First off, an apology to my legion of followers for not releasing an article for almost three months. I have… Read more Global Travel Retail and Bushmills Black Bush 80/20 Travel Exclusive
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.
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?
Time for another alternative to your daily staple of whiskey and whisky, and once again, we are heading to County… Read more Bán Poitín
It feels like every week I blog about another Irish whiskey, risen from the ashes, rejuvenated and relaunched. Well, that’s… Read more McConnell’s 5-Year-Old Sherry Cask
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.
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?
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?
Northern Ireland has pretty much been a one whiskey country; Bushmills has produced and sold its own whiskey here since… Read more Shortcross Rye & Malt
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!