Podcasts about whisky magazine

Coopers have used everything from torches to infrared lamps to toast the inside of barrels. Now, a technique pioneered by the wine industry is making its way into whisky: the use of heated Icelandic magma stone formed by volcanic lava. It's said to provide a more consistent toasting than other methods, and Dewar's is the first to use the technique in whisky. We'll talk about it with Dewar's master blender Stephanie Macleod on this week's WhiskyCast In-Depth. In the news, more tariffs on whisky could be coming this week, while Whisky Magazine hands out its annual World Whiskies Awards and Icons of Whisky Awards.

SKRÄCKINJAGANDE NÖRDNIVÅ. Hur skiljer sig torvighet och rökighet? David whippar fram både forskning och ett halvdussin artiklar: här ska ni få nördighet till jul så det räcker till trettonhelgen. Tidningen New Scientist blandar AI med whisky och ordnar drinken "meh". Vi lustmördar, men ser gärna BRA exempel på AI och whisky. Har du några tips? Skicka hit! Vad var det i glaset? Mathias njöt en Nc'nean, destilleriet grundat av Annabel Thomas. David hade Connemara peated single malt. Jeroen smuttar vidare på sin Ardnamurchan sherry cask release. Två Krångliga lyssnarfrågor galore från Fredrik Björkholm! Massor torv och rök och whisky! Låt oss börja i den allra mest skräckinjagande nördighetsnivå, det vill säga forskningen: Bathgate, George N. & A. G. Taylor, ”The qualitative and quantitative measurement of peat smoke on distiller's malt”, Journal of the Institute of Brewing 83 (1977), s. 163–168. Harrison, Barry & Fergus G. Priest, ”Composition of peats used in the preparation of malt for Scotch whisky production: Influence of geographical source and extraction depth”, Journal of Agricultural and Food Chemistry 57 (2009), s. 2385–2391. Harrison, Barry et al., ”Differentiation of peats used in the preparation of malt for Scotch whisky production using Fourier transform infrared spectroscopy”, Journal of the Institute of Brewing 112 (2006), nr. 4, s. 333–339. Jeleń, Henryk H., Małgorzata Majcher & Artur Szwengiel, ”Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds”, LWT – Food Science and Technology 107 (juni 2019), s. 56–63. Inte forskning men rejält nördigt: Strengell, Teemuu, ”Peat”, 13/2 2011: http://whiskyscience.blogspot.se/2011/02/peat.html Strengell, Teemuu, ”Peat Terroir”, 29/5 2011: http://whiskyscience.blogspot.se/2011/05/peat-terroir.html Och så några lite mer normalnördiga texter: Broom, Dave, ”Peat terroir and its impact on whisky”, 17/5 2016: https://scotchwhisky.com/magazine/features/9292/peat-terroir-and-its-impact-on-whisky/ Broom, Dave, ”Phenol fables: peat's secrets uncovered”, 16/5 2016, https://scotchwhisky.com/magazine/features/9293/phenol-fables-peat-s-secrets-uncovered/ Derbidge, Andrew, ”The complete guide to peat and peated whisky”, 28/12 2020: https://www.whiskyandwisdom.com/the-complete-guide-to-peat-and-peated-whisky/ Hayes, Annie, ”Everything you wanted to know about peat”, 28/2 2020: https://www.masterofmalt.com/blog/post/everything-you-wanted-to-know-about-peat-but-were-afraid-to-ask.aspx McCormick, Johnny, ”Turf's up”, i Malt whisky yearbook 2016, s. 9–15. Wisniewski, Alan, ”Peat performance”, Whisky Magazine 24 (2002), s. 60–63; också på https://whiskymag.com/story/peat-performance Om Diageos Distiller's Edition, utgåvor som släppts fram till 2015: https://tjederswhisky.se/diageos-distillers-edition-series-an-attempt-at-a-complete-list/ AI och whisky: https://www.newscientist.com/article/2460910-ai-beats-human-experts-at-distinguishing-american-whiskey-from-scotch/ Här når du oss: En trea whisky på Facebook (https://www.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960

The tiny Holyrood Distillery in Edinburgh shocked the whisky world when it was named Distillery of the Year last week in Whisky Magazine's Scottish Icons of Whisky Awards. Less shocking was Holyrood's Embra single malt, which took top honors for Lowlands no-age-statement single malts in the World Whiskies Awards. We'll talk with Holyrood co-founder Rob Carpenter about this unique distillery on this week's WhiskyCast In-Depth. There's a lot of news this week, starting with the TTB's decision to enact an official definition for American Single Malts…we'll have all the details and the rest of the week's whisky news, too.

Jake takes a deep dive into Scotland in this week's episode featuring Tamdhu Single Malt Whisky.  He's joined by Gordon Dallas, Brand Development & Advocacy Director for Tamdhu, for an informative and enlightening comparative tasting of a portion of the Tamdhu portfolio of sherry cask whiskies. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for your support over the last 5 years. We must give the biggest shoutout to our growing Patreon Community of supporters! As always, we'd appreciate it if you would take a few minutes time to give us feedback on Bourbon Lens podcast. If you enjoy our content, consider giving us a 5 Star rating on your favorite podcast app, leave us a written review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, LinkedIn and X.  Also, consider supporting Bourbon Lens on Patreon for some of the behind the scenes, to earn Bourbon Lens swag, join the Bourbon Lens Tasting Club, and more. If you have any comments, questions, or guest suggestions, please email us at Info@BourbonLens.com. Check out BourbonLens.com to read our blog posts, whiskey news, podcast archive, and whiskey reviews. Cheers,Scott and JakeBourbon Lens   About Tamdhu: Tamdhu is owned by Ian MacLeod Distillers, one of Scotland's leading independent family-owned distillers. Tamdhu is 100% matured in the finest Oloroso sherry oak casks from Spain. Tamdhu uses only the best Oloroso sherry seasoned American and European oak casks giving the award-winning single malt its natural, dark amber color, intense richness on the palate and its deep, long finish. Born on the banks of the River Spey in 1897, its quality is also defined by the wisp of peat in its malted barley and the natural Speyside water that is drawn directly from the Tamdhu spring. About Gordon Dundas, International Brand Ambassador for Ian MacLeod Distillers: Gordon has been working in the whisky industry directly for over 17 years. Although initially having been an engineer and then working in the Sport events and hospitality industry, he had always had an interest in the wonderful whisky world. Gordon started working for international title Whisky Magazine in 2003 gaining incredible insights and knowledge of the whisky industry and setting up the famous Whisky Live shows internationally in the US, Asia and Australia. In 2011, Gordon then joined Morrison Bowmore Distillers (and laterally Beam Suntory) as Global Brand Ambassador working in European, Asian and Travel Retail markets. Working on Bowmore, Auchentoshan and Glen Garioch initially then the whole Beam Suntory whisky portfolio. Gordon was honoured to be appointed a Keeper of the Quaich in 2013. In 2017, Gordon joined family owned Ian MacLeod Distillers Ltd (IMD) as International Brand Ambassador. IMD were awarded Whisky Magazine's 2018 Distiller of the Year, and are producers of the award winning Glengoyne, Tamdhu and Smokehead single malt whiskies along with Edinburgh Gin. In 2017 IMD also purchased Rosebank and are currently in the process of re-building this iconic distillery. Gordon's whisky journey is always ongoing and he loves the international travel it brings, the fabulous people around the world enjoying whisky and working with a team of talented people! Tamdhu Whiskey Portfolio Snapshot: Tamdhu 12 Year Old Single Malt Scotch (SRP: $67.99) - Matured in ex-sherry casks for 12years, this drink holds aromas of cinnamon rolls, orange candy, fresh oak, raisins & traces of mint. The palate offers notes of banana, raspberry jam, malty biscuits & toasted oak, with cinnamon and dried fruit flavors that linger in finish. Tamdhu 15 Year Old Single Malt Scotch (SRP: $129.99) - Aged in Oloroso Sherry casks, this 15 year old Tamdhu has aromas of apple pie, spiced currants and orange zest. The palate is full of juicy apricots, vibrant raspberries and bitter almonds, before a long finish full of malty biscuits and creamy sherry notes. Gold Medal winner at the 2024 San Francisco International Spirits Competition Tamdhu 18 Year Old Single Malt Scotch (SRP: $199.99) - The oldest expression at Tamdhu is fully matured only in Oloroso seasoned Sherry Casks. Both the richness of European Oak and the more subtle American Oak flavors combine with the fruity this very limited edition.

With more than 30 years' experience in the whisky industry, Dr Rachel Barrie was the first female Scotch whisky Master Blender inducted into Whisky Magazine's illustrious ‘Hall of Fame'.Also known as the 'First Lady of Scotch', Rachel studied chemistry before landing a job as research scientist at the Scotch Whisky Research Institute.She then moved into production at The Glenmorangie Company, becoming Master Blender in 2003.During that time Rachel also managed the stocks for the Scotch Malt Whisky Society, before moving to Morrison Bowmore Distillers with Bowmore, Auchentoshan and Glen Garioch, and subsequently working with Laphroaig and Ardmore. Since 2017, Rachel has been Master Blender for Brown Forman's Single Malt portfolio, comprising Glendronach, Benriach and Glenglassaugh – distilleries we previously explored on this podcast with global brand ambassador Stewart Buchanan in 2022.I'm excited to share this fascinating interview with Rachel that I recorded when she was in Sydney recently.Click here to open episode in your podcast player.

FÖRSTA SVENNEBANANEN I TRAINSPOTTING. Premiär när David, som förste svensk, besöker Port of Leith distillery och får en pratstund med en av grundarna, Paddy Fletcher. Och Mackmyra blir snuvade på några meters höjd. Choose a life. Choose a job. Choose a career. Choose a family. Choose a fucking big television. Choose washing machines, cars, compact disc players and electrical tin openers. Änd vi spik änglish. A really deep dive into the Port of Leith distillery! But first: no, David. His name is not Andrew Motley, it's Arthur. Shame! Shame! Shame! Homepage: https://www.leithdistillery.com/ Also here: https://www.facebook.com/leithdistillery The stills went in mid-March: https://www.scottishconstructionnow.com/articles/stills-installed-at-port-of-leith-distillery Royal Yacht Britannia: https://www.royalyachtbritannia.co.uk/ A little more on the distillery: https://www.bbc.com/news/uk-scotland-scotland-business-65013808 https://www.edinburghnews.scotsman.com/news/people/edinburgh-distilleries-historic-moment-for-ps12m-port-of-leith-distillery-as-attraction-prepares-to-open-4072982 SMWS who have their famous Vaults in Leith: https://smws.com/ A little bit of history of Leith: http://www.leithlocalhistorysociety.org.uk/timeline/timeline.htm https://trulyedinburgh.com/scotland-history/leith-the-port-of-edinburgh/ https://snr.org.uk/the-mariners-mirror-podcast/maritime-scotland-2-the-shipbuilders-of-leith/ Leith and whisky history: https://edinburgh.org/storyneverends/history-of-spirits/ https://www.leithforever.org/100days/day-91 https://wovenwhisky.com/blogs/news/making-whisky-in-leith https://spencerfield.wordpress.com/2010/08/05/edinburghs-port-of-leith-a-distilling-history/ http://www.leithlocalhistorysociety.org.uk/businesses/william_sanderson.htm Port of Leith have already bottled both sherry and port – a fun and innovative move, we think! https://www.leithdistillery.com/port-of-leith-sherry https://www.leithdistillery.com/port-of-leith-port Whisky and yeast is a huge topic. Here are a few things to start you off: Dave Broom, ”Is yeast whisky's new frontier of flavour?”, 31/1 2019: https://scotchwhisky.com/magazine/features/22834/is-yeast-whisky-s-new-frontier-of-flavour/ Inge Russell, ”Understanding yeast fundamentals”, in K. A. Jacques, T. P. Lyons & D. R Kelsall, eds., The alcohol textbook: A reference for the beverage, fuel and industrial alcohol industries, 4 ed. (Nottingham: Nottingham University Press, 2003), pp. 85–120. Inge Russell ”Distilling yeast and fermentation”, in Russell, Inge, Graham G. Stewart & Julie Kellershohn, eds. Whisky and other spirits: Technology, production and marketing, 3 ed. (London: Academic Press, 2022), pp. 213–236. Teemu Strengell, ”Yeasts: pedigree and properties”, 30/9 2011: http://whiskyscience.blogspot.com/2011/09/yeasts-pedigree-and-properties.html Ian Wisniewski, ”Yeast use”: https://whiskymag.com/story/yeast-use If you want to go reaaaaaaaaaally deep: Stewart, Graham G., Brewing and distilling yeasts (Cham: Springer, 2017). Herriot-Watt University: https://www.hw.ac.uk/ Vintages in whisky: http://tjederswhisky.se/vintage/ https://scotchwhisky.com/magazine/the-whisky-virgin/12025/deciphering-age-statements-nas-and-vintages/ brewer's yeast: Ian Wisniewski, ”Brewer's decline”, Whisky Magazine 84 (2009): https://whiskymag.com/story/brewers-decline natural wine: https://www.foodandwine.com/wine/what-is-natural-wine Här når du oss: En trea whisky på Facebook (https://www.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960

On the back of our award winning evening at The World Whisky Awards, here is an episode with Beth Whymark, Editor of Whisky Magazine and Phoebe Calver, Editor of American Whiskey Magazine. As well Editors in their fields, they are on the judging panel for The World Whisky Awards and organisers of both Whisky Live and Gin Live London.  They chat about Whisky Live, their amazing magazines, The World Whisky Awards as well as Cherry Coke with Whisky and everything in between. 

The Scotch Malt Whisky Society is marking its 40th anniversary in 2023, and we'll talk with founder Pip Hills on this week's WhiskyCast In-Depth. The 82-year-old Hills started the Society as a cask-share scheme with his friends...and their friends...and so on, until now, the Society's membership stands at 37,000 whisky lovers worldwide. In the news, Diageo CEO Ivan Menezes is retiring, Kentucky state lawmakers have passed the barrel tax phaseout bill into law, and Whisky Magazine handed out its annual awards this past week.

