The Whisky Journal

Our mouths watered when we saw this superb recipe posted on food.com. Roasted salmon fillets with Irish whisky—super simple and super-delicious (feel free to swap the Irish for Scotch whiskey).

It’s no secret that mixing sweet with savoury is good. If you’ve ever tried bacon pancakes with maple syrup, you’ll know where we’re coming from.

We’ve all heard the news by now. The crackdown on gatherings due to COVID-19 means that our pubs, bars, restaurants and clubs are changing the way they operate. While some businesses can still sell takeaway and do deliveries, others will need to shut-shop completely. But where there’s whisky, there’s a way

COVID-19 is beginning to make a big impact on the world around us as we adapt to a new rhythm of life, many of us working from home and reducing social engagements and travel in a concerted bid to counteract the spread of the Coronavirus. 

Whether it’s a classic Glenfarclas or one of the “newbies” from Amrut or Overeem (when you can get hold of one!) there’s always a party in your glass when sherry casks are involved.

This is by no means the Oxford Dictionary of Whisky, but at any rate, it is a very thorough layman’s Whisky glossary.

To the untrained eye, Scotland is naturally Scotch central, and while that’s certainly true in terms of production it’s a totally different story when you delve into the data of where most of it ends up. 

It’s been an epic year of leftfield, remarkable malt releases so far and as we hit the halfway mark this June we take a look back at some of the most radical releases 2018’s had to offer.

Most of us are familiar with Islay and its distilleries turnout out those big, smoky, heavily peated whiskies, with more than a dash of saltiness thanks to the fresh sea air the whisky matures in.

Lark Distillery’s Craig Johnstone talks cask selection and quality control.