#peated single malt

[askwhatsforlunch]

Pears in Whisky Syrup

When you come home from a holiday, even a short one, to find a glut of beautiful Williams pears scattering the Kitchen Garden where they have fallen, there is no time to waste to make a delicious recipe with them! These Pears in Whisky Syrup are a delicious way to preserve the bounty, which you will brighten a cold Winter day with a taste of sunshine and the delightful smokiness of peated Whisky! Happy Monday!

Ingredients (makes 2 jars; 1 large, 1 medium):

1 3/4 cup caster sugar

 3/4 cup demerara sugar

3 plump vanilla beans, split lengthwise

1 1/2 litre/6 cups water

about 30 just ripe Williams Pears

1/2 cup 10 Years Peated Bowmore Single Malt Whisky

In a large pot of boiling water, boil a 1/-litre/1-quart jar and a 1 1/2-litre/1-½-quart jar, 10 minutes, to sterelise them.

Pour caster sugar and demerara sugar in a large pot. Scrape seeds off the vanilla beans, and add both seeds and pods to the pot. Stir in water, and heat over medium-high heat, stirring often until sugar is completely dissolved. Once it is, increase heat to high, and boil rapidly, about 5 minutes, stirring often.

Meanwhile, halve, peel and core Williams pears. Reduce heat to medium-low and gently add pear halves into the syrup. Cover with the lid, and cook, for about 15 to 20 minutes, until just tender.

Stir in Whisky, and remove from the heat.

Remove jars from the boiling water carefully, and dry.

Carefully spoon pears and their Whisky syrup into sterelised jars, discarding vanilla pods, avoiding any drizzling on the side or rim. Once filled, close tightly and return to the boiling water bath, 20 minutes. Carefully remove from heat and let cool completely.

Once opened, you can keep  Pears in Whisky Syrup 3 weeks to a month in the refrigerator. Serve them warm or cold with yogurt, Vanilla Bean Ice Cream or Whisky Ice Cream…

[whiskylovers]

Indian Single Malt Whisky by Crazy Cock- Perfected for Excellence

Crazy Cock’s Indian single malt whisky is a testament to quality and heritage. With carefully selected grains and a meticulous process, this whisky offers an exceptional depth of flavor. It’s a perfect match for celebrations or quiet moments of relaxation. Renowned for its smooth finish and rich profile, Crazy Cock embodies the best of Indian single malt whisky craftsmanship. Elevate your whisky experience with a brand that defines premium quality in India.  Visit Us- https://www.crazycocksinglemalt.com/ 

[therangersrespite]

Peat smoke and rum casks!

[maltrunners]

Westland 3 Year Solum Edition 1

Review by: DemiTastes I was ridiculously excited to get my hands on this release (and I remain ridiculously excited to see a release at some point which combines elements of Colere, Garryana, and Solum, but I digress). Solum was released in March 2023, but due to a conflict I missed the release party and only ended up buying a bottle of this a few months later, in May, at a event which previewed…

[thewhiskyphiles]

Spey Fumare

Spey Fumare Single Malt Scotch Whisky review #SpeysideDistillery #SPEY #Fumare #singlemnalt #scotch #whisky

Spey Fumare Single Malt Scotch Whisky 1. What they say Multi Award Winner – The first ever peated distillery bottling from Speyside Distillers. Produced from peated barley, which the distillery only used for a small amount of time each year. 100% matured in bourbon barrels, & bottled a 46%, non chill-filtered and with no added colouring. A limited release of 18,000 individually numbered…

[evilasiangenius]

In New York, Crowley went to Minton’s Playhouse, and the club was just as Aziraphale had promised: full of music and dancing and laughter. But there was a nervous edge of fervor to it, as if the dancers somehow knew that this dance or perhaps the next dance could be their last.

Crowley reserved a table by the stage for two and occasionally glanced at the empty seat, as if Aziraphale might suddenly appear beside him, eyes bright with excitement, pointing out all the particulars of the music, the instrumentation choices, the famous musicians.

Crowley did not recognize any of them.

Instead, the demon took a sip of single malt Scotch. It tasted just like it smelled, like rubber and plastic and artificial ink run through a peat bog full of leathery bog mummies.

He glanced at his watch again, wondering if he should leave, but then a singer came on, a very young woman with her hair coiffed into a tidy short style, and she had white flowers in her hair. Her skin was like the ochre bloom where the waters of the White Nile and the Blue Nile met, and the stage lighting left a blush of gleaming sapphire upon her smooth skin.

The flowers weren’t lotuses, but something about the big fragile white blossoms was beguiling and so Crowley stayed.

Someone introduced her and it took a moment for Crowley to realize he hadn’t caught her name. A shame, he thought; he would have to tell Aziraphale about it. Aziraphale would want to know what singers, what musicians Crowley had heard, and with a sinking disappointment Crowley realized he couldn’t even do that simple task for Aziraphale.

He took another sip. It felt like the bog mummies were yelling at him now, complaining that their precious bog water was being used for nasty drinks and so he set the Scotch aside.

The music started, and on the fifth measure, the singer began to sing. He recognized her voice; Aziraphale had played him a record in the spring, a strange song about strange fruit that sparked a long conversation that went on for days and was never really finished.