PANG PÅ RÖDBETAN PÅ SPRINGBANK. Det blev en riktig raketstart med en 10-minuters (!) destilleritur innan dagens arbete började: Skyffla ett berg av stöpt korn och häll ut på mältningsgolvet. Hur doftar egentligen kornet? Hur är det att gå på ett helt golv fyllt av korn? Det, och mycket mer får ni svar på i dagens avsnitt! Här ryms också en promenad i den gamla whiskyhuvudstaden Campbeltown. Det är också fullt av hårt kroppsarbete och chit. Springbank whisky school: https://www.springbank.scot/whisky-school/ Symposion: https://www.symposionhot.com/ Det här med golvmältning Först måste man kanske haja vad mältning är, och vilken tur att David skrivit en mördande lång text om det, med stöpningen och hela köret: https://tjederswhisky.se/ur-bokmanus-maltning/ Men specifikt om just golvmältning? Vi finner att det förklaras bättre i videor än i text; först dock en textkälla, från Kilchoman: https://www.kilchomandistillery.com/distillery-news/what-is-traditional-floor-malting-this-is-how-we-do-it-at-kilchoman/ Dock är youtube faktiskt bättre, om man orkar kolla på några filmer: Crisp maltings går igenom det hela på lite mer än sex minuter, vilket är liiiiite för kort, men ger viss känsla för processen: https://www.youtube.com/watch?v=yVSU1oyATAk Ännu kortare från Laphroaig, kanske lite mer pedagogiskt månne (och ett par saker som Springbank gärna skulle kunna ha tagit in för att göra det hela lite mer effektivt, faktiskt – som den där grunkan som sprutar ut grönmalten inne i kölnan, vi fick stå i kölnan och skyffla för hand, lite senare under veckan): https://www.youtube.com/watch?v=9YU0oALmbTU …här fortsätter de med detta med att kölna: https://www.youtube.com/watch?v=YYK8jzyscL0 Mer detaljerat från Kilchoman, drygt 18 minuter lång video: https://www.youtube.com/watch?v=bwoSy9_8-Ts Ännu längre från Kilchoman, nästan en halvtimme lång, mer av en lång intervju: https://www.youtube.com/watch?v=RR-IFD30rQI BenRiach: https://www.youtube.com/watch?v=oeqVFDzJicQ Mark Gillespies WhiskyCast har en trevlig lagom lång video också, med fokus på Highland Park (Springbank! Skaffa chariots för fan! Låt stöpningskärlen vara sådär praktiskt koniska istället, som på Highland Park!): https://www.youtube.com/watch?v=8X-HmI7XDKg Campbeltowns whiskyhistoria Det historiska Campbeltown och alla de gamla destillerierna: David skrev faktiskt nyligen om detta i Allt om whisky: https://www.alltomwhisky.se/2023/03/campbeltown-reser-sig-ur-ruinerna/ Man kan också gå till denna fantastiska sida. Låt er icke skrämmas av designen och följ gärna länkarna till de gamla 1800-talskartorna, det är en fantastisk resa: http://whiskycyclist.weebly.com/campbeltowns-lost-distilleries.html För att verkligen gå på djupet, läs David Stirks The distilleries of Campbeltown: The rise and fall of the whisky capital of the world (Glasgow: The angels' share, 2005) eller Martin Angus, Campbeltown whisky: An encyclopedia (Edinburgh: The Grimsay Press, 2020). Cadenhead's whisky shop: https://www.cadenhead.shop/ Sing it with me now! Campbeltown Loch, I wish you were whisky! https://www.youtube.com/watch?v=vbP46gNfk Lite mer om sången här med en helt underbar skröna: https://www.youtube.com/watch?v=0ciCMsiPTbQ Seven Stars blended Scotch 3o years old: https://www.whiskybase.com/whiskies/whisky/226184/cadenheads-30-year-old Kilning me softly… Det här med hur man kölnar, kort och pedagogiskt om än skapandet av malt på ett whiskydestilleri ser annorlunda ut än denna lite mer ”clean” presentation: https://www.youtube.com/watch?v=CiKRZBRdzAo Och som vanligt har Ian Wisniewski på Whisky Magazine skrivit något skitbra med en fyndig titel om tekniken: https://whiskymag.com/story/a-view-to-a-kiln Här når du oss: En trea whisky på Facebook (https://www.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960

We're kicking off Season 7 of One Nation Under Whisky with the one and only Victoria Eady Butler. Victoria is not only Whisky Magazine's 2021 & 2022's Master Blender of the year she's also the great-great grand daughter of Nathan "Nearest" Green, the father of the Lincoln County Process, a process integral to any Tennessee whisky wanting to call itself, in fact, 'Tennessee' whisky! This was a wonderful conversation with Victoria and one, we think, is worthy of a season opener. We trust you'll agree! ...as usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Wooden Monsters" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

Bourbon and many other whiskies must be matured in new barrels by law, but distillers are finding a shortage of available barrels. Cooperages are keeping up with existing demand, but are facing their own supply chain issues with raw logs and can't keep up with distillery expansions across the industry. It all amounts to "the barrel problem," and we'll look at the issue on this week's WhiskyCast In-Depth. In the news, Scottish government officials want public comments on whether the sale of peat should be banned, including the whisky industry's use of peat for malting barley. There's a scandal in Oregon, where state liquor board officials diverted bottles of rare Bourbon for their own use, and two veteran distillers join Whisky Magazine's Hall of Fame.

DET KAN VARA MEDIUMROSTAT FÖR MIG. David dricker gammel-samples och vi avslutar (?) "inte råd att öppna"-tråden samtidigt som det slängs dartpilar i ballongaffären när vi dissar fordon och whisky för sista (?) gången. Därefter blir det både lignin och cellulosa när vi återigen hälsar på våra älskade fat. Veckans ord är tittglas och veckans destilleri är irländska Tipperary distillery. Och dit är det långt, det vet ju alla. Monchichi, som det tydligen inte stavas! Hur kan man ha två h bredvid varandra?! https://sv.wikipedia.org/wiki/Monchhichi Vad var det i glaset? David drack något klart gott sherrylagrat, blint. Mathias körde på Johnnie Walker Black. Jeroen hade denna Booker's från Tomas Andersson, tack tack tack igen för dessa tre samples Tomas: https://www.whiskybase.com/whiskies/whisky/216477/bookers-07-1-month-7-days Mer bilar och whisky – Macallan goes Bentley! https://www.bentleymotors.com/en/world-of-bentley/beyond-100/bentley-and-the-macallan.html Rostning och kolning Länken som ger dig precis alla artiklar av den underbara Wisniewski: https://whiskymag.com/contributors/ian-wisniewski Exempel på skitroliga pappaskämt i artiklar han skrivit: https://whiskymag.com/story/a-view-to-a-kiln https://whiskymag.com/story/grist-to-themill https://whiskymag.com/story/its-all-going-down-the-tubes https://whiskymag.com/story/no-spain-no-grain https://whiskymag.com/story/peat-performance https://whiskymag.com/story/staringdownabarrel https://whiskymag.com/story/still-very-important https://whiskymag.com/story/whisky-worts-and-all https://whiskymag.com/story/yeast-of-eden Kolning av fat på film: https://www.youtube.com/watch?v=u-2Vpc0KgXM Tunnbinderi på svenska finns det inte gott men tacka gudarna för Thorslundkagge: https://www.youtube.com/watch?v=TeOSxN8_kfQ Mer om kolning: https://www.facebook.com/watch/?v=1352548598413640 Melander, Roger, ”Box Advanced Master Class No. 1 [Toasting levels]”, 2013: http://masterclass.boxwhisky.se/sv/toasting Se också https://highcoastwhisky.se/wp-content/uploads/2019/04/masterclass-1_1.pdf Även här har Wisniewski gjort ett pappaskämt i Whisky Magazine: https://whiskymag.com/story/lets-do-the-char-char Bell, Emily, ”What are barrel char levels and how do they affect the way my whiskey tastes?”, 5/2 2016: http://vinepair.com/wine-blog/what-are-barrel-char-levels-and-how-do-they-affect-the-way-my-whiskey-tastes/ Bygrave, Sam, ”Lock, stock & smokin' charred barrels”, 20/3 2013: http://australianbartender.com.au/2013/03/20/lock-stock-smokin-charred-barrels/ Adsorbera: https://sv.wikipedia.org/wiki/Adsorption Veckans ord: tittglas För det här med bobbin (också kallat striking block), kolla denna orubricerade dokumentärfilm om produktion av skotsk whisky på 1950-talet, digitaliserad av PeriscopeFilm.com och upplagd med den säljande titeln ”1950s SCOTTISH WHISKY DOCUMENTARY FILM SCOTCH DISTILLERY GLENROTHES GLENLIVET WHISKEY15554”: https://archive.org/details/15554scottishwhiskeyvwr På engelska brukar dessa glas/fönster kallas sight glass. Veckans destilleri: Tipperary! Hemsida: https://www.tipperarydistillery.ie/ Javisst är deras pannor från Hoga just Hogapannor, kolla bara den här länken! https://www.irishtimes.com/business/agribusiness-and-food/tipperary-whiskey-distillery-opens-with-750-000-local-and-eu-funding-1.4435653 Här når du oss: En trea whisky på Facebook (https://www.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960

Our guest this week is Matt Hofman of Westland Distillery.  Matt is the Co-Founder and Master Distiller of Westland Distillery in Seattle, Washington. Matt has passion for exceptional whiskies that reflect the region where they were made. He has received a General Certificate in Distilling from the Institute of Brewing and Distilling in London, as well as a Postgraduate Diploma in Distilling from the International Center for Brewing and Distilling at Heriot-Watt University. Matt's work in American single malt whiskey has been praised by business and trade organizations alike, including being named to the Forbes 30 Under 30 list in 2016 and receiving the 2018 American Master Distiller of the Year award by Whisky Magazine. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for everyone who has supported us. A huge shoutout goes to our growing Patreon Community as well! We'd appreciate it if you can take the time to give us feedback on our podcast. If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow bourbon lover about our show. Follow  us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at Info@BourbonLens.com. Check out our freshly redesigned website BourbonLens.com to check out our blog posts, whiskey news, and details on our upcoming single barrel picks. Cheers,Scott and JakeBourbon Lens About Westland Distillery: Founded in 2010 and acquired by Remy-Cointreau in 2017, Seattle's Westland Distillery brings a new and uniquely American voice to the world of single malt whiskey by exploring possibilities that have been ignored for generations. Along the way, Westland has been recognized as the country's leading producer of American Single Malt Whiskey and founded the formal establishment of the emerging American Single Malt Whiskey category by starting the American Single Malt Whiskey Commission. While the distillery uses the same basic ingredients and processes used for centuries by traditional Old World single malt producers, it doesn't simply seek to replicate the results of its Scottish predecessors. Instead, Westland works to create whiskies that reflect the distinct qualities of its time, place and culture in the Pacific Northwest. All of Westland's expressions are distilled at the Seattle distillery from 100% malted barley and fermented with a unique Belgian Saison brewer's yeast before maturing in one of a variety of cask types, including new American oak, ex-Bourbon, ex-Sherry, and Garry Oak, to name a few.   Coverage and Praise for Westland Distillery: Episode 63: Westland American Single Malt Whiskey - Bourbon Lens Westland Distillery  American Single Malt May Soon Be an Official Designation | Wine Enthusiast Westland Distillery Celebrates 8th Annual Peat Week - Bourbon Lens  What an Official American Single Malt Category Means for the Future of Whiskey in the U.S. | VinePair TTB announces proposed American Single Malt standards Follow Matt Hofmann (@matthewhofmann) on Instagram American Single Malt Whiskey Commission

Julia is joined by Vishal Patel, co-founder of Sollasa, an up-and-coming spirits brand developed specifically to go with Indian food. Vishal is also investment director at Distill Ventures. He talks to Julia about the growth in low and no alcohol options and what's behind young people moderating their drinking, his journey with Sollasa and why he's pursuing a food-first strategy for his brand, how to justify the price of lower-alcohol options vis-à-vis full-strength drinks - and the ongoing challenge of how to increase diversity and inclusion in the drinks industry. Articles discussed by Vishal and Julia:  UK low-and-no value to hit £450m | The Spirits Business Gen Z for zero tolerance: why British youth are turning off booze | The Observer Opening the door: how is the whisky world tackling diversity and inclusion? | Whisky Magazine  

TORV STÖRRE ÄN ALLT. David är på torv-offensiv och här ska ni få höra. Jeroen har blivit gubbe, negativ särbehandling av unga i whiskyvärlden och svarta pannor är coolt, Eden mill är små. Sådeså. Ett stort grattis till Jeroen som just fyllt 50! Vad var det i glaset? Mathias hade Ledaig 10: https://www.systembolaget.se/produkt/sprit/ledaig-8539001/ David sög på en Cutty Sark från tidigt 1970-tal, och Jeroen hade Limousin från Mackmyra: https://www.systembolaget.se/produkt/sprit/mackmyra-5536001/ Leo Hallengren är återuppstånden! Mycket mycket bra poänger kring faran av negativ särbehandling av unga i whiskyvärlden! En miljon länkar om torv… Och en ursäkt från David för hans absolut ostoppbara mundiarré i detta avsnitt…! Broom, Dave, ”Peat terroir and its impact on whisky”, 17/5 2016: https://scotchwhisky.com/magazine/features/9292/peat-terroir-and-its-impact-on-whisky/ Broom, Dave, ”Phenol fables: peat's secrets uncovered”, 16/5 2016: https://scotchwhisky.com/magazine/features/9293/phenol-fables-peat-s-secrets-uncovered/ Derbidge, Dave, ”The complete guide to peat and peated whisky”, 28/12 2020: https://www.whiskyandwisdom.com/the-complete-guide-to-peat-and-peated-whisky/ Harrison, Barry & Fergus G. Priest, ”Composition of peats used in the preparation of malt for Scotch whisky production: Influence of geographical source and extraction depth”, Journal of Agricultural and Food Chemistry 57 (2009), s. 2385–2391: https://pubs.acs.org/doi/10.1021/jf803556y Harrison, Barry, Joanne Ellis, David Broadhurst, Ken Reid, Royston Goodacre & Fergus G. Priest, ”Differentiation of peats used in the preparation of malt for Scotch whisky production using Fourier transform infrared spectroscopy”, Journal of the Institute of Brewing 112 (2006), nr. 4, s. 333–339: https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2006.tb00739.x Hayes, Annie, ”Everything you wanted to know about peat”, 28/2 2020: https://www.masterofmalt.com/blog/post/everything-you-wanted-to-know-about-peat-but-were-afraid-to-ask.aspx Strengell, Teemu, ”Peat”, 13/2 2011: http://whiskyscience.blogspot.se/2011/02/peat.html Strengell, Teemu, ”Peat Terroir”, 29/5 2011: http://whiskyscience.blogspot.se/2011/05/peat-terroir.html Ian Wisniewskis texter kan alltid starkt rekommenderas och i detta sammanhang särskilt: ”Peat performance”, Whisky Magazine 24 (2002): https://whiskymag.com/story/peat-performance Torvkorvar: https://airanlot.wordpress.com/2012/05/18/peat-cutting-in-the-21st-century/ Video på maskin som bajsar torvkorvar: https://www.youtube.com/watch?v=11SGolwiIzw Bilden från Alamy som David skickade i chatt till Jeroen och Mathias: https://www.alamy.com/stock-photo-peat-cutting-barvas-isle-of-lewis-outer-hebrides-highlands-islands-31507604.html?imageid=D1E144E6-6CDF-410A-A896-6486E232ACBC&p=6893&pn=2&searchId=0960210e6bb3b4eeab489dc75509a5ea&searchtype=0 George N. Bathgates suveränt intressanta och galet nördiga artikel som David tog upp: ”The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky”, Journal of the Institute of Brewing 125, nr. 2 (2019), s. 200–213: https://onlinelibrary.wiley.com/doi/full/10.1002/jib.556 Vikingmalt som David nämnde: https://www.vikingmalt.com/ David gillar Mackmyras Svensk rök: https://tjederswhisky.se/mackmyra-svensk-rok/ Veckans ord: emissivitet https://en.wikipedia.org/wiki/Emissivity Burn Stewart Distillers äger Bunnahabhain, Deanston, och Tobermory som gör den Ledaig som Mathias sippade på. Veckans destilleri: Eden Mill Hemsida: https://www.edenmill.com/ Här lite om deras whiskies: https://www.edenmill.com/whisky-cat-4 Man ska alltid kolla på scotchwhisky.com: https://scotchwhisky.com/whiskypedia/2985/eden-mill/ En trea whisky på insta får man ju inte missa asså: https://www.instagram.com/entreawhisky/ Här når du oss: En trea whisky på Facebook (https://www.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se) Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960

