The time has changed and we now have longer evenings ahead of us. What better way to do that than to browse through a book and enjoy a great dram to go with it. Or you can delve into the following two topics from our newsletter.
In our series “Where flavour comes alive” we are nearing the end. Today we present the middle part of our peat trilogy – the profile “peated”. Read more about the history of peatlands and why the type and amount of lignin in the plants have an influence on the phenols.
And for those of you who furtively and secretly enjoy an American bourbon whiskey here and there and are afraid that this will be seen as a betrayal of Scottish single malts, Fred Minnick has written a little therapy article. Let us surprise you.
If you want to put it to the test, I can recommend the following three bottlings: 142.3: High heat and old ideas; a single malt from New York; or then two whiskies from Indiana with different mash bills (proportions of grain in the mash). B7.2: Boozy banana bread is 21% rye, 75% corn and 4% barley malt; B7.8: Chilli cherry cotton candy is MGP 36% rye, 60% corn and 4% barley malt.
If you prefer to do all this in the company of like-minded people, you can find out here where there are still places available at tastings until the end of the year.
All the best and happy reading.
Patric Lutz
Download Outturn (PDF)
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