But that wasn’t the song she sang, though somehow this song seemed familiar to Crowley, and he frowned to himself, trying to place the memory. It took him a minute to realize that this was the same song that Aziraphale had played on his gramophone for him and Crowley blinked, not realizing that there were words to this song but by the time he had realized it, he had missed many of the words.

But no matter how Crowley felt and no matter what he was thinking, and no matter what the world itself was doing, the singer kept singing and the words kept moving on.

x

[serpentinesheldonserpentine]

Let us now praise Irish whiskey.

In my forties and fifties my friends and I enjoyed tasting, drinking, and debating the merits of single malt Scots whiskey. There’s only so many arguments over peat vs. heather etc, etc before you start to resemble Patrick Bateman and associates comparing business card stock.

Enter the Irish.

Irish whiskey has been my go-to in my sixties. Yes, you can find degrees of complexity among them, but they all share one fine quality: easy drinking . Plus, Irish whiskey is considerably more affordable than its Scottish counterpart.

You won’t hoard Irish whiskey. It’s for conversation; for sharing. And unless you’re seeing Lauren Bacall, much more acceptable on a date.

The bottle above arrived as a gift not long ago. I’ll probably crack it open at Christmas; I’m taking it easy on my liver these days. If you’re around we’ll share a drink.

[maximumwobblerbanditdonut]

LAPHROAIG HONOURS IAN HUNTER IN NEW SERIES 📘🥃

One of the most richly flavoured of all Scotch

In the whisky industry, it's important to enter the market with innovative production techniques to create unique flavour profiles that appeal to a younger demographic. The use of different cask finishes demonstrates how innovation can be a strong advantage in the competitive whisky landscape.

Laphroaig Distillery honoured the legacy of one of its former owners with The Ian Hunter Series, a ‘rare and collectable’ range of whiskies. The Ian Hunter Series is a 30-year-old single malt matured in first-fill ex-Bourbon barrels, which is titled ‘Unique Character’ to reflect Hunter’s decision to introduce American oak casks to Laphroaig’s maturation regime.

The fifth and final instalment in this iconic series is a 34-year-old single malt whisky with intriguing flavours of classic Laphroaig peat combined with accents of fruity blueberry, sweet, and rich butterscotch. This combination of classic and modern flavours showcases the evolving vision and individuality that Ian Hunter had in mind for Laphroaig whisky, making it certainly a legacy of spirit that will endure. Whiskies released as part of The Ian Hunter Series are presented in a ‘collectable’ hardback book.

The Laphroaig distillery was established in 1815 by Donald and Alexander Johnston. The Johnstons who founded Laphroaig were from the Clan Donald and are likely to be from the MacIain of Ardnamurchan branch of the clan.

Ian Hunter was a distant relative of the brothers who founded Laphroaig in 1815 and He took over the operation of the distillery in 1908. During his ownership Hunter launched Laphroaig as a single malt, began distribution in the US, and increased output by building two additional stills.

Hunter passed to Bessie all of Laphroaig’s secrets over the years. This included the idea of maturing Laphroaig’s spirit in ex-Bourbon barrels.

Today, it's clear to see the impact of Ian Hunter at the Laphroaig Distillery through the practices and innovations that are still followed. Ian is credited as the pioneer and innovator of this incredible whisky. Without him, the Laphroaig we know today would not exist.

He ran the business until his death in 1954, leaving the distillery and operating company in the hands of his secretary, Bessie Williamson.

Bessie Williamson, Laphroaig - First lady of Laphroaig. Bessie proved Scotch was not just a man’s world. She became a distillery owner in 1954 after Ian Hunter’s passing and was a pioneer of women in whisky.

The distillery has also released The Bessie Williamson Story, a 25-year-old Laphroaig, into global travel retail in honour of another manager and the only woman to own and run a Scottish distillery in the 20th century.

@laphroaig

#Whisky #Laphroaig #Book5 #singlemalt #peat #IanHunter #newseries #BessieWilliamson

Posted 15th September 2024

[ari-zonia]

My Time At Orange Juice: A Modder's Perspective

Since I had put out a mod for 100% Orange Juice that replaces two of the units with Logan and Haru, I thought I'd go a bit into my though process for them for those that aren't familiar with OJ. Note: by default neither boy has their masks, but they can have them on if you use a specific accessory in the game, so the spritesheet will also not show them. Spoilers, since it dives a bit into their story roles.

I will mention for those unfamiliar, 100% OJ is a dice-based board game with the ability to get into short turn-based battles with other players and generic enemies. This is where the cards and stats come in. You win the game by either getting enough Stars (basically coins) or Wins (from battle) and returning to a Home space five times. All explanations will be an "in general"/normal circumstances. This is since there's a lot of cards and characters that can change the outcome of any given turn.

Under the cut for convenience

Haru:

Originally, Haru was going to replace either the characters Star Breaker or Mimyuu, as they are characters who's Hypers/specials focus on covertly trapping the board/deck with explosives. However, I eventually decided against these for a couple reasons.

Namely, playstyle. Star Breaker is an attack oriented character, who MUST KO enough enemies/players to raise her Wins to actually win the game, she cannot win by Stars. Meanwhile, Mimyuu is incredibly squishy, and swaps out with an almost equally weak character on KO. I didn't feel that Logan and Haru sharing a single unit would do them justice, and Andy didn't feel like an apt replacement for Mimyuu's partner.

