January 28, 2013
Thoughts on Tiers of Quality in manufacturing, and how the same concept can be applied to the whisky industry, and how it affects a consumer’s ability to effectively spend his or her money on quality products.
December 3, 2012
…that makes it my “desert island” whisky book, and the one I would recommend anchor any whisky lover’s library. If Dave Broom’s World Atlas of Whisky were a dram, I would definitely award it with a “Must Have” rating.
October 1, 2012
Some discussion of white dog / new make / moonshine, comparison to aged whisky, and a tasting of Buffalo Trace White Dog (wheated mash), and Onyx Moonshine.
August 30, 2012
Bourbon, although on the face of it a simple drink made only of corn, grains, water, yeast, oak, and time, it still has more capacity confuse than the ancient and (to some) arcane system of nomenclature used in Scotch distribution.
March 22, 2012
I’ve complained (often) about the hated specter of GRAIN WHISKY and the ruinous effect that it has on our lovely, pure single malt when blended by greedy profit-seeking conglomerates in their quest to dull the palates and wash the brains of innocent bar-goers the world round. *cough* Turns out that’s only half-true.
February 2, 2012
Recently, a shop-exclusive bottling of a cask-strength Bruichladdich chenin blanc finish, imported by a certain *cough* local store, dismayed its retailers and purchasers alike by turning sour… in the bottle. I got a sample of the recalled spirit.
January 11, 2012
I never win anything. Maybe one of you will, and I can experience it vicariously through you! Details below. You have until the end of January (31st) 2012.
August 25, 2011
Very tasty malt, unlike anything else in style, although it seems similar (to me) to an American rye. A little fruit, a little spice, and a lot of chocolate make this an intriguing dram with a lot to discover, and no obvious faults.
August 8, 2011
Link to an article about a researcher who is deconstructing Scotch whiskies using a fractionating vacuum evaporator.
July 28, 2011
…whisky has not always been sold by the distillery which created it. In the hazy, distant past… or really, any time before the last few decades, whisky was distilled by a distillery, barreled, and sold. Today, true independent bottlers remain in the market by providing customers a way to taste obscure, experimental, or now-defunct distilleries, as well as expertly aged and bottled single-cask expressions from familiar distilleries.