An entry in the Exchequer Rolls of Scotland on 1st June, 1495, records that Friar John Cor was given charge of eight bolls of malt, ‘wherewith to make aqua vitae'. This has led many people to believe that his patron, King James IV, was the first big consumer of what we now know as whisky. But the drink may not have been ordered for recreational purposes. It *might* have been intended for use in the production of gunpowder. Or… it may have been to help develop ‘the quintessence', the life elixir being developed by the King's alchemist, John Damian, promising to confer immortality to the King. In this episode, Arion, Rebecca and OIly revisit Damian's other mission - to be the first man to achieve winged flight; trace back the history of whisky for medicinal purposes; and reveal the ingredients of ‘a Renaissance-era Long Island Iced Tea'...  Further Reading: • ‘Famous whisky drinkers: King James IV' (Scotch Whisky): https://scotchwhisky.com/magazine/famous-whisky-drinkers/13189/king-james-iv/ • ‘The aqua vitae era' (Whisky Magazine): https://whiskymag.com/story/the-aqua-vitae-era • ‘The Real Reason Whiskey Is Healthier Than Any Other Drink' (Mashed, 2019): https://www.youtube.com/watch?v=wKjXoSckzbQ We're off for a couple of days after this (it's a public holiday in Britain), so no new episodes tomorrow/Friday. We'll be back on Monday! Follow us wherever you get your podcasts: podfollow.com/Retrospectors For bonus material and to support the show, visit Patreon.com/Retrospectors The Retrospectors are Olly Mann, Rebecca Messina & Arion McNicoll, with Matt Hill. Theme Music: Pass The Peas. Announcer: Bob Ravelli. Graphic Design: Terry Saunders. Edit Producer: Sophie King. Copyright: Rethink Audio / Olly Mann 2022.  Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The 2 Gordon's invite you on the road with a special episode which sees our Whisky Ambassadors in London, Chicago, New York and Wishaw.  Thanks to Hollywood legend William H Macy as well as Gordon and MacPhail's Richard Urquhart, Neil Mathieson of Torabhaig Distillery, Whisky Magazine's Christopher Coates, The Artisan's Derek Mather, Mike Miller of Delilah's bar in Chicago, Andi Ryan and Nicole Gilbert of J Rieger's and former Master of Scotch, Marty Duffy of Glencairn.  We hope you enjoy joining us on our travels.  Slainte`

The magical art of making and blending whisky will be in the spotlight on People of Note this week when Rodney Trudgeon talks to ANDY WATTS , master founder and distiller, who has just been inducted into Whisky Magazine's Hall of Fame. This is a huge honour bestowed on just a handful of iconic people since its inception on 2004 as a permanent tribute to their lasting contribution to the whisky industry. And, who knows, Andy may well bring in a couple of his award winning whiskies to taste.

Midleton's Kevin O'Gorman was tapped two years ago to take over for Brian Nation as Master Distiller, and the results of Whisky Magazine's 2022 Icons of Whisky Awards show he's succeeded in his new role. O'Gorman was named Master Distiller/Blender of the Year, and combines both roles with his annual release of Midleton Very Rare. WhiskyCast's Mark Gillespie sat down over drams with Kevin in Dublin just days after the announcement, and you'll hear their conversation on WhiskyCast In-Depth. Mastering also comes into play with the latest Jameson release, a "remastered" version of the old Jameson 15 Single Pot Still release from two decades ago, and we'll have the story behind it along with tasting notes and the rest of the week's whisky news.

In this episode the boys sit down with David Pearce. Editor and founder of Clandestine Whisky Magazine. Clandestine Whisky Magazine is based just outside of London, England. David is a publisher and photographer who has featured wine and whisky brands all over the world as well as covering the 2022 Winter Olympics in China. Clandestine Whisky Magazine is a free subscription that is tailored to you, the individual whisk(e)y drinker. You can find out more about Clandestine Whisky Magazine as well as sign up for your free subscription at www.clandestine-whisky.com. Or follow them on instagram @clandestine_whisky_magazine.  

Maggie Kimberl has a resume that bourbon lovers envy, a writing voice that sings, and a passion that is evident. She has chatted with and written about the most prominent, creative, and amazing people in the spirits industry, and we are honored to have her join us on this episode to talk about the history of whiskey, and all things Bourbon Women's Association. If you're interested in joining the Bourbon Women's Association head over to https://bourbonwomen.org/ SIPosium 2022 Details are forthcoming, be sure to join and subscribe to the newsletter so you don't miss anything! If you want to check out the book Girly Drinks: A World History of Women and Alcohol head to http://www.malloryomeara.com/girly-drinks Check out Maggie's amazing writing at: American Whiskey Mag, Whisky Magazine, and the Bourbon Women's website!

Meet Fawn Weaver. Serial entrepreneur, investor, USA Today and New York Times bestselling author, and one badass Black woman. She is a risk-taker. And why not? Her risks are calculated and more often than not pay off in big ways. She doesn't look back on old successes or failures and keeps her eyes fixed squarely on the future. She loves her life, adores her family, and lives in the here and now..and right now she is rewriting the history of Uncle Nearest whiskey, the American spirit market, and building an incredible Black-owned brand as the CEO and Founder of Uncle Nearest Premium Whiskey, and she's absolutely not stopping there. For the second year in a row, Uncle Nearest is the most awarded American whiskey or bourbon. They have garnered 85 awards in 2020, including 8 Best in Class and 12 Double Gold, the coveted “World's Best” by Whisky Magazine, and Double Gold from the San Francisco World Spirits Competition. They were honored as Wine Enthusiast's Spirit Brand of the Year. Uncle Nearest 1856 earned a spot on this year's Oprah's Favorite Things list! And not only Oprah's Favorite Things, but a separate list with the Queen herself saying, “Folks who love the diversity in business and a superb drink will be glad to unwrap this gift." Inc. Magazine honored Uncle Nearest with their Best in Business award. --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support

Tommy Tardie and Fred are longtime friends. In an interview in Fine & Rare in New York, which Tommy owns, Tardie talks about his new product--The Morning Dram. They eat dinner over, sip whiskey, talk about the New York whiskey scene and enjoy a French press of the barrel aged coffee. PRESS RELAESE The Morning Dram, a new line of barrel-aged coffee brought to you by the owner and operator of The Flatiron Room and Fine & Rare, announces its official launch in time for the holiday season. Founded by Tommy Tardie, The Morning Dram is a collection of coffees created for the spirits drinker. Launch products include Bourbon Barrel Aged Coffee, Rye Barrel Aged Coffee, Apera Sherry Barrel Aged Coffee, and House Blend No. 1 along with options such as a subscription box, starter kit, and The Morning Dram merchandise available for purchase exclusively at www.TheMorningDram.com. The Morning Dram is also served at Tardie's New York landmark establishment Fine & Rare. For more than a decade Tommy has owned and operated spirits-focused restaurants in New York City with some of the country's largest selections of whiskey and spirits. The Flatiron Room, which celebrates its tenth anniversary in 2022, was awarded “Best Whisky Bar” in 2021 by Whisky Magazine. Inspired by the commonality between fine spirits and quality coffee, where aficionados enjoy savoring the experience and each note and layer of their drink, Tardie created a coffee with the spirits drinker in mind. “Good coffee and fine spirits have so much in common, you want to appreciate each sip,” shared Tommy Tardie, Owner & Operator of Goodnight Group. “The Morning Dram offers a balance of complex notes and simple joy, robust flavors of coffee beans cradled in these spirits barrels.” Appropriately named after the term for a small pour of alcohol, usually referring to whiskey, The Morning Dram utilizes high-quality beans aged in barrels from top distilleries. Rather than setting a standard time to age each coffee, Tommy uses his senses to determine the appropriate time to remove the beans to achieve a rich, smooth finish. This can vary for each batch, since all barrels are different, and achieves distinct tasting notes for each coffee blend. Bourbon Barrel Aged: Honduras • Caramel corn, vanilla fudge, toasted marshmallow, sweet bourbon Rye Barrel Aged: Colombia & Mexico • Milk chocolate, orange zest, ginger candy, cinnamon toast, sweet oak Apera Sherry Barrel Aged: Guatemala • Cherries dipped in milk, chocolate, Brazil nuts, figs, strawberry preserves There is no alcohol in The Morning Dram, and no flavorings or additives. The only ingredient: coffee beans. The distinctive flavor of each coffee is a result of the beans' time in the barrel, a process that mirrors the whiskey-making process, where barrels are carefully chosen to provide flavor and finish to the liquid aged within. “The Morning Dram is truly designed for spirits enthusiasts, those who have a passion for exploring the subtle notes and complex flavors resulting from the mastery of a distiller and the barrels they choose for the aging process,” added Tardie. “And with The Morning Dram, that experience can be enjoyed anytime of the day. It's always eight o'clock somewhere.” For the holidays and beyond, The Morning Dram has curated a collection of gift items at www.themorningdram.com/collections/gifts.

There are only four ingredients needed to produce whiskey, and yet there are endless possibilities that can be expressed. Some put an emphasis on the water while others others focus on the wood with their own specific maturation philosophy, yet few really focus on the quality of whiskey's key ingredient: barley.   Majority of whiskey today is produced with commodity barley, but our next guest Matt Hofmann is looking to change this ecosystem by focusing on regionally-grown and shortening the distance between distiller and farmer.   Matt is Co-Founder and Master Distiller of Westland Distillery, the makers of an award-winning line of American Single Malt Whiskey. Matt is deeply passionate and knowledgeable and it's no surprise he was awarded in 2015 Whiskey of the Year by the American Distilling Institute, and in 2018, Whisky Magazine named him Master Distiller/Blender of the Year.   Matt takes us on journey through the Pacific Northwest and shares why this region is so important and how it reflects in his products. He also talks about the need for reconnecting the industry to agriculture, and Westland's commitment to local farmers through barley sustainability initiatives such as The Bread Lab, in partnership with Washington State University.   Listen to this episode and get inspired by a passionate entrepreneur paving his own path in the whiskey space.   For more information on Westland Distillery: https://bit.ly/3GPi75c   Follow Westland on Instagram: https://bit.ly/3GPQlWj   Follow Matthew Hofmann on Instagram: https://bit.ly/3nXEXiN     For more info on The Art of Plating: https://bit.ly/3kEvQ6r     Sign up for our Newsletter: https://bit.ly/2TrNfEg     Follow The Art of Plating:  https://bit.ly/3isPJLa     Follow On The Pass: https://bit.ly/3BpHckD     Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC     Ask about our creative agency, FARE: https://madebyfare.com

Tommy Tardie is the Owner and Operator of The Flatiron Room and Fine and Rare restaurants in New York City. He opened The Flatiron Room in September 2012 with the goal of creating a restaurant with great food and world-class whiskey all under one roof. He followed that up with the opening of Fine and Rare restaurants in January 2017, which comes with live jazz and rare spirits.  Tommy has received a number of awards and accolades including “Best Whiskey Bars in America” by Travel and Leisure Magazine, “World's Best Bars” by get lost Magazine, “Manhattan Hotspot” by OpenTable, and most recently, “Best Bar in America” by Whisky Magazine. In this episode of the Smart Business Revolution Podcast, John Corcoran interviews Tommy Tardie, the Owner and Operator of The Flatiron Room and Fine and Rare restaurants, about pivoting a fine dining restaurant during a pandemic. They discuss the art of fine dining, the various challenges faced by restaurant owners since the pandemic struck, organizing virtual whiskey testing Zoom calls, and what the future looks like for the industry. Stay tuned.

GLENFIDDICH'S NATIONAL BRAND AMBASSADOR, Toronto-based Jamie Johnson, is a highly-respected whisky champion and conversationalist. She is widely known for hosting tasting events and masterclasses across Canada, as well as co-hosting the popular whisky podcast,  The Whisky Topic. She has also written extensively about whisky, and whisky culture for publications like Relish & Whisky Magazine and whisky.buzz to name a few. Aside from hosting masterclasses at all the top whisky shows in Canada, Jamie spearheaded – within her first year as a brand ambassador – a Grand Masterclass at Victoria Whisky Festival, bringing all 13 of her Balvenie ambassador colleagues from across the world to Canada to converse about, and champion the Balvenie profile. In her new role, she now takes on the world's most- awarded Single Malt, Glenfiddich.  Jamie's in-depth knowledge of whisky began with a personal passion project when she invited (“forced”, in her words) friends to her Toronto home to share different bourbon drams and have spirited conversations about flavour, taste, production process, and so on. This informal gathering grew, as interest in contemporary whisky spread outwards, and soon Bourbon Thing became a real thing, with events in bars and restaurants, a fully-fledged website and partnerships with some of the city's most well-respected bartenders, providing a space for whisky aficionados and neophytes alike to share a dram.  Before long, Jamie realised she had found her life's work – to spread the word about whisky. With her first move to The Balvenie, Jamie was able to turn her private passion into a whole new career and she is now more motivated than ever to hold as many different conversations with people about whisky as possible. Jamie's ultimate ambition is to help make people realise how easy whisky is to drink; _“to show people that though it is complex, it is not a complicated drink.” _ In 2018 Jamie consolidated and enhanced her whisky knowledge by completing the renowned General Certificate in Distilling, building on her home-grown knowledge “with all that unromantic but crucial stuff”. This achievement gives her a qualification with international recognition underpinned by scientific knowledge and principles of distilling operations. In addition, Jamie recently completed her WSET Level 2 Spirits award.  Jamie's favourite Glenfiddich dram is the 15 Year Old Solera Reserve. She finds to be “incredibly well-balanced, approachable and complex. A perfect whisky to spend some time with”. Over the coming years, Jamie would like to continue challenging people's conception of whisky, reminding them that whisky is for everybody – if they are up for the adventure.  Links @bourbonthing The Whisky Topic Podcast Glenfiddich @the_industry_podcast Email Us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah  @zak.hannah

Four Roses is releasing its 2021 Limited Edition Small Batch Bourbon this month, and Master Distiller Brent Elliott joined us on the latest #HappyHourLive webcast with the details. We're also joined by Darryl McNally. who stepped down as Master Distiller at Ireland's Dublin Liberties Distillery recently to start his own Limavady Irish Whiskey brand and revive his family's distilling heritage in Northern Ireland's County Antrim. Whisky Magazine editor Christopher Coates makes his first appearance on our Friday night webcasts, too. Join us each Friday at 5:00pm New York time for our live webcasts on the WhiskyCast YouTube channel, our Facebook page, Twitter, and Twitch!

