Scotch

You join me this episode from my armchair in my living room, thanks to a new podcasting setup, to taste a whisky that’s intrigued me for years, to think about what drives us to try and buy particular whiskies, and to confess that I’ve spent much of the time between the last episode and this in the arms of another spirit.

In which I taste a new whisky on the market, The Singleton’s Malt Master’s Selection, as part of @thewhiskywire’s #WhiskyFlashBlog promo, and I talk a load of bravo, oscar, lima, lima, oscar, charlie, kilo, sierra.

In which I taste a young, boisterous, muscular whisky, finished in Bordeaux red wine casks, and we talk about the value of Scotch whisky to the UK export industry.

In the first of five podcasts featuring a broad selection of samples from Independent Spirit in Bath, I taste a gloriously smooth and creamy 28 year-old blend from the south east of Scotland, plus, why whisky is better for you than a banana *tongue in cheek emoji*

On World Whisky Day 2018, welcome back to Scotch – and we raise a glass of a very special Japanese whisky – from the distillery started by the father of Japanese whisky – in salute.

Let me introduce you to my favourite Scottish whisky – and, for your sins, to me singing.

It’s my birthday, so I finally opened the 21 year-old Hibiki I brought back from Japan. I was not disappointed. Plus, the two ways whisky can get its colour.

In the second of three special podcasts from my trip to Japan, we taste the raw spirit – the stuff you get before it’s aged in barrels – and some stunning 18 year-old Hakushu. Plus, what is a spirit safe?

Tasting the terrific 12 year-old Hibiki Japanese blended whisky… in Japan! Joined by my brother-in-law, we discuss this accomplished blend, why Scottish whisky is so cheap in Japan, and how disgusting a whisky highball is. (Sorry for the variable sound quality.)

I have discovered my new go-to single malt – join me and discover it too. Plus, what the bally hell does ‘whisky’ mean anyway?

In this episode, we – and I say that because I have another special guest on this episode – taste the Chardonnay cask-finished 10 year-old Glen Moray. Plus, a barrel is a barrel is a barrel, right?

The first thing you need to know about Glen Garioch is that you have almost certainly just pronounced its name wrong in your head. The second is that it’s rather lovely. Plus, what’s the oldest distillery in Scotland? (Goodness knows; I just Googled it.)

Tasting the solid, dependable own-brand single malt Scotch whisky from Sainsbury’s. Plus, what the age of a whisky means and why it matters (and why it doesn’t…).

An interesting whisky from an interesting distillery, bottled by an interesting company; what more could you want? This is also a return to classic-format Scotch; just me and a whisky!

The things we do for you! Tasting a whole range of cheap whiskies with friends Jim and Matt. Fair warning: this episode is over an hour long, gets a bit shouty, and has quite a lot of quite bad swears. Mostly from Matt. Though I encouraged it.

Tasting Monkey Shoulder, a blended malt Scotch whisky that tastes perfectly good; the relentless ‘cool’ marketing of it does rather leave a sour taste in the mouth, however. Plus, the whisky that kick-started the current fashion for single malts.

In the first episode of Scotch to feature a guest, we taste the Nikka Pure Malt Red; whisky is, of course (achem), medicinal, and the bottle especially of this bold blend seems to have an explicitly medical vibe. Plus, what links the two major Japanese distilleries.

Tasting the capsaicin-spicy Tobermory 10 year-old – a whisky that, happily, rewards you for drinking more and more of it. Plus, what an ‘un-chillfiltered” whisky is.

A somewhat drunk Chris tries his first good bourbon (and likes it a lot, hence the ‘slightly drunk’ bit) before handing over to sober Chris to impart your whisky fact: what is a sour mash bourbon anyway?

If you think blended whiskies are by definition cheap and coarse, think again; this 17 year-old Japanese blend is wonderfully assured and complex. Plus: why Japanese blends are particularly notable.