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May 7 2013

Japan – Tipple Tourism

This is a guest post from Imogen Reed.


Drinking plays an important role in Japanese society and due to the use of local ingredients like wheat, rice, potatoes and water causing products to have an intimate link with regional climate and culture, Japanese drink production is often referred to as a process that crystallises the very character of the country (Highlighting Japan,2012).

Tasty Travel

Japan is home to some of the world’s most interesting alcoholic beverages and to a phenomenally energetic bar scene. Well known for its rice brew, Sake; Japan has a unique alcohol culture and offers many less explored drinking options and traditions such as; shochu, awamori, beer, wine, and Japanese whisky.

This makes it a perfect destination for those seeking to explore more unusual beverages, broaden their knowledge or even just integrate tasting into their annual holiday. One thing to remember is that drinking in Japan is always combined with eating food and good behaviour is a must.

Best time to visit

For those wishing to sample the countries many varieties of Sake the winter months of December to February are when Sake is brewed as the cold is essential for the brewing process.

Sake Barrels : Photo courtesy of: http://commons.wikimedia.org/wiki/File:Sake_barrels.jpg

Sake Barrels : Photo courtesy of: http://commons.wikimedia.org/wiki/File:Sake_barrels.jpg

January is also a great month to visit Japan as the breweries celebrate Kurabiraki, a Sake festival where visitors are invited for free tasting. Most of the breweries are within walking distance of each other (cntraveller, 2013) and there are a lot of Sake varieties to be explored and tasted.
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May 1 2013

Turning Japanese – Whisky Bar In The Heart of Speyside Breaks With Tradition

The other day I received this piece about a Speyside bar that stocks the largest selection of Japanese whiskeys outside of south-east Asia!


While some malt whisky enthusiasts claim they will go to the ends of the earth in pursuit of their passion, Speyside hotelier Duncan Elphick has just about done that.

Not only does he make frequent 18,000-mile round trips to Japan to promote single malt Scotch whisky but his Highlander Inn in Craigellachie – the heart of Scotland’s malt whisky industry – has the largest collection of Japanese single malts outside south-east Asia.

And for the past 12 years Duncan has employed experts directly from Japan to ensure that his customers and the hundreds of whisky connoisseurs who visit each year get the full Japanese malt whisky experience.

Until recently the role of whisky ‘otaku’ –it translates roughly as fanatic-was held by Yumi Yoshikawa who is about to return to Japan. Her successor, Mayu Hamanisi, from Osaka is expected take up her role at the Highander Inn, recently voted one of the top 50 whisky bars in the world by the influential Whisky Magazine, in a few weeks’ time.
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April 14 2013

Legalise the Dram!

Did you know it’s illegal to sell Whisky by the dram?
Apparently Euro bureaucrats have a lot of time on their hands (I guess unemployment, the global financial crisis, starvation and war round the world have all been fixed so they need to find something to do), and have made it illegal to sell whisky in any units other than ml. Strange people.

Here’s what the Spirit of Speyside Whisky Festival are trying to do about it.



Spirit of Speyside Whisky Festival’s bid to legalise the dram for sale of Scotch whisky is knocked back by bureaucrats

It’s illegal to sell Scotch whisky as a dram

It’s illegal to sell Scotch whisky as a dram

A bid to have the dram legally reinstated as a measurement for the sale of Scotland’s national drink has been thwarted by bureaucrats. Now a rallying call is being sounded across the spiritual home of Scotland’s malt whisky industry to demand that the dram is officially recognised as a measurement for the sale of the amber nectar.

The bid is being led by organisers of one of the world’s biggest Scotch whisky festivals, who claim that being forced to sell the drink in anything other than a dram is discriminatory.

The team behind the Spirit of Speyside Whisky Festival had hoped to sell drams to thousands of international visitors when the annual celebration takes place on Speyside next month. But their request to have the dram reinstated as a legal measurement has been knocked back by bureaucrats who insist that alcohol can only be sold in 25ml or 35ml measures.

Now they say that if they can’t have the dram brought back into use, the current metric measurement should officially be renamed as a dram exclusively for the sale of Scotch whisky in Scotland.

Mary Hemsworth, manager of the Spirit of Speyside Whisky Festival, points out that European Union commissioners have ruled that butchers and greengrocers can sell goods in both imperial and metric measurements.