Instead, Haru replaces Saki, who is generally more "passive" for playstyle. Her only good stat is evasion, meaning she's simply more likely to avoid getting hit during battle (basically running away). In addition, her Hyper places down a bomb trap that grows more powerful the longer it goes untripped. Unlike the other two, all players are aware of the presence of the trap (not necessarily what the trap is, unless under a specific circumstance), which seems pretty in line with Haru's nature. (Star Breaker's bombs are invisible to all players except the one who set them, and Mimyuu's are hidden randomly in the deck until they are drawn. So you know WHAT their trap is, but no idea where/when they'll be tripped, rather than Saki who you can attempt to avoid).

Meanwhile, for Haru's "animations"/sprites, I tried to reference as much as possible from the game. His neutral is obviously taken from his character portrait, and this is why a Bomble-dee and the matryoshka-like hand grenade are present for Attack and Win. Interestingly, even his Win and Lose sprites are references to the game.

In Multiplayer, Haru does not leave town, rather he "joins" town as a permanent resident, allowing you to befriend and even spar him. A weird quirk of this is that his battle animations are all from his boss fight, but as he was never intended to be sparred with, his Win and Lose animations are actually borrowed from Nia. (Even weirder, his voice clips are taken from Ernest, but that's unrelated).

Logan:

Logan also was going to be a different character entirely named Peat. His playstyle is very battle heavy, and his Hyper makes him more powerful in battle depending on how many cards he has in his hand (aka ammo/an aresenal). I went against that idea as Peat is actually very squishy and it's easy to KO him in one hit, and I wanted Logan to feel like the brick wall of a man he's built like.

Instead, Logan replaces Malt, namely for his passive. He cannot challenge anyone to battle on the field. Rather he has to be hunted down and challenged, meaning he's always on the defensive in normal circumstances. Even with is own Hyper he is never on offense. I felt this was the best way to reference how you deal with him in Sandrock. In addition, he's worth 3 Wins rather than the standard 2 of other player characters, in fact that's as many wins as a Boss KO. Basically he has a higher "bounty" compared to every other character in the game.

The part of his passive where he can put down traps also works fairly well to his character. Yes, he puts down a trap, but if it's a Battle card, the card effects him as well, making the playing field fairly level, instead of making it one sided. He's looking for as fair a fight he can get.

Finally, the Hyper works out very well, as Encounters are always against low-power (relatively) monsters, and he forces his enemies to step on his traps. He literally turns himself into the board's nightmare scenario. He becomes the enemy you're forced to deal with.

His stats also lend very well to how Logan actually is in game. He's fairly strong, and very well able to hold his own both offensively and defensively, but is also able to run away if he needs to.

Obviously the card art for his Hyper is to reference why he "went bandit"/why he makes himself the enemy.

Now, his sprites don't have quite as many overt references like Haru's does, but he also lends himself to being much more dynamic since we get more of his personality. Again, his Neutral is just a reference to his character portrait, while his Attack and Roll are simply to show off both his gun and dagger that he uses throughout the game.

I specifically made his KO sprite what it is since his lose animation for sparring isn't really anything interesting, especially not for a static sprite, since he just stares down at the ground. There's plenty of OJ sprites that are simple like that in game, but I thought it would be fun for Rambo to show up. That, and this is a "casual game of dice" we're playing, Logan could chill out.

I hope you enjoyed my explanation. I've considered updating the mod with more characters, like Owen, since there's a few other units in the game that would fit the "playstyle"/personality of certain Sandrockers, but haven't decided.

[whiskyblog]

Ardbeg Whisky 25 y.o. 2021 Release

Ardbeg 25 Years Old is a remarkable single malt whisky from the famous Ardbeg distillery on the Scottish island of Islay. The 2021 release of Ardbeg 25 Years Old is particularly sought after and offers a unique tasting experience.

Ardbeg 25 Years Old is made from heavily peated, malted barley, which gives the whisky its characteristic smoky flavour. The water used in its production comes from Loch Uigeadail, renowned for its purity.

Ardbeg 25 Years Old is matured in ex-bourbon casks, giving it over a quarter of a century to develop its full-bodied and complex character.

[blackswaneuroparedux]

Anonymous asked: I enjoy your tumblr tremendously. You manifest an appreciation, perhaps passion, for Scotch Whiskey. Firstly, do you consider fine Japanese or Australian whiskey equally good? Secondly, do you also enjoy Armagnac and Cognac? Personally, I find the former often overlooked and, generally, better value. What do you think? Thanks!

I’m very much a wine drinker these days and being a co-owner of a French vineyard has made me more immersive in that world of appreciating fine wines, its traditions passed down from generation to generation on wine making, social customs that are the fabric of particular way of living and enjoying life. By the very act of drinking the wine you are being a part of the terroir (a hard word to define but generally meaning ‘of the soil’) of where the wine was made.

There are a lot of similar reasons to drink whisky of which I used to drink a lot, especially when I was an army officer and drinking games in the officers mess was the done thing. But these days I drink in extreme moderation and often with a well deserved cigar. Some people like the way it makes them feel fuzzy and warm, when laughing comes a little easier. Maybe it takes the edge off a long day or helps hype the anticipation for what might be a long night. For me, the reasons why I love whisky are much more than that.

