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?
There’s a seat in this bar that’s the perfect place to sit if you’ve ever dreamed of being a private investigator in a film noir classic. You can recline in your wicker-weaved chair, or rest your forearms on the cold marble table.
Making my own salty sea breeze of a whisky – with a touch of peat smoke, chocolate malt and sherry-soaked machair – at Black Rock.
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.