When he compared Benromach’s approach to whisky making to the technique of reverse engineering, our tour guide Robert was only half-joking. Cause whatever the Forres-based distillery plans and wherever it heads, it always has one eye directed at the future (more…)
The fine folks at Glen Moray say about themselves that they are “not your usual Speyside distillery”. And indeed, the wonderful experience they provide is everything but ordinary. Neither are their prices: The 60-minute tour including two complementary drams (more…)
“This spirit can restore you / It’s the finest I have seen / With my own eyes / With my own eyes,” sings whisky bard Robin Laing in his beautiful piece “Macallan” from the acclaimed “Whisky For Breakfast” album. While I have already seen the cherished Speyside distillery’s excellent product (more…)
With members all around the globe, The Scotch Malt Whisky Society has many homes in many countries. Its spiritual home, however, is a former wine warehouse called The Vaults in Edinburgh. In these mythic premises, the Society was founded way back in 1983. (more…)
Without a doubt, my hometown of Hamburg has a pretty vibrant whisky scene. We got amazing bars such as Christiansen’s or The Rabbithole, great liquor stores like Weinquelle Lühmann or Spirituosen Wolf and regular tasting events (more…)
While The Ben Nevis in Argyle Street is one of Glasgow’s most well-known whisky pubs, my girlfriend and I only discovered the place by happenstance. During a “hop on, hop off” tour through the city center, the voice in our headphones informed us that a highly popular dramming joint (more…)
When I planned my latest holidays in Hohegeiß in the beautiful Harz Mountains, I made sure that the flat my wife and I stayed in was not too far away from the small village of Zorge. Cause this is where Hammerschmiede Distillery is located. (more…)
Given the fact that I live almost next door from Weinquelle Lühmann, it should come as no surprise that this is by far my most-visited liquor store in all of Hamburg. But even if I was not a quasi-neighbor of theirs, I would still come to see them regularly. (more…)
Making whisky is easy. First you make a beer. Then you distill it. And then you let it age. Sure, if that is all you know about the process, the outcome of your efforts will not be very good. But technically it will still qualify as whisky. And that is all the founders of Stauning Whisky wanted (more…)
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