Perhaps the whisky world is ready for chocolate-rich roasted malt, fermented for three weeks, cut at a dangerously early point and then aged in a white port or Tokaij cask. Perhaps not. But wouldn’t it be fun to find out?
Some food and wine pairings are so iconic that even the most ardent oenophobe could reach for them if pushed, but what if I told you that there’s an exotic pretender to the throne of Muscadet?
Own a little piece of England’s craft distilling history with The Oxford Artisan Distillery.
Is single malt whisky better than blended whisky? My answer? No. Job done. Feet up; mine’s a large Peat Faerie. Dammit, I’m 718 short of the word count. Ok, here goes then…
Peated whisky: because what’s the point of drinking whisky if it hasn’t been heavily flavoured by thousands of years of decaying organic matter?
Introducing “Summer on Speyside” a collaboration between Edinburgh designer Kestin Hare and Speyside distillery BenRiach.