Dr Nick Morgan discusses Talisker Storm whisky

Talisker Storm - the new NAS whisky from the Isle of Skye distillery.
February 27th, 2013|Features, Interviews|2 Comments|

The Queen of Victoria’s Whisky Festivals

I find out the history of the Victoria Whisky Festival in this interview with founder Iain Hooey.

An Emporium of Whisky Delights

What happens when you combine whisky and the bonkers antics of the Whistling Shop?
December 17th, 2012|Events, Features, Reviews|0 Comments|

Talking to Talisker

Mark Lochhead, Talisker's distillery manager, speaks on whisky & change.

Burns Night 2012

Burns Night. That phenomenal night on the whisky calendar when people from all corners of the globe get together to eat sheep’s intestines, listen to strange Scottish warblings and dance the night away!

This year I attended my very first (aww) PROPER Burns Night. But, due to being rather swamped off my whisky-loving feet of late, I’ve had hardly any time to send out the massive thank-yous that should be given to those who made sure I was no-longer a Burns Night virgin.

So, before it gets far too belated, I must thank the chaps at The Whisky Exchange for putting on a darn good show over at Vinopolis – 200 people filled the cavernous stone hall and reveled in the fantastic musical accompaniment from License to Ceilidh, chatty banter of Simon & Franchi from Simply Whisky and whisky sponsored by the fabulous folks over at Chivas Brothers. Thanks also goes to photographer Simon Hanna for capturing it all!

The evening began with a bit of particularly good piping and a feisty cocktail of apple, cinnamon and Chivas Regal 12 to get us warmed up. Once settled in the opulent halls, we sat back and listened to (or tried to – I’m still not British enough to fully comprehend thick Scottish accents) Simon & Franchi’s energetic poem reading and speech making in honour of Mr Robbie Burns.

Then came the food and whisky! We started with a lovely Cock-a-Leekie soup, partnered with the delicious Scapa 16. I had not tried either and was delighted with the whisky. Its saltiness and citrussy hints married well with the creamy soup and was a perfect way to begin.

During more incomprehensible (though I’m sure very funny) toasts from the hosts, we moved [...]

February 3rd, 2012|Events, Features|1 Comment|