That Boutique-y Whisky Company’s first four releases
Those of you who inhabit the twittersphere may have noticed that we’ve copped a bit of flak recently from the hardcore whisky community out there. The reason? Well – we keep releasing products (steady yourself dear reader) other than whisky.
Gin, Absinthe, Summer Fruit Cups and the like are all well and good, but, well, they’re not whisky. So – in a twin-pronged attack designed to 1) make my life easier whenever I meet ‘whisky people’, and 2) do something almost unspeakably cool – we’re launching a whole brand-spanking new independent bottling label.
Categories : Absinthe
Ask most people what their first experience of whisky was and you will be greeted with a shudder, the questionee’s face will turn a charming tinge of green and they’ll reply, “A cheap blend out of my dad’s drinks cabinet, frankly it tasted vile and it made me do things I’d really rather not talk about here.” Fair enough. We all have to start somewhere.
However, this common experience of blended whisky —plus the ready availability of the stuff on the shelf at the supermarket—has led to blends getting a reputation on a par with that of Hollywood diva Lindsay Lohan, some say worse… This has propagated the fallacy that ‘single malt is good, blended whisky is bad’ which is repeated like Animal Farm’s ‘four legs good, two legs bad’ mantra until everyone is bored and has moved on to the Tequila and lime. However, I am here to put the case forward for blended whisky and then, through bravely/foolishly attempting it myself, I will try and give you some tips on how to create your very own blend!
So. Our in-house genius / inventor / mentalist – Professor Cornelius Ampleforth – has once again found time to ‘dick about’ with botanicals, and the new and exciting rotary evaporation still he was bought for Christmas.
This time – he’s set his sights on Absinthe – perhaps one of the most misunderstood and unfairly maligned spirits in the world. Sit down children, and I shall tell you a story about times past.
Absinthe takes its name from the plant which forms the core of its botanical ingredients – Artemisia Absinthium (‘Wormwood’ to you and me). In the early part of the 20th Century, many countries around the world banned Absinthe as it was thought that the Wormwood contained therein caused a frankly marvellous range of symptoms and disorders. From Epilepsy to Tuberculosis, but most prominently and famously – ‘Madness’. More…
Categories : Absinthe
You remember our friends from Caskstrength.net? Bespectacled, dapper sort of chaps? They’re into whisky and Alan Partridge, do some events…?
Anyway, they’ve gone and teamed up with BenRiach to put together one of them there special bottlings, they have. And between you and me, it is a delight. Not just because it comes with a rockin’ cotton tote bag (well, only the first 50 bottles, mind you), not just because it has a pink label (I am a sucker for pink) [ed: don’t you mean red?], and not just because it spent four years in a PX cask (I am a major sucker for PX). It is delightful because it was hand-selected by Joel and Neil themselves, only 296 bottles are to be released, and you can only buy it from us. What an expression of a beautiful friendship…or, marriage? More…
So – Summer’s here. Sort of. From time-to-time. When it’s not flooding or what-have-you.
With this in mind, Professor Cornelius Ampleforth has turned his attention to perhaps the most quintessentially British drink that there is – the Summer Fruit Cup.
Now – it’s worth noting that there are several other cups on the market, from the Ubiquitous Pimm’s, through several distillers’ own recipes (Chase is rather good – coming soon – watch this space) to the really rather excellent Sipsmith. There was one thing that the Professor had deemed to be missing from all of these concoctions though – pure, distilled Madness*. More…
Maple Syrup? Gooood.
Rye-Heavy, 9yo Bourbon? Goooooooood.
This is (at this stage) just a rumour.
But there are rumours, and there are rumours. I’d be inclined to say that I’m probably over 90% that this is happening.
I’ve now heard sufficient rumblings about it to make me comfortable in simply repeating what I can already find online (including a rather marvellous entry from the state of Florida that’s clearly more focused on freedom of information than Ardbeg’s Brand agency).
Our dedicated team of writers spends hours crafting tasting notes on thousands of whiskies. They work hard at developing the most apropos phrasing to capture a whisky—from its aroma to its taste, and everything in between. How do we do it, you ask? Well, we’ve created this little guide to give you an edge (and a window) into writing delightful and informative tasting notes for your whisky adventures and beyond! More…
Okay – this is a big one.
Those of you who follow me on twitter may have seen a few somewhat maniacal tweets surrounding the equipment we recently purchased (a rotary vacuum still, complete with recirculating chiller), and today, with great pride, I can formally reveal what I’ve been slaving over for the last few months, and the reasoning behind it.
You see – I love gin, me. By jebus it’s a fantastic drink. What’s been bugging me for a while about the gin category as a whole, though, is that there’s not been any attempt to delve a bit deeper into its main ingredient – Juniper.
Have you ever heard the phrase, “It gets better with age”? Well, to this Macallan says, “Age ain’t nothin’ but a number” as they announce a new range of single malt Scotch whiskies to replace the well-known Macallan Fine Oak and Macallan Sherry Oak ranges that consumers have come to know. Their intent? To release three no-age statement expressions over the next calendar year.
This is bad news for people who believe age statement indicates quality and justifies price. But it could be great news for people who know that just because a whisky is old doesn’t make it good—or even mature.
Categories : News