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Master of Malt Whisky Blog

Category: Features

Like live music? Love whisky? Meet the Rhythm & Booze Project!

Whisky and music go hand in hand. But what would a truly immersive, fun-centric experience look like, sound like and taste like, so that both are equally celebrated? We chat with drinks writer and musician Felipe Schrieberg who is attempting just that. We’re all ears.

Press releases fly into MoM Towers on a daily basis. It takes a certain level of excitement or intrigue for us to sit up at really take note. But that was exactly the reaction when advance notice of the Rhythm & Booze Project reached us last month. It goes without saying that we are booze fans. We live it, breathe it, hell, sometimes we even drink it. And the rhythm part also appealed. From obscure hip hop to ’90s pop, there’s nothing we like more than a light boogie of an evening.

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Categories : Features
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Salcombe Distillery: a Devon gin producer with big ideas

Angus Lugsdin, co-founder of Salcombe Distillery, tells us about collaborations with top chefs and prestigious wineries, why he doesn’t want to just make a regional gin, and explains how to differentiate yourself in a crowded marketplace.

Lugsdin’s background was in oil and gas exploration, but inspired by childhood holidays in Salcombe on the south Devon coast, he set up Salcombe Distillery in 2014 with friend Howard Davies. It began distilling in 2016.

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Once more with Teeling: Whiskey returns to Dublin!

Last week, Teeling Whiskey Company made history by releasing the first Dublin-distilled whiskey in almost 50 years: Teeling Single Pot Still. We caught up with co-founder Stephen Teeling to talk fruity mash, Irish whiskey’s soul, and the anticipation of a little peated number…

If there’s one thing that Teeling Whiskey Company is particularly good at, it’s preserving the essence and tradition of Irish whiskey while at the same time pushing – no, steamrolling – the envelope.

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Categories : Features
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Inside Crucible – the laboratory where London’s wildest cocktails are born

In this short video we take a look inside Crucible in East London, part laboratory, part work space, and part social club. It’s somewhere where bartenders can meet, exchange ideas and play around with high-tech equipment like centrifuges and rotary evaporation.

The man behind the operation is Stuart Bale. Originally from Glasgow, Stuart was training as a dentist but the lure of booze was too strong. He worked with Tony Conigliaro at 69 Colebrooke Row, where many of Britain’s most innovative bartenders cut their teeth. In the past, bars would closely guard their recipes and techniques but, according to Bale, “ideas are now swapped between bartenders around the world”. Crucible is a place where people can meet and magic can happen. One important thing before watching the video, don’t call it ‘The Crucible’; that’s a place in Sheffield where the snooker takes place! It’s ‘Crucible’, no definite article. Got that? Right, let’s cocktail!

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Categories : Features
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Diageo’s UK Bartender Of The Year talks future cocktail trends…

As we collectively hurtle towards 2019, our minds can’t help but wonder what the coming year has in store. We need not wonder. Diageo, one of the world’s largest distillers, has enlisted Jack Sotti, UK Senior Ambassador for World Class and Tanqueray Gin, and competitor Daniel Warren, to report the trends from the cocktail competition’s global finals. Here’s what they had to say…

You might’ve heard of World Class, one of the world’s biggest cocktail competitions. As Sotti explains during a talk at London’s Black Rock bar, the final offers a snapshot of the biggest trends in the global drinking scene. “The UK, one of the biggest cocktail hubs in the world, often leads those trends,” he adds.

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Building Brand Wales at Aber Falls Distillery!

We took a trip to Aber Falls to discover North Wales’ first whisky distillery in over 100 years – and found incredible landscapes, a deep-rooted passion for the region, and an abundance of delicious gins along the way, too!

“Look at Japan, what they’ve done. Welsh whisky could really come forward with a bit of a similar model to those guys,” James Wright, Aber Falls managing director, is not lacking in ambition. It’s a bold claim, especially when you consider the international following that Japanese whisky has. Such is the demand that age statements are now a rare and very expensive thing. Could Welsh whisky ever really reach such heights?
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Martell, the world’s oldest Cognac house, takes tradition in its stride

It may be one the oldest of the great Cognac houses, but Martell isn’t scared of a little innovation. Quite the opposite: fearlessness is the backbone of its philosophy. MoM headed to its Cognac HQ for a dig around the founder’s historic home…

Even by spirits industry standards, Martell is super old. Not wartime old, nor Prohibition old. We’re talking about centuries of Cognac heritage. In fact, if you were to lay the historic documents and letters in Martell’s vast archive end-to-end, they would stretch for five kilometers. The company employs a full time archivist to look after them all.

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Categories : Features
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Get to know Chilean pisco!

The great pisco war of South America* has been waging for centuries, and while Peru and Chile may never agree on the spirit’s origin, the former tends to take centre stage. We delve into the DNA of Chile’s national spirit, in all its grape-based, historic, cocktail-worthy glory…

Locals have been making pisco in Chile for more than 500 years. Vines were first introduced to the country by Spanish settlers, and thanks to plentiful copper resources, it wasn’t long before the folks there were distilling wine with gusto. In fact, the first record of the word ‘pisco’ in America dates back to 1733, in the inventories of the first Chilean producers, says Javiera Lorenzini, brand ambassador for Waqar Pisco.

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Inside Distillerie Merlet & Fils: The family-owned Cognac that scaled up

The evolution of family-owned Distillerie Merlet & Fils – trade eaux-de-vie supplier, world famous liqueurs producer, third-party distiller and own label extraordinaire – is unlike any other distillery in the Cognac industry. We took a tour with fifth generation family member, Luc Merlet…

“We are quite a diverse company,” outlines Luc Merlet, as we wander around one of the company’s warehouses. His father, Giles, founded the Merlet brand with the launch of his world-renowned fruit liqueur range in 1983, in response to the Cognac grape glut of the sixties and seventies – but the family has been distilling eaux-de-vie since 1850.

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The Old Fashioned: The original cocktail

With Old Fashioned Week (1 – 10 November) on the horizon, it’s the perfect time to take a closer look at a cocktail so good that they named a glass after it.

After years when it was thought, well, a bit old fashioned, the Old Fashioned is now decidedly hip. A week devoted to its pleasures was started in 2015 by two Frenchmen, Michael Landart from Maria Loca bar in Paris, and Cyrille Hugon, founder of Paris Rumfest. The first year there were 50 participating bars, all in France; this November they are expecting over 1000 participants on every continent. So to get you in the mood, find a comfy chair, pour yourself a drink (recipe at the end), and we will take a journey back in time…

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