Locavores and Disruptive Technologies

A recent exchange with woman whisky writer Rachel MacNeill last week about whiskies produced in Austria was based on a misunderstanding. I thought she had been to a tasting of Austrian-produced whiskies, when actually she had been holding a whisky tasting in Austria. The moment between miscommunication and clarification, though, got me thinking that whisky…

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Serendipitous Walk

I read some time ago about a new whisky produced in Cornwall, the first in 300 years. Small-batch, impossibly difficult to get a hold of, and well out of my normal price range. Hicks & Healey, who spell their whisky with an ‘e’. Cornish whiskey, made with Cornish barley and local spring water. It’s a…

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The Long View

By definition, aged single-malt whisky is a product made with a long-term vision. Nothing about the process is fast. Starting with the season it takes to grow the necessary grain, to the distillation process, to the aging – this is not a short-term investment. So it makes sense that one of the first artisan distillers…

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Hashtags and Picklebacks

Hashtag: TweetTasting Every so often Fortune smiles down upon me and hands me a treat. Last week, the treat came in the form of a tasting across the Internet via Twitter, courtesy of The Whisky Wire and Arkwrights Whisky and Wines. With around twenty very game tasters, many of them quite knowledgeable, we cracked five…

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