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For Scotch whisky fans, Burns Night is the ultimate celebration of the drink they love. Find the perfect bottle to mark the occasion from our line-up. It’s not long until…

For Scotch whisky fans, Burns Night is the ultimate celebration of the drink they love. Find the perfect bottle to mark the occasion from our line-up.

It’s not long until we raise a glass to honour the Bard of Ayrshire, Robert Burns, on his birthday, 25 January. Maybe you’ll fancy donning a kilt. Maybe you’ll carry out an Address to a Haggis with an appropriately theatrical cutting of the haggis with the ceremonial knife. Whatever you do, I think we can all agree the highlight of the night is a hearty dram of the good stuff.

Burns Night is perhaps the best excuse we get all year to splash out on a seriously good bottle of Scotch, which is why we’ve rounded up this delightful range of festive fancies.

Happy Burns Night all.

Wi’ usquabae, we’ll face the devil!!

Robert Burns Single Malt

Robert Burns Single Malt

What better to mark the night than with a whisky that bears the name of the man himself. The Robert Burns Single Malt was produced by the Isle of Arran Distillers, who are patrons of the ‘Robert Burns World Federation’ and as a result, are able to officially carry his name. The single malt was produced at Arran Distillery in Lochranza and matured in ex-bourbon casks.

What does it taste like?:

Pear juice, coconut, custard, vanilla, panna cotta, lime peel, apple strudel and cinnamon.

Aerolite Lyndsay 10 Year Old

Aerolite Lyndsay 10 Year Old

If a whisky of mystery and intrigue sounds right up your street you then you’ll be more than happy to get stuck into this bottling from The Character of Islay Whisky Company. The peaty whisky has been sourced from an undisclosed distillery on Islay where it was matured for 10 years in a mixture of bourbon barrels and Spanish oak sherry quarter casks. The name is actually an anagram of the words ‘ ten-year-old Islay’, which is something you feel like Burns himself would appreciate.

What does it taste like?:

Maritime peat, iodine, honey sweetness, paprika, salted caramel, old bookshelves, mint dark chocolate, espresso, new leather, honey, liquorice allsorts, bonfire smoke and toffee penny, with a pinch of salt.

Timorous Beastie

Timorous Beastie

Even casual Burns fans will know of his classic poem To a Mouse, which features an unfortunate field mouse he describes as a “tim’rous beastie”. Douglas Laing has paid tribute to this unlikely hero with this expression which has a distinctly Highlands profile thanks to a marriage single malts from the region, including whisky from Blair Athol, Dalmore, Glengoyne and Glen Garioch.

What does it taste like?:

Acacia honey, creamy boiled strawberry sweets, dried apricots, white grapes, coastal air, dried fruits, green apples, anise, sweet grist, malt loaf, pebble beaches, hot cinnamon and classic Highland heather, too.

Bowmore 18 Year Old

Bowmore 18 Year Old

A legendary Islay dram that’s every bit as distinctive and delicious as you would expect it to be. Bowmore 18 Year Old is a perfect indulgence for Burns Nights for those who enjoy the peatier things in life.

What does it taste like?:

Stewing fruit, hints of damp wood, very soft smoke, perfume, plum jam, grapey, Seville marmalade and blossom.

Robert Burns Blended Scotch Whisky

Robert Burns Blended Scotch Whisky

Robert Burns Blended Scotch Whisky is a delicious blend that was made with a high percentage of the Arran Single Malt. It’s light, sweet and fruity profile make an ideal mixing whisky, perfect for long drinks and cocktails.

What does it taste like?:

Fresh apple peels, vanilla cream, juicy pear, custard and warm pastry, some tart citrus.

The Dalmore 12 Year Old

The Dalmore 12 Year Old

Few can boast an entry-level single malt as good as this beauty from the historic Dalmore Distillery, with its instantly recognisable stag’s head logo on the bottle. The Dalmore 12 Year Old was matured in American white oak ex-bourbon casks and finished in rare and aged oloroso sherry casks.

What does it taste like?:

Coffee beans, oily nuttiness, malt, cereal, butter, Seville marmalade, triple sec, winter spices, zesty cocoa, milk chocolate and fruitcake.

The Macallan 12 Year Old Sherry Oak

The Macallan 12 Year Old Sherry Oak

Sherried Macallan’s are a favourite around the world for good reason and The Macallan 12 Year Old Sherry Oak is no exception. Part of the Sherry Oak range, this 12 Year Old its entire maturation in sherry-seasoned oak casks from Jerez before it was bottled at 40% ABV.

What does it taste like?:

Sultanas, fresh apple blossom, calvados, tropical fruit, golden syrup, hot pastries, marmalade and barley sugar.

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New Arrival of the Week: Yellow Rose Outlaw Bourbon

Henry Jeffreys

January 20, 2020 3:30 pm

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There has been much wearing of chaps and yee-hawing at MoM HQ because this week we’ve chosen bourbon from the Lone Star state for the coveted New Arrival slot. You…

There has been much wearing of chaps and yee-hawing at MoM HQ because this week we’ve chosen bourbon from the Lone Star state for the coveted New Arrival slot.