This week, we are joined by Beth Havers - Spirits Specialist. Over the past 20 years, Beth Havers has immersed herself in the spirits business. Today she is recognized as a leader in the whisky world. Beth is a trailblazer for women in the whisky category here in Canada and the around the world. As a winner of Whisky Magazine's Icons of Whisky Ambassador Of The Year, Beth has been given the opportunity to help shape and create some notable expressions for the world's number one selling Single Malt - Glenfiddich. Beth has educated thousands of people here in Canada and around the world, reaching her audience through media interests, social media, live masterclasses and trade shows. Beth has curated memorable experiences and special events for media and consumers alike. Beth's most recent venture is a whisky based bakery - Aunt Beth Bakes. Check it out online at AuntBethBakes.com or at one of the many farmers markets in the Greater Toronto Area. Links: @whiskybeth auntbethbakes.com @the_industry_podcast info@theindustrypodcast.club Podcast Artwork by Zak Hannah @zak.hannah

Vi värmer upp Mathias skånska och därefter dyker vi djupt, djupt ned i jäststrängarnas förlovade (?) land. Allt du någonsin behövt veta om destillerijäst, men inte kveikjäst. Deeped smakar Macallan och vi svänger förbi destilleriet Aultmore. Sammanbitet mysigt med era favoritpoddare. Välkommen! Vad var det i glaset? Mathias hade vatten, David Amrut Fusion (698 kronor på Systembolaget: https://www.systembolaget.se/produkt/sprit/amrut-8637301/) och Jeroen njöt av Redbreast 15 YO (849 kronor på Systemet: https://www.systembolaget.se/produkt/sprit/redbreast-8585601/) Livesändning med Bernard Walsh https://youtu.be/OaCYXI8wpSM Det där med jäst, på med säkerhetsbältet för här kommer länkbombardemang: Broom, Dave, ”Is yeast whisky's new frontier of flavour?”, 31/1 2019: https://scotchwhisky.com/magazine/features/22834/is-yeast-whisky-s-new-frontier-of-flavour/ Campbell, Iain, ”Yeast and fermentation”, i Inge Russell, red., Whisky: Technology, production and marketing ([London]: Academic Press, 2003), s. 115–150. Perlman, Louis, ”Scotch vs bourbon: it's all in the yeast”, Malt maniacs E-pistle #2010–11: http://www.maltmaniacs.net/E-pistles/Malt-Maniacs-2010-11-Scotch-vs-Bourbon-and-Holiday-Whisky-Buying-Guide.pdf Priest, Fergus G., ”Lactic acid bacteria – the uninvited but generally welcome participants in malt whisky fermentation”, Microbiology Today 31 (February 2004), s. 16–18. Russell, Inge & Graham Stewart, ”Distilling yeast and fermentation”, i Inge Russell och Graham Stewart, red., Whisky: Technology, production and marketing, 2 uppl. (Oxford: Academic Press, 2014), s. 123–146. Russell, Inge, ”Understanding yeast fundamentals”, i K. A. Jacques, T. P. Lyons & D. R Kelsall, red., The alcohol textbook: A reference for the beverage, fuel and industrial alcohol industries, 4 uppl. (Nottingham: Nottingham University Press, 2003), s. 85–120. Smith, Gavin D., ”Why Scotch distillers are playing with yeast”, 3/9 2019: https://scotchwhisky.com/magazine/features/27158/why-scotch-distillers-are-playing-with-yeast/ Strengell, Teemu, ”Yeast in the 1800s”, 12/8 2011: http://whiskyscience.blogspot.se/2011/08/yeast-in-1800s.html The Whisky Professor, ”Does yeast affect the flavour of whisky?”, 27/7 2017: https://scotchwhisky.com/magazine/ask-the-professor/15315/does-yeast-affect-the-flavour-of-whisky/ Wilson, Nicolas, ”Contamination: bacteria and wild yeasts in a whisky fermentation”, i Inge Russell och Graham Stewart, red., Whisky: Technology, production and marketing, 2 uppl. (Oxford: Academic Press, 2014), s. 147–154. Wisniewski, Ian, ”Yeast of Eden”, Whisky Magazine 21 (2002): https://whiskymag.com/story/yeast-of-eden Matgeek hälsar på Mackmyra – kraschkurs i destillering: https://youtu.be/xoqmZhzOyPQ Veckans destilleri: Aultmore David trodde 1898 men destilleriet grundades 1896. Hur bisarr är han inte i huvudet, den där David? Bacardi köpte Aultmore och de andra destillerierna när de tog över John Dewar & Sons redan 1998, långt tidigare än David trodde. Hemsida: https://www.aultmore.com/ Deras tolvåring kostar under €40 om du väljer rätt butiker i Tyskland. Det är galet bra pris. https://www.whiskybase.com/whiskies/whisky/62225/aultmore-12-year-old https://tjederswhisky.se/wp-content/uploads/2018/06/Aulmore-18-YO.jpg Till detta avsnitt bidrog: Matias Leinikka, Leo Hallengren och Deeped Niclas Strandh. Tack ska ni ha! Här når du oss: En trea whisky på Facebook (https://ww.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se)

This week we’re lucky enough to welcome Stuart Baxter, Brand Ambassador of Independent Bottler Douglas Laing onto the show to tell us all about this fascinating brand and guide us through the tasting, and label appreciation of two of their whiskies from their Regional Malts range… The Scallywag and the Rock Island. We also do a small round up of a few notable mentions from this years World Whisky, and Whisky Magazine's Icons of Whisky Awards in our news segment… Boozeround! Find out more about Douglas Laing and their range over on their website - https://www.douglaslaing.com@dlaingwhisky on Instagram and Twitter and douglaslaingwhisky on Facebook - https://www.instagram.com/dlaingwhisky/ https://twitter.com/DLaingWhisky https://www.facebook.com/douglaslaingwhisky/ Stuart Baxter is @douglaslaingbaxter on Instagramhttps://www.instagram.com/douglaslaingbaxter/ If you like the sound of the Douglas Laing whiskies we tasted in this week’s podcast and would like to try them, here are a few options you can purchase from The Whisky Exchange and help out our show in the process…. Just click the links - Scallywag Speyside Blended Malt Sock Gift Pack - https://www.thewhiskyexchange.com/aff/4431902/p/49131/scallywag-speyside-blended-malt-sock-gift-pack Scallywag Speyside Blended Malt 10 Year Sherry Cask - https://www.thewhiskyexchange.com/aff/4431902/p/59518/scallywag-10-year-old-sherry-cask-douglas-laing Rock Island Blended Malt -https://www.thewhiskyexchange.com/aff/4431902/p/50469/rock-island Rock Island Blended Malt Sherry Limited Edition - https://www.thewhiskyexchange.com/aff/4431902/p/55799/rock-island-sherry-limited-edition-douglas-laing Rock Island Blended Malt 10 Year Old -https://www.thewhiskyexchange.com/aff/4431902/p/50991/rock-island-10-year-old Check out all the winners from the World Whisky Awards here…http://www.worldwhiskiesawards.com/winner/Whisky/2021/taste as well as the Icons of Whisky awards here…https://iconsofwhisky.com/2021/03/25/icons-of-whisky-2021-global-winners-revealed/ And if you would like to try any of the award winning whiskies we mentioned in this week’s Boozeround you can find them here, also helping the podcast in the process… Westland Distillery Garryana 5 -https://www.thewhiskyexchange.com/aff/4431902/p/57188/westland-garryana-2020-release You can also hear us taste that whiskey as well as chat to the Master Distiller Matt Hofmann in episode 35. https://shows.acast.com/whiskyandthings/episodes/ep35-westland-garryana-5-with-master-distiller-matt-hofmann Good luck finding the Bimber Oloroso Cask Batch Number 1… but here’s a sample of the wonderful Ex-Bourbon Single Malt Batch 1https://www.thewhiskyexchange.com/aff/4431902/p/57637/bimber-ex-bourbon-single-malt-whisky-batch-1 Hear us talk to Matt McKay from within the Bimber Distillery in Episode 27 here https://shows.acast.com/whiskyandthings/episodes/ep27-bimber-distillery-london-single-malt-distillery-tour Teeling won Best Irish Single Malt with their 28 year old Vintage which sadly is unavailable on the Whisky Exchange at this time, but this one is a good place to start if you’d like to try something else from their range..https://www.thewhiskyexchange.com/aff/4431902/p/56420/teeling-1983-37-year-old (or see last week’s notes for the Teeling Single Grain which is wonderful https://shows.acast.com/whiskyandthings/episodes/ep54-teeling-single-grain-irish-whiskey-mike-mccarthy-former ) The Glenallachie 10 year old batch 4, the winner of Best Speyside Single Malt Scotch & Worlds Best Single Malt is also sadly not available at this time, but why not try the 12 year…?https://www.thewhiskyexchange.com/aff/4431902/p/43741/glenallachie-12-year-old You can pick up the fantastic Red Breast 21 Year… Best Irish Pot Still herehttps://www.thewhiskyexchange.com/aff/4431902/p/23246/redbreast-21-year-old Congratulations to Mark Gillespie of WhiskyCast for winning Communicator of the Year… check out all things WhiskyCast via their website… great podcast, great YouTube streams, great website. https://whiskycast.com Well done to Nc’Nean Distillery for winning Sustainable Distillery of the Year. We have Annabel Thomas from Nc'Nean Distillery on in a couple of episodes so look out for that. Find out more about them here - https://ncnean.com …and earn your Clubcard points here.. https://www.tesco.com We mentioned Greg Dillon of Great Drams a couple of times in this episode, find out more about their whisky here...https://greatdrams.comWhisky and Things:Become a Patron: https://www.patreon.com/whiskyandthingsMerch and info: http://www.whiskyandthings.comBe sure to find our playlist on Spotify: Whisky and Things - The PlaylistMore Whisky and Things Merch available here - https://www.zazzle.co.uk/store/whiskyandthings Social media:https://www.facebook.com/whiskyandthingshttps://www.twitter.com/whiskyandthingshttps://www.instagram.com/whiskyandthingspodcast For business enquiries: info@whiskyandthings.com Nick Kent:https://www.facebook.com/nickkentmusichttps://www.twitter.com/nickkenthttps://www.instagram.com/mrnickkent Dave Giles:https://www.facebook.com/davejgilesmusichttps://www.twitter.com/davejgileshttps://www.instagram.com/davejgiles Whisky and Things Playlist - https://open.spotify.com/playlist/5CK9Fvo2ECvcvn6L4VL7Dt?si=7uC2ijz6QXmTZYCdYCg41A Support this show http://supporter.acast.com/whiskyandthings. 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Mathias och Jeroen försöker hela David som varit krasslig. SVT plagierar ETW med ett eget "Veckans ord"-program. Dessutom leverans från våra Personal shoppers – vad blev det för whisky? En känga åt diverse andra medier, samt vört och Linkwood. Som våra brittiska vänner säger: What's not to like? Vad var det i glaset? Mathias drack te i form av PJ Tips; David var sjuk och drack inget; Jeroen höll fanan högt med en whisky för detta hade nämligen hänt… Personal shopping klart, äntligen Jeroen gav oss 1300 i budget och vi köpte Redbreast 15 YO, 849 kronor: https://www.systembolaget.se/produkt/sprit/redbreast-8585601/ …och Glengoyne 21 YO, flaska på 20 cl, 479 kronor: https://www.systembolaget.se/produkt/sprit/glengoyne-31304/ …vilket betyder att vi spräckte budgeten med 28 kronor. Vi skulle som framgick köpa Speyburn 10 för bara 349 kronor, men den var slut hos leverantör: https://www.systembolaget.se/produkt/sprit/speyburn-28901/ Lite mer om irländskt och bland annat om Redbreast kan ni förresten ta reda på här, från när Allt om whisky livestreamade om irländsk whiskey: https://www.facebook.com/alltomwhisky/videos/456504205631015 SVT PLAGIERAR EN TREA WHISKY MED PROGRAMMET VECKANS ORD! SKANDAL! https://www.svtplay.se/veckans-ord-med-kristian-luuk Aberlourspiracy? Davids reflektion om det myckna Aberlourhypandet från olika håll – om det nu är så olika håll? • 12 mars: The Spirits News publicerar en artikel med titeln ”När världens bästa blenders skapar singelmaltwhisky”, om Aberlours master blenders: https://spiritsnews.se/aberlours-begavade-blenders/ • 18 mars: The Spirits News lägger upp en video med Aflodal på skogspromenad där han presenterar Aberlour 12 YO och bland annat säger att Aberlour 12 är ”din nya standardwhisky”. https://spiritsnews.se/whiskytv-med-aberlour-12-ar/ • 19 mars: Livets Goda tips från tidningen Whisky & Bourbon, chefredaktör Anders Enquist ger Aberlour a'bunadh 95 poäng (så stod det i mejlet, på sajten står 94 poäng) och Aberlour 12 YO på 40% får 92 poäng: https://www.livetsgoda.se/aberlour-redighet-med-dekorerad-elegans/ • 30 mars: The Spirits News publicerar ett avsnitt TV som heter ”Så här smakar världens mest hyllade sherry-whisky a'Bunadh”, där Aflodal jämför batch 69 med batch 66. https://spiritsnews.se/whiskytv-aberlour-abunadh/ Vört Det finns många möjliga referenser, men kolla in denna: Ian Wisniewski, ”Whisky, worts and all”, Whisky Magazine 86 (2010): https://whiskymag.com/story/whisky-worts-and-all Linkwood Hemsida: https://www.malts.com/en-row/brands/linkwood Vi bjuder på lite text ur Davids bokmanus, om detta med Linkwood A och Linkwood B: Linkwood A, originaldestilleriet, hamnade i malpåse 1985 men höll igång igen några månader om året under åren 1990–1996 innan produktionen lades ned. Redan 1971 drog Linkwood B, dagens Linkwood, igång produktion, med sina fyra pannor. Under tiden 1990–1996 användes Linkwood A främst experimentellt av Diageo för att studera just effekten av worm tubs och olika tekniker för att öka och minska kopparkontakt vid destillering. Kapaciteten var större än David trodde, den ligger på rejäla 5,6 miljoner liter ren sprit om året. Här når du oss: En trea whisky på Facebook (https://ww.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se)

Distillers are always looking to the future. After all, many are laying down casks of whisky for future generations to bottle. Now, more distillers are looking ahead for a different reason...to make sure their distilleries have a minimal impact on the environment. Scotland's Nc'Nean Distillery was named "Sustainable Distillery of the Year" in Whisky Magazine's 2021 Icons of Whisky Awards, and we'll talk with Nc'Nean founder Annabel Thomas on WhiskyCast In-Depth. In the news, Scotland's government is slowly relaxing strict public health restrictions, and that's allowing distillery shops to start opening again. We'll also have details on a groundbreaking new Bourbon, the latest innovation from Bruichladdich, the retirement of a longtime whisky blender, and the celebration of a 60-year-long (and counting) career for Glen Grant's Dennis Malcolm.

