Based upon the successful The Business of Bars® Conference format, the Future Spirits Talks is…
In all the time that humans have been distilling spirits, throughout all the research and experimentation and innovation, one aspect of production remains the same: the maturation of spirits in oak barrels. Here’s why.
Andrew Ratcliff, whisky specialist for Proximo Australia, reckons that the whisky provides pop to a simpler mix like the Whisky Ginger recipe we have here.
Throw in some maraschino, a little absinthe, stir it down over ice and serve up? You’ve got yourself an Improved Whisky Cocktail.
Call it an eye-opener, a pick-me-up, a corpse reviver — no matter the name, if you were a sporting man, you’d have downed a drink like this Morning Glory Fizz.
in the pursuit of a new whisky that is worthy of sitting in the William Grant & Sons portfolio, Ailsa Bay has created new data-driven processes to refine the craft they’ve perfected over nearly 150 years.
You know that old saw that you’re not supposed to mix cocktails with good whisky?…
Just who comes up with these worldwide day of drink celebrations, we don’t know, but we do know that we’re looking forward to World Whisky Day on Saturday the 19th.
It’s the staple rye whisky for many bartenders, and now it’s getting an updated look.…