Spirit of Speyside 2017: Day Two
The second day was filled with exclusive distillery tours, a blending class and raucous dancing.
The second day was filled with exclusive distillery tours, a blending class and raucous dancing.
The Spirit of Speyside Whisky Festival got off to a roaring start, with not a snowflake in sight.
Beginning with a focus on old and rare bottlings, today the show stands for much more than whisky.
The key to cooking a tender and juicy leg of lamb is simplicity, says Martine Nouet.
Let’s celebrate diversity and inclusiveness instead, says a Whisky Insider.
Whisky producers from all around the globe demonstrate the importance of a united industry.
The Danish photographer’s pictures capture the essence of the distillery and its island home.
The minimum maturation age for Scotch is three years – but is that enough for single malts?
These cocktails from the world’s best bartenders are sure to enhance your Easter weekend.
Australia has close links to Scotch whisky, stretching as far back as the mid-19th century.
The annual New Orleans cocktail festival brought a taste of the Deep South to Scotland’s capital.
The Whisky Virgin wonders what the gold, silver and bronze awards adorning some bottles really mean.
We’re led to believe that non-chill-filtered whisky is somehow superior. But is it?
On the road less travelled, embracing a rich culture, history and sense of renewal.
As recent problems take their toll, there’s still great interest in Scotch blends and malts.
More recently developed eco-friendly uses for whisky waste include powering distilleries and cars.
While some savour heavily Sherried whiskies, others can find them grossly offensive.
Fiona Beckett visits Severn & Wye to learn about the art of farming, curing and smoking salmon.
New distilleries are coming thick and fast, and there’s still plenty of room for more.
The new Isle of Skye distillery documents key milestones from building work to production.
The Whisky Virgin was flying high after an enlightening International Scotch Day tasting.
With warmer weather and rising sea levels, producers must act fast to combat climate change.
The Whisky Professor explains why the spelling of ‘whisky’ or ‘whiskey’ differs between countries.
Creative, visionary, fearless men who built the foundations of Scotch whisky as we know it.
Whether you’re flipping sweet or savoury pancakes, add a drop of Scotch – you won’t regret it.
Leave it to distillers to add just the right amount of water to your whisky, says Martine Nouet.
The debut show in Glasgow was overflowing with some truly once-in-a-lifetime drams.
A walking tour through the historic, whisky-laden streets of the Scottish capital.
The inaugural event highlighted a consensus for global co-operation to enhance whisky’s future.
The Whisky Virgin finds it is possible to train your senses to recognise aromas more easily.
Next to the mighty malt, do grain whiskies stand a chance of attaining real greatness? Discuss.
Our expert Prof tackles this oxymoronic riddle that often leaves whisky drinkers puzzled.
What started as a means to mask poorly made spirits has grown into a delicious whisky alternative.
Bill Lumsden tells us how the concept of the Madeira-finished Private Edition release developed.
Merging one of Europe’s most popular music festivals with a worldwide selection of drams.
It is imperative for new releases to convey brand identity, but how do producers achieve success?
Winter brings plenty of things to be excited about – especially when it comes to food and whisky.
The world’s best bartenders share their top Scotch whisky cocktail recipes for Burns Night.