You may have heard of nominative determinism: people doing jobs that are amusingly well-suited to their names. There are top urologists A. J. Splatt and D. Weedon, Israeli tennis player Anna Smashnova and, best of all, a Dutch architect called Rem Koolhaas. Perhaps not quite in this league but still pretty funny is that the head distiller at Houston’s Yellow Rose distillery is called Houston Farris. A Texan native, he wasn’t born in Houston, but something drew him to the city. Can’t think what.

Outlaw Bourbon, it’s completely legit

Houston moved to Houston in 2002 and joined the Yellow Rose Distillery in 2014 as ‘brand mixologist’. He learned the intricacies of distillation before assuming his current role in 2017. There’s some serious booze heritage in the Ferris family: “My great-grandfather, Vance Raimond, ran the first legal moonshine still in the state of Texas since Prohibition,” Ferris writes on the website. “This was at the Texas Centennial Expo in 1936. He set up on the Midway of the state fairgrounds and attracted a great deal of attention. Unfortunately, that included the IRS, who wasted little time in shutting his operation down!”

You will be relieved to know that the Yellow Rose distillery, despite making a bourbon called Outlaw, is completely legit. Founded in 2010, it claims to be the first legal distillery in Houston since Prohibition. The first whiskey was released in 2012 and the distillery opened its doors to the public in 2014. You won’t be surprised to hear that it is named after the 19th century American folk song: “The Yellow Rose of Texas” (which, oddly enough, we used to sing in music class in my primary school in Buckinghamshire).

Houston Farris, born to do it

The set up consists of 600 gallon (2700 litre) mash tun, two 600 gallon fermenters and a 600 gallon whiskey still. It produces over 10,000 cases a year. Currently the company produces three products, a rye, made with 95% rye in the mash bill, a blended whiskey and the award-winning Outlaw Bourbon which is double pot-distilled. The bourbon could not be more Texan if it was wearing a cowboy hat and firing a couple of revolvers in the air Yosemite Sam-style: it’s made from Texas yellow corn and aged in Texas in American oak. Anyone who has been to Houston will know how hot and humid it can get so the whiskey matures quickly. The distillery loses about 15% a year to those pesky angels demanding their share. Following maturation, it’s bottled at a punchy 46% ABV.

Yellow Rose is just the sort of smaller player who is being badly affected by the trade war between the US and EU that Ian Buxton wrote about recently. So help out an independent distillery and fill your cowboy boots.

Tastings note from The Chaps at Master of Malt:

Nose: A hint of floral oak, with a drizzle of caramel and oak char in there too.

Palate: Buttery caramel, toffee popcorn and vanilla with a hint of marshmallow.

Finish: Treacle and more of that lingering oak char.

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Cocktail of the Week: Leche de Panthera

Adam O'Connell

January 15, 2020 4:30 pm

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Adding some tropical vibrancy to banish those January blues, our Cocktail of the Week is a twist on the Piña Colada from a certain recently opened Brazilian-fusion restaurant and bar… …

Adding some tropical vibrancy to banish those January blues, our Cocktail of the Week is a twist on the Piña Colada from a certain recently opened Brazilian-fusion restaurant and bar…

Everybody’s had a bad Piña Colada. A fluffy, fruity frozen serve with festive paper parasols always sounds appealing in the summer months, in that garden bar or by the pool on holiday. Until you get a drink that’s borderline radioactive with chemicals and artificial sweeteners coupled with an oppressive amount of ice that means you end up feeling like you’re imbibing a colourful watery syrup.

But for Edoardo Casarotto, head of bars at Amazónico, a Piña Colada-style drink on the menu was a must. “We are a South American restaurant and I wanted to make a twist on South American classic drinks. The Piña Colada is one of the most iconic,” he says. “I love the flavour of coconut and the pineapple, but I wanted to make it a little bit more elegant so less creamy and less heavy”. Some of you may know of a classic drink made with milk in Spain called ‘Leche de Pantera’, (milk of the panther, which is such a kickass name), a popular cocktail in Spain since the seventies predominantly made with milk, white spirit (gin or rum commonly) and cinnamon. It also served as an inspiration to Casarotto, who explained that the key to making his drink was “To create a combination of two classic drinks and make it a little bit more elegant while still retaining the intense flavour”. This is not a faithful recreation, folks. We’re experimenting today.

At the beautiful Amazónico in London, where they really do love all things pineapple

As we learned in our review of Amazónico, Casarotto’s style is to make sensational drinks with the simplest ingredients possible. At the base of his cocktail is a mix of vodka, sherry, Agricole rum, lime juice and white chocolate liqueur. The star turn is the homemade spiced pineapple syrup, which he created in order to achieve that lighter and approachable style. “We use fresh pineapple which we cook with spices like star anise, cloves, cinnamon as well as coconut water,” Casarotto explains. A dash of turmeric powder is added for aesthetic, as is the dyed green coconut powder that serves as a garnish. The result is a finished cocktail that looks like a real pineapple.

