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Master of Malt Blog

Tag: Glen Garioch

Whisky Santa’s Whisky Advent Day 19: Timorous Beastie

‘Twas six nights before Christmas, when all through the house. Not a creature was stirring, except for a mouse! Not just the situation in Jake from Master of Malt’s home,…

Timorous Beastie

‘Twas six nights before Christmas, when all through the house.
Not a creature was stirring, except for a mouse!

Not just the situation in Jake from Master of Malt’s home, but also in the homes of all those with Whisky Advent Calendars. In the latter case though, the mouse in question is fortunately none other than Douglas Laing’s Timorous Beastie! A tongue in cheek name for a corker of a Highland blended malt that’s created by the jolly folk behind one of my other favourites, Big Peat at Christmas. (Plus, I like his beard.)

Timorous Beastie is made exclusively with malts from Highland distilleries including Dalmore, Glen Garioch and Glengoyne!

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Whisky Santa’s Whisky Advent Day 10: Glen Garioch Founder’s Reserve

“Behind window 10 you’ll find Glen Garioch, a dram that’s sure to make you cheery.” Now, if that rhymed then well done, you’re pronouncing Glen Garioch correctly and David Mitchell…

Glen Garioch 1797 Founder's Reserve

“Behind window 10 you’ll find Glen Garioch, a dram that’s sure to make you cheery.” Now, if that rhymed then well done, you’re pronouncing Glen Garioch correctly and David Mitchell won’t have to shoot you.

It should come as no surprise that I’m rather more jovial and benevolent than Mitchell & Webb’s Grammar Nazi character when it comes to the sometimes tricky names that pop up in the whisky world though. I’m all about education rather than snobbery, so yes: simply say “Glen Geery” and you’ve got it. The taste is much more important than the name anyway, and this is a traditional highland single malt treat bottled at 48% without chill-filtration.

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The Best-Laid Plans of Mice and Malt… Sometimes Go Pretty Well!

An autumnal morn I come to find, Some lovely folk have been very kind. A box on my desk! Who left this behind? A curious thing. I suppose to me…

Douglas Laing Timorous Beastie

An autumnal morn I come to find,
Some lovely folk have been very kind.
A box on my desk! Who left this behind?
A curious thing.
I suppose to me this box was assigned,
But what was within?
 
With a pen I opened it, like a vault,
And claimed the contents within by default.
Sweeties and whisky, could not find a fault,
My, what a feastie.
Here sat Douglas Laing’s newest blended malt,
Timorous Beastie!

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More Boutique-y Whisky. New releases from Kilchoman, Glentauchers, Littlemill and Glen Garioch.

Well that was quite a Christmas. In fact it’s been so busy that 4 new releases have passed us by with nary a mention. Changing that, now I am here…

That Boutique-y Whisky Company Kilchoman, Littlemill, Glentauchers and Glen Garioch

Well that was quite a Christmas.

In fact it’s been so busy that 4 new releases have passed us by with nary a mention. Changing that, now I am here with the writing about things. Yes.

Without further ado, onto the explanations behind the crazy stuff that’s fallen out of my head and onto paper.

First up this time, we’ve got an absolute belter of an Islay Whisky, from Kilchoman.

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Mezan Rum

We recently got the full range of Mezan rums in, and we’re very excited about them. You see, it’s rum as it should be, rum approached in much the same…

We recently got the full range of Mezan rums in, and we’re very excited about them. You see, it’s rum as it should be, rum approached in much the same way a malt lover looks at whisky; vintages, distilleries, and all non-chillfiltered and unadulterated.

Let’s start out with the Grenada Westerhall 1998. It’s much like a Lowland whisky, in that it offers up that light, delicate and elegant flavour profile we’ve come to love from distilleries like Rosebank and Glenkinchie… It’s utterly beguiling. The distillery itself is based on a sugar estate which has been family-owned for three centuries, and during that time it produced both sugar and rum, though it didn’t bottle its own product until 1978. The rum, made in a column still, is known for its light character, and is much less smoky than its counterparts in Jamaica or Guyana (which we’ll discuss shortly).

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