992 GlenAllachie, single cask at 56.7% ABV
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Celebrating WWD with a Lombard Jewels of Scotland 25 years aged independent bottling of 1992 GlenAllachie, single cask at 56.7% ABV.
Read MoreArdbeg Distillery Tasting (2018)
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We did the Ten Green Bottles tasting. No, we didn't taste 10 bottles. We paid £40 apiece to play a game of spin the pointer to one of 10 bottles five times, with tasted bottles being removed before the next spin. The 10 possible were the standard Ardbeg 10 years aged, the Grooves, the Alligator, the Supernova, the Galileo, the 21 and 23 years aged, 1990 Single Cask, Single Day Single Cask and the An Oa.
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Glenmorangie Allta: The Local Yeast Experiment
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In listening to American distillers and brewers, one gets a sense that the yeast used to ferment sugars into alcohol is important to the process of creating flavorful whiskeys. The best example I can give off the top of my head is Four Roses Bourbon, which employs at least 5 different types of yeast in creating its 10 different recipes for bourbons. Having done a tasting of the full flight of all 10, I found I was partial to the bourbons made with lower rye percentages in the mash that were fermented with the more floral strain of yeast.
Read MoreMy Love Hate Relationship with Jura and Dalmore
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Sounds like love, right? Because it was and to some extent, still is.
Read MoreSpringbank Distillery Visit (2018)
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Springbank aims for between 12 and 15 parts per million (ppm) phenol in their maltings. For Longrow, it is about 45 to 50 ppms. Presently, the malting floor at Springbank is providing 100% of the malted barley for all of the Mitchell properties, being Springbank, Hazelburn, Longrow, and Glengyle/Kilkerran.
Read MoreThe Nose Knows: Thoughts on Nosing Whisky
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Whether you are drinking wine, beer or a spirit, getting a sense of the aroma of the beverage is a substantial part of the enjoyment of it. The smelling of the beverage is called nosing and in the wine and whisky industries, the ability to nose the components of the beverage is immensely important for the creation of the ultimate product as most wines and whiskies are not from a single barrel, but rather are "blended" into the ultimate product we consume to ensure a more consistent flavor.
Read MoreThe Glenfarclas Distillery: A Favorite
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The Glenfarclas Distillery remains one of my favorite distilleries. This may come as a bit of a surprise to those who know of my fondness for first fill ex-bourbon casked whiskies, with their strong vanilla and toffee flavors, whereas Glenfarclas is particularly famous for utilizing European oak ex-sherry casks, much like does The Macallan. However, this continuously family owned and managed Speyside distillery consistently produces fascinating whiskies which, sadly, are underrepresented on shelves in the U.S. market.
Read MoreA Few Bargain Whiskies
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A few quick notes on two bargain single malt Scotch whiskies and a bargain Irish single malt.
Read MoreArdbeg Day 2017 - Philadelphia
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Islay (pronounced "eye-lah") is an island off the southwest corner of Scotland known for its whisky characterized by strong, smokey flavors. The smokey flavors in whisky typically come from drying the malting barley with peat smoke. The other way peat affects the flavor of whisky is through the water source as some distilleries use water that has filtered through layers of peat rich fields before settling in aquifers and springs.
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