“If it’s possible to sell bananas in pounds and ounces, surely they can allow the Scotch whisky industry to sell whisky in drams,” says Ms Hemsworth. “Even since the introduction of the metric system, beer and cider continues to be sold in pints so we strongly believe there is a case for parity for Scotch whisky and for it to have its own unit of measurement.

“It seems silly that Scotland’s other iconic food and drink products like haggis and shortbread can be sold in weights other than metric, but the same rules do not apply to the most iconic of all Scotland’s products.

“We feel that this is an important stance for whisky in Scotland. Whisky and the dram have gone hand in hand for centuries, and the very word conjures up images of warmth, hospitality and conviviality. The First Minister has just announced details of key events for Homecoming 2014 – surely these are the qualities that should embody Scotland as a nation as we prepare to welcome the world?”

Spirit of Speyside Whisky Festival

Spirit of Speyside Whisky Festival


The Spirit of Speyside Whisky Festival contacted the National Measurement Office to ask for the dram, which has not been in use for 50 years, to be reintroduced as a measurement so that people could legally ask to be served a dram. Thousands of visitors attend the Festival every year in Speyside, which is home to more than half of all Scotland’s malt whisky distilleries.

The National Measurement Office states that the vast majority of businesses and consumers favour the current measurements of 25ml and 35ml.

Ms Hemsworth adds, “The National Measurement Office appears set on the prescribed limit of 25ml and 35ml, so we feel that the only way forward is to press to have these measures officially named a dram – and a large dram – so long as they are used exclusively for the sale of Scotch whisky in Scotland.

“Whisky enthusiasts in Scotland and elsewhere feel very passionately about the word ‘dram’ and its relationship with whisky. We hope that they will join us in pressing for the dram to be legally recognised as a measurement by lending their support. They can do so by joining the conversation on our social media channels, and by posting photographs of menu boards and bars which clearly support the use of the dram.”

The Spirit of Speyside Whisky Festival has been running for the past 13 years and is a key event in the Homecoming 2014 calendar. The Festival has a packed programme of over 370 events aimed at celebrating everything connected to Scotland’s national drink, from distillery tours and whisky tastings, to ‘drambles’ – guided walks across the Speyside countryside – and the unique Spirit of Speyside Whisky School.

Tickets for this year’s Festival are on target to break records, with a huge rise in the number of visitors coming from the USA, Canada and Scandinavia. Further information about the programme and where to get tickets are available at www.spiritofspeyside.com


April 12 2013

On the Rocks or On its Own? Just What is The Best Way to Enjoy Whisky?

I received this press release from the people at The Spirit of Speyside Whisky Festival.
Some useful advice on the best way to enjoy whisky…or even if there is one?


 

Festival manager Mary Hemsworth is often asked her views on the correct way to drink the amber nectar. Her answer is – there isn’t one.

Mary Hemsworth, manager of the Spirit of Speyside Whisky Festival, offers top tips on drinking malt whisky.

Mary Hemsworth, manager of the Spirit of Speyside Whisky Festival, offers top tips on drinking malt whisky.

She says, “People always ask me how they should drink their dram, but it really depends on personal taste. Ideally it should be enjoyed on its own but those who are new to whisky, or even certain types of whisky, may find their senses can get overwhelmed easily. It’s best to stick to whatever way is comfortable and working up to a neat drink.

“There are certain ways to really get the best from a malt, especially if it is a strong, quality whisky. They are best taken at room temperature and with a drop of still water – by adding this, the alcohol becomes less intense and flavours and aromas that might otherwise have been missed begin to emerge.

“Ice can have the opposite effect, as it can dull the subtle flavours coming through. While it is a more refreshing drink, ice can make the taste quite flat. This will of course open up again as the ice melts and the drink warms.

“Those who are new to whisky may be tempted to try it with lemonade, but when a quality whisky is involved, it’s similar to eating the finest fillet steak and covering it with tomato ketchup – it shouldn’t be done.

“Try it with a dash of water – and really appreciate the aromas before putting it to the lips. Give the glass a swirl to release all the different notes and savour them. After first sip, try to distinguish the flavours- some may have a honey sweetness to them, or an earthy peatyness. There may be hints of spices or chocolate or even a light floral distinction – take time and enjoy the different sensations.

