Giving your Dad whisky for father’s day is a time-honored tradition. Getting him to share it with you is even more time-honored! Unless you already know what he likes (in which case, why are you reading this?), you have to determine what kind of drinker he is, and what is likely to be appreciated.
Enter the Whisky Library, a history of your whisky journey – an array of mementos for the purpose of comparing against future brand changes or as a way to revisit lost loves without breaking the bank or building an addition on your house to shelter your hoard of bottles.
Flaviar is a spirits company based in the UK, but they ship to the United States as well. While they do sell whole bottles (sometimes with hefty discounts), their primary business is “tasting packs”, which are nicely-presented boxes of five 45ml vials containing curated selections of spirits.
This week, please welcome guest author Cory Grover, from Famous Smoke Shop, who is paring a Romeo Y Julieta cigar with Bushmills Black Bush blended Irish whiskey.
I did not expect this level of peat from Linkwood. While it teases on the nose, it makes itself felt once it hits the tongue. A nice example of the hay-and-heather style of Highland peated malt, which is representative of the style of Highland malt made before the advent of maltings with non-peat heat sources.
Let’s talk flask. I’ve always had a flask or two, detritus from various bachelor parties, 21st birthdays, and trade shows, and I can honestly say that in the decade in which I’ve been legal to drink I’ve used them maybe twice. Why is that?… These flasks make excellent gifts (although I was planning to just buy one for myself until they sent me one for free!). Oh, and the leather smells glorious.
Supposedly of Scottish origin, the Hot Toddy has been a staple of drinking culture since as early as the 1750s (or earlier, the first printed reference was in 1750). Often prescribed by doctors as a cure-all, it quickly became the quintessential hot cocktail and was made with anything that came to hand when the called-for Scottish malt whisky wasn’t available: rum, bourbon, rye, applejack, brandy, pot-still Hollands gin (a malty spirit unlike today’s dry gins), etc. The original recipe called only for hot water, spirits, sugar, and nutmeg.
Turns out I wasn’t 100% off, as the sample turned out to be Té Bheag (pronounced ‘chey vek’), a blended scotch with a big peated malt component made by Pràban na Linne Ltd. on the Isle of Skye.
This week, please welcome guest blogger Terry Findley, from wine.net. I myself cook with bourbon as well as scotch – especially for adding to a glaze for ham, meatloaf, etc.
Well, I’ve been nominated by the board from the International Whisky Competition as one of the 25 best whisky bloggers!