The magical art of making and blending whisky will be in the spotlight on People of Note this week when Rodney Trudgeon talks to ANDY WATTS , master founder and distiller, who has just been inducted into Whisky Magazine’s Hall of Fame. This is a huge honour bestowed on just a handful of iconic people since its inception on 2004 as a permanent tribute to their lasting contribution to the whisky industry. And, who knows, Andy may well bring in a couple of his award winning whiskies to taste.

On this last day of Women's History Month, I am so honored that we are chatting with May Lee of Uncle Nearest Whisky and Camillya Masunda of Ebony Wine and Spirits! About Uncle Nearest Whiskey Uncle Nearest Premium Whiskey is inspired by the best whiskey maker the world never knew, the first known African-American master distiller, Nathan “Nearest” Green. The Uncle Nearest brand, wholly owned by Uncle Nearest, Inc., an all minority-led business, encompasses a premium aged whiskey with a blend of 8- to 14- year old, an 11-year-old minimum age single barrel, and a 7-year-old small batch offering, all mellowed using the Lincoln County Process, unique filtering of bourbon through sugar maple charcoal. This process has been confirmed to have been brought to Tennessee by enslaved people and taught by Nearest Green to the most famous Tennessee Whiskey maker of all time. Uncle Nearest is distilled, aged, bottled, and hand-labeled in Tennessee. Uncle Nearest Premium Whiskey debuted in July 2017, and in less than two years the company expanded into all 50 states and 12 countries. CEO and founder Fawn Weaver said that she attributes her company's success to building a workforce that mirrors America and by inviting all consumers to their table. The company said its customer base is made up of about 50% women. Victoria Eady Butler, Green's great-great-granddaughter, is the brand's master blender and the first female African American master blender in history. She is also the first Black woman to win Whisky Magazine's Icons of Whisky for Master Blender of the Year. About Ebony Wine and Spirits The essences of darkness enriched, smooth and plentiful with the taste of melanin captured in wine submerged in a bottle or pure elegance. Discover what makes us unique among all the wineries of the world! When you serve your friends and family Ebony, our commitment to the highest quality and greatest value says a lot about you. Our curated selection of wine starts with our connection to the land and the winemakers. Each bottle – local or international vintage – has been personally sourced by our Master Sommelier and expert Wine Team to brighten your table and your dining experience. Ebony Wine & Spirits is introducing the wine world to a different level of prestige and culture in a time where it's needed most. Our wine is made with the finest of care and attention, and our brand represents more than just good flavor; we highlight power, beauty, and change. About Brut Rosé Flavor Profile Pop, clink, fizz. Sip and celebrate with a chilled glass of shimmering, refreshing sparkling wine. The palate opens with ripe strawberry and cranberry fruit, shadowed by a hint of cream and subtle spice. Rich and round, with a fine mousse that creates a delicious, creamy mouthfeel. Finishing clean and crisp, with a suggestion of ripe melon and bing cherry. Only the best from Ebony. Camellia's RECOMMENDS The pale peach color and bright bubbles make this sparkling a sweet addition to a wedding, baby shower, or any celebratory event. Don't just reserve this über food-friendly wine for a special event, it's great to pair with everything from appetizers to a spicy Asian take-out. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/therosehourpodcast/message Support this podcast: https://anchor.fm/therosehourpodcast/support

Virtually every major whisky event worldwide in the past year has been cancelled, postponed, or gone virtual because of the Covid-19 pandemic. Now, live events are returning in Florida, Texas, and Nevada over the next month as vaccination rates in the U.S. rise, and more event promoters are preparing to return later this year. Is it too soon, and can live whisky events be done safely? Dave Sweet's Whiskey and Barrel Nite event last September in New Jersey was one of the few in-person events that went on as planned, with no Covid-19 cases later connected to the event. Now, his team is preparing to hold what may be the largest whisky event in a year. Nearly 500 tickets have been sold for the Whiskey Obsession Festival in Tampa April 8th, even though many major whisky brands will not be participating. We'll talk with Dave Sweet about the event's health guidelines and his timeline for a "return to normal" on WhiskyCast In-Depth. In the news, Ardbeg has opened its new stillhouse, Beam Suntory is reviving some of Glen Garioch's past, and we have highlights from Whisky Magazine's World Whiskies Awards and Icons of Whisky Awards.

We are joined by the co-founders of Blue Run Spirits to talk about their new, premium Kentucky Bourbon. Their first batches released in late 2020 - early 2021, each a 13 year old sourced Kentucky Bourbon.  Mike Montgomery and Jesse McKnight are the co-founders and have created a unique and diverse team to help grown this brand. Blue Run Bourbon was selected and blended with the assistance and expertise of Jim Rutledge, former Master Distiller of Four Roses. Blue Run has exciting plans for future limited batches, including single barrels and their own aged distillate.  We appreciate the Blue Run Spirits’ team for providing us the opportunity to try their fall and winter batches of Blue Run Kentucky Straight Bourbon.  We are thankful for everyone who has taken the time to give us feedback on our podcast.  If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, or tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, & Twitter.  And, please check out our Patreon page to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts, or even purchase your own Bourbon Lens tasting glass or t-shirt. This episode is brought to you by Premium Bar Products. Thanks for their support in producing this week’s podcast. To customize glassware for your home bar, visit: https://premiumbarproducts.com Cheers,Scott, Michael & JakeBourbon Lens   About Blue Run Spirits: Blue Run Spirits is a new kind of spirits company, creating a unique luxury proposition by tapping into the deep heritage and craft that makes a truly great whiskey, then elevating it through a modern design and marketing lens to reach a younger, broader and more diverse whiskey drinker.   The company’s founders include a Nike designer, the first director-level employee at Facebook, a hospitality executive, a political advisor, and a philanthropist – all huge whiskey fans and individuals who acutely understand how to build demand and buzz for a contemporary consumer product. They are backed by a team of advisors including Nike marketing experts; the Campari communications veteran behind the US launch of Espolòn Tequila and the Aperol Spritz; a former vice president of innovation from Brown-Forman; a former spirits distributor; and others with deep industry experience. The Blue Run name is a nod to one of our founder’s upbringing in Georgetown, KY, where Bourbon began in the Bluegrass State. Find Blue Run Spirits online at www.bluerunspirits.com, and on social media: Instagram, Facebook and Twitter. About Our Guests: Mike Montgomery is cofounder and CEO of Blue Run Spirits. Mike has spent the last few decades in public affairs consulting after working with California-based elected officials. Prior to his time in politics, he worked with the U.S. Canoe & Kayak team in Lake Placid, NY. He is a proud graduate of the University of Washington. Mike and his wife and daughter reside in Los Angeles. As a native of Georgetown, Kentucky, Jesse McKnight grew up across the street from Elijah Craig’s homestead and has figuratively had Bourbon in his blood his whole life. He grew up playing in Royal Spring, which he called the Blue Run and has wanted to bring Bourbon back to Georgetown ever since. A graduate of the University of Kentucky, Jesse serves as Blue Run’s Chief Distribution Officer. About Jim Rutledge, Liquid Advisor: The iconic Jim Rutledge expertly approves Blue Run’s Bourbon selections and distills our new make Bourbon. Rutledge, a 50-year veteran of the industry, is the former Master Distiller of Four Roses Bourbon. Enshrined in the inaugural class of the Kentucky Bourbon Hall of Fame in 2001, he received a Lifetime Achievement Award in 2007 from Malt Advocate, and was named Ambassador of the Year by Whisky Magazine in 2008. Rutledge was also the 13th inductee (and only the 2nd American) into Whisky Magazine’s global hall of fame in 2013. Photo Credit: Blue Run Spirits  

Fawn Weaver is a serial entrepreneur and bestselling author, and when she learned about the story of Uncle Nearest Green — the slave who taught Jack Daniel how to distill whiskey — she decided to create a company that would bring his legacy to life. Since she launched Uncle Nearest Premium Whiskey in 2017, it has become the fastest growing independent American whiskey brand in U.S. history. Uncle Nearest Whiskey was named “World’s Best” by Whisky Magazine in 2019 and 2020, and it earned the Double Gold in the San Francisco World Spirits Competition. Along with Uncle Nearest, Fawn is also the founder and CEO of Grant Sidney, Inc.  — a privately held investment company — author of The Happy Wives Club and co-author of The Argument Free Marriage, and a popular Ted speaker. She’s also a dedicated philanthropist who created the Nearest Green Foundation, a non-profit that offers scholarships to every descendant of Nearest Green and supplied more than 300,000 masks to frontline workers and disadvantaged communities during COVID-19. In 2020, Fawn partnered with Jack Daniel’s to create the Nearest and Jack Advancement Initiative, a program working to elevate people of color within the American whiskey industry. Fawn has appeared on hundreds of popular shows including FOX Business, the TODAY Show and CBS This Morning, and she’s been featured in outlets like Fast Company, Inc. Magazine and The New York Times. She’s also a member of the Young Presidents’ Organization.   In This Episode: Fawn shares the inspiring story of Nearest Green and Jack Daniel and discusses some of the important lessons it can teach us as we navigate the conversation around racism today. She also explains how she’s built a culture of confidence and radical candor as a CEO, and she shares some of the daily habits that have helped her find fulfillment and success.  Episode Highlights: Bringing the story of Uncle Nearest Green to life The importance of radical candor in all areas of life Building a culture of confidence Fawn’s morning routine that sets her up for success Why Uncle Nearest’s story matters for America today Resources Fawn Mentioned: The Happy Wives Club by Fawn Weaver  Fawn’s TedTalk on “The Argument Free Marriage" Radical Candor by Kim Scott The Miracle Morning and The Miracle Equation by Hal Elrod Think Up app Write It Down Make it Happen by Henriette Anne Klauser The Power of the Subconscious Mind by Dr. Joseph Murray Uncle Nearest cocktail recipes Sponsor: This podcast is sponsored in part by Piccolo Marketing, providing outsourced marketing professionals for business owners.  Piccolo Marketing is our go-to resource when it comes to comprehensive marketing strategies and execution. Learn more here.

Det viktiga 45:e avsnittet ägnas till stor del åt torv. Så skördas torven, så torkas den och så eldar man upp den. Vi bekantar oss sedan närmare med kölnan innan vi landar i Göteborgsdestilleriet (?) Strathmill. Vad var det i glaset Earl Grey: https://sv.wikipedia.org/wiki/Earl_Grey Zippin cask strength från Selected Malts kostade bara 596 kronor, tacknämligen i denna tid för en bra whisky. Tyvärr slutsåld. https://www.systembolaget.se/produkt/sprit/zippin-8224902/ https://www.whiskybase.com/whiskies/whisky/173404/zippin-blended-malt-scotch-whisky Glenmorangie Original: https://www.systembolaget.se/produkt/sprit/glenmorangie-41701/ De där 16 men of Tain Förbered dig att dränkas i marknadsföringsblaj: https://www.planetwhiskies.com/latestwhiskynews/glenmorangiedistillerywhiskynewspress.html Låten 16 tons som varken Mathias eller Jeroen kopplade till: https://www.youtube.com/watch?v=RRh0QiXyZSk Torv OK, vi går ut hårt: Harrison, Barry, Joanne Ellis, David Broadhurst, Ken Reid, Royston Goodacre & Fergus G. Priest, ”Differentiation of peats used in the preparation of malt for Scotch whisky production using Fourier transform infrared spectroscopy”, Journal of the Institute of Brewing 112 (2006), nr. 4, s. 333–339: https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/j.2050-0416.2006.tb00739.x …och fortsätter än värre, som om någon därute kommer jaga denna gamla antologi (men texten är jätteintressant): Swan, James S. och David Howie, ”Compounds influencing peatiness in Scotch malt whisky flabour”, i Lalli Nykänen och Pekka Lehtonen, red., Flavour research of alcoholic beverages: Instrumental and sensory analysis: Proceedings of the Alko Symposium on flavour research of alcoholic beverages, June 13–15, 1984, Helsinki, Finland (Helsingfors: Foundation for Biotechnical and Industrial Fermentation Research, 1984), s. 279–290. Det är svårt att prata torv utan att prata fenoler (vi undgick den grejen). Tur då att Matthew Fergusson-Stewart har skrivit denna text: ”The magic and mayhem of whisky phenols – A short discussion”, 29/8 2016: https://www.facebook.com/WhiskyMolecules/posts/1202076453177654 Ovanpå detta dubbeltipsar vi om länkar som fanns med till förra avsnittet: Två texter av Dave Broom: https://scotchwhisky.com/magazine/features/9292/peat-terroir-and-its-impact-on-whisky/ https://scotchwhisky.com/magazine/features/9293/phenol-fables-peat-s-secrets-uncovered/ Andrew Derbidge: https://www.whiskyandwisdom.com/the-complete-guide-to-peat-and-peated-whisky/ Har ni Malt whisky yearbook 2016 hemma? Läs om Johnny McCormicks text ”Turf's up” vetja! Teemu Strengell på fantastiska gamla bloggen Whisky Science: http://whiskyscience.blogspot.se/2011/02/peat.html http://whiskyscience.blogspot.se/2011/05/peat-terroir.html Aflodals smaknot med bajs "Sin vana trogen är Talisker-nosen stum. Det luktar parfym och jordiga bajstoner, vädring släpper ut böcklingpastej. Väldigt attraktivt." https://spiritsnews.se/single-malts-of-westeros/ Strathmill Destilleriet grundades 1891 så David var åt rätt håll. Och nog fan ligger destilleriet i Speyside, om än nära gränsen till Highland öster om Speyside! Och de har en kapacitet på 2,6 miljoner liter ren sprit om året, men kokar 2 miljoner liter. Och visst är det just J&B som destilleriets whisky landar i, först och främst. Hemsida: https://www.malts.com/en-row/brands/strathmill Det här med kölna då Wisniewski, Ian, ”A view to a kiln”, Whisky Magazine 56 (2006): https://whiskymag.com/story/a-view-to-a-kiln Kolla in dessa tre videor så är du typ kungen av whisky: https://www.youtube.com/watch?v=POLudcOaPb4 https://www.youtube.com/watch?v=6hL8L8rnmfw https://www.youtube.com/watch?v=kNW2TJAQrCE (hoppa lite framåt för att landa i kölnan) Allt om mältning, där även kölna ingår: http://tjederswhisky.se/ur-bokmanus-maltning/ …och så hur proffsen gör: tio minuter synnerligen pedagogiska förklaringar om mältning i Port Ellen Maltings, med en liten bit från en kölna: https://www.youtube.com/watch?v=rVIBCv5X1OM https://www.diffordsguide.com/g/1168/single-malt-scotch-whisky-production/malting https://fosm.de/wp-content/uploads/wppa/1158.jpg Kölna utifrån, Dalwhinnie distillery. Foto: David May Här når du oss: En trea whisky på Facebook (https://ww.facebook.com/entreawhisky) Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se (https://www.tjederswhisky.se)