Like wine, whisky tells us a story. In my case a Scottish story as one side of my family have strong roots in that part of the world, and are still thriving there. It tells a story of a certain time and a certain place, of a distillery and those who work in it. I love the idea that an entire team of people worked every day to grow barley, distill whisky, maintain a distillery, patiently watch over barrels, and the million other minute tasks that go into creating a single bottle of whisky that is then transported locally and all over the world for me to enjoy. And when I’m holding a 20 year old Aberfeldy single malt in a Glencairn glass on the other side of the world, I can take one sip and feel myself transported all the way back to the central Highlands.

And it tells a story on an individual level, too. What inspired me to buy the bottle and where I got it. Maybe it starts with how I learned about it or where I first tried it and weaves until here and now, to who I’m drinking it with and when. So when I sip on any Dalmore whisky I sometimes think of meeting Dalmore’s master distiller, Richard Paterson, who wowed me with his infectious love of his craft and old school bonhomie as he led a sampling some of Dalmore’s finest single malts at the distillery.

Like wine, whisky is a life time journey of discovery from following the aromas and flavours of each dram. From the Scottish Lowlands where whiskies are often light bodied, delicate, soft, smooth, and have very little peat, and they’re malty and citrusy with flavours of grass, honeysuckle, cream, ginger, toffee, toast and cinnamon; to the Scottish Highlands where whiskies are full bodied and spicy whiskies, lighter and fruity whiskies and those that are full bodied, peaty with a salty tang from the sea. From Speyside where its famed single malts are both light and bold whiskies that are sweet, fruity and spicy with hints of apple, nutmeg, vanilla and smoke; to Islay where the famed Scotch can be peaty, smoky, earthy and oily with a hint of salty sea air, brine and seaweed. Whiskies then need to be explored and as one becomes more skilled at detecting aromas and flavours; and as one tries more whiskies, one finds more aromas, flavours, and even more whiskies that tantalise the palate.

Which is why I’m not particularly tribal about whisky.

I wish I could compare Japanese and Australian whisky and give you my opinion if they are equally good. But I can’t. My knowledge and experience of drinking Australian whisky is dire compared to how much I’ve enjoyed Japanese whisky over the years. I’ve been to Australia on a few occasions and I’ve even gone on a few wine trails to widen my knowledge of the Australian wine making industry and learn lessons from them for our own wine making back in France. But on the side I did sample some its home grown whiskies.

I recently had a tipple of the Starward Two Fold, given to me by an Aussie work colleague and I tried it more out of curiosity than any real knowledge. The one I had had spent time in Aussie shiraz and pinot noir wine barrels before it was bottled, making for a blend of spicy and caramel notes. Apparently it won five gold medals at the World Whiskies Masters (2022). Hailing from Victoria’s New World Whisky Distillery, Starward have been favoured by many for their innovative approach to modern whisky production, eschewing the traditions that bind so many other distillers and producing consistently interesting whisky. Their whiskies are all made from Australian barley, aged in Australian barrels and reflect the terroir with subtlety. And then finished in Australian wine casks. I think it’s an excellent entry point into Australian whisky and at a decent price too.

I’ve had the Lark’s Classic Single Malt with its hints of citrus and butterscotch and it’s peated too with a lovely balanced smoky woodiness and vanilla. Also from the Lark’s stable I’ve had tipple of Lark 9 year old Bourbon cask whisky which has a lot more complex notes. Lark of course is at forefront of Tasmania’s whisky growing region with other whiskies such as Sullivan’s Cove and Bakery Hill, also adding to the growing prestige of whiskies made in Tasmania.

I love the story of how Lark began. Apparently, founder Bill Lark was trout fishing with his father-in-law Max in the Tassie highlands that the two scratched their heads and said: “I wonder why there isn’t anyone making malt whisky in Tasmania.” The climate, access to barley, natural peat bogs and pure, soft water were all in abundance, but nobody had connected the dots for over a hundred years due to archaic licensing laws. Since then, Bill Lark worked tirelessly to promote the Southern island as one of the world’s best whisky-producing regions, all the while expanding his eponymous distillery from a small apparatus in his kitchen to a huge copper still which gets put through its paces to keep up with demand. Apparently, the operation is still a family affair and the distillery itself has undergone a recent world-class makeover. Now that’s a story to worth raising your dram to.

Of course Australian whisky is still startlingly a niche thing, even within Australia, with Starward its leading domestic producer accounting for 66% of Australian whiskies 1% share of the market. What I understand from Aussie work colleagues who are whisky aficionados is that 50% of the Australian whisky market has been bourbon. Jack Daniels accounts for over a quarter of the market with 26% and it accounts for 52% of American whiskies sold in Australia. Jim Beam has a respectable 10% and 20% across those sectors, and Makers Mark is third. Rye whisky accounts for just 0.72% of the total sales, with Woodford Reserve (34%), Bulleit (32%) and Michters (11%) the leaders.

Scotland holds 27% of the total market - blends and malts. Johnnie Walker dominates with 15%. Chivas Regal represents 2% of total sales. Glenfiddich 12-Year-Old Single Malt leads the Single Malts (Scotland) category with 1.7% (6% of total Scotch, including blends). Lagavulin, Laphroaig and Talisker all equate to around 1% each. Given that these are relatively small and distant distilleries, it does suggest that the smoky/peaty style from Islay is beloved by malt drinkers in Australia.

Japan comes in with 1.5%, with Hibiki dominating - their 12-Year-Old has 25% of the market and their 17-Year-Old has 30%.

