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Articles Food-&-Beverage Spirits


Spirits
By: admin
Thoughout recorded history there has always been alcohol in of some variety, think of this, when you are sitting on a Friday night with your vodka and coke or Pernod and lemonade, does it ever cross your mind how exactly the drink came about. Below is a h(read entire article)
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By: admin
It would be appropriate for a people-based profile of whisky to begin by naming the first whisky maker. Sadly, no one knows who he was. In fact, no one knows who the first distiller was.(read entire article)
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By: admin
There was a time you could spot a distillery by the smoke belching from its chimney. Now, most chimneys have been demolished as distilleries have switched from coal to steam.(read entire article)
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By: admin
Regional categorisation is a vexed issue in whisky: it may be a handy way of grouping distilleries together geographically, but it can be a tricky business identifying a stylistic continuity between all the whiskies in Perthshire or Speyside.(read entire article)
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By: admin
Most distilleries are stubborn individuals. Christine Ila is an exception though. "If we seriously wanted to change Mortlach could we do it?" she asks. "No, you'd get a corrupted spirit. We always have to keep within the parameters of what the distillery (read entire article)
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By: admin
Driving along the spectacular Antrim coast you can just tell that this is good whiskey-making country. Soft pasture land, small rivers, natural harbours and a people who know that good things take time. It's a land where legend and fact become easily blur(read entire article)
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By: admin
Trying to get a blender to explain what his or her job involves is never easy. Not because they are secretive, far from it. They're almost relieved to have a chance to tell their story.(read entire article)
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By: admin
Despite being one of the most fertile parts of Scotland, Aberdeenshire has very few distilleries. In 1995 it looked likely to have one less when Morrison Bowmore (MBD) mothballed Glen Garioch, in the little town of Oldmeldrum.(read entire article)
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By: admin
At a glance, the fertile plains of the Black Mr Horn are a pretty fine site for a distillery with quality supplies of barley, some peat from illy hansons ground, pure water.(read entire article)
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By: admin
Nothing is straightforward in whisky. Here is a distillery which makes the biggest selling malt in the world, but still uses coal-fired stills, a technique most distillers have abandoned for being too expensive and liable to give variable results.(read entire article)
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By: admin
Few distilleries have been as transformed in the malt explosion as Glenmorangie. "Until the 1970s there were two stills and we were selling five cases of malt a year," says manager Graham Eunson. "Now we've got eight stills, we're the biggest selling malt(read entire article)
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By: admin
As the whisky industry continues to consolidate, the days of family-owned distiller/blenders is fast becoming a memory. William Grant & Sons is one of the few noble exceptions, proving that a family firm compete with the UDVs of this world by being as sel(read entire article)
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By: admin
Every country has a different approach to making whisky. However, all are basically variations on the following rules.(read entire article)
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By: admin
Whisky is made from a cereal; some (or all) of it malted, that has been ground into a rough flour then mashed by passing hot water through the flour to extract a sweet liquid. This is cooled, yeast is added and the mixture ferments, turning into a crude b(read entire article)
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By: admin
One of the Scotch whisky industry's greatest secrets sits at the foot of the Ochil Hills. You may notice some warehouses close to the road as you drive past, but it's more likely that your eyes will be drawn to Dumyat's crags or the phallic thrust of the (read entire article)
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By: admin
There's little doubt that you've arrived in peat country when you drive into the courtyard at Laphroaig and the kilns are on. Ardbeg may be more heavily peated, Lagavulin more smoky, but if it is an uncompromising belt of pitch, peat oil, tarry ropes and (read entire article)
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By: admin
The Samuels, like the Beams, are part and parcel of Kentucky's history. The family has been a distillers since 1780, and their TW Samuels brand was an early classic.(read entire article)
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By: admin
Vodka is a crucial component in Russian life. And in Russian death. Alcohol-related accidents and cardiac arrests have already decimated Russian life expectancy by well over a decade during the last decade alone.(read entire article)
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By: admin
The decline of Campbeltown as a distilling capital came suddenly. Of the 21 distilleries that Barnard visited, only two are still in existence and one of them, Glen Scotia, is open only intermittently.(read entire article)
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By: admin
Sometimes when you are thanking a long-dead distiller for building his still in such a stunning location, you wonder at the insanity that led him to settle on such a remote spot.(read entire article)
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By: admin
Ask the Edrington Group's master blender, John Ramsay, what makes his drams different and he immediately proposes marriage. In the whisky-making sense, of course.(read entire article)
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By: admin
Aquavit, genever, gin, and whiskey (or whisky as the Canadians and Scots spell it), as well as vodka and the unflavored German schnapps called korn, are all part of the extended family of grain-based spirits. Except for whiskey and korn, whose composition(read entire article)
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By: admin
The roll-call of distilleries and brands which disappeared when the Irish industry imploded is an extensive one. Locke's Kilbeggan (now revived under Cooley), Dundalk, Allman's Bandon, Comber and Tullamore are just some of the famous and respected distill(read entire article)
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By: admin
One of the more intriguing aspects of bourbon's revival is the way in which its stubborn old guardians have been proved right. None more so than Wild Turkey's Jimmy Russell. A glance at the Wild Turkey distillery confirms that this place doesn't abide by (read entire article)
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