Features - Page 22
Super premium Tequila takes offThe market for high-end super premium Tequila has come out of nowhere to be one of the fastest growing categories. So we’re taking a look at the finest Tequila known…
As part of our Mexican week coverage marking Cinco de Mayo, we break down the country’s two most popular spirits and ask you which one is your favourite. It’s Tequila…
Master of Malt tastes: Bushmills 25 & 30 Year OldBig news from the Irish whiskey world: Bushmills has opened its second site, the Causeway Distillery, and treated us to two new whiskeys to celebrate, the 25 Year Old and…
What’s the difference between Armagnac and Cognac?Ever wondered what’s the difference between Armagnac and Cognac? Well here’s a little explainer looking at the history, geography and production methods of France’s greatest brandies. When reaching for a…
How to drink CalvadosCalvados doesn’t enjoy enough time in the spotlight. Let’s correct that oversight. Here’s our guide on how to drink Calvados. Traditional Norman techniques. Modern flavour profiles. Snappy designs. All geared towards…
Glen Scotia: the art of a distilleryAlice Angus spent five months in Glen Scotia as resident artist in the Campbeltown distillery. What she captured reminded us why we love the whisky-making process so much. I’ve been to…
Whisky Live London 2023 reviewWe attended the always brilliant Whisky Live this year. From rare Irish single malts to unusual cask finish Scotch whiskies and very old Tormore, here’s a rundown of some show’s…
Cognac: the British and Irish connectionIt’s Cognac month here at Master of Malt and to kick things off, we’re going to take a look at how British and Irish merchants helped turn this local speciality…
Adventures in food and booze: whisky yolk sauceA decidedly savoury use for whisky if you’re looking for something different to try. Here, Alex has been experimenting in the kitchen with whisky, eggs, butter, and pasta. I’ve mentioned…
A century of Yamazaki DistilleryIt’s been 100 years since the Yamazaki distillery was founded. As we’re focusing on Japanese drinks recently we thought we’d take a deeper look at the brand that changed everything…
Why we say slàinte to whiskeyYou’ll often hear people say slàinte before drinking whiskey. Why? Allow us to explain. What do you say before you have a drink? ‘Cheers’ is a classic. But all across…
Irish whiskey explained: triple distillationWith St. Patrick’s Day on the horizon, we’ve got Irish whiskey on the mind, so we thought we’d take you through the hows and why of triple distillation. Irish whiskey…
Irish whiskey explained: single pot still whiskeyOur Irish whiskey education series kicks off with a style of whiskey that is completely unique to Ireland: single pot still whiskey. The Americans have bourbon, Scotch is the spiritual home…
Five of the best whisky bars in EdinburghIn his final article for the Master of Malt blog before he goes off to join Kingsbarns in Fife, campaigns manager and home cask guru James Evans picks five of…
Dunderhead – why mucky & dirty are good words when it comes to rumThe world of dunder in rum is explored here by Ben who explains the phenomenon behind the funk and why a love of it contributed to the creation of Dunderhead…
Inside the Fife whisky revolutionThe Kingdom of Fife has become a hotbed of new distilleries. We look at this increasing force in Scotch whisky and talk to major producers about the rise of a…
