Category: whisky
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Sulfur Control in Sherry Casks Headed to Midleton Distillery
How the makers of Jameson and Redbreast keep whiskey-ruining sulfur out of their barrels.
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Why Sherry Cask Whiskies are Aged in Spanish Oak But Sherry is Aged in American Oak Casks
Answering a lingering question about the type of oak barrels used in Jerez for sherry exported to Scotland to age scotch whisky.
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LASER STAVES! How whisky makers are using barrels toasted with an infrared ‘sun on a stick’
In a post for PopularScience.com I wrote about a technology being employed to toast wine and now whiskey barrels with infrared light.
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(Almost) All the Cocktails & Spirits Books Published in 2015, For Reading or Gifting
My annual list of most all of the cocktails and spirits books that have been released. This year we see tons of whiskey books again, and a whole segment of bar-specific cocktail books and a new category of narrative cocktail history.
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The Science of Barrel Aging on PopSci.com
I wrote a story for Popular Science on the science of barrel aging. The story was inspired by a trip to The Glenlivet where I tasted a 50-year-old whisky without any smoky qualities – but 50 years ago this and most whisky would have been at least lightly peated. So I went into the article specifically looking…
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How to Make Whisky in a Hot Climate in a Short Amount of Time
On my trip to the Kavalan whisky distillery, I spent a lot of time asking questions about the differences in production between Kavalan and scotch whisky, and other changes made to compensate for their unique aging environment. Here are a few observations.
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Kavalan Whisky Distillery Visit in Yilan, Taiwan
A visit to Taiwan to see how “the world’s best whisky” is made at Kavalan.
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Distillery Visit: Bunnahabhain Single Malt Scotch Whisky on Islay
They call Bunnahabhain “the welcoming taste of Islay” because unlike other Islay scotch whiskies, most Bunnahabhain is not smoky. Here are is how the whisky is made.
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Distillery Visit: Deanston Single Malt Scotch Whisky
A visit to the Deanston single malt scotch whisky distillery in the Scottish Highlands.
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2500 Words on the Blood and Sand Cocktail
The Blood and Sand is one of the rare recipes that appears first in The Savoy Cocktail Book from 1930. The recipe makes no sense when you see it written: It is equal parts whisky, orange juice, Italian vermouth, and cherry liqueur. It sounds excessively sweet, bland, and fruity, but in reality is fresh and…