In 2011, Ardbeg, a prominent Scotch whisky distiller, sent vials of its whisky to the International Space Station to mature. Those vials have been returned to Earth and subjected to taste tests alongside samples of the same whisky matured at Ardbeg's distillery. [more inside]
What were the food and cooking techniques of the Viking Age? you could ask The Viking Answer Lady or get pollen analysis, reconstruction tips, and recipes from The Viking Food Guy, or you could just ask Chef Jesper Lynge (Daily Mail) who is attempting to revive Viking Cusine from his cafe in an Danish Iron Age graveyard. ( Recipies and descriptions )
But as whisky scientists point out, it’s not really like that. Water has no influence on malt whisky flavour; barley can come from anywhere, provided that it delivers satisfactory spirit yield; and, in many cases, the newly made spirit is taken by tanker from its beautiful, peaceful, lonely distillery surroundings within a couple of weeks of distillation. It’s then aged in uglier, less peaceful but more logistically sensible locations in central Scotland.Flavour in malt whisky is attributable to the malt specification, to brewing and distilling practices and to wood-ageing regimes [more inside]
Even in the grips of the Great Recession, one industry's profits are bubbling up, pouring forth, and experiencing growth in market share, dollars spent, and profit: craft beer! [more inside]
The AYBABTU backlash continues. Is the blogging community (surely most responsible for perpetuating the meme) just a bunch of Nathan Barleys?