It would seem that the era of Covid, closures, cuts and chaos is proving to be an exciting time for whisky in Australia. The story seems to be Australian whisky is enjoying dynamic growth. The growing demand through volume for Australian whisky is primarily in Asia. Australian producers are now entering partnerships with specialist whisky markets like Japan and Taiwan which has seen an incredible uplift on single cask requirements (cask strength, finishes, aged statements).

Australian Distillers Association figures reflect this growth. The number of registered Australian distilleries almost doubles from 2021-2022, growing from 200 in January 2021 to 380 in February 2022. There is no question that Australia could be the next break out whisky nation once prices become more competitive to other foreign producers and it has greater market visibility outside of Australia. Just as importantly the whisky market is young. The number of 25-34 year olds drinking whisky has doubled in the past six years and around 19 million glasses of whisky are drink every month.

What it also has going for it is the land’s natural resources ie the earth (or the terroir as the French winemakers call it). Australia is one of the largest malting-grade barley producers in the world, with many varieties unique to the country. Whisky producers increasingly work more closely with a number of New South Wales’ farmers to get hold of unique malts which demonstrate regional terroir. It allows all concerned to develop a relationship with the land and their custodians, exploring ancient and heirloom varieties. Surely, that’s a good thing.

It also allows for these whisky producers to experiment and take creative risks both in the way they can source the variety of grains and also explore ‘paddock to bottle’ with barley. The end result is Australian whisky can frustrate anyone to categorise it into easy tick boxes. That’s a good thing too.

Finally, it would be remiss to talk about Australia’s natural resources without alluding to its vineyards. The country’s winemaking history has granted distillers access to some truly fantastic ex-fortified wine casks, particularly Apera. Australia’s answer to sherry, Apera, is made from a different blend of grapes, but still has many similarities in style. Many of these casks have been around for decades  - indeed, whisky producer Archie Rose has filled casks that contained Apera for more than 70 years.

Australia can learn from Japan’s experience of whisky, namely, concentrate on producing great whisky for the world to enjoy and most importantly, take your time.

I know a lot more about Japanese whisky as I grew up partly in that culture as a child when we lived overseas but also been a frequent visitor there for work reasons. I think a good explanation for why Japanese whisky is so good is that Japan’s distilleries typically adhere to Scotch methods, but the country’s distinct seasons have a significant impact on the maturation process - the cold winters slow the ageing of the spirit, while the humid summers speed it up.  A variety of casks are used in the ageing process, but the country’s indigenous lumber, most famously mizunara (Japanese oak), ages unique whisky that’s subtle, yet strong. Unlike their Scottish counterparts, Suntory and Nikka, the two giants of Japanese whisky, distil a mind-boggling array of whiskies in-house, giving them great control over their products and enabling them to experiment with different whisky-making techniques.

The history of Japanese whisky is shrouded in mystery, since very little is recorded in whisky making before the famed establishment of Suntory’s Yamazaki Distillery in the early 20th century. What we do know is that a few shochu and sake breweries produced Japanese whisky on the side as early as the 1850s. Whisky took a historical turn in Japan in 1923, when Suntory established the first official whisky distillery. But it was when Suntory’s domestic market for whisky collapsed and it and other rival producers such as Nikka focused on producing the best single malt whiskies it could did Japanese whisky gain global recognition with countless international awards and has been in high demand from whisky lovers everywhere.

Today, the companies of Masataka Taketsuru (Nikki) and Shinjiro Torii (Suntory) still represent their founders’ passion for Japanese whisky. Masataka Taketsuru was known as the “Father of Japanese Whisky” and studied the intricate whisky-making process in Scotland. He took his knowledge and his newly wed Scottish wife, Rita, back to Japan and established one of the most popular Japanese Whisky companies: Nikka Whisky. Shinjiro Torii was the founder of Suntory, known as Kotobukiya back then, and built Yamazaki in 1923. However, Taketsuru and Torii had a history before these two companies were born. Taketsuru actually worked in Torii’s company for over 10 years, so the Suntory and Nikka whisky companies have a background story that is linked to each other. Taketsuru came from a family who had a sake brewery for Japanese alcoholic beverages. He studied chemistry at the University of Glasgow to improve his understanding of creating alcoholic beverages.

Taketsuru and Torii became business partners. But their search to find a whisky that the Japanese people could like and claim as their own came to nought. Torri, the business brains, wanted the distillery to be near as possible to Tokyo and have billboards plastered at key points where trains would go by. Taketsuru, the perfectionist, wanted to move further north to produce whisky as he was convinced the climate and soil up there would be more conducive to great whisky. Eventually they went their separate ways. Taketsuru ventured out on his own in 1934 and established the Yoichi Distillery in Hokkaido in 1940.

Suntory originally offered an alcoholic beverage called Akadama Sweet Wine, which was a huge success for the company and continues to be produced today. However, Shinjiro Torii wanted to create a whisky that suited the Japanese people’s preferences and moved forward with the establishment of Yamazaki Distillery, despite the opposition he received from his business partners. In 1929, Torii created the first whisky from Suntory called Suntory Shirofuda (‘White Label’), but it turned out to be unsuccessful because it didn’t fit the tastes of the Japanese consumer base. The second whisky released from Suntory was the Suntory Kakubin, which became a hit and continues to be Japan’s #1 best-selling whisky.

