Blas (Blog)

Scotch Series 24: Economics and Politics Scotch Whisky adds £3.3 billion directly, and its total impact is to add nearly £5bn overall to UK GDP

Scotch and Series 23: Sugars Yeasts eats simple sugars and needs help to eat the big/complex sugars in Barley. Grain holds some of its sugars

Scotch Series 22: Barley On International Women’s Day 2018 we highlight the connection between whisky & women, through focus on barley;  Barley has established eminent

Scotch Series 21: Reading Today is a (non exhaustive) list of interesting whisky books. Some are completely focused on Scotch, and some let you learn

Scotch Series 20: Distillation One of the reasons behind the ruling that the level of ethanol in new make spirit for Scotch cannot legally exceed

Scotch Series 19: Old Dramming Stories One was to remove a stone from where the pipe from the still to the spirit storage tank passed

Scotch Series 18: Barley Barley is composed of carbohydrates, proteins, lipids and minerals.High-protein barley is generally valued for food and feeding, and starchy barley is

Scotch Series 17: Laphroaig Part 1 Some facts as told to me on 17 October 2017; 4 grain steeps, 7 tonne in each. 2 -2.5

Scotch Series 16: Smell “If you are ambitious to found a new science, measure a smell” Alexander Graham Bell, 1914Different blood types draw people to