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8 posts tagged with scotland and whisky. (View popular tags)
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There is some conundrum in there which no amount of science can answer

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]
posted by the man of twists and turns on Mar 30, 2013 - 41 comments

"Works like a depth charge. Pow."

Brian Cox's Guide to Scotch Pronounciation
posted by the man of twists and turns on Oct 4, 2012 - 76 comments

Hello my little Metafilter Malt lovers...

If you love malt whisky then you'll love Ralfy's YouTube channel. [more inside]
posted by veryape on Aug 15, 2012 - 18 comments

I'm on my way to the Reprobate Empire, via Whiskey Island and the Temptation Straits

Mapping out whiskey. Start here, swimming in Drunkards Channel: Map On Temperance, 1846. [more inside]
posted by not_the_water on Jan 21, 2012 - 17 comments

Cold Genius

John Cunningham Climbing Ben Nevis, 1976 (slyt, 8:09)
posted by villanelles at dawn on Sep 11, 2011 - 16 comments

Grown men cried

The 1906 fire that sent rivers of burning whisky flowing down the streets of Dundee
posted by Artw on Feb 12, 2011 - 31 comments

The Burryman

Every year the The Burryman makes his appearance at the Ferry Fair Festival. It has now been revealed how he copes with all that whisky.
posted by tellurian on Aug 13, 2006 - 13 comments

It canna be!

Scotland shamed: Japan wins whisky challenge. The Japanese Canadian Cultural Centre hosted a tasting in Toronto, and a 20-year-old Nikka Yoichi, distilled in Hokkaido, beat out a 16-year-old Lagavulin (my own favorite) and 12-year-old whiskies from Cragganmore and Balvenie (also excellent). This is reminiscent of the 1976 tasting in which California wines beat out French ones and put California on the map; can America someday produce a world-class scotch-type whisky (the preferred spelling in Scotland), or shall we simply continue to take pride in our bourbon and rye?
posted by languagehat on Nov 25, 2003 - 37 comments

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