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…)
In a way, whisky blending is like alchemy. Cause just like the proto-scientists of yore, whisky blenders also create an elixir of life (“aqua vitae”), turn differing raw materials into gold (albeit in liquid form) and produce a universal solvent (if the blend is good, one sip is all it takes (more…)
This year’s Hanse Spirit is over. So now it is time for me to reminisce the events of the last two days once more; an undertaking that is easier said than done considering the sheer flood of impressions and sensations that rained down on me over the course of the weekend. (more…)
Here in Hamburg, a boilermaker is called a “Herrengedeck”. You can order it in every bar or tavern, no matter how run-down the place or how small their assortment. When you ask for it, you will normally receive a bottle of Holsten or Astra and a shot of hard liquor. (more…)
Whenever you travel to Helgoland, you should definitely try to be there on a late Thursday afternoon as this is the time of Helgoheiner’s weekly whisky tasting. I already attended several of these gatherings and really enjoy the fact that they always offer six very nice drams (more…)
“The wine cask is for us what the ex-bourbon cask is for others”, said Langatun’s co-owner and Head of Sales Christoph Nyfeler early on in his Swiss whisky tasting at the premises of Hansemalt in Hamburg – a statement that surely made the two handful of whisky enthusiasts (more…)
With An Oa, which is named after the rounded peninsula in the Southwest of Islay that shields the Kildalton distilleries from the roaring waves and raging winds of the Atlantic ocean, Ardbeg has recently added the first new bottling to its core range in almost 10 years! (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…)
Although I had enjoyed drams at Christiansen’s before, I never got to attend one of the many tastings they host in their premises throughout the year. So when I read on Facebook that the bar would stage a Pernod Ricard masterclass with renowned spirits consultant Jürgen Deibel (more…)
A few months ago I got to know Stefan Bohn when he hosted an Arran tasting at this year’s Hamburg-based whisky fair Hanse Spirit. Shortly after, I found out that he also offers regular tastings in a much cosier environment, namely Der Zigarrenmacher in Hamburg-Altona. This month, Stefan welcomed a wee round of eight guests to a tasting focusing on Irish Whiskey. The gathering took place in a small and very homely room, where water, bread and chocolate were readily prepared for everyone. Upon entering the cigar shop that we had to pass in order to reach the tasting room, we were also free to pick a cigar of our fancy from the full assortment. (more…)