Especially in that glass. You’ll be hard-pressed to find a more striking glass than the one Leche de Panthera is served in. The bespoke glassware was made to order Hundred Percent Barman and even requires a special gun in order to clean it properly. Casarotto says it’s having the desired effect: people see the glass and they want the drink. “It’s doing very well, to be honest, it’s one of the best sellers. When they see the drink on the table or on the bar, they want to know what it is, they want me to describe the drink. It’s very ‘Instagramable’,” he explains, laughing. “A lot of people love to take pictures of this drink, but it’s good to know that they are also getting a great drink inside the great glass”.

The Leche de Panthera

The Leche de Panthera is absolutely delicious. The balance of sour and sweet flavours is spot on and it avoids all the pitfalls of a poorly-made Piña Colada. It’s refined, it’s fruity and it’s going to wow company even without the signature glass.

Right, without further ado, here is Leche de Panthera!

35ml Belvedere Vodka
15ml Trois Rivières Agricole Rum
5ml Manzanilla sherry
10ml White chocolate liqueur
15ml of spiced pineapple syrup (If you’re not comfortable cooking your own, then try this an alternative)
10ml lime juice

Stir all the ingredients in a shaker with lots of ice for a minute or so. Strain into a chilled bespoke, made-to-order glass and add a dash of turmeric powder. Then garnish with a dehydrated pineapple slice and a maraschino cherry, then sprinkle some coconut powder (dyed green, of course) on the glass leaves of your pineapple. Or, you could just use a Poco Grande glass, a regular pineapple wedge and rim the glass with your coconut powder. Whatever works for you.

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New Arrival of the Week: Wild Beer Co. Murmur

Henry Jeffreys

January 13, 2020 4:27 pm

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Beer brewed with lobsters, wild yeasts and barrel ageing, all in a day’s work for the team at the Wild Beer Company in Somerset. We tried the latest release, Murmur,…

Beer brewed with lobsters, wild yeasts and barrel ageing, all in a day’s work for the team at the Wild Beer Company in Somerset. We tried the latest release, Murmur, a beer with a distinctly vinous taste.

Located next to an award-winning cheese producer, near Shepton Mallet, in the heart of cider country, you’d be hard-pressed to think of a more classic West Country site than the home of the Wild Beer Company. But there’s nothing cosy or comforting about the beers produced here. Whereas most British breweries are content to work within quite a narrow framework of beer styles such as IPAs, porters, best bitters, and for the really adventurous, lagers, the Wild Beer Company are a little bit, well, wild.

Wild Boys: Andrew Cooper and Brett Ellis

The firm was set up in 2012 by an Englishman Andrew Cooper, who looks after the business side, and a Californian Brett Ellis, the brewer. They began brewing in the kitchen of neighbouring Westcombe Dairy producing 2400 litres of beer a week. Everything was bottled by hand. Since then they have expanded and along the way winning Best Drink Producer at the BBC Food and Farming Awards in 2017 among other honours. The company’s beers are now distributed internationally and it runs a bar: Wild Beer at Wapping Wharf in Bristol.

And yet success doesn’t mean playing safe. The company produces a dizzying array of products including a beer that tastes of salted caramel and one made with a mixture of local and Norwegian berries. Perhaps the strangest beer they’ve made was called Of The Sea and it was flavoured with seaweed, cockles and lobsters. Yes, real lobsters. The shellfish were cooked with the malt during the mashing stage, then removed and eaten by the lucky brewery team while the beer was fermented. The results were odd but delicious. Like a beery seafood bisque.

As well as unusual ingredients, the Wild Beer team are crazy about barrels and yeasts. The inside of the brewery looks like a winery or distillery, crammed with oak barrels and foudres (large oak containers). The cask ageing gives many of the Wild Beer products a wine-like tang. Then there’s yeast. Most breweries use one yeast for all their beers. In fact, modern brewing is based on isolating a particular yeast that consistently produces the flavours that the brewer is looking for. Wild Beer, on the other hand, uses a plethora of yeasts including wild ones found in the air. These offer more flavour, potentially, but also more risk. Especially when combined with old wood, a rogue yeast might turn the beer to vinegar. But it’s worth it when you try the quality of the products.

Which brings us on to this week’s New Arrival. It’s called Murmur, named perhaps after REM’s 1983 debut album (or so we like to think). It’s made using malted barley and wheat, fermented with a saison beer yeast and a yeast normally used to make white Burgundy to create a beer of 5% ABV. The flavours from fermentation are complimented with fruity vivid hop varieties, Ekuanot, Nelson Sauvin and Hallertau. The result is something distinctly tangy and fresh with sour citrus, fresh hay and savoury herbs. Ideally it should be drunk out of a wine glass rather than a pint mug alongside food. Best bitter, it ain’t.

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New Year, New Boozes!

Adam O'Connell

January 15, 2020 10:30 am

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A new year, a new decade, in fact, means there’s more new delicious booze for us to enjoy and so we’ve rounded up a few of the finest to make…

A new year, a new decade, in fact, means there’s more new delicious booze for us to enjoy and so we’ve rounded up a few of the finest to make life easier for you.

There are few things more joyful then the rewarding feeling you get when you take a chance on something you haven’t tried before and find a new favourite. It could be a film you’ll spend the rest of your life watching, a meal you’ll forever be tempted to order or a drink you’ll always have room for on your shelf.

