What country produces the most whisky? (Hint: It’s not Scotland).
What are the risks involved in investing in whisky, aside from the possibility you’ll go on a bender and drink your portfolio?
What is the best way to store an unopened bottle of whisky, in the unlikely event that you possess the superhuman power to leave that golden nectar unmolested?
And, while we’re at it, what exactly is whisky—and how is it made?
In his book, A Field Guide to Whisky, Hans Offringa—Patron of the Whisky Festival of Northern Netherlands, Honorary Scotsman, and Keeper of the Quaich (it’s a Scotch thing)—addresses all these issues, and hundreds of others besides.
Flip through his 320-page “expert compendium” of the world’s best-loved firewater, and you’ll be prepared for any whisky-related question a bearded, bespectacled quiz master would dare to throw your way. In fact, there’s an entire chapter devoted to trivia.
I’ve been a whisky lover ever since my first visit to Scotland more than a decade ago, and I’m always fascinated by how much there is to learn. Now, I’ll be tossing around terms like “potcheen,” “lyne arm” and “boil ball” (which are apparently not plagues eradicated in the Middle Ages) with aplomb.
Here are a few things I’ve discovered, thanks to Offringa’s guide. (more…)
Imagine you’re on the beach, enjoying a rum and coconut concoction beneath a thatched umbrella, soaking up the sight and scent of the sea. Somehow, no matter how faithfully you follow the bartender’s recipe, that cocktail will never seem quite the same at home on a dreary, grey winter evening.
“Some drinks just taste right in a certain place, because context impacts flavour,” says Rashid Ghuloom, manager of The Berkeley’s Blue Bar in London, England. “So, we decided to recreate that place.”
The Berkeley Hotel has partnered with Bacardi Limited to introduce the “Out Of The Blue” extrasensory imbibing experience, using sight, smell and, of course, taste to establish the perfect environment for four different cocktails. With these immersive sipping sessions, a maximum of four guests are ushered into a small square room, where 360-degree films and molecular scents provide clues to the ingredients within a quartet of mystery cocktails.
Picture a more sophisticated version of a “Smell-O-Vision” movie theatre…but, y’know, with alcohol. So, you might find yourself sipping a fruity vodka mix, perhaps detecting a whiff of suntan cream in the air, as an extreme close-up of a pineapple exploding in slow-motion, Quentin Tarantino-style, plays out over four walls. Later, stay tuned for a whisky-based beverage, accompanied by footage of mossy streams and the smoky scent of peat and leather wafting through the room. (more…)
Whether you want to know where to go to see Scotland Yard’s original evidence and artifacts from London’s most notorious crime scenes–or if you’re curious about the best Scottish single malts to whet your whistle with (something I’d never attempt to say after a wee dram or two)–check out my interview with the world’s most charming Travel Detective, Peter Greenberg.
To hear my first interview with Peter, where we discuss the words you should NEVER say in Britain, click here.
To learn more about “The Crime Museum Uncovered” exhibition at The Museum of London, click here.
If anyone out there was wondering, the website ABroadInBritain.com was already taken. D’oh! Guess I’m sticking with AmyLaughinghouse.com. There’s only one of those!