Whisky Advocate Fall 2016

There’s something magical about Islay, the island in Scotland’s Inner Hebrides known best for its peat-smoked whiskies. Anyone who cherishes a wee bit of smoke in their dram needs to put a visit there on his or her bucket list. It really is a life-changing experience. The first of many visits for me was back in November of 1991. I had fallen in love with smoky whiskies. After realizing most were distilled on the same island, and only a few miles from each other, my mind was made up. I had to go. I knew that I was going to have a great time visiting the distilleries. What I wasn’t pre-pared for were the other blessings that Islay had to offer: the friendliness of the Ileachs (the people of Islay),…

ENJOYING WHISKY Dear John,Just want to say thanks for keeping it simple and helping with understanding the pro-cesses and differences in whiskies. Love the magazine and keep up the great work! I enjoy reading it on the lake (see above). I live in Royal Oak, Mich. and the picture is from West Graham Lake in Lake Orion, Mich. Douglas HerominskiRoyal Oak, Mich. Thank you for sharing, Douglas. The Summer 2016 issue of Whisky Advocate sure looks nice on the water! There’s no doubt that any day on the lake is a good day. Add to that: beautiful scenery, tranquil waters, and blue skies; a per-fect setting for our “Enjoying Whisky” issue. MORE REVIEWS, PLEASE! Dear John, I have been an avid reader of the Whisky (Malt) Advocate website for years…

The city of Portland, straddling the Willamette River in the Pacific Northwest, is not a bad place to be a drinker. Around 70 breweries are located here, more than any other city in the world. About a dozen distilleries call ‘Stump-town’ home, with a similar amount of urban wineries. The food culture complements the drinking scene, with award-winning restau-rants, 600 food trucks, and an almost religious belief by Portlanders in enjoying local prod-ucts and the farm-to-table philosophy. There are whisky and cocktail bars in almost every neighborhood, and a healthy re-spect for pairing good whisky with local craft beer (the two major food groups in the city). Add to this a walkable, vibrant downtown with efficient public transportation, and two days of hedonistic ramblings are easily filled. Many of the…

The latest chapter in the story of Ireland’s remarkable whiskey revival was written on June 21, 2016, when husband and wife Bernard and Rosemary Walsh officially opened Walsh distillery on the historic Royal Oak estate, County Carlow. Joining them at the ceremony was Augusto Reina, chief executive of Illva Saronno S.p.A. of Milan, makers of Disaronno and Tia Maria, and 50 percent shareholder in the Walsh distillery. At total of €25 million is being invested in the distillery and accompanying visitor center. Spirit production had already commenced in March of this year. The plant has the capacity to produce up to 2.5 million liters of alcohol per annum. According to Bernard Walsh, “This is an Irish first, in that we have the ability to make all three styles of spirit…

The concept of a Scottish craft malting revival has been germinating. Craft malting involves the production of custom-ordered batches of malted barley made from locally grown grains, unusual manufacture methods, or interest-ing barley varieties. Distillers undertake craft maltings primarily for the pursuit of distinctive whisky flavors. You may have tasted a number of drams that owe their existence to craft malt-ings: Glenmorangie Tùsail, Bruichladdich Bere Barley, Benromach Organic, and Springbank Local Barley to name a few. The concept of a Scottish craft malting revival has been germinating. Craft malting involves the production of custom-ordered batches of malted barley made from locally grown grains, unusual manufacture methods, or interest-ing barley varieties. Distillers undertake craft maltings primarily for the pursuit of distinctive whisky flavors. You may have tasted a number of drams…

Deftly preparing the carcass with her trusty six-inch paring knife, Rachel Hammond is an army of one. She quit the rat race of London for a rustic life in the Scottish Borders, and over the last three years she’s become a self-taught butcher and maker of exception-ally fine charcuterie. Rachel’s insistence on traceability, quality, and traditional methods has ensured that everything she sells is deliciously superior and a feast for the senses. The Hammond Charcuterie curing space is drafty, dark, and damp, the ideal conditions helped by being located just 100 yards from Eyemouth harbor. Her sublime air-dried ham starts at a farm about six miles away, where she deliberately selects rare-breed pigs. “Tamworths are fantastic for bacon and pancetta and they make really good sausages from the front end,…