Article par OCD Whisky Benromach Founded In 1898 by The Benromach Distillery Company this Speyside Distillery is today under the ownership of Independent bottler Gordon & MacPhail. The distillery has the capacity to make 700,000 litres of alcohol per year from its 1.5 ton semi lauter mash tun, 13 washbacks Read more…
Article d’Éric Godmaire, Le Droit Quoi de mieux pour débuter cette série de chroniques que l’univers des Whiskies, mon préféré d’entre tous ! Peu d’ingrédients entrent dans la fabrication du whisky : des grains, de l’eau et des levures. Les fabricants varient leurs recettes dans les mélanges de grains utilisés Read more…
Article par OCD Whisky Press Release.. Douglas Laing Rings in Lunar New Year with Three Exclusive Bottlings Scotch Whisky specialist Douglas Laing & Co announce the release of their Year of the Pig Limited Edition bottlings in celebration of the Lunar New Year. The Lunar New Year is among the most Read more…
Écrit par SORRENKREBS le OCTOBER 15, 2018 DOUGLAS LAING MARK THEIR 70TH ANNIVERSARY WITH A TWIST Family owned Scotch Whisky specialist, Douglas Laing, continue to mark their Platinum Anniversary with the release of a commemorative Remarkable Regional Malts bottling. The Company was established by Fred Douglas Laing in 1948. 70 years later, Douglas Laing is Read more…
Ce 06 septembre j’ai eu la chance de pouvoir être compté parmi la petite trentaine d’invités de l’importateur The Nectar, dans son temple des spiritueux Tasttoe, afin de partager une soirée consacrée à la maison d’assemblage Compass Box, en présence de son créateur John Glaser. Tout comme l’an dernier lors Read more…
Article fait par Sarah McCoubrey https://ilovewhisky.blog All good things come to he (or she) who waits…and man, that happened to me. I’ve been trying to visit The Balvenie Distillery since mid 2016, and I even had to cancel a tour last year as work got in the way. Today that changed. Read more…
J’ai eu dernièrement la chance et surtout je dirais le reflex, car il faut faire très très vite, de me procurer le second embouteillage du tout jeune embouteilleur indépendant “Dramfool”. Ma curiosité naturelle m’a conduit à prendre contact avec l’initiateur du projet et surtout tenter d’en savoir plus. La Read more…
Ernest Henry Shackleton était un explorateur britannique, né en 1874, mort en 1922. Il fait donc partie de ces héros, ou considérés comme tels, qui en dépit du danger traversaient les océans aux commandes de navires de bois et de voiles. Malgré un premier échec en 1901, aux côtés Read more…
Charring casks increases the production of Trans methylotalactone and Cis methylloctalactone, which are colloquially known as the whisky lactones. They can have a fruity nutty aroma and in their pure form remind us of coconut. Melanoidins arise from the breakdown of cellulose, these help to brown the spirit. A lightly Read more…
Hand cutting peats is the most environmentally friendly way for us to use this precious land to flavour our whiskies. You slice off the top layer of grasses, heather, bog cotton and other plants, with a sharp flat spade, and place this layer on top of the raw exposed third Read more…
Steeping of barely is very important in the germination process. If the endosperm tissue is not properly hydrated it won’t modify well. Various parts of the grain uptake moisure at different rates. The barley grain is made up of endosperm, germ, root and shoot, husk and aleurone layer – basically. Read more…
The stages involved in whisky making are numerous. Here is a schematic highlighting eight of them. MALTING, KILNING, MILLING, MASHING, FERMENTATION, DISTILLATION, MATURATION and our favourite one…. LIBATION! Each stage of whisky making is intrinsic to the whole. Incremental changes made during these processes show significant results further down the Read more…
We distil spirit that is clear. When it is filled into the cask the spirit looks like water – uisge beatha – water of life. It is during it’s time in maturation inside the cask that spirit develops it’s colour. Spirit develops colour from 3 things – the actual Read more…
Water of Life Film presents The Scotch Series: Distillation One of the reasons behind the ruling that the level of ethanol in new make spirit for Scotch cannot legally exceed 94.8% is so features from the fermentation & raw materials are retained. In gin production, the ethanol is purified by repeat Read more…
Why Oak? Oak is one of the hardest and most durable timbers. It’s Latin name, Quercus robur, means strength – think “robust”. Oak grows from the outside in – a new ring grows around the trunk of the tree, just under the bark, and is called the cambium layer or Read more…
Water of Life Film presents The Scotch Series: Mashing In the Wolfburn Distillery, the manager told me it is the strike temperature that is important ~ this means the temperature when the hot water first goes through the grist, the malted barley. The strike is when the conversion happens. When Read more…
Par où commencer ? Bert Bruyneel débute dans le whisky comme tout le monde, un peu par hasard, vers le milieu des années ’90. Mais comme pour nous tous, la morsure va être profonde… Il va tâtonner à travers tout ce qui est à l’époque disponible sur le marché belge, Read more…
Cliquez sur ce lien afin de consulter l’article de Jean-François Pilon sur Bières et Plaisir
Cliquez sur ce lien afin de consulter l’article de Jean-François Pilon sur Bières et Plaisir
Beth Havers has been the Glenfiddich Brand Ambassador since 2011. After moving to Scotland in 2003, she fell in love with whisky after visiting Talisker on the Isle of Skye. It was an easy decision two years later when she moved back to Canada to look for and find a Read more…