This week's guest on Spirits of Whisk(e)y is Matt Hofmann, Co-Founder & Master Distiller at Westland Distillery in Seattle, Washington. Founded in 2010, Westland is widely recognized for an award-winning line of American single malt whiskeys that rely on regionally-grown ingredients, including locally-produced peat. In 2015, Matt's work was awarded Whiskey of the Year by the American Distilling Institute, and in 2018, Whisky Magazine named him Master Distiller/Blender of the Year at its annual Icons of Whisky America awards ceremony. Listen and learn how Matt, after completing graduate studies in brewing and distilling at Heriot-Watt University in Edinburgh, Scotland, returned to his native Pacific Northwest, opened Westland Distillery, and started realizing his whiskey vision. Plus hear Chef Louise Leonard's suggestions for pairing Westland's Garryana Whiskey, a peated American Single Malt aged in Garry Oak, rather than the more common White Oak, with a fire-roasted tomahawk steak. Please visit spiritsofwhiskey.com for show notes, past episodes, and coming attractions! - Whiskey: A Chef's Journey ad Music provided by HillbillyBed Creative Commons - Music by Jason Shaw on AudionautiX.com. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/spirits-of-whiskey/message Support this podcast: https://anchor.fm/spirits-of-whiskey/support

On this episode I am joined by former actress, whiskey educator, and now whiskey distiller apprentice, Tracie Franklin. She grew up in a military family and is now based in DC. Traveling and seeking out unique foods drives her adventurous side and this year she was awarded the “Scotch Ambassador of the Year 2020” by Whisky Magazine. We discuss how her transition from the arts into whiskey wasn't intentional but proved to be the right path; how she doesn't ever want to use her talent for something she doesn't believe in; and that she wants to change the face of whiskey and the perception of who should enjoy it. Get in Touch: Tracie Franklin Instagram:@spirited_tracie Ayana Major Bey Website: www.ayanabey.com Instagram: @ayanambey, @theartistpivotAlso mentioned in this episode: Nearest and Jack Advancement Initiative Instagram: @unclenearest, @jackdaniels_usBlack Bourbon Society Instagram: @blacknourbonsociety Transcript available at: https://theartistpivot.buzzsprout.com/1296095/6194416-tracie-franklin-whiskey-and-tangible-changeSupport the show

On this episode I am joined by former actress, whiskey educator, and now whiskey distiller apprentice, Tracie Franklin. She grew up in a military family and is now based in DC. Traveling and seeking out unique foods drives her adventurous side and this year she was awarded the “Scotch Ambassador of the Year 2020” by Whisky Magazine. We discuss how her transition from the arts into whiskey wasn't intentional but proved to be the right path; how she doesn't ever want to use her talent for something she doesn't believe in; and that she wants to change the face of whiskey and the perception of who should enjoy it. Get in Touch: Tracie Franklin Instagram:@spirited_tracie Ayana Major Bey Website: www.ayanabey.com Instagram: @ayanambey, @theartistpivotAlso mentioned in this episode: Nearest and Jack Advancement Initiative Instagram: @unclenearest, @jackdaniels_usBlack Bourbon Society Instagram: @blacknourbonsociety Transcript available at: https://theartistpivot.buzzsprout.com/1296095/6194416-tracie-franklin-whiskey-and-tangible-changeSupport the show

Ballet and whisky might seem a weird combination, but for Allison Parc they are the ingredients that make her company Brenne French Malt Whisky unique. At the age of 23, she traded ballet shoes and a stellar career performing with national ballet companies for whisky flasks and brewery casks. Today, she is one of the leading American entrepreneurs in the world whisky segment and the first woman to be named World Whisky Brand Ambassador of the Year in Whisky Magazine's Icons of Whisky Awards. On this week's episode, Allison talks about the challenges of entering an entirely new industry, the ballet skills that helped ease her pivot towards a new career, and the lessons she learned while moving from the barre to the bar. Download the executive summary for this episode at manonfire.co. Learn more about your ad choices. Visit megaphone.fm/adchoices

John Quinn serves as global brand ambassador for Tullamore D.E.W., one of the most recognized brands in Irish whiskey, a company he has played a role in growing since his early days with Irish Distillers. In 2016, John was named Whiskey Brand Ambassador of the year by Whisky Magazine’s Icons of Whisky Awards, and in December 2018 he was appointed as Vice Chairman of the Irish Whiskey Association. In 2019, John became the first Irish whiskey global ambassador to be inducted into the Whisky Magazine Hall of Fame. He is a legend of Irish whiskey and the hundreds of brand ambassadors that preach the Irish whiskey gospel around the world stand on his shoulders. He was there as Irish whiskey battled for survival. He’s there today in the midst of growth that could never have been imagined in the 1970s. We can all learn from his perspective and experience. I hope you enjoy our chat. A kinder, more genuine, passionate, knowledgeable gentleman you won’t find in the world of whiskey.

This week Scott is joined by Christopher Coates, Scotch Editor at Whisky Magazine, and Andrew Flatt, known to many as The Amateur Drammer. Christopher and Andy are both whisky writers and will talk about the important role that writing plays within the whisky community and how it is changing. They are also both involved in the World Whisky Awards and will shine a light into what makes an award winning whisky and why awards are valued in a category that is so much about personal preference.

This week we have the privilege of hearing from Brandon Collins - Master Distiller at Taconic Distillery in upstate New York! Taconic is producing some incredible whiskey right now and Brandon is an amazing guy. Raised in Carlisle, OH, Brandon grew up with a love of chemistry that eventually led to his passion for producing amazing whiskey. After college, he went on to hold a highly coveted Distillery Supervisor position at Buffalo Trace. During his tenure, Buffalo Trace was named “Whiskey Distiller of the Year” in 2014 and “Brand Innovator of the Year” in 2015, by Whisky Magazine’s “Icons of Whisky America." Brandon and his wife relocated to New York in 2017 and he ended up at Taconic shortly after.

We line up 4 single barrel, store picks of the ever-popular Elijah Craig Small Batch Bourbon.  We also discuss life during the Covid-19 quarantine.  The quarantine has provided us with an opportunity to sample some great and some unique whiskies.  The four picks we sampled are from: A) Louisville Bourbon Club/Evergreen Liquors, B) Bottles Unlimited, C) Liquor Barn, and D) Keg Liquors Indiana We think we’ve found a clear winner, but we discuss the nuances of store picks and single barrel programs.  And, finally, we discuss the prospect of having a single barrel, Elijah Craig Barrel Proof.  Maybe just a dream of ours.  What about you? For more on Elijah Craig, check out the following links from: Vine Pair on Elijah Craig Heaven Hill Distillery - Elijah Craig Small Batch About Elijah Craig Small Batch Elijah Craig Small Batch is made exclusively from batches of 200 barrels or less of 8- to 12- year-old Bourbon. First brought to market in 1986, Heaven Hill’s Master Distillers were selecting a small number of barrels of the finest Bourbon to make Elijah Craig long before the term “small batch” even existed. It is this attention to detail and superb craftsmanship that give Elijah Craig an ideal balance of age, robust body and rich flavor. Its accolades have included a “Double Gold Medal” at the San Francisco World Spirits Competition and two-time “Best of the Best” Bourbon by Whisky Magazine. This signature spirit bears the name of the Rev. Elijah Craig, “The Father of Bourbon” who established his distillery in 1789. He is credited with being the first distiller to age his Kentucky whiskey in charred oak barrels. The clear, unaged corn liquor became transformed into a bold amber liquid with a distinctively smooth flavor that makes Bourbon what it is. Produced by Heaven Hill Distillery and one of its bestselling Bourbons by case volume, it is complemented by Elijah Craig 12-Year-Old Barrel Proof, Elijah Craig 18-Year-Old Single Barrel and Elijah Craig 23-Year-Old Single Barrel in the portfolio. For more information, please visit www.elijahcraig.com.   We would appreciate you giving us a 5 star rating on your podcast app and please leave us a written review. This will help others discover our podcast and will help us expand our reach. Also, be sure to follow us @BourbonLens on Instagram, Facebook, & Twitter. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts and see what we are up to. Cheers!  Scott, Michael, & Jake The Bourbon Lens

With everyone spending more time at home these days, we know many of you have been perfecting your cocktail (or just plain boozing) skills. So today we have an extra special spirituous episode featuring two ladies of whiskey - Naomi Leslie, East Coast Brand Ambassador for Balvenie, and Tracie Franklin, Brand Ambassador for Glenfiddich. Naomi LeslieAfter years of honing her skills in the bartending and craft cocktail industry in New York, Naomi Leslie joined The Balvenie as the east coast US brand ambassador in 2018.Born in Massachusetts, Naomi earned a Bachelor of Arts degree from Muhlenberg College in Pennsylvania, then moved to New York to begin her journey in the spirits industry. Her career began at the highly revered cocktail bar Dear Irving, where she rose through the ranks and worked with the management team to open a new bar, The Bennett. During her time at Dear Irving and The Bennett, Naomi also trained at Bobby Flay’s Bar Americain where she explored food and Scotch-specific pairings, piquing her initial interest in single malts. Following, Naomi’s most recent role was at critically acclaimed bar BlackTail in lower Manhattan, where she led staff trainings pertaining to bartending technique and product and category knowledge, while taking courses on her own that focused on branding, social media and distillation. She took an active role in helping to develop the highly regarded, award-winning cocktail menu throughout her time at BlackTail. Naomi has taken part in a variety of cocktail training curricula across the country, including Tales of the Cocktail’s Cocktail Apprentice Program and Cocktails in the Country with Gaz Regan. Additionally, she has led tastings, workshops, seminars and dinners across the Eastern US, highlighting topics ranging from rare prestige variants, to new releases, to encouraging diversity and advocacy for women in the cocktail and whisky worlds. Her inventive cocktail creations have been featured in Forbes and Liquor.com, among others.In her free time, Naomi is an avid traveler and a photographer, specializing in beverage, food and travel.Tracie FranklinTracie Franklin’s path to the role of brand ambassador for Glenfiddich has been anything but linear. Growing up in a military family, she learned to love travel and admire the cuisines and cultures that came along with it. She was introduced to the dazzling world of theatre by her military father and followed her heart to the stage where her presence and melodic voice landed her leading roles. She has performed in productions from Thailand to London and New York City. While traveling, her adventurous spirit drove her to seek out unique food and beverages from around the world. This passionate pursuit was a powerful asset once she took the next turn on her path into the world of hospitality. Tracie has held nearly every front of the house position in the restaurant business, but she was able to shine as a bartender is some of New York’s cocktails bars. It wasn’t until she tasted her first Single Malt Scotch Whisky that she realized the next phase in her life was down the whisky rabbit hole. That taste of malt, saline, and fruity sweetness sent her to classes and trainings with the best teachers in the whisky community. After years of studying, internships and whisky work she founded Whersky, an organization bringing together whisky drinkers of all backgrounds to build a more diverse, inclusive whisky culture. Most recently, Tracie was awarded “Scotch Ambassador of the Year 2020” by Whisky Magazine.Tracie currently resides in Washington D.C. and is serving as the Glenfiddich Ambassador for the East Coast.

Known as “The Whiskey Professor”, Bernie Lubbers is the Whiskey Ambassador for the family owned and operated Heaven Hill Distillery located in Bardstown and Louisville, KY. Producers of Evan Williams, Elijah Craig, Larceny, Henry McKenna, Parker’s, and other American Whiskeys, Heaven Hill is the largest American Family owned distillery in the U.S., and their Bernheim Distillery is the world’s largest single site bourbon distillery producing 1300 barrels every day. With over 1.7 million barrels aging in their 59 Rickhouses; roughly 20% of the world’s bourbon supply. ---Three Tier is hosted by Jacob Gluck, who is also the Founder and CEO of Goza Tequila--a premium, hand-crafted tequila distilled in the highlands of Jalisco.---Bernie hosts the popular website; www.whiskeyprof.com, and wrote a book on the subject which is in its Third Edition from Blue River Press; “Bourbon Whiskey – Our Native Spirit”. Bernie was recognized by writer/author Fred Minnick as “The person that single handedly brought Bottled In Bond whiskey back to the forefront.” Twice in 2009, & 2016, Bernie has been named the top Bourbon Ambassador of the United States and went on to be named the top Bourbon Ambassador of the WORLD in Whisky Magazine’s highest honor of their Icons Of Whisky Awards. With his Fellow Kentucky Bluegrass Music pickers, he has written and performs a live music show/whiskey tasting called; “Bourbon Thru Bluegrass” where folks get to sample whiskies from the style of the 1700’s, through the 1800’s, & then the single barrel and small batch bourbons of today. All throughout the tasting folks simultaneously hear bourbon history paired with live bluegrass music to help bring bourbon stories and history alive. They have appeared with this on the Direct-TV Documentary called Bourbontucky, (available on itunes).