The beginning of a new year is the ideal time to try something different, particularly as there’s plenty of great events on the horizon that are perfect for a little boozy indulgence, from Burns Night to Chinese New Year. The following drinks are ideal for those who want to kick-off the new year by broadening their horizons and enjoying some of the finest new arrivals at MoM Towers.

That Boutique-y Whisky Company Chinese New Year Tasting Set

That Boutique-y Whisky Company Chinese New Year Tasting Set

As we touched on in the intro, Chinese New Year is on the horizon (25th Jan, meaning it’s sharing some celebration space with Burns Night). That Boutique-y Whisky Company has decided to mark the occasion the best way it knows how: with delicious whisky! You’ll find five different 30ml wax-sealed sample drams from the indie whisky bottler’s stunning range in this set, the packaging of which was modelled on the red envelopes gifted during Chinese New Year festivities. There’s also an expanded 12 Dram Gift Set for those who want to really see in the Chinese New Year in style.

Chinese New Year Red Envelope Whisky Tasting Set Contents:

Macduff 10 Year Old; Glengoyne 9 Year Old; Cameronbridge 27 Year Old; Teaninich 11 year Old and Linkwood 10 Year Old.

Heaven’s Door Double Barrel Bourbon

Heaven’s Door Double Barrel Bourbon

Heaven’s Door Double Barrel Bourbon is a blend of three whiskeys which were finished in hand-toasted, new American oak barrels from the Louisville-based Kelvin Cooperage. Wait, I haven’t mentioned yet that Heaven’s Door was co-founded by Bob Dylan. That’s right. It’s a Bob Dylan whiskey, folks.

What does it taste like?:

Honey on rye toast, apricot, liquorice, apple, peach, lemon, pepper, grilled pineapple, burnt brown sugar and a hint of strawberry.

The Wrecking Coast Kea Plum Rum Liqueur

The Wrecking Coast Kea Plum Rum Liqueur

Rum is said to be the go-to spirit of 2020, which is good news for tasty rum liqueurs like this beauty from The Wrecking Coast. It’s a modern twist on the Rum Shrub, a traditional Cornish drink that dates back to the 17th century made from mixing fruit with rum. In this example, Kea plums, which are only found in a single valley in Cornwall, were foraged and then rested in white rum for around two months with orange and ginger too.

What does it taste like?:

Sharp plum notes, with warming ginger, sweeter orange peel, and a tart, jammy finish.

Peerless 3 Year Old Single Barrel – Modjeska

Peerless 3 Year Old Single Barrel – Modjeska

Given that this booze was bottled for the British Bourbon Society, you’d be forgiven for thinking Peerless 3 Year Old Single Barrel – Modjeska is a tasty bourbon. But you’d be wrong. Instead, this is a particularly delightful and young rye whiskey that got its name after a type of confectionery first created in Louisville, Kentucky that’s made by dipping marshmallow in caramel. Which sounds awesome. Much like this whiskey.

What does it taste like?:

White grape skin, clove spice, fresh cream, prickly pepper heat, crème brûlée, toasted marshmallow, white chocolate, buttery vanilla pod and butterscotch.

Teeling 18 Year Old Renaissance Series

Teeling 18 Year Old Renaissance Series

The Renaissance Series celebrates the ongoing Renaissance of Irish whiskey, Dublin whiskey and Teeling themselves, which we’re happy to raise a glass to! The 18 Year Old single malt is the first expression from the series and was matured first in ex-bourbon barrels before enjoying a finishing period in ex-Madeira casks.

What does it taste like?:

Ripe red fruits, figs, cinnamon, clove spice, toffee apple, dried fruits, maraschino cherry and rosewater.

Colombo Navy Strength Gin

Colombo Navy Strength Gin

A Navy Strength gin from Sri Lanka concludes our round-up, one from the fine folks at Colombo! Made from a similar botanical recipe as the original Colombo London Dry, which includes juniper, angelica, coriander seed, liquorice root, Sri Lankan cinnamon bark, ginger root and curry leaves. In the Navy Strength, which was bottled at 57% ABV, there’s an extra helping of curry leaves to add an aromatic, spicy kick.

What does it taste like?:

A kick of candied ginger, with refreshing menthol, aromatic curry leaf and peppery coriander.

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Cocktail of the Week: The Apple Dog

Annie Hayes

January 8, 2020 4:02 pm

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This week’s Cocktail of the Week is a fruity little number created by Andy Huntley, Copper Dog whisky’s newly-appointed GB brand ambassador. A singer, songwriter and bartender by trade, here…

This week’s Cocktail of the Week is a fruity little number created by Andy Huntley, Copper Dog whisky’s newly-appointed GB brand ambassador. A singer, songwriter and bartender by trade, here Huntley delves into the curious history behind the blended malt Scotch bottling – and reveals how he orchestrated the first ever DJ set at Stonehenge…

The link between taste and sound is a connection few understand better than singer, songwriter, bartender and now Copper Dog whisky ambassador Andy Huntley. Having recently joined the Diageo Reserve team in the UK with 18 years’ experience in the bar and music industry, it’s safe to say the South Wales native knows a thing or two about the perfect soundscape for a dram.

