In recent months, my palate has changed. I’ll admit, this came as quite a shock to me. If you’d have told me a year or two ago that I’d have this unquenchable thirst for sherried whisky, I’d have thought you were a fool. I was so peated, I was probably about 200 ppm. So, when my better half suggested that we go back to Edinburgh in the Easter holidays, the place where our romance began, I made the less romantic suggestion of her driving me around Speyside for a couple of days, while I drank copious amounts of whisky. Luckily, she said yes! Continue reading Rob B’s Speyside Spectacular
With whisky, as a general rule, I prefer higher ABVs.
I tend to find it imbues a richer character, more punch and an overall deeper experience.
With no other spirit is this necessarily true. Vodka, gin, rum and even cider do not usually taste better with a higher alcohol content. They become strong, spirity, and often-times bitter; you lose a lot of the flavour that the producers were no doubt trying to convey.
This can also be true with whisky and, despite my love for a high ABV, I don’t believe that high strength always equals high flavour/quality. Continue reading Cask Strength or Weakness?
With the current upswing in demand for Scotch whisky there have been a number of distilleries opening and re-opening as of late.
Here are the ones to watch out for in the coming year or so.