The story of the Uncle Nearest Whiskey brand told by Ambassador Sailor Guevara. Sailor talks live with whiskey expert Tom Fischer for a live whiskey tasting and review of Uncle Nearest 1884 and Uncle Nearest 1865 Whiskey. Founder Fawn Weaver read a story by Clay Risen in the New York Times about Nathan "Nearest" Green teaching Jack Daniels how to make whiskey. Sailor also gives updates on the Nearest Green Distillery in Shelbyville, Tennessee Sailor is the winner of the Icons of Whisky American Whisky Ambassador of the Year 2020 from Whisky Magazine. --- Support this podcast: https://anchor.fm/bourbonblog/support

This episode features Matt McKay of Bimber Distillery. Matt is responsible for public relations and marketing, as well as, helping out with production. Dariusz Plazewski and Ewelina Chruszczyk co-founded Bimber in North-West London in 2015. This Micro-Distillery is quickly making a mark in the Whiskey community being recognized by Whisky Magazine as Craft Producer of the Year 2020. 56-58 Sunbeam Road, London, NW10 6JQ - +44 20 3602 9980 - www.bimberdistillery.co.uk - On Facebook Highlights from our discussion: Bimber Fordham & Allen Warminster Maltings Solera The Dramble

A few weeks ago Whisky Magazine named Ironroot Republic Distillery the world's best bourbon. This came as a shock to many people...not the least of which was the Likarish family who own and operate the distillery. In this episode I talk with Robert Likarish about how this unlikely event came to be, how the judging was done, and address some of the roomers and accusations that doubters have launched since the announcement of the award. We discuss that Kentucky bourbon will always be king, but that the whiskey world is changing and awards like this help bring to light some smaller producers that might not have ever been on the average consumer's radar. We discuss all this while sipping an EH Taylor Barrel Proof to pay homage to bourbon's roots. You won't want to miss this one.   Please subscribe and leave a review!

Andrew Derbidge is Director of the Scotch Malt Whisky Society (SMWS) of Australia, and the man behind Whisky and Wisdom.For over 15 years, he’s worked as a brand ambassador and presenter for some of the world’s most renowned Whisky brands, organised bespoke Whisky tours of Scotland and written for publications such as Whisky Magazine and Australian Gourmet Traveller.Andrew’s on the podcast to briefly outline the history of SMWS, which is a prolific independent bottler as well as a club that hosts events and tastings, before indulging us in an in-depth discussion about today’s Whisky market.Is there still room for the Scotch industry to expand? Is there a market correction on the way? Why are distilleries now releasing countless different expressions of their product? Are Whisky bottles a worthy investment? It’s all on the agenda!

In this episode, Dr Whisky and Boutique-y Dave are joined by whisky podcast trailblazer Mark Gillespie, creator and host of WhiskyCast, and editor of Whisky Magazine, Rob Allanson. Together the gang explore the power of words in print and online, and how they have helped shaped the whisky industry for better or for worse... Expect some rants, some laughs and plenty of drams!

From Buffalo Trace to The Big Apple.  Brandon Collins, Head Distiller for Taconic Distillery, joins us for this week's episode of The Bourbon Lens.  Brandon moved on from his role at one of the most recognizable distilleries in world to take on craft distilling in New York state. Taconic Distillery is located 90 miles north of New York City and is gaining ground by their willingness to experiment with excellent barrel finishes and their ability to produce high quality bourbon and rye whiskey.  On this episode, we were drinking Taconic's Mizunara Cask finished bourbon, weighing in at 107 proof.  Read more on Mizunara Oak in this article from Wine Enthusiast We hope you enjoy this week's episode and maybe even discover a rising distillery you might not be aware of.  Taconic Distillery has plans to expand its distribution to Kentucky during 2020, so look for them on a shelf near you soon. Brandon Collins Bio/Background: Raised in Carlisle, OH, Brandon grew up with a love of chemistry that eventually led to his passion for producing amazing whiskey. Brandon received a BS in Chemical Engineering at Ohio State University, where his studies included Brewing and Fermentation Science. After graduating college, he went on to hold a highly coveted Distillery Supervisor position at Buffalo Trace.  During his tenure at Buffalo Trace, the oldest continuously operating distillery in the country, Buffalo Trace was named “Whiskey Distiller of the Year” in 2014 and “Brand Innovator of the Year” in 2015, by Whisky Magazine’s “Icons of Whisky America”.  During his travels Brandon developed a love for New York City, where he currently resides.  When an opportunity arose at Long Island Spirits in 2017 he decided it was time to combine his two passions and relocate to New York.  There he went on to produce a “Chairman’s Trophy Rye Whiskey” in the Ultimate Spirits Challenge. About Taconic Distillery: Taconic Distillery, established in 2013, is a purveyor of fine craft spirits located in the Hudson Valley of New York. We handcraft our award-winning bourbon and rye whiskies in small batches using the finest ingredients, including grains grown in New York and natural spring water from our farm.  Inspired by hunting and fishing, Taconic embraces a passion for the outdoors and that passion is imprinted on all our spirits. All of our spirits are brilliant for simple sipping. They also make excellent traditional and signature cocktails. We are proud members of the American Distilling Institute, the American Craft Spirits Association and the New York Distillers Guild.   We would appreciate you giving us a 5 star rating on your podcast app and please leave us a written review. This will help others discover our podcast and will help us expand our reach. Also, be sure to follow us @BourbonLens on Instagram, Facebook, & Twitter. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts and see what we are up to.

My guest today is one of the best known distillers in the world.  Beginning as an apprentice cooper in 1963, Jim McEwan eventually came to manage the Bowmore distillery and then travel the world for another 33 years, as a judge, ambassador and distiller for Bruichladdich and The Botanist as well. He was inducted into Whisky Magazine's ‘Hall of Fame' in 2014 and in the same year, founded Cape Byron Distillery with Eddie Brook (who you might recall from way back on Episode 16).  They've been known best for their award-winning ‘Brookie's Gin' but are now beginning to produce whisky. I was invited to the distillery to taste the first drop, straight from the still. This interview takes place on the balcony overlooking the famous Brook Farm and regenerated rainforest, so there's a bit of ambient noise to note, but it worked as inspiration for the last interview Jim will have in Australia.

Whisky Work. Without the E. It's a twofer on Edacious! In this episode, we hear from Marlene Steiner and Ian Thomas, both of Virginia Distillery Company in Lovingston, Virginia. Today's podcast is another chance to educate everyone on the American Single Malt spirit category and on Virginia Distillery Company who are making waves, collecting awards as they do. In March VDC was named the Best American Single Malt Whisky at the World Whiskies Awards, presented by Whisky Magazine. When their own single malt, distilled right here in Virginia, is ready in 2019? I've no doubt the medals will continue to roll in. Founder Dr. George Moore was a native Irishman and successful entrepreneur whose passions were Virginia and whisky. He raised his family here because it reminded him of Ireland and spent his life marrying his passions, working to establish a true whisky distillery in Virginia. Son Gareth and his wife Maggie carry on that tradition with VDC. First up? A complete tour of the process and a conversation with Distillery Director Ian Thomas. My favorite part? The Cask Room full of aging whisky. The minute you walk in you're hit with a wall of lovely smells, wood, oak and aging alcohol with hints of vanilla and caramel. Air so thick and redolent if you breathe through your mouth you can taste it. I never wanted to leave! "There's something about this industry where it's not quite instant gratification. You have to have a good bit of patience when making good whisky. There's something about walking into a space like that and seeing a sea of 7-800 casks resting and waiting...It fills me with joy." ---Ian Thomas How do you know when whisky is ready for bottling? Who makes the final decision? Sensory analysis and training your palate is a huge part. The distillers train themselves, but also take a wide-open approach involving a tasting panel made up of folks in the brand department, production, and on the corporate side. Even folks working as Guest Experience Managers get a say. The distillers take that data, reference it, and make some decisions. Ian hails from Memphis, Tennessee where he studied Biology. Beyond distilling, Ian and his team are working hard to promote American Single Malt Whisky as a viable, respected, clearly-defined product. "We're working hard with the American Single Malt Commission...to drive home this defining category of American Single Malt...We're really striving to help push this category...and get it defined...As a consumer, you always want to know what it is that you're purchasing...it's very much about knowing truly, if this is a single malt, there should be nothing blended into it." ---Ian Thomas  Does single malt reign supreme? Are blends better? We discuss both schools of thought. There is true skill to blending consistently and a couple of different approaches. But a truly great single malt can be a beautiful thing as well. Both require their own unique talents. Whisky, like wine, has terroir. VDC's whiskies use raw materials and water from Nelson County. They're barrel-aged in Virginia, making it a true Virginia whisky, distilled in Virginia with Virginia resources. This is whisky without the "e" folks. "To us bourbon is kind of a swear word, and really defining the difference between those categories and those types of whiskies...To us it's who we are. We're rooted in that tradition...owning it and making it ours. Our process is here stateside as an American whisky. It's a blend of old world meets new world, and kind of our spin on it." ---Ian Thomas Climate also plays a huge part in terroir. Whisky distilled here will taste different from one created on Islay or in the Scottish Highlands. Barrels are made of wood which is porous. They expand, contract, and breathe with every change in temperature and humidity, affecting the maturation process and taste. Climate data sensors live in every warehouse and minute information is constantly collected. The more data you collect, the more you learn the effects of climate, honing those a bit better to the maturation process. What does it mean to have a background in yeast? What is Ian's favorite part of the fermentation process? Give a listen! Next up we speak with Brand Director Marlene Steiner about more "Front of House" subjects like cocktails, distillery events, community initiatives, and of course The Virginia Whisky Experience Tour, a hands-on interactive educational foray into the origins of whisky right here in Nelson County. My favorite part? The antique alcohol still a generous neighbor donated to be a part of the tour. One very similar in appearance to ones mentioned by my Nelson County born-and-bred granddaddy. Another part? A presentation on the effects of Hurricane Camille which devastated this county back in 1969 and actually changed agricultural regulations, causing Nelson to become wet in more ways than one. Another natural disaster, forest fire, threatened the distillery just last Fall, but thankfully first responders were able to save the business. Nothing was damaged and neighbors stepped up, allowing firefighters onto their property to backburn, minimizing damage. VDC responded by creating their Nelson County First Responders Single Barrel, partnering with local coffee roaster Trager Brothers on this project, and all proceeds were donated to Nelson County First Responders. "We were just really happy to give back a little bit of love to our first responder teams...we had so many local teams that were on site very quickly...you just think about the amount of energy these people put in because they're all volunteers and so they're spending time away from family and friends. They're so community driven...we're really just so grateful for that...just their support and everything they did to help us...what better way to give back...we make whisky and we make good whisky." ---Marlene Steiner The response was so great VDC now plans to do a charity cask every year. Taking potential disaster as an opportunity for community growth. What's better than that? Another part of caring? Sustainability. Spent grain from the distillery is given to Early Dawn dairy farm for use as feed. Extra CO2, a natural part of the brewing process, is funneled out naturally. An extra step not many other distilleries take. Another aspect is the Partner Program, working with local wineries and cideries like Grace Estate and Potter's Craft Cider (a past podcast guest) to trade barrels, which add flavors to whiskey, cider, and wine depending on the barrel used. As Brand Director, Marlene creates awareness, enthusiasm, and loyalty for the product. She helped construct the Visitor Center, the tour, works in product development, and keeps the team well-staffed and well-educated on hospitality. It shows. Unlike some places, this isn't a pour and go operation. You always feel welcomed and very knowledgable about what you're drinking. VDC is working to make sure their story gets out even if you're enjoying VDC in Boston or Chicago. Why is story important to a brand? What ABC restrictions have caused VDC to create amazingly creative cocktails, furthering the reach of their brand? Listen to learn more. When the VDC single malt is finally ready in 2019? I'll be there. Virginia Distillery Company is always an enjoyable, unique experience. From CEO Gareth Moore all the way down to every Guest Experience Associate you can see the enthusiasm and passion for their product. Everyone is friendly and eager to show you why the VDC Virginia Highland Malt Whisky is stellar. You can find Virginia Highland Malt Whiskey at your local ABC store or at the distillery. Get a gorgeous gift basket with a rose gold shaker. Grab some friends and join The Cask Society. Try the whisky-infused chocolates at Gearhart's (a past podcast guest). Stay tuned for their Whisky Tiki event later this summer. But not before listening to this fantastic episode. Cheers! SHOW NOTES – Links to resources talked about during the podcast: Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

After two years of victories for Pacific Rim whiskies, a single malt Scotch is back on top of the World Whiskies Awards. Old Pulteney's 1989 Vintage was named "World's Best Single Malt Whisky" in Whisky Magazine's annual World Whiskies Awards. Thursday night's announcement caused celebrations at the distillery in Wick and Inver House's main offices near Edinburgh. We'll discuss the results of this year's competition with judging panel chairman Neil Ridley, along with his plans to launch a new line of independent bottlings at the end of this month with his business partner under the "Exile Casks" brand. In the news, Heaven Hill takes "Distiller of the Year" in the Icons of Whisky Awards, Ardbeg shines some light on its new Dark Cove malt, and High West releases a "light" whiskey.

There's been a lot of attention paid recently to women working in the whisky industry, but when Allisa Henley was promoted to Head Distiller at Tennessee's George Dickel Distillery last March, she just took over for John Lunn without even so much as a news release. While most people thought of her as being in charge of the distillery's visitor center, she had quietly been Lunn's understudy for a decade and stepped right into the role she had been training for - at the distillery just a few miles from where she grew up. We'll talk with Allisa on WhiskyCast In-Depth about the transition and the challenges of being a whiskey maker in the heart of the Bible Belt, especially since the Dickel distillery is located in a dry county. In the news, a new report projects American whiskey could outsell single malt Scotch worldwide as soon as 2020, with much of that demand for Bourbon and Tennessee whiskies. Whisky Magazine has announced the North American winners in the 2016 World Whisky Awards, and there's a surprise winner in the battle for "World's Best Bourbon" honors. Balcones Distilling in Texas fired up the stills at its new Waco distillery for the first time this week after taking home three Whisky Magazine awards, and we'll have your reaction to last week's interview with Balcones founder and former master distiller Chip Tate as he prepares to begin making whisky again at his new distillery. We'll also have more of your reaction to the Compass Box transparency campaign, along with tasting notes for two unique craft whiskies from Washington and Colorado.

