The Glenglassaugh Distillery was mothballed from 1986 until 2008 and this the first whisky to be made from spirit distilled at the distillery since it reopened. It was matured in a mixture of first and refill bourbon casks before a final 6 months finishing in first fill oloroso sherry butts. → Read more
The Kavalan family, now available at Wild About Whisky Bar and Retail. This Taiwanese distillery is producing among the best malts available, running away with some of the industry’s most prestigious awards. → Read more
The much sought-after Cardhu 12 year old Scotch single malt whisky is now available at Wild about Whisky. From the other side of the pond Wild Turkey Straight Bourbon has also arrived, filling in the gap the Wild Turkey 101 left some time back. → Read more
From an article on spirit caramel by Tom Bruce Gardyne.Spirit caramel, or E-150a as it’s known in the industry
What I find odd about this article is that I’m pretty sure that Adam Hannett and Nick Morgan are actually in agreement with each other, they just happen to be talking about the pros and cons of E150a on two completely different levels. Mr. Hannet at Bruichladdich is referring to the single malts produced there, which I am sure we are all in agreement that they certainly do not need the addition of spirit caramel. Mr. Morgan is referring to blended whiskies, not single malts, that require the E150a for consumers that require consistency in their regular blends. I wonder why Tom Bruce-Gardyne didn’t realise this when he wrote the article?