IT’S NO SECRET that the wood casks or barrels in which whisky ages contribute color, aroma, flavor, and complexity, but it takes practice to sort the oak notes from more obvious cask influences such as spices, caramel, and vanilla.
Know the wood, know the whisky; look for key information on the label to identify subtleties in flavor such as the oak species, coopering methods, filling history, and cask size (barrel being a specific size, different from a hogshead, butt, and others).
WITH ONLY four ingredients, the Suffering Bastard is easy to make. And it gives you a whole new way to drink two of your own moonshine classics – Grainge Single Malt Scotch and Park Lane Gin.
Featuring both scotch and gin, this enticing duo results in a well-balanced cocktail with universal appeal.
THIS IS one of our most commonly asked questions – how do I taste whisky properly? The art of tasting whisky can seem confusing but it’s much simpler than you think.
HERE IN Australia, when good old Captain Bligh was Governor of England’s southern penal colony, the British Pound may have been the ‘official’ currency, but rum was a much more available and happy resource.
In fact, the Rum Rebellion of 1808 was the only time in Australia’s history a government has been forcibly removed!
LOTS OF Global Flavors customers like to experiment with by mixing our Spirit Essence Flavours, Oak Chips, Liquid Oak and our Liquid Smoke in their search for unique tastes.
In response to our article on using our Food Grade Glycerine, loyal customer Tom from Victoria, sent us his quite easy recipe for creating his taste-alike for Jim Beam Double Oak.
MANY HOME distillers like to make use of glycerine to finish off their final product.
Everyone has their own opinions on the subject – a list of pros and cons, which can be summarised as:
THE SUBJECT of chill filtration is viewed as a negative by some who want the most natural products possible. Another contentious issue is whether chill filtering a whisky effects the taste.
Those against it are convinced that the removal of the natural fatty acids, esters and proteins alters the aroma, flavour and characteristics and leaves you with a diluted product.
THE BOSS of newly ASX-listed malt producer United Malt fears some craft brewers won’t survive the coronavirus shutdowns, but is confident his business will benefit from the long-term growth in craft beer around the globe once the pandemic eases.
Mark Palmquist said a survey of North American micro brewers found that more than 30 per cent said they would not be able to survive a shutdown of more than three months.
From podcasts to documentaries and much more, there’s a wide world of content for the whisky lover. (Photo by iStock/petekarici)
THE INTERNET is like the whisky world, in that there’s always something new to check out.
If you’re looking for untapped sources of whisky media, check out these podcasts, YouTube channels, and streaming-service content from distilleries, brands, and fellow whisky lovers.
OVER THE weekend Global Flavors tastemeister Keith Emms was finally happy enough with his new Black Sambucca to add it to the Global Flavors collection of Spirit Essences.
While White Sambucca has been available for a while, Keith felt he needed to work a bit more on the Black, until he was happy with the result.