Check out the new website Daily SevenFifty, where I have a story on the science of aging spirits.
An interesting find in an old book concerning phylloxera and scotch whisky.
Taking a peek and a few sips at the new whisky concept inside San Francisco's ABV.
Millennial Marketing, High-tech Vodka, Hybrid Spirits were some of the product trends I observed at this industry conference for the distribution tier.
As whisky/whiskey grows as a category and a cultural phenomenon, authors have found interesting new angles with which to talk about it. Or at least put it in the titles of their books.
A look at the new spirits products hitting the market.
They say that robots are coming for our jobs. It's true in the booze world too, if your job is a journalist or a brand ambassador.
Several years ago I visited the Deanston and Bunnahabhain scotch whisky distilleries. Click on those words to read about the visits. At the time I was there I was really obsessed with the effects of water in distilled spirits (not that I'm over it), so I followed up with some super specific questions about the pH and TDS of the water sources. I never ended up putting up a blog post about it but now it's about time. Note that the Highland and Islay distilleries have slightly basic water (above 7.0), while the Island of Mull distillery water is slightly...