With my last article having covered one of the UK’s smallest whisky distilleries, I realise there’s a certain irony in… Read more Glenfiddich 15-Year-Old – “Our Solera Fifteen”
If an intrepid traveller ventures into the countryside of North Yorkshire, they may find a distillery as small as it… Read more Cooper King Distillery Tour
I’ve long since realised my whisky biases. There are a couple of categories which, if met by a dram, guarantee… Read more Ardnamurchan AD/02.22
Among the crop of Irish brands that have sprung up since the turn of the millennium, Athrú is particularly interesting.… Read more Athrú Annacoona
In some ways, the story of the Glengyle distillery in Campbeltown will come as no surprise: founded by William Mitchell… Read more Kilkerran Aged 12 Years
The laws governing bourbon production in the US strictly limit maturation to charred new oak containers. Today, we’ll take a look at a spirit that seems to defy this law. Angel’s Envy is not the only cask finished bourbon available, but it was instrumental in making the practice mainstream.
Brendan Carty, the driving force behind Killowen distillery, has branded 2022 “The Year of Poitín”. Killowen has been releasing a variety of poitíns to make sure 2022 can live up to that title, including the Bulcán Part 1 and 2 in April. Dave has already reviewed Part 1, but I’ve now got my hands on the Bulcán Part 2, so it’s time to see what the other half of this release is like.
As brands become more comfortable controlling the result of a cask finish, we’re seeing them apply the process to older and older expressions: there is less hesitancy to risk ruining a valuable batch of aged spirit. One of these expressions is Tomintoul’s new 18 Year Old Sauternes Cask Finish.
In the world of Scottish whisky, barley is king, both in single malts and in blends. A Scottish Rye whisky would be unthinkable… wouldn’t it?
Last week, I wrote about the experience of visiting the Blair Athol Distillery. A mainstay of Diageo’s portfolio of blends, only around 1% of the whisky from this distillery ends up in a bottle with a Blair Athol label. Is this a whisky so terrible that it’s only good for a blend, or is it a heavenly nectar too good for blenders to give up? Only a horizontal tasting will answer this question!