Maple syrup, walnuts and bourbon are a match made in heaven. Here is a recipe for an an ice cream topping that is just about perfect for vanilla flavour.
For centuries it has ben regarded as something like an iron law that Scotch whisky had to be distilled in stills of a minimum capacity of 400 gallons or later 1800 litres. Not!
Yesterday Mark Reynier, CEO of Bruichladdich, tweeted to the the world that the owners were in “advanced talks with Rémy Cointreau” about the sale of the distillery.
Let’s have something a little different than usual for the 4th of July. Old advertising can tell you a lot about the zeitgeist, the spirit of the times.
As much as we love to complain about the premiumization of whisky that’s been happening in recent years, the wine business has always been a step ahead.
The visit to several Diageo facilities proved to be very insightful with regard to how casks are managed by the company. Here are some interesting facts and observations.
In 2008 there was a slightly disturbing news about Diageo trying to use cling film wrapped around whisky casks to stop evaporation. Time to tackle this.
Canadian Malt Maniac Davin de Kergommeaux has done it again! After launching canadianwhisky.org, he continued his quest to make the world familiar with this drink by writing a book.