“Afterwards, savour the finish. The finish can be long, medium or short and it can often be very complex. More and more flavours can reveal themselves, some can be very subtle and others, surprising.”

No matter what the drinking preference, it’s important to have the right tools and the glass can be just as important as what is put in it. Mary continues, “A proper whisky glass is designed to maximize the smell and taste of the drink inside. It should be wide enough to allow the aroma to escape, and then taper at the top to concentrate the smells. Smell and taste should work together to provide the best experience.”

So with plenty of options to choose from, whisky can be savoured and enjoyed regardless of personal preferences. However there is one whisky sin. “Never, ever try snorting it. For some unknown reason this is a trend in some parts of the world, but really it’s just a waste of good whisky,” says Mary.

The Speyside region will play host to thousands of visitors when the Spirit of Speyside Whisky Festival takes place from May 2-6. As well as celebrating everything connected with Scotland’s national drink, visitors will have the chance to get acquainted with the region’s natural beauty, sporting attractions, historic properties and first-class food offering.

The Speyside region contains more than half of all Scotland’s malt whisky distilleries – over 50 in total. Tickets for all events in the 2013 Spirit of Speyside Whisky Festival programme can be bought via the website – www.spiritofspeyside.com

 

 

April 7 2013

A Single Cask, Peated Scotch Whisky from the Balblair Distillery

Some news from Master of Malt




Master of Malt Exclusive: A Single Cask, Peated Scotch Whisky from the Balblair Distillery


Online retailer Master of Malt announces the release of an Exclusive Single Cask, Peated Whisky from the Balblair Distillery in Scotland: Balblair 1990 Islay Cask 1466.

As part of its lauded range of vintage whiskies, Balbair Whisky Distillery in the Highland region of Scotland has produced a limited-edition bottling of a peated whisky. Atypical of the regional style, this Highland whisky provides a soft sweetness balanced with a smooth and subtle smokiness.

This Single Cask Scotch Whisky has acquired its smoky flavour through non-traditional methods. Instead of producing a spirit made from peated barley, Balblair distillers chose to mature this special bottling in casks that had previously held an Islay Whisky. Thus, the warm, peaty flavours have permeated the classic honeyed sweetness to produce a single malt which is unlike any other.

Balblair 1990 Islay Cask

Balblair 1990 Islay Cask

Distilled in 1990, this ultra-rare Single Cask Whisky was aged in Cask 1466, an American Oak Barrel which previously held an Islay Single Malt Whisky. Master of Malt is proud to be the exclusive retailer of Balblair 1990 Islay Cask 1466.

Balblair 1990 Islay Cask 1466 – 50.40% – £124.95

  • Nose: What the deuce? Some kind of trick, surely. This smells overwhelmingly, potently, of delicious, freshly squeezed apple juice. Copella Apple Juice to be precise. One of the most sweet, and fruity whiskies we’ve come across in a long time. The Bourbon cask has clearly had some influence here. Given time in the glass, there is a development of very subtle peat, which complements without ever being intrusive. A touch of cinnamon and brown sugar to go with the apple. Lovely Stuff.
  • Palate: Following an initial hit of mid-80’s tuck-shop sweetness (Refreshers of both sorts – chewy and chalky), the peat is immediately apparent here. Becomes much more savoury than the nose and initial palate would suggest. Initial short-crust pastry notes (buttery, too) are fleeting, giving way to caramelised bananas, and a touch of Nasturtium leaf. Becomes more grown-up than the nose hinted. The best of both worlds?
  • Finish: Herbaceous. Mint, and parsley give way to the seam of peat, which given time becomes more menthol than phenol. Hints (but only hints) of bitumen and ash meld into one delicious, fruity, gristy, meaty ‘ball’.
  • Overall: This whisky has got that rare ‘x-factor’ which can only be described as ‘huge’, and very ‘spherical’. It starts sweet as you like on the nose, but the palate and finish progress beyond the simplicity that can sometimes be implicit with that term, and meld together into a seamless experience of mouth-filling flavour. Nothing is missing here, everything is balanced. Great Whisky.

Balblair 1990 Islay Cask 1466 is now available exclusively from Master of Malt.

Balblair 1990 Islay Cask 1466 – 50.40% – £124.95

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