We took five with Huntley to find out how he’ll apply his pitch-perfect knowledge to the blended Speyside malt brand – and scored a simple recipe to try at home. Siri, open Spotify…

MoM: Huge congratulations on the new role, Andy! You’ve almost 20 years’ experience in the bar and music industry – could you share a handful of your career highlights so far?

Andy Huntley: I first fell in love with the world of hospitality when I began my career as a barback in Australia. Before joining Diageo, I worked with a number of brands within large drinks companies where I headed up the portfolio of premium and luxury brands creating bespoke events for the on-trade. I was also the whisky and music ambassador for single grain whisky 8O8 where I created a Whisky and Music training and advocacy platform for the UK on-trade – this is mainly what led me to bring both my passions together of whisky and music and inspire bartenders nationwide. As GB brand ambassador for Copper Dog whisky, I’m thrilled to continue telling this story and help to bring together these two industries, sharing my knowledge of both scenes. I’ve been lucky enough to share a stage and work with some amazing artists from Snow Patrol to Ellie Goulding and played for Prince William and Harry a couple of times. A highlight for me as a whisky and music ambassador was partnering with Paul Oakenfold and Carl Cox for the first ever DJ set at Stonehenge – we had a VIP coach from London with the likes of Hollywood A-lister Andy Serkis. I made some drinks for them on the way down then we had a party inside the stone circle with Paul and Carl going back-to-back. It was a really moving experience to be that close to the stones with two of the biggest names in dance music.

Andy Huntley from Copper Dog pours Copper Dog into a Copper Dog

MoM: Could you talk about any common ground between the two industries and how you’ll be exploring those further in your new role?

AH: Music is intrinsically linked to both a great night in or out. It heightens the senses and can make everything from an intimate conversation to a fun night out even more enjoyable. It adds another dimension. Shared love of music – and great whisky – is also a brilliant way to break down barriers and bring people together. My new role will see me harness all this and raise brand awareness for Copper Dog in quite a unique way by hosting tastings, playing live shows, working with record labels, creating music events and brand activations. Music is an essential atmospheric ingredient in any bar or restaurant. Over the last few years I’ve developed and implemented a music and atmospherics programme educating bartenders to create the perfect playlist for their bar. I’m excited to continue this journey with Copper Dog.

MoM: For those who are new to the brand, could you share a little bit of the backstory?

AH: Copper Dog was originally founded by bar and nightclub tycoon Piers Adam, and the inspiration behind the creation of the whisky comes from the Craigellachie Hotel located in the heart of Speyside. The once run-down hotel was purchased by Piers in 2014 and has now been restored back to its former glory. The Copper Dog name comes from an old device made from copper tubing with a penny soldered to one end and cork in the other, which was used by distillery workers to smuggle whisky home in the 19th century. It’s also the name of the bar at the Craigellachie Hotel. The simple, bold honesty of the Copper Dog brand is also mirrored on-pack in the unique whisky dipper and dog emblems, designed by famed British illustrator Hugo Guinness, to grace every bottle.

MoM: What makes Copper Dog different to other blended Scotch whiskies – in terms of the liquid but also the philosophy behind the brand?

AH: Copper Dog is a truly modern whisky – familiar, inclusive, friendly and relaxed. It’s Scottish hospitality in a glass, without the stuffy conventions or dress codes and is always amplified by a soundtrack of friendly conversation. Bottled at 40% ABV, the liquid is a unique blend of no fewer than eight single malt whiskies, slowly married together in old oak casks. It’s an easy, accessible Scotch, with ripe fruit aromas, and a delicate, spicy finish. Simple enough to be approachable but complex enough to thrive when mixed. Each bottle really is bursting with the true spirit of those Speyside rascals who inspired it. The mischief-makers and opportunists who agree it’s enjoyed best when shared. What also makes it unique of course is that it is blended by master blender Stuart Morrison. The whiskies included in Copper Dog have been aged in a mixture of refill American and European oak casks, first fill bourbon casks and rejuvenated casks, before being married in hogsheads.

Everyone loves an Apple Dog

MoM: And finally, could you talk us through the concept behind the Apple Dog cocktail?

AH: An Apple Dog is simply a 40ml measure of Copper Dog with one freshly-juiced Granny Smith Apple, served over ice. This drink brings the fresh orchard fruit flavours of Copper Dog to life and the acidity of a Granny Smith really cuts through the drink to add a delicious sourness. It’s always been a personal goal of mine to introduce new drinkers to the wonders of whisky. It’s such an exciting and vast category but it can also be quite intimidating or seen to be complicated to those new to this world. It definitely doesn’t need to be that way and we believe that simplicity is key. Copper Dog is a perfect introduction to whisky and can be enjoyed served with a quality mixer. We want to suggest serves that everyone can make at home and it doesn’t get much simpler than an Apple Dog. I always start my whisky tastings and brand trainings with a welcome Apple Dog. It’s a great way for consumers or industry friends to try Copper Dog for the first time. I guarantee that not many gin drinkers first tried their favourite tipple neat, in a snifter glass and at room temperature. It would have been in a G&T or a cocktail. I take this same approach to whisky and have had nothing but love for Apple Dog by those who have tried it.

