Coffey stills aren't in that much use anymore, and when used, it's usually for grain whisky. But the Japanese Nikka Distillery is using it to make malt whisky as well as their more well-known grain whisky. The color is gold, with a hint of copper. On the nose, pound cake
Spicy, fruity, and light, this is a well-priced Canadian treat. Clear light rye spices show on the nose, with raisins and dried orange peel from the port barrels. It is surprisingly light on the palate, leading with academia nuts and almonds, dried fruit - orange peel, cranberries, raisins, and black
Michelle Locke has picked up some of the Palate Press spirits beat, and this year her pursuit of spirits for this publication has taken her to Mexico, Scotland, Ireland, and France. Her Irish travel piece, though, stands out since it has one of the best ledes we've ever run. “Business or pleasure?” asked
“Business or pleasure?” asked the garda at Dublin airport immigration control. “ I’m not sure,” I replied. “I’m here to learn about Irish whiskey.” “That can only be pleasure,” he said with a smile as he stamped my passport with a thump. He was right. My tour of Irish whiskey
There are whiskies that seduce, whiskies that inflame, whiskies that captivate. And then there are whiskies like Laphroaig, a big, briny, smoky punch in the gullet that has been winning friends, or not, for 200 years. Peat is the secret to the distinctive, love-it-or-hate-it medicinal, seaweedy character of Laphroaig (la-FRYOG,
This is truly a unique spirit. It is made entirely of rye and hand-malted barley, without any corn or other less expensive grain filler. The barley is smoked in a mix of apple and cherry wood, then the blended spirit is aged in used bourbon barrels with added cherry and