Weekly Whisky Podcast: Amador Double Barrel

This week, Amador Double Barrel: Kentucky bourbon finished in California wine barrels. We drink it & read a powerpoint presentation.

It's Saint Patrick's Day, AGAIN!

It's Saint Patrick's Day today. I know what you're thinking: didn't this happen last year? You know what, you're right. IT DID HAPPEN LAST YEAR, TOO.

Prunaceous

We swear it's a freakin' word.

Pomaceous

Pomaceous!

ICYMI: Rebranding, Glendalough, Space Whisky Fact & Fiction

Face it: it's Sunday and your blogroll is virtually dead. (Do people still use blogrolls?) Time to catch up on our stuff you didn't read the first time around.

Lo-Fi Explainer: What's going to happen to that Space Suntory

Sure, we could just say "we don't really know," but we kind of actually do. Mostly.

5 Science Fictional Things that could happen to that Space Suntory

Recently, Suntory decided to send some of its whisky into space to age. Because why not? Here are some things that could happen in space as the whisky ages that would be different than on earth. They probably will not happen, even though we might want them to (maybe?).

Lo-Fi Explainer: Malt

So like, there's malt whisky. And barley gets malt... ed. Malting: what is this mysterious process, that apparently also results in Ovaltine? 

Lo-Fi Explainer: Peat

You take a drink of scotch and the inside of your mouth tastes like a wood fire. Someone tells you that's the peat. Sure, you say, but what the hell is peat? Where does it come from? And how does its taste get into your whisky?

Lo-Fi Explainer: Distillation

Distillation. It's what makes whisky and other "hard alcohol" possible. Is it magic?