Barrel char levels impact on the taste of Whisky. The inside surfaces of new barrels are exposed to flames as part of the barrel-making process. This process creates a deeper burn char into the wood than
On a recent work trip to Toronto, Canada I managed to take one hour out to visit two very different drinks companies involved in craft production – the Steam Whistle Brewing company and Yongehurst Distillery.
Japanese whiskies were first modelled on Scotch whiskies and are produced in much of the same way. However, despite both calling it ‘whisky’ (without the ‘e’ as per the Irish and Americans) there are differences
Both the recent BBC Two programme ‘Scotch! The Story of Whisky’ and the most recent edition of WHISKY magazine and its front cover (issue 139/ 2016) have highlighted Japanese whisky.
Article from Gourmantic online magazine covering restaurants, bars, spirits and travel.
4x cocktails made with cold-press juices courtesy of Epicure Magazine by Men’s Health, autumn 2016 issue.
According to Epicure Magazine by Men’s Health, autumn 2016 issue.
As reported in the Moodie Davitt Report on 20th October 2016.
This is an interesting blog post by the website Great Drams.
As reported on The Spirits Business online through their ‘The week in pictures’ feature.