To spread the knowledge and passion for Japanese whisky, Suntory opened whisky bars around the country in 1955. In 1970, Suntory revolutionised how the Japanese food and drinking culture by creating the “Mizuwari,” a water-and-whisky drink that was easy to drink and enjoy with Japanese cuisine. However domestic whisky market began to collapse for not just Suntory but other domestic whisky producers in the 1990s. The culture was changing. No longer were young salaried men drinking whisky as their bosses did - it was seen as a rite of passage. They instead preferred vodka and other spirits now making inroads into the Japanese drinks market. Increasingly whisky came to be seen as ‘an old man’s drink’. Sales plateaued and Suntory focused on other parts of their drinks and food empire. Suntory, along with Nikka, began to focus on producing high end single malt whiskies that could makes its debut to the outside world. This only bore fruit a decade later in the 2000s when Japanese whisky started to winning prestigious awards for its whiskies.

It’s an open question whether the rise of Japanese whisky was also due to the product placement of tis whisky in the cult movie ‘Lost in Translation’ in 2003 which featured Bill Murray’s character advertising Suntory’s whisky with the memorable quote: “For relaxing times, make it Suntory time!” Some have argued that the movie helped in boosting the exposure of Japanese whisky as international whisky lovers gradually discovered this luxury spirit from Japan. At the very least, the Hollywood exposure it didn’t hurt. In 2003, Suntory’s Yamazaki 12 Year Old won the Gold Award at the International Spirits Challenge in the UK and it was part of a wave of outstanding awards for Japanese whiskies.

Oddly enough, whisky is back in favour with the Japanese. In more recent years, the Japanese whisky business has boomed and become even more popular within Japan and out of the country. The Highball drink, a simple mixture of Japanese whisky and soda, has become a staple to drink with Japanese dishes.

Suntory's Yamazaki 12 Year Old continues to impress with its well-balanced fruity sweetness, something that appeals to novice and experienced whisky drinkers alike. I would say it’s the original Japanese whisky and remains Suntory’s flagship single malt. Yamazaki is multi-layered with the aromas of fruit and Mizunara Oak. Even today, Yamazaki is the leading single malt whisky sold in Japan, and enjoyed in more than 35 countries. It’s an excellent entry point into Japanese whisky. 

I would also recommend the Hibiki Blossom Harmony. Blending is a key component of the craft of making Japanese whisky. Great care and attention is paid to flavours and proportions, with some distilleries producing dozens of different whiskies that are combined into the final product. Hibiki, a blend from Suntory, launched in 1989, and there are now several different expressions in the range. The 17-year-old version is probably the best, an incredibly well-rounded sipper with lovely notes of orange peel, caramel, and toffee.

As for armagnac and cognac, I would agree with you that generally the former is overlooked when actually it is better (my opinion).  It is the only spirit that can really become more refined with age. Before I moved to France and before I decided to invest in a vineyard with my cousins, I was quite happy drinking cognac as an after dinner drink - to go with my cigar that I smoked with the men. I wasn’t really aware of armagnac until I saw it increasingly being served around the French dinner table. I enjoyed the experience and it set me off on a little side journey of exploration.

I hadn’t realised that it was France’s oldest brandy for over 700 years but talk to locals and they derisive of calling armagnac a brandy. It’s closer to wine. The production of Armagnac has been documented since 1310, when Vital Dufour, prior of the town of Eauze, described in his ‘Livre très utile pour garder la santé et rester en bonne forme’ the advantages of a brandy known as aygue ardente. Armagnac appeared thanks to the meeting of two civilisations: that of the Arab world and its still, and that of the Christian world and its monks who planted vines. It does not yet bear the name of today. It was then an apothecary’s remedy. In 1461 it was found on the market of Saint Sever. It became a drink that was appreciated for its gustatory qualities, a drink called “le merveilleux”. Historically, Armagnac is a precious brandy, but confined in the margin of the wine production of the region.

As you well know Armagnac is produced in the South-West region of France, the Gers department, the East of the Landes, and the South of the Lot-et-Garonne; whereas Cognac is produced 300 km further North in Charente, Charente-Maritime, parts of the Dordogne and Deux-Sèvres - where it so happens a lot of British expatriates reside permanently or have a second home.

The terroirs are distinguished by their soils and climate, which give their brandy their typical character. The Cognac soil is mainly limestone, while the Armagnac soil is sandy, clayey-siliceous and clayey-limestone. The Armagnac region has a continental climate, while the Cognac region has a more oceanic climate. Part of the reason why I was drawn to armagnac was variety of grapes used. You know that cognac is made from the Ugni Blanc grape only, whereas Armagnac is made from 10 different grape varieties, including Ugni Blanc. The diversity of grape varieties authorised by the AOC Armagnac decree is due to the viticultural tradition of the region which also produces tasting wines. The Cognac region only produces wine for distillation.

Where the full flavour of armagnac comes out above cognac is how they are made. Armagnac is column-distilled, which is a process where the alcohol is continuously heated between two vertical columns and then aged in French oak barrels or casks for a minimum of 1 year. Though Armagnac and Cognac are both are brandies distilled from wine, Armagnac is distilled once while Cognac is distilled twice. Indeed the still used for the distillation of Cognac is different from the one used for Armagnac. The Cognac or “Charentais” alembic is a basic copper alembic c” (double heating): the alcohol is distilled twice and the brandy comes out with a higher alcohol content (72°). The Armagnac still is a double-column copper still with trays, for a continuous distillation: the wine is distilled only once and the brandy comes out with a low alcohol content (54°).

