Cauldron

Here is an experiment that I have been carrying around in my mind for quite a while. It’s about how chill-filtration actually effects the character of a whisky.

After five months of bottle maturation with the aid of Jack Daniel’s Tennessee Whiskey cask wood chips, the Vodsky Experiment has finally come to an end.

It’s been just over two months now that I launched my Turning Vodka Into Whisky experiment. I am sure some of you will have already wondered what happened to the bottle.

On Twitter I just was pointed to a slightly off-beat cocktail recipe involving a tarantula. This concoction was created by supposedly renowned bartenders and won an award at a supposedly renowned competition.

I love haggis. Yes, I admit it, and I’m not even Scottish. But I only love the real thing. But the traditional haggis is under perpetual threat from many directions. Here is a selection of what people have done to the national dish of Scotland:

This is the last part of my little adventure of marrying Scotch with unusual partners.

So far we have seen that it is not advisable to strive too far away from whisky territory. This is why I intend to reapproach it in the last session.

This little post series is nothing for the faint of heart. It is about mixing whisky with other spirits, but not in a cocktail way. But rather I will make a 50/50 mix of two spirits.