Jess Williamson - Page 2
Jess has been writing for Master of Malt since 2019 having studied at the University of Bristol, contributing features from food and whisky pairings to visiting distilleries, as well as formulating Master of Malt's data-driven industry trends reports. You'll also find her in front of the camera all over Master of Malt's Instagram, shaking up cocktails and tasting new whiskies (somebody's got to do it!).
Matches made in heaven: Kyrö Malt Rye Whisky + cinnamon bunsKyrö Malt Rye Whisky and sweet, spicy cinnamon buns – how are we going to top this match made in heaven? Anyone who knows me (or meets me for five minutes) will know…
Whisky of the Week: Glen Scotia 18 Year OldThe latest in our series of whisky tastings voted for by you, it’s Glen Scotia 18 Year Old! Classic Campbeltown character shines through in this mellow, buttery single malt. We’re…
Whisky of the Week: Mortlach 12 Year OldMaster of Malt tastes the youngest offering in Mortlach’s core range, the meaty, sherried 12 Year Old! Let’s learn a bit more about the Beast of Dufftown, another top option…
MoM visits… A Tale of the Forest Experience at Glenmorangie HouseWe took a trip to the Scottish Highlands to visit the brand new A Tale of the Forest experience at the stunning Glenmorangie House. If you were to hear the words…
Sarah Burgess becomes whisky maker at The Lakes DistillerySarah Burgess, of Macallan and Malteser fame, announced that she has taken up the mantle of whisky maker at The Lakes Distillery. Big news in the English whisky world this…
Matches made in heaven: The Singleton & macaronsWe’re back with a delicious whisky/food pairing for you, and this time it’s all about dessert as we’re sipping The Singleton and munching on macarons. It’s a tough job, but…
Matches made in heaven: Cameronbridge + pastel de nataGet ready for an absolute dessert of a whisky/food pairing – well-aged Cameronbridge single grain and decadent Portuguese custard tarts! There are pretty much two rules in pairing food and…
VAT is the big deal? Jaffa Cakes: biscuit, cake, and botanicalIf you don’t remember the turbulent history of Jaffa Cakes and its fight for cake supremacy rather than the bottom of the biscuit tin, why not grab a glass of…
Work/life balance – impossible for a brand ambassador?The life of a brand ambassador is an unusual one, peppered with late nights, flights, free booze, and endless entertaining. It’s certainly not for everyone, so how do those in…
New Arrival of the Week: The Dalmore 21 Year OldThis week we’re getting excited about the newest release from The Dalmore, the impressive 21 Year Old, fully finished in rare Matusalem sherry casks for up to three years. Released…
Matches made in heaven: Caol Ila + MaltesersSalt and caramel. Fries and milkshake. Marmite and peanut butter (trust us) – also known as matches made in heaven, which is the name of our brand new series of…
What does it take to become a bartender?Did you know that bartender schools are a thing? We visited one of the many European Bartender Schools across the world when we popped into the Mallorca school to join…
Classic bars: Lyaness, Sea ContainersOne menu, focusing on five ingredients, each in three different cocktails. The Classic Bars series is back, and we can’t believe it’s taken us this long to cover Lyaness, Sea…
Royal Salute on innovation and Scottish oakRoyal Salute is celebrating a milestone. It’s kicking off the new Kingdom Collection with a 26-year-old whisky that’s fully finished in Scottish oak casks, a first for the brand. We spent…
Charm on the farm: keeping WhistlePig local and global with Moët HennessyAt the tail-end of 2020 it was announced that WhistlePig would be partnering with Moët Hennessy – given that its rye whiskey is all about farm to bottle, how will…
New Arrival of the Week: Compass Box Orchard HouseOur New Arrival this week is Orchard House, the newest core offering from Compass Box and the first to be made with whiskies entirely laid down by the bottler/blender. We…