So without further ado, here it is, the Apple Dog!

45ml Copper Dog whisky
1 Granny Smith apple or 70ml of good quality apple juice

Juice one Granny Smith apple (or save yourself the trouble and use bought apple juice) . Combine apple juice with Copper Dog whisky in a rocks glass. Add cubed ice and serve.

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Check out our winter spirits sale!

Adam O'Connell

January 7, 2020 10:30 am

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From Boxing Day to Burns Night you’ll be able to save some serious dough on this sensational selection of spirits thanks to our winter sale… Everybody loves a good bargain…

From Boxing Day to Burns Night you’ll be able to save some serious dough on this sensational selection of spirits thanks to our winter sale…

Everybody loves a good bargain and January is filled with them. For those not doing Dry January (we salute you), you’re probably scouring the web looking for the best deals on delicious booze. Consider your search concluded. Just head on over to our winter spirit sale page and you’ll find rafts of delicious products available for stonking good prices. To get an idea of the kind of the delights that await you, we’ve highlighted some of the best deals in this neat little round-up.

Enjoy!

That Boutique-y Gin Company Advent Calendar (2019 Edition)

Boozy Advent Calendars

It’s no longer Advent or Christmas. Which is bad. But that means that Advent Calendars filled with delicious booze are available for low, low prices! Which is good. Due to their popularity, some have sold out. Which is bad. But there are still calendars available that contain whisky, from Japanese, Irish, American, That Boutique-y, Premium, as well as gin, rum, vodka and Tequila. Which is good. They don’t come with any frozen yoghurt. Which is bad. They do come with 24 individual 30ml drams for your pleasure. Which is good. You can move on now.

WhistlePig 12 Year Old Oloroso Cask – Old World (Master of Malt)

WhistlePig 12 Year Old Oloroso Cask – Old World (Master of Malt)

A Master of Malt exclusive bottling, this 12 year old rye whiskey from WhistlePig was finished exclusively in Oloroso sherry casks, and was released as part of the Old World series. It’s rich, spicy and extremely delicious and available with a serious discount. Tell me there’s a better way to kick off 2020 then with a whiskey this good.

What does it taste like?:

Bucketfuls of dried fruit, with sweet caramel, new leather, rich sherry, a pinch of tobacco and vanilla alongside prominent baking spice notes and orange oil.

Salt Marsh Gin – Greensand Ridge (That Boutique-y Gin Company)

Salt Marsh Gin – Greensand Ridge (That Boutique-y Gin Company)

This is sure to be another year where we indulge in all kinds of tasty gins, so why not take the opportunity as 2020 starts to enjoy one of the more intriguing bottlings you’ll find at MoM Towers? Greensand Ridge created this beautiful gin featuring an array of unique botanicals for That Boutique-y Gin Company using the salt marshes of Whitstable as inspiration.

What does it taste like?:

There’s plenty of salt – and a little marsh. The juniper is floral, teeming with lavender, bay leaves, a mossy earthiness persists, warming cardamom, creamy angelica, orange blossom, black pepper, vibrant grapefruit peel and liquorice root.

Laphroaig Lore

Laphroaig Lore

Said to be the richest ever expression from the Islay distillery, Laphroaig Lore is one for fans of peated whisky to enjoy. Created by distillery manager John Campbell, Lore was matured in a combination of casks including first-fill sherry butts and quarter casks and is said to contain some of Laphroaig’s “most precious stock”. Which sounds beyond tempting, frankly.

What does it taste like?:

Rich and smoky with seaside minerals, vanilla, chestnuts, fudge, creamy clotted cream, malty sweetness, rich peat, spicy chilli, a hint of ash and bitter chocolate drops.

Larios 12 Botanicals Premium Gin

Larios 12 Botanicals Premium Gin

Gin is massive in Spain. If you thought England was the only country in Europe that goes gaga for the good stuff, you’d be mistaken. So it’s no surprise that our friends in Spain make some seriously delicious bottlings, like Larios 12 Botanicals Premium Gin. As you might have guessed, it was created using 12 botanicals including wild juniper, nutmeg, angelica root, coriander, Mediterranean lemon, orange, tangerine, mandarin, clementine, grapefruit, lime and orange blossom, which were distilled five times.

What does it taste like?:

Tangy, aromatic and herbal, with huge citrus notes, fresh flowers, coriander, juniper, potpourri and cardamom.

Maker’s Mark 46

Maker’s Mark 46

If the first new Maker’s Mark recipe for at least 50 years doesn’t get fans of American whiskey excited, then nothing will. Maker’s 46 is an alternative to the standard expression that was created for those that like spicier bourbon. The Kentucky distillers inserted seared French oak staves into the barrels (with the stave profile “number 46” – hence the name) to make the spice-forward profile.

What does it taste like?:

Toffee sweetness, sawdust from freshly cut wood, nutmeg, mulled wine spices, allspice, cinnamon, hot apple juice and a slight grassy note.

Novo Fogo 3 Year Old (That Boutique-y Cachaça Company)

Novo Fogo 3 Year Old (That Boutique-y Cachaça Company)

Cachaça is such a fantastic and sadly often overlooked spirit but this aged expression produced by Brazil’s Novo Fogo Distillery and bottled by That Boutique-y Cachaça Company should please connoisseurs and newcomers alike. What makes this beauty stand out is that it was matured in a combination of Amburana and American oak, whereas most cachaças are aged in purely the latter cask type.

