Whiskey, a timeless spirit with centuries of history, continues to captivate and endure for good reason. While it maintains its… Read more Revolutionising Whiskey: How Innovation Will Change Our Spirit
Category: Discussion
Joining a whiskey society in Ireland
Irish whiskey is growing in every imaginable way. Jameson, the world’s largest and most recognisable Irish Whiskey, crossed 10 million… Read more Joining a whiskey society in Ireland
The Water Of Life’s Reflections: What We Drank In 2022
As 2022 ends and we step forward to meet whatever 2023 might throw at us, we also mark the Water… Read more The Water Of Life’s Reflections: What We Drank In 2022
Shouldn’t We Keep Poitín and Irish Whiskey Irish?
It feels like no time ago that we discussed the Irish Whiskey Technical File and the wider issues within it.… Read more Shouldn’t We Keep Poitín and Irish Whiskey Irish?
The Vessel- Important?
I’ve recently joined a whiskey club and visited America, which has allowed me to experience a wide range of different… Read more The Vessel- Important?
The Whiskey Technical File- Constraining or Innovating?
Hooray, I hear chorusing from the small-batch distillers and independent bottlers. The Irish Whiskey Association (IWA) has announced the Technical… Read more The Whiskey Technical File- Constraining or Innovating?
It’s Time To Talk About Sourced Whiskey
As a comparatively recent convert to Irish whiskey, one of the more confusing things to come to terms with has been the practice of distilleries sourcing their spirit. I initially scratched my head when trying an 18-year-old from a distillery that had only started production in 2013. So how is it that something like this can be released, and what does it mean for the consumer? Sourced whiskey seems to be a widely acknowledged but seldom discussed topic.
Interview with Brendan Carty, Killowen Distillery
Treachery, gin-infused new-make and the relationship between architecture and distilling; no this isn’t a cacophony of misaligned gibberish, this was… Read more Interview with Brendan Carty, Killowen Distillery
How to be a Blender
If you want to be a blender, the key to the castle isn’t to be found in a school with curious rituals. Nor do you need a specific food science or distilling degree to blend well, although this formal training certainly won’t hold you back. Guest contributor James S shares with us some thoughts on blending from a career working at Chivas Brothers and Compass Box.
Honesty Is The First Chapter In The Book Of Wisdom…
Picture the situation: you walk into any high-street supermarket and any item you come across has no indication of nutritional… Read more Honesty Is The First Chapter In The Book Of Wisdom…
The Water Of Life 