Home To Glenfiddich: Part 5
4 April 2014
A Slice of Speyside
by Joel Harrison
As a whisky writer, I spend a large chunk of my time visiting Scotland and her various distilleries, but there is one area that I never tire of visiting: Speyside.
Home To Glenfiddich: Part 4
2 April 2014
Barrels without Borders: The Journey of the Cask
by Joel Harrison
Casks have been used for thousands of years. They have provided us with a vessel to transport goods from producer to consumer, and it was their usefulness in this capacity through which the maturation of liquor was discovered.
Home To Glenfiddich: Part 3
27 March 2014
Branch to Barrel: The Cooperage
by Joel Harrison
Having seen a giant American white oak tree hand picked by a local lumberjack and delivered to a stave mill to be carefully sawn up, I stayed on the journey of this new-wood to see these newly harvest planks taken directly to one of the most important places in the whole of the whisky making process: the cooperage.
How to choose a single malt to enjoy with food
25 March 2014
By Ian Millar
A lot of people still believe you can only enjoy a single malt whisky after a meal, the way you might enjoy a brandy or cognac. But it struck me recently that most people enjoy a whisky with food over the holidays or on Burns Night, so why don't we enjoy whisky and food more often?
A Burns Night supper is a traditional affair, celebrating the life of the Scottish poet with time-honoured dishes of haggis, neeps and tatties and, of course, a dram of your favourite single malt. But what about other food pairings?
Arriving in America
21 March 2014
#2 by Joel Harrison
America is a land of dreams, a place where you can ignite an idea with a mixture of passion and hard work. It is a place that incubates business, art, creative concepts and provides an environment where success can be fast and be global. It is a country where slow growth isn't thought about, where achievement is expected at break-neck speed.
