Kinclaith 1966 and Strathclyde 1987: Lost Malt, Living Grain
A review of two vintage Lowland whiskies: Kinclaith 1966 (a lost distillery) by Gordon & MacPhail and Strathclyde 1987 XOP by Douglas Laing.
Four Indy Glentauchers Càrn Mòr / Berry Bros / Blackadder / Gordon & Macphail
We’re back to reviews with four indy Glentauchers from 11- to 31-year-old, by Càrn Mòr, Berry Bros & Rudd, Gordon & Macphail and Blackadder.
Cognac vs Armagnac: Two French Brandies, Two Different Philosophies
Cognac vs Armagnac: Grapes, terroir, copper stills, oak and ageing: what really separates France’s two most famous brandies.
Does Whisky Really Get Better with Age?
What happens inside a whisky cask, why older doesn’t necessarily mean better, and why time is only one ingredient in maturation.
Peat PPM: The Most Misunderstood Number in Whisky?
Peat, phenols, laboratory measurements and why a whisky labelled 100 ppm isn’t necessarily twice as smoky as one labelled 50 ppm.
The Water Paradox: Why Diluting Whisky Changes More Than Its Strength
Ethanol, aroma molecules, cloudy whisky and the chemistry behind adding a few drops of water. “Add a few drops of
Fermentation: Where Whisky Gets More Than Just Alcohol
Fermentation with yeast is responsible for creating many of the compounds giving whisky its fruity or floral aromas… let’s dive down the washbacks.
The Copper Paradox: Why Whisky Needs Copper, But Not Too Much
Sulphur, still shapes, worm tubs and the chemistry behind one of whisky’s most misunderstood ingredients, despite being massively used for stills: copper.
When Does a Cognac Stop Ageing?
Cognac age is more complex than whisky’s. Harvest year, distillation, 1st of April, oak, glass demijohns… So when does a cognac stop ageing?
Boisé, Sugar and Caramel: What’s Really in Your Cognac?
Cognac is made from grapes, distilled twice and matured in French oak. But some additives are allowed: boisé, sugar and caramel. Let’s explain.
Rancio: The Most Overused Word in Old Cognac?
Walnuts, mushrooms, old leather and the chemistry behind one of Cognac’s most mysterious characteristic: rancio, maybe the most overused word.
What Your Cognac Label Tells You. And What It Doesn’t.
Like with whisky, the label on a bottle of cognac tells you a few things. Let’s decode what you cognac label tells you and what it doesn’t.