The Future of Whisky I have just watched a programme about Dan Barber and Blue Hill Dining.This restaurant and philosophy illustrate an old, new way of looking at dining and food production. Basically, they are trying to make people think about flavour and good...
Feis Ile 2015 Feis Ile agus Dhiura 2015 ~the busiest we have seen yet! We had extra open days & nights and millions of Events ~Friday ~ SMWS Open Day at Islay House ~ with two new Festival bottles……. one from SMWS and one from Islay HouseAnd the first...
BSWA - Cheese Making & Whisky Making are the same! Searching in the rain for Sgriob-ruadh Farm, Home of Isle of Mull Cheese, I took a lift from Chris, who turns out to be the owner of the place. They make Whisky Cheese, amongst others, and a more natural,...
Portrait of a Whisky Lover What makes someone who has never been to Islay, far less to Bruichladdich, get themselves a Bruichladdich tattoo? Derek Mather of Artisan Restaurant in Wishaw is the very man to ask.DEREK MATHER ~ whisky lover from Old Kilpatrick, living in...
Whisky is Liquid Music Listening to recordings of Daniel Barenboim, the Argentine born, Israeli pianist and conductor giving the Reith Lectures in 2006, I was reminded of how classical music and whisky resemble one another, both in their construction and in our...
Terroir in Gaelic is Anam an Fhearainn - the Soul of the Land TERROIR : of the landAnyone who thinks there is no such thing as terroir misses understanding themselves and our world. Barley, water, peat, yeast, copper, people ~all come from the land.In making whisky ~...