What does it taste like?:

Butterscotch, caramel, liquorice allsorts, cardamom, pine needles, dark jammy blackcurrant, fresh mango sweetness, floral honey, spice and intense woody notes.

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New Arrival of the Week: Filey Bay Single Malt Whisky (Second Release)

Henry Jeffreys

January 6, 2020 2:31 pm

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This week we’re celebrating our first Monday back at work with a single malt whisky from Yorkshire that has just arrived at MoM towers. The Spirit of Yorkshire Distillery began…

This week we’re celebrating our first Monday back at work with a single malt whisky from Yorkshire that has just arrived at MoM towers.

The Spirit of Yorkshire Distillery began distilling back in 2016. We visited in 2017 and were very impressed by the quality of the set-up and the embryonic whiskies. So we’re very excited that its first single malt whisky is finally here. Well, actually it’s the second, the first release landed in November and sold out so quickly that we didn’t have time to write about it properly.

The distillery was founded by farmer and brewer Tom Mellor from Wold Top Brewery in North Yorkshire and business partner David Thompson, with a little help from the late Jim Swan. It’s a true farm to glass set-up with all the barley used coming from Mellor’s farm around Hunmanby, south of Scarborough. The barley goes to Bridlington for malting before going to Wold Top for mashing and fermentation. This sort of set-up, though not allowed under SWA rules, is common in the burgeoning English whisky category. I mean, if you own a brewery already, then why not do the brewing there?

David Thompson (left) and Tom Mellor next to their innovative still set-up

The still arrangement would also cause some head scratching at the SWA. There’s a 5,000 litre wash still with boil ball and a 3,500 lantern-shaped spirit, made by Forsyths of Rothes. So far so conventional, but at the pull of a lever, the spirit vapour can be sent through a four plate column for further distillation. The distillery can thus create two kinds of single malt, a heavier pot still spirit and a lighter column still distillate. David Thompson commented: “Our production allows us to create two different spirit styles, using a pot and column still configuration to create a flavour profile that is unlike any other malt whisky.”

This second single malt release is made from a combination of the two distillation methods aged in ex-bourbon barrels with a solitary sherry cask going in the mix. The warehouse inventory is 90% ex-bourbon but alongside a few sherry casks there’s some STR (shaved, toasted and recharred) wine barrels, this is a Jim Swan distillery after all, and also some casks that previously held vino de Naranja (wine made from oranges, an Andalusian speciality.)

Whisky director Joe Clark (who readers might recognise from the Whisky Lounge) commented on this second release: “It was great to spend the time in the warehouse and discover how well our spirit is maturing. It means we’ve been able to launch our second release a little earlier than planned, which was fortunate as our first release has sold quicker than expected! With Filey Bay Second Release, you’ll find that it’s a true evolution of our First Release. The ‘inputs’ are very similar, leading to a house style that is light and fruity – this is something that we’ve worked hard and purposefully to create. The difference comes from that extra maturation time. There’s a little more depth to this second release and for me that not only makes it a delicious whisky, but it’s also an incredibly exciting indicator as to what’s to come in the warehouse…”

You’ll have to hurry to get your hands on the second release

This second release is not only a little older and deeper in flavour than the first release but it’s also slightly cheaper. Hurrah! Just as with the first release, only 6,000 bottles have been filled at 46% ABV. It’s available to buy here. We’ll see how quickly it sells out.

Tasting Note by The Chaps at Master of Malt:

Nose: Some orange peel, blueberry muffin and lemon meringue pie, with a side of barley sugar.

Palate: Citrus ice cream, cooked apple and honey, with vanilla cream, and a drizzle of maple syrup.

Finish: Floral honey, toasted nuts and cinnamon.

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Master of Malt Dram Club – January 2020

Master of Malt

January 2, 2020 11:42 am

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Just like we predicted, 2020 did in fact appear right after 2019 ended. And with that, another batch of Master of Malt Dram Club Tasting Sets is ready – what…

Just like we predicted, 2020 did in fact appear right after 2019 ended. And with that, another batch of Master of Malt Dram Club Tasting Sets is ready – what a way to start the New Year!

Like clockwork, a new year has arrived. This time it’s called 2020, following the same sequel naming format of ‘adding one to the number on the end’ that movies and video games pioneered. Predictable, but pleasing none the less. What wonders does 2020 hold? Will someone finally invent better crisps? Will there be hot new memes? Only time will tell. However, right now is the time for the first mystery of 2020 to be unveiled – let’s find out what drams are in January’s Master of Malt Dram Club Tasting Sets!

Dram Club Whisky for January:

Dram Club Premium Whisky for January:

Dram Club Old & Rare Whisky for January:

Dram Club Gin for January:

Dram Club Rum for January:

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2019’s most terrific tipples

Adam O'Connell

January 2, 2020 10:23 am

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From smoky malts to innovative gins, we’ve rounded up a selection of standout bottlings from 2019, including big sellers and news-worthy releases. 2019 is dead. Long live 2020. But…

From smoky malts to innovative gins, we’ve rounded up a selection of standout bottlings from 2019, including big sellers and news-worthy releases.

