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Author : Tony Aspler
No
one has yet come up with a satisfactory explanation as to why Scots
and Canadians call the beverage distilled from malted barley
“whisky,” while Irish people and Americans spell...
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Author : Tod Stewart
For
gourmands, the pairing of regional food with regional drink is pretty
much a requirement: Chianti with high-acid tomato sauce; Muscadet
with belons oysters;
aquavit with pickled herring;...
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Author : Tod Stewart
Generally
speaking, things have gotten easier for us. It’s easier to phone
than, say, to send a smoke signal. It’s easier to order in than to
hunt in the wild. It’s easier to...
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Author : Tod Stewart
Eschewing
the “pretentious twaddle that’s crept into the industry” (the
result, he claims, of one too many free PR trips to distilleries),
British whisky expert Jim Murray is a...
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Author : Sean Wood
“Uisgebeatha Gu Brath” — Water of Life Forever!
(The motto of the Keepers of the Quaich, a society for the preservation and promotion of Scotch whisky)
Today, good...
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