The plates of the Armagnac still allow the alcohol vapours to bathe in the fresh wine and extract its aromas: this is the bubbling. This step does not exist in the Cognac still where the alcohol vapours do not meet the fresh wine. Its ageing links it to the culture of wine and distinguishes it from other brandies. Like wine, Armagnac can be vintage to reflect the history of the year. Cognac is gradually diluted with distilled water to reach its 40-45° for sale. The brandy, “burned” by the alcohol, cannot evolve.

To my mind, armagnac and cognac have two singular historical trajectories, which influence their current reputation. Armagnac has developed on a French consumption model. Its more confidential artisanal production perpetuates ancestral know-how. Cognac was conceived for an export market to the Netherlands and England. It mirrors the story of the battle between Bordeaux wines and Burgundy (or Bourgogne) wines. Bordeaux wines were made from a blend of grapes and produced for an export market to the English primarily whilst Bourgogne has been a single grape and very much towards a home grown market.

If I have any visitors to France I always introduce them to armagnac if I can. Armagnacs exalt the richness of that South West region’s gastronomy: foie gras, chicken in a pot, duck breast. They go particularly well with dark chocolate cake, almonds and dried fruits, walnut pie or orange macaroons.

It’s great as an after dinner liqueur. The sweet flavours of Armagnac make it a perfect after-dinner drink. I would also choose an older armagnac as a rule older is always better so go with a vintage armagnac. But not always as when drinking clear Armagnacs - known as Armagnac blancs or Haut-Armagnacs - which have spent less time in the oak ageing barrels - one can enjoy them on the rocks or chilled in the fridge. I particularly love to end a meal at a restaurant having an Armagnac Brûlot - in other words, flambé, using sugar to set it on fire. It’s a great way to end a pleasant dining experience.

But armagnacs are also perfect for cocktails as a pre-dinner aperitif or lounging around a swanky hotel bar. I would highly recommend the Armagnac Stinger, a cocktail,  originally served with Cognac, was a pre-Prohibition American favourite. It combines Armagnac, crème de menthe, orange bitters, and garnish with a sprig of mint. There is also the D’Artagnan, which combines armagnac, orange liqueur, orange juice, simple syrup, and finished off with a splash of champagne - perfect for partying. The Continental Sour is another cool one which mixes together armagnac, egg whites, simple syrup, lemon juice, and red wine.

Whatever one drinks, be it armagnac or cognac, I believe in its conviviality for cultured conversation and good natured laughter (at your own expense) over a shared meal with like minded people, be they family and friends. The French love arguing over a fine meal. The arguments can be heated and robust but they are never personal and drink is the balm to bring people together again. If you bear that in mind then you can’t go wrong.

Thanks for your question.

[askwhatsforlunch]

Whisky Hot Chocolate

Coming in from the cold and a stroll in the snow, this decadently thick and creamy Whisky Hot Chocolate is an indulgent and slightly tipsy way to warm up! Happy Friday!

Ingredients (serves 1):

1 1/2 cup semi-skimmed milk

1 teaspoon Homemade Vanilla Extract (made with Whisky)

60 grams/2 ounces good quality dark chocolate (at least 62% cocoa)

1/2 tablespoon caster sugar

1 teaspoon Dutch-processed unsweetened cocoa powder

3 tablespoons 10 Years Peated Bowmore Single Malt Whisky

In a small saucepan, combine milk and Vanilla Extract. Bring to a simmer over a medium flame.

Roughly chop dark chocolate, and spoon into a medium bowl. Add sugar and cocoa. Once the milk is simmering, pour it over the chocolate. Let stand, a minute or two; then whisk until well-blended and return to the saucepan over medium heat.

Cook, stirring constantly, until mixture thickens slightly.

Once just thick and frothy, stir in Whisky and immediately remove from the heat.

Pour Whisky Hot Chocolate in your favourite mug, and enjoy immediately!

[whiskylovers]

Crazy Cock- Premium Single Malt Whiskey Crafted to Perfection

Crazy Cock single malt whiskey is a luxurious expression of craftsmanship. Made using select grains and meticulous distillation, this whiskey delivers smooth, bold flavors and complex aromas that delight whiskey connoisseurs. Perfect for savoring neat or on the rocks, it brings sophistication to every sip. Whether celebrating special moments or enjoying an evening unwind, Crazy Cock single malt whiskey is a timeless choice for those seeking quality and distinction.  Visit Us- https://www.crazycocksinglemalt.com/ 

[nuwildcat]

Surprise Snippet

Heyyo! So during productivity corner this week I got cracking on another installment of the Vampire!Kinn Werewolf!Porsche series inspired by @moerusai‘s amazing gif edit. If you haven’t seen it you should check it out here!

I’m working my way through the next installment after Scotch and Blood and I’ve decided to treat you all to a little sampling of the next one!

Enjoy!

Last Wednesday, during a particularly slow shift at the bar, he decided to look into Kinn. Big mistake. Now, Porsche is all too aware of how much he has stepped in it by sleeping with that particular vampire. 

The earful that he had gotten from Yok when she caught sight of who he was googling , literally twisted his ear till he confessed like a pup, was loud, lengthy, and slightly scarring. There were allusions to the only functioning part of his body being between his legs and the fact that she could solve that problem for him. Porsche had made himself scarce for a while after that conversation.

