courtesy of The Scotsman Food & Drink.
I read this book over the recent holiday break and really enjoyed reading about the influence of Great Britain throughout the history of beer, wine and spirits. If you are interested in or work in
Here is a small selection of drink books being released in the year ahead which I will be looking out for when available….meanwhile, to everyone out there please enjoy Hogmanay (New Year’s Eve as we
Inside the Cask has been in place only for a few months, however the number of visitors to the site and subscribers to the blog continues to grow. A big thank you to all my
The Winter 2016-17 issue of Whiskeria magazine focuses on this wonderful Campbeltown distillery.
courtesy of Patsy Christie
Loch Lomond and Glen Scotia receive high scores in Jim Murray’s Whisky Bible 2017.
Andy Morton at just-drinks has recently published a focus feature on ‘The Grey Market – What is it and why is it causing concern?”.
This list of 10 of the world’s weirdest concoctions comes courtesy of The Spirits Business and content agency Kaizen.
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
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.
As reported in the Moodie Davitt Report on 20th October 2016.
This is an interesting blog post by the website Great Drams.