The debate over age statements on whiskies shows no sign of going away, but how does a brand decide to remove the age statement from its whiskey? Earlier this month, Heaven Hill announced that it would remove the 12-year-old age statement from its Elijah Craig Small Batch Bourbon and start making the whiskey with casks 8 to 12 years old. We'll discuss the reasons behind that move with Heaven Hill co-master distiller Denny Potter and longtime Heaven Hill executive Larry Kass on this week's WhiskyCast In-Depth, along with the company's latest plans for expanding its Bernheim Distillery in Louisville to meet demand. In the news, Diageo plans to start focusing on more affordable whiskies in emerging markets because of currency exchange rates, Scotland's government is giving a boost to two distillery projects, and Whisky Magazine announces its Icons of Whisky Awards world whisky winners.

Fred Minnick captures whiskey in words and photos for Whisky Magazine, Whisky Advocate, and many freelance opportunities. He also writes for Parade, Scientific American, Covey Rise and others. Minnick’s latest release is Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker, which hits bookshelves this month. Previously he wrote the critically acclaimed book “Whiskey Women”, which won ForeWord Reviews ’14 “Book of the Year” in Women’s Studies, while his Iraq War memoir “Camera Boy” became a Wall Street Journal bestseller. Minnick is a two time Pink Lady International Food Photographer of the Year finalist and is the Bourbon Authority for the Kentucky Derby Museum. He judges the San Francisco World Spirits Competition and the World Whisky Awards.

This week’s guest on In the Drink is John Glaser, the founder and whiskymaker of Compass Box, a boutique Scotch whisky company widely recognised as the industry’s leading innovator. Formerly a Johnnie Walker Global Marketing Director, John also spent several years in the wine industry in both America and France. Scotch whisky is a passion for John. In 2000, this passion led him to leave Johnnie Walker and start Compass Box from the kitchen of his west London home. His idea was simple: create whiskies of unassailable high quality in a style that is more in line with the tastes of today. From the beginning, his vision has been to create one of Scotland’s finest and most exciting whisky companies, re-establishing the standards for quality and style in the industry. Compass Box has won the “Innovator of the Year Award” four times from Whisky Magazine, an unprecedented feat, and the “Pioneer of the Year Award” twice from the Malt Advocate. Compass Box whiskies have been awarded over 60 medals and prizes in its short history. John, an American, has lived in London since 1998. He resides with his wife and two young boys in Kew, on the Thames River. “The world needs small spirit companies with real people behind them and real sincerity.” [10:00] “Age does not necessarily mean quality [in scotch].” [17:00] –John Glaser on In the Drink

As we reported on our last episode, Balcones Distilling founder Chip Tate has accepted a buyout agreement from the majority owners of the Waco, Texas distillery. Tate will not return to the distillery he built in 2009, and sold his 27% ownership stake in Balcones for an undisclosed amount. In this bonus episode of WhiskyCast, we'll have complete interviews with Tate and Balcones chairman Greg Allen - in his first interview on the dispute. Of course, we have much more than just that to bring you. We'll have the details on the start of construction on The Macallan's $168 million distillery and visitors center in Speyside, the winners of Whisky Magazine's 2015 Scotland Icons of Whisky Awards, details on new whiskies from Oban and BenRiach, and tasting notes for Glenmorangie's new Dornoch travel retail exclusive release.

In the second of two episodes from this weekend's Kentucky Bourbon Festival in Bardstown, we'll hear from the newest members of the Kentucky Bourbon Hall of Fame. Fred Noe is the 7th generation member of the Beam family at Jim Beam, and Tom Blincoe's Buzick Construction has been responsible for most of the state's major distillery construction projects over the last several decades. In the news, Whisky Magazine announces the winners of this year's U.S. Icons of Whisky Awards, Jimmy Russell explains just what happened when his team made a mistake that led to Wild Turkey's new Forgiven, and Mike Veach tells us about the Filson Historical Society's Bourbon Challenge next month.

This week's episode required 35 hours of flying and 17,000 miles of round-trip travel, but it was well worth it to visit Amrut's distillery in Bangalore, India. We'll catch up with Amrut's Rick Jagdale to discuss a series of new Amrut single malts, including one that pays tribute to the excessively greedy angels in Amrut's warehouses, and Rick will answer some of your questions about Amrut as well. In the news, Billy Walker's investment team has added Glenglassaugh Distillery to their portfolio that already includes BenRiach and GlenDronach, Whisky Magazine announces this year's winners of the World Whiskies Awards and the Icons of Whisky Awards, more whiskies receive honors in the Ultimate Spirits Challenge, and it'll cost more for a dram of Scotch in Scotland after a UK tax increase.

Four times each year, Woodford Reserve master distiller Chris Morris becomes the headmaster of the Woodford Reserve Bourbon Academy. His students get a one-day class on the intricacies of Bourbon, from the entire distilling process to nosing and tasting lessons. We'll listen as Professor Morris leads a recent class through some hands-on mashing experience as well. In the news, Whisky Magazine hands out the Icons of Whisky Awards and the World Whiskies Awards in London, and 192 years of whisky production comes to a close in the Scottish town of Kilmarnock.

Whisky Magazine announced its U.S. Icons of Whisky Awards this week in Louisville, and I was on hand for the ceremonies. Four Roses won Distiller of the Year honors for the second year in a row, and Balcones Distillery in Waco, Texas was named Craft Distiller of the Year. We'll hear from winners Jim Rutledge and Chip Tate. In the news, a French family-owned wine company has bought Tullibardine, ghost hunters search Buffalo Trace for spirits of the ethereal variety, and much more!

France is known more for wine and cognac than whisky, but Jean Donnay hopes to change that perception. Jean's Glann ar Mor Distillery on the Brittany Coast is already receiving high marks for its whisky, and was a runner-up for Distiller of the Year in Whisky Magazine's 2010 Icons of Whisky Awards. We'll hear from Jean in this week's episode, along with tasting notes for two Glann ar Mor expressions. In the news, Whisky Magazine announces its World Whiskies Awards, Maker's Mark makes a choice for its new bourbon, and comments on the last episode's interview with Ralfy Mitchell of Ralfy.com.  

McKinlay's Rare Old Scotch Whisky was one of the many brands destined to be part of the history books...until two cases of McKinlay's were discovered in 2006 beneath a hut used by Sir Ernest Shackleton's Antarctic expedition from 1907 to 1909. Now, whisky lovers all over the world want to know what a whisky stored in ice for a century would taste like. We'll hear from Al Fastier of the New Zealand Antarctic Heritage Trust and Richard Paterson of Whyte & Mackay on plans to recover the whisky from its icy home in February...and what should happen to it. In the news, Edrington Group plans to mothball Tamdhu Distillery, a new master distiller for The Glenlivet, and Whisky Magazine presents its U.S. Icons of Whisky Awards.

It's a milestone episode of WhiskyCast, and we'll hear from veteran whisky writer and Malt Maniac Dave Broom of Whisky Magazine in this week's episode. In the news, there's a controversy developing over whisky tastings at The Gathering in Edinburgh in July...Regis LeMaitre has two new bottlings to go mad over, and Willie Tait tells us about the return of The Dalmore to the U.S.

The judges at Whisky Magazine gave Highland Park's 21-year-old Scotch the title of World's Best Singe Malt in this year's World Whisky Awards, and that has the guys on Orkney jumping for joy...except for one little problem. They're in the process of tweaking it because of supplies...and Jason Craig will explain in this episode. In the news...no news on the merger front, the Spirit of Speyside Festival kicks off Whisky Month in Scotland...and Benromach honors a sailing legend.

Last week, Scotland...this week, Kentucky! We'll look at plenty of vacation options in and around Louisville in the heart of Bourbon Country. Stacey Yates of the Louisville Convention & Visitors Bureau's Bourbon Country project will be our guide. Dave Broom of Whisky Magazine will give us the winners of this year's World Whisky Awards, and we'll talk whisky taxes in the UK, consolidation rumors within the industry, horses with Chris Morris of Woodford Reserve, and David Mair of The Balvenie updates us on the latest release of the Signature 12-year-old single malt.

This is Whisky Live London weekend, and one of the highlights is the annual Icons of Whisky Awards. Whisky Magazine editor Rob Allanson gives us the overall winners, as well as the winners for the world category (Scotland and U.S. regional winners were announced recently). John Glaser of Compass Box is bottling a special whisky at the festival this weekend...in hopes of making people feel more "optimistic" about the state of the world these days. In the news, the politicians run amok, and a new Irish whiskey website hits the Internet!

Time for another visit to the library...Ian Buxton joins us with details on the newest release in the Classic Expressions series of vintage whisky books. "Truths About Whiskey" dates back to 1878, and was produced by 4 Dublin distillers arguing for regulations to protect Irish whiskeys from what they perceived as inferior Scotch whiskies. In the news, more awards from Whisky Magazine and The Whisky Shop, the Tom Moore Distillery in Bardstown opens its doors to the public, and a chemistry lesson on whisky science that's actually easy to understand!

We'll go inside the laboratory this time around, and our guides are the lead chemist at Buffalo Trace, Truman Cox, and one of the leaders of the distillery's tasting panel, Dendress Ennis. Buffalo Trace was just honored by Whisky Magazine as Innovator of the Year in the US round of its 2009 Icons of Whisky Awards, so these guys are the perfect guides to explain what happens behind the scenes. In the news, the rest of the Icons winners from the US and Scotland rounds, a new independent bottler from South Africa, and more new whiskies from all over the world!

Time for a road trip...this time to the spiritual home of Bourbon...Kentucky. This week's episode comes from DeSha's Restaurant and Bar in Lexington, which tied for top honors as Best Whisky Bar in the World in Whisky Magazine's recent Icons of Whisky Awards. It's about an hour away from another Icon award winner...the Maker's Mark Distillery in Loretto, which was named Best Visitor Attraction by Whisky Magazine. Assistant Master Distiller Kevin Smith and Rob Samuels, grandson of Maker's Mark founder William Samuels Sr. will guide us through the distillery and its new visitors center.

Inver House was recently named Distiller of the Year in Whisky Magazine's annual Icons of Whisky Awards for its work in re-launching the Balblair single malt, along with Old Pulteney and An Cnoc. We'll hear from master blender Stuart Harvey about the behind-the-scenes work that earned Inver House its honors, and he also spills the beans about some new single malts coming later this year.

Dominic Roskrow is the former editor of Whisky Magazine, and he's written a new book on whiskies from around the world. "From Confused to Connoisseur" is designed for the novice, and includes distillery details, tasting notes, and Dominic's 50 favorite whiskies. We'll get a preview from Dominic in this episode...in the news, Whisky Magazine's Icons of Whisky award-winners are announced...the first -- and only -- Kininvie single malt will be available at London's Heathrow Airport, a new Singleton of Glen Ord is headed for retailers, and a look at this past week's Kosher Whisky Festival in New York City.    

Last month, Malt Advocate Magazine honored David Stewart of William Grant & Sons with a Lifetime Achievement Award for his 45 years in the whisky business. Stewart is the Malt Master for Grant's, and is responsible for both Glenfiddich and The Balvenie single malts, as well as Grant's blended Scotch. David shares his story with us in this episode...in the news, we'll get word of a new nautical-themed Benromach, an update on Euan Shand's plans for a distillery in Huntly, and more Icons of Whisky regional awards from Whisky Magazine.

Scotland celebrates the 248th anniversary of the birth of Robert Burns this week...and the world celebrates with Scotland. Burns Suppers are held all over the world...for just a few people or a few hundred people. We'll get the details on hosting your own Burns Supper, as well as a look at the life and legacy of Robert Burns. In the news, there's word of new distribution deals for William Grant & Sons and Blackadder, a new web site for the Scotch Whisky Association, and the latest issue of Whisky Magazine is in the mail.  

There are distillery bottlings, independent bottlings...and then, there are bottlings that you'll only find at one retailer. Whisky specialist retailers are buying casks and having their own exclusive single-cask bottlings produced. In this episode, we'll hear from two spirits specialists on why these bottlings are in so much in demand. In the news, a Dutchman wins the Cadenhead's Malt Whisky Nosing Challenge, Whisky Magazine hands out its annual awards for independent bottlers, and whisky TV comes to the Web!

Every whisky lover has a special preference...water or no water...ice or no ice...and then there's the glass. We'll look at the choices whisky lovers face in selecting a glass for that special dram. In the news, the trade war between India and the Europeans over whisky tariffs is heating up, this past week's terrorist scare means we'll have to leave our flasks at home, and Whisky Magazine editor Dominic Roskrow is leaving for a new challenge.

New York's a city full of whisky drinkers, but most of them only think of Scotch Whisky. LeNell Smothers is on a one-woman mission to change all that...from a tiny storefront in Brooklyn's Red Hook neighborhood. LeNell's stocks more than 100 different types of bourbon and other American whiskies, and many of them are available for tasting at a store that's been honored as the best in New York and one of the world's best retailers by Whisky Magazine. Plus...Seagram pensioners get the shaft, Diageo gets new leadership in Scotland, another native Ileach comes home to take over Lagavulin...Bunnahabhain gets a new website, and it's festival time on Islay...all on this episode of WhiskyCast!

No April Fool's Day jokes in this episode...just cask-strength whisky news! The winners of the annual San Francisco World Spirits Competition have been announced, and we have the details. Also, Whisky Magazine's editors are training for the "Islay Triathlon", and we'll find out more from Glenfiddich's Ian Millar about the world's oldest whisky to be auctioned off in New York Tuesday night. Plus...one Glenfiddich single malt is "forbidden fruit" for American whisky drinkers, but that's about to change...

The next few weeks will be full of whisky events around the world, and we'll find out more about Whisky Live, the Whiskies of the World Expo, and WhiskyFest Chicago. In the news, bidding continues in Whisky Magazine's charity auction, the Spirit of Speyside Festival is looking for Moray's best photos, and one man has found a new way to mix whisky with computers.

It's time to celebrate one of Scotland's legends...the poet Robert Burns. While Burns Night is associated with Scotch Whisky, only one distillery is allowed to use Burns' name and image on its whiskies. We'll talk about the Robert Burns whiskies with Douglas Davidson of Arran Distillery in Ayrshire. Also, an update from Whisky Magazine's Dominic Roskrow on the new issue of Whisky Magazine, new releases from Kentucky and Scotland, and the events calendar.

It's a new year, and WhiskyCast is back at the bar with a complete roundup of whisky news and a packed event calendar for the first three months of the year. Whisky Magazine editor Dominic Roskrow unveils a big surprise for Whisky Live New York in April, and we'll swing on the Spice Tree with John Glaser of Compass Box.

Issue #52 of Whisky Magazine is out, and we'll get an update from editor Dominic Roskrow on what you'll find inside. Also, it's not too soon to make your travel plans for the spring. Riannon Walsh gives us a preview of the Whiskies of the World Expo coming up in San Francisco in late March. She's also been busy working on a new project...a nosing glass that could put Riedels to shame!