Still, two weeks later, after spending the previous night snuggling with Chay on the couch watching trashy television, Porsche is in a particularly good mood. This is, of course, when the universe decides to dump a whole lot of drama in his lap.

The man who comes into Hum Bar is rather unassuming. He’s well dressed in a nice emerald sweater and grey slacks, with a benevolent smile on his face. The three men who enter after him, do not share his disposition, with their stone-cold looks, and eerily familiar uniforms.

The man comes right up to the bar after surveying the rest of the room and perches on one of the stools. There’s only one other small group in the bar. Interns from the dodgy law office down the street who are desperately trying to drink away their shitty work schedule are hiding in a booth in the back. Porsche approaches his newest customer with caution and his most courteous service worker smile.

“What can I do for you, sir?” 

The man eyes the bottles behind him with a piercing gaze before settling on Porsche. He smiles, but it doesn’t reach his eyes. “What are your best scotches?”

Porsche just manages to control his eyebrows before they can display how ridiculous he finds that question. Besides walking into a cocktail bar, the man is asking for a liquor, that when done really well, comes from the opposite side of the world from Bangkok. He has a decent selection, but probably nothing this man usually drinks.

“What do you look for in a scotch?” 

This surprises the other man enough for him show it on his face. The smile that follows is a lot more genuine. “Something smokey but with notes of spice.”

That narrows the field a lot, they don’t have a lot of peated scotches. “More cinnamon and clove or something complex like licorice?” Porsche has two options in mind.

“Hmm,” the man pauses and considers for a moment. “For today, let's go with the cinnamon and clove notes.”

Porsche nods in response and immediately turns to grab the bottle of 14-year-old Oban, on their top shelf. He brings it to the man to show him the bottle.

“It’s a peated single malt scotch from the highlands. It’s distilled in copper and then aged in oak barrels,” he explains.

The man nods, “Yes, that will do.”

“Neat?”

Again a sharp nod. Porsche turns to grab a tulip glass.

“Not a snifter?” the stranger inquires. Porsche can’t tell if he’s testing him or genuinely doesn’t know.

“No, sir. Snifters have too small of a rim for their body and tend to release more of the ethanol aromas that will overpower the flavor of the scotch.” 

Porsche takes his job seriously. He isn’t just a prime bartender because of his looks, he’s good at this. The super nose helps, he picks up on smells humans won’t ever get, but even without that, he likes it. It’s interesting to learn the different mixology theories and understand the way that alcohol and flavors blend and can be enhanced.

The man swirls the scotch in the glass before taking a sniff and finally sipping. Porsche watches him swirl the alcohol in his mouth to get the flavors hidden in the scotch. This man is not an occasional drinker.

“Quite nice,” it’s not a raving review, but then again something tells Porsche he’s used to much higher-end stuff. And if he is who Porsche suspects he is, this kind of scotch wouldn’t make the cut. “What’s your name, young man?”

“Porsche,” He replies, there isn’t much else he can do.

“Ah, so you are who I’m looking for.” A sense of dread washes over Porsche, likely stealing some of the color from his cheeks. “It’s come to my attention that you know my son, Anakinn.”

[maltmemorandum]

Fercullen Single Malt Irish Whisky.

I would withhold detailed comment as I enjoyed conversation. Briny and salty peat flavor.

[drinkacefahz]

Replicators on the Rocks | ABV: ~28.86% | Yield: 3.36 fl oz | Whiskey, Spirit-Forward, Modern, Aperitif/Digestif

“You can’t eat in here.”

“This isn’t food. It’s a drink.” 

40ml Scotch or Japanese Whisky*  15ml Liquore Strega 15ml Italicus Rosolio di Bergamotto  10ml Cocchi Americano or Lillet 10ml Honey Syrup[about a 3:1 ratio honey:water]  5ml Suze 

*Recommendations here are X by Glenmorangie, which is a affordable single malt designed for mixology -- and coincidentally, from O’Brien’s favorite region for scotch, or either Suntory Toki or Nikka Days. Johnny Walker Red will work in a pinch. But choose the whiskey carefully here: The other ingredients are very precisely engineered balance, and an overly assertive -- especially malty, bready, or peated whiskey will overwhelm them.

Combine ingredients in small tin of Boston shaker. Roll the ingredients between the tins for about 5-6 passes between tins. This integrates the many liqueurs and thick syrup better than a stirring but doesn’t heavily aerate like a shake. strain over a big rock -- or wedge -- of ice. Garnish with a flamed orange peel or charred lemon wedge, and our commbadge, as is customary. After all, in Engineering, you’re always on call. 

Oh, and this is pretty boozy. You don’t want to be drinking this on a completely empty stomach. 

This one was a HELL of a difficult balancing act. Between Scotty and O’Brien, it had to be a whiskey drink, and it completes the trifecta with the other two Starfleet cocktails on the blog. I wanted something that was either very specifically calculated, or does some unusual technique. And a little fire for the final flourish -- but not so much to cause a problem for the chiefs of engineering!

 Two drink recipes I ended up referring back to are Difford’s Clandestine -- take it as a nod to O’Brien’s work for Starfleet intelligence -- and Ferrarese’s Reno -- I mean, with that name, how could I not. That’s where the option of the charred lemon wedge came from. Makes for an interesting effect. 

Oh, and for the presentation here, I used the Corkcicle Whiskey Wedge glass.