For this year’s St. Patrick’s Day post, I’m looking at something that, despite the usual celebrations, isn’t green. In fact it’s yellow - the older sibling to green, on this occasion. Following the recent years’ rise and success of the legendary Green Spot whisky, the Mitchell & Son company logbooks were scoured to resurrect the... Continue Reading →
Tasting Notes: Glendronach – 12 Years Old
The Glendronach distillery’s history stretches back nearly 200 years. The site has been producing whisky on and off since 1826, surviving numerous owners and mothballing ventures. Having been acquired by BenRiach in 2008, the BenRiach Distillery Company was then purchased by the huge Brown-Forman group also including the Glenglassaugh distillery. Throughout its history, the Glendronach... Continue Reading →
Tasting Notes: Wire Works – Port Wine LBV
The White Peak distillery are not stuck for ideas or releases and their small batch approach makes sure that the taste is constantly evolving and offering you something new and fresh each time. Even with a couple of port based releases previously (e.g, Double Oak Port and Full Port), this new LBV Port offers another... Continue Reading →
Tasting Notes: Penderyn – Patagonia (Icons Of Wales No.11)
For St. David's Day 2025, we look back to a story from 160 years ago: the voyage of the Mimosa - a ship that set sail from Liverpool to the island of Patagonia. On the 28th July 1865, 153 people embarked on the Mimosa, sailing for Patagonia to establish a Welsh colony and preserve their... Continue Reading →
Tasting Notes: Dewars – 12 Years Old
Dewar’s Scotch Whisky has a rich history dating back to 1846 when John Dewar founded his whisky-blending business in Perth, Scotland. Initially a small-scale operation, the brand gained prominence under his sons, John Alexander Dewar and Tommy Dewar, who expanded the business significantly in the late 19th century. In 1893 their efforts were rewarded with... Continue Reading →
Tasting Notes: Starward – Left-Field
Since 2013, Starward distillery has looked to use its local attributes to its advantage to create a distinctly Australian whisky: spirit made from nearby grains, matured in red wine barrels from the local vineyards, and the fluctuating Melbourne climate to speed up the interaction between the two. The brand has built quite the following and... Continue Reading →