How to ‘not taste’ whisky
Dave Broom’s approach to tasting whisky is methodical, but this is how to ‘not taste’ it.
Dave Broom’s approach to tasting whisky is methodical, but this is how to ‘not taste’ it.
It’s time for Scotchwhisky.com to branch out into the wider whisky realm, says Dave Broom.
Tennessee’s finest may be supplanting Scotch in British consumers’ affections. But does it matter?
The momentum of progress embodies the story of human evolution, but is it a one-way street?
Dave Broom discusses changes to the way we score the whiskies we taste – and why words matter more.
The wood used to age whisky adds to its story, says Richard Woodard, but let’s get our facts right.
Engaging with the world around you can help heighten your whisky experience, writes Dave Broom.
Maybe if we treat blends as ‘special’, says Richard Woodard, that’s just what they’ll become.
Carlsberg probably isn’t the world’s best, says Dave Broom, but can anything really be?
These early bottlings from Cadenhead challenge the historic narrative of single malt.
Just because a whisky is pale, argues Cara Laing, that doesn’t make it less interesting.
Technology doesn’t improve all aspects of whisky making, says Knockdhu’s Gordon Bruce.
Head back in time with a 1960s Glenugie, 1950s Balblair and a rare 1930s Glamis single malt.
A peated single malt from an undisclosed distillery, produced by the Glen Ranoch Whisky Compay.