Bloody Hell: Blood Oranges, Jalapeno, Whisky and Beer Cocktail
Chocolate or raisin bread pudding is a decadent, rich and tasty dessert from the UK. Gild the lily with a whisky sauce for 5 star reviews!
Haggis, Neeps and Tatties Stack for Burns Night is an example of how haggis can be served in the most enticing and beautiful manner. No, haggis isn't the only thing Scots eat, but like anything else, if the quality is good, it's delicious!
How to make a Whisky Beef Stew. Ingredients: Serves 4 450 ml Beef broth (stock)1 Kg Beef, chuck, blade, lean (cut into cubes)2 tbsp Chilli sauce, hot2 cloves Garlic (minced)2 tbsp Paprika1 tsp Salt and pepper60 g Wheat flour, whole wheat20 ml Whisky (40% alcohol by volume)2 medium Yellow onions (dic
How to make Prawns in Whisky Sauce. Prawns in whisky sauce is a surprisingly quick and delicious dish to make! Ingredients: Serves 4 20 Jumbo prawns, raw4 Tablespoons of olive oil3 cloves of garlic, minced1 small glass of whiskyJuice of 2 lemons1/2 cup 120 grams of unsalted butter2 Tablespoons of ch
The entire lineup of Kaiyo Japanese Whisky is aged in Mizunara Oak casks and aged at sea. This gives each expression a rich wood & marine flavor profile.
Peat is a fuel source and provides a hot but slow burn, and the smoke imbues the barley with all sorts of flavors, leaving us with the peated characteristic of the whisky's terroir.
Tasting an Asian whisky lineup from Kavalan and Nikka provides an interesting opportunity to compare tasting notes from one time to another. Just as no two palates are the same, neither are the experiences!
The North Shore Whisky Club hosted a tasting that featured the best of what Scotland's scotch regions had to offer...what a way to travel!
Summertime sipping begs for an approachable whisky, something that's a non-demanding, relaxing, yet interesting dram. This lineup features scotch from the Highlands, Alabama whiskey, and Kentucky bourbon and rye whiskey. They're all different, yet soft and flavorful.
This independent bottler Exclusive Malts whisky lineup featured a wide array of flavors from distillers all around Scotland. It also provided an opportunity to talk with Joshua Hatton.