40% ABV whiskies – friend or foe?

I recently read an online review of a whisky that was written by a blogger.   There were a number of comments and references in the review where it was evident the writer was criticising the whisky for being 40% ABV.  Having such a mindset is a slippery slope – reviewers & commentators need to be careful to distinguish between “I would have preferred to have seen this whisky bottled at a higher strength; I believe it would benefit from being at a higher proof” and criticising or faulting the whisky merely for being 40% ABV, as though it were a flaw or fault in production.

It raises a few interesting points.  There is no doubt that many of us prefer whiskies at higher strengths.   Cask-strength whiskies – which only as recently as 20 years ago were still relatively scarce and harder to come by – are now as common as nude shots of Britney Spears, and once you become accustomed to the higher ABV whiskies, I certainly acknowledge and agree that 40% malts have to work a little harder to keep our tastebuds entertained.

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The three stages of your attitude to Glenfiddich: Like – Hate – Love

Catchy article title, eh? Not sure my former editor would approve of it – it’s hardly a flowing headline.  But there’s not really a more succinct way to say it.  I’ll elaborate:  It’s my opinion that whisky drinkers all go through three very distinct stages in their appreciation of Glenfiddich.   And, depending on what stage you’re up to, this tremendously impacts your attitude to Glenfiddich.   Curious?  Let’s look into this…

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The highs and lows of Macallan

Malt whisky drinkers around the world tend to fall into one of two camps:  Those that like Macallan and those that remember what it used to be like. So has the whisky changed? And why is Macallan so expensive these days?

Now before you leap to conclusions and dismiss this piece as a Macallan-bashing article, I can give you my golden promise that it’s not.   Stay with us

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