In a recent article for Departures.com, I wrote about some new travel retail (duty-free to you and me) exclusive whiskies that launched this year.
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
Behold a round-up of new liquor products hitting store shelves, including gin and sweet potato liqueurs, aged American apple brandy and Swedish vodka, rum meant for shots, and 18 new whiskies, most of them limited editions.
Twelve new books out on beer, vermouth, bourbon, modern and mob-related history, gin, and jars.
Eleven new whiskies from around the world and news about some others.
I helped judge a cocktail competition with Tullamore D.E.W. and the winner gets sent to Ireland!
So much new American and scotch whisky is being released that I can barely keep up with drinking it all. I do my best.
On my trip to the Kavalan whisky distillery, I spent a lot of time asking questions about the differences in production between Kavalan and scotch whisky, and other changes made to compensate for their unique aging environment. Here are a few observations.
In yesterday's post, we took a long look at how Kavalan whisky is fermented, distilled, and aged in Taiwan. Now we'll look at the barrel-finishing and bottling of the range of Kavalan whiskies.