2019 is dead. Long live 2020.

But before we look forward to what’s to come from what is sure to be another exciting year, we thought you’d get a kick out of one last glance at 2019 and the drinks that stood out. While the rest of the world around us continued to go a bit J. G. Ballard, the world of booze went from strength-to-strength, releasing rafts of innovative expressions and delicious drinks for us to enjoy. So, what are you waiting for? Get stuck in!

Lagavulin 12 Year Old (Special Release 2019)

Lagavulin 12 Year Old (Special Release 2019)

Every year whisky fans everywhere look forward to the Diageo Special Releases and every year the Lagavulin bottling is one of the most hotly anticipated. It did not disappoint. From the classic Islay smoke to the coastal salinity and the beautiful fruity notes, Lagavulin 12 Year Old was a smash hit. Also, there’s a badass eagle on the label. What more could you ask for?!

What does it taste like?:

Sweet peat smoke like a recently extinguished bonfire, salty sea breeze, Bramley apples, freshly-cut wet grass and citrus.

Hayman’s Small Gin

Hayman’s Small Gin

Such a fascinating, innovative release, Hayman’s Small Gin was definitely a highlight of the last twelve months. It’s a full-strength gin that was created with stronger botanical flavours so you could reduce the amount of spirit required to make a good G&T. Essentially the aim was to reduce alcohol consumption by 80%, as you should only require 5ml of Hayman’s Small Gin (the bottle comes with a 5ml thimble, happily). We’re of the opinion that it really does work, but why not test it yourself?

What does it taste like?:

Piney juniper, fennel and bright citrus peel, with coriander spice underneath.

Rumbullion! Chilli & Chocolate

Rumbullion! Chilli & Chocolate

Abelforth’s already had a delicious drink in the form of Rumbullion!, but the crafty creators of spirits didn’t rest on its laurels. By adding criollo cocoa nibs, chipotle chillies and jalapeño chillies to the secret recipe behind the tasty rum they created Rumbullion! Chilli & Chocolate, a delightfully warming tipple that we think would be sensational in a hot chocolate…

What does it taste like?:

Intense bittersweet dark chocolate leads with earthy red chilli warmth, creamy vanilla. coffee beans, nutmeg, red cola cubes and orange zest in support.

Graham’s Blend Nº5 White Port

Graham’s Blend Nº5 White Port

White Port & Tonic is the cocktail of the future, people. Take note. And if you’re going to embrace the burgeoning sensation, then you’ll need the right spirit. We recommend Graham’s Blend Nº5 White Port, which was made from hand-picked grapes which were then fermented in small batches. It’s a contemporary take on the classic style, which is mirrored in the bright and beautiful bottle decoration.

What does it taste like?:

Medium dry, evident notes of white grapes, lime, peaches and a drizzle of honey alongside mint and lemon.

World Whisky Blend (That Boutique-y Whisky Company)

World Whisky Blend (That Boutique-y Whisky Company)

One of the most wonderful things about whisky is that it’s made and enjoyed the world over, from Scandinavia, to Japan, from the US to Scotland and so much more. It’s this global appreciation of the good stuff that inspired That Boutique-y Whisky Company to create the World Whisky Blend, a blend of incredible whiskies from all over this planet called ‘Earth’. It’s delightful mixed or neat, although we suggest you embrace your experimental side and try it with coconut water or even green tea.

What does it taste like?:

Freshly baked bread, floral honey, orange marmalade, tart stewed apple, brown sugar, crunchy, underripe pear, a prickle of spice, toffee, vanilla pod and a slight mineral note.

Mermaid Pink Gin

Mermaid Pink Gin

Pink Gin has stormed the drinks industry in a big way in recent times, so it was no surprise to see it continue its surge in popularity throughout 2019. While some of the huge and established brands have perfectly good pink gins you can enjoy, we wanted to shine a light on an up-and-comer we feel has a lot of promise and its own take on the style: Mermaid Pink Gin. Made by the wonderful folk over at The Isle of Wight Distillery, this expression got its sweet flavour profile and rosy hue thanks to an infusion of island strawberries.

What does it taste like?:

Light and bright, the strawberry notes arrive right away, supported by citrus and slowly building juniper spice. Samphire gives is a coastal edge, while hints of liquorice root and coriander develop later on.

Nine Elms No.18

Nine Elms No.18

Who would have thought a few years ago that non-alcoholic tipples would be making their mark in the drinks industry? 2019 was a huge year for low-and-no ABV drinks such as Nine Elms No.18, one of the highlights of the growing category. Specially designed to complement food, it takes the juices from four different varieties of berry and botanical infusions from 20 different flowers, herbs and spices. Nine Elms recommend imbibing it neat, but we reckon a dash of tonic wouldn’t go amiss either.

What does it taste like?:

Bright and vibrant, with refreshing acidity and cranberry tartness, a hint of tannic black tea, and an earthy, leafy note.

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Master of Malt Blog

Category: We’re drinking…

Tasting Note by The Chaps at Master of Malt: