The Islands represent a very diverse region and one that is not strictly recognised as a region by the Scotch Whisky Association - technically the Islands are a part of the Highlands. It is most probably for geographic ease that this small group of islands is lumped together. There are so many different characters to be found, although usually a slight salinity is to be found, thanks to the vicinity to the sea. To the very north there is Orkney, whose single malts are coastal and full in the case of Highland Park, with plenty of honey, malt and heather and smoky malt. The other Orcadian distillery, Scapa, has a delightful citrus and herbal quality. Then there is the Isle of Skye with its sole distillery: Talisker. Single malts here are often described as being 'volcanic' in character with plenty of body. There's Arran, who make a malty, rich whisky. It's a recently founded distillery on the Isle of Arran, founded in 1995. Finally, there's Mull and Jura. Each with a single distillery a piece. On Mull the Tobermory distillery produces a sweet, thick, slightly herbal whisky (and a heavily peated version called Ledaig) whilst on the Isle of Jura, the distillery with the same name produces some slightly maritime, oily drams with a nutty cereal character.
Islay is usually associated with peaty single malt whiskies, and it is unsurprising for the three powerhouse distilleries on its south coast, that have become world famous, produce some exceptional peaty single malt whiskies. Ardbeg, Laphroaig and Lagavulin all enjoy a sort of cult status. There are also some less peaty drams. Take Bunnahabhain. The distillery sits to the north of the isle and produces fruitier single malts. There is also the Bruichladdich distillery, which is known for their experimental stance when producing single malt, as well as Caol Ila and the newer farm-distillery of Kilchoman, both of which are usually peated, but not to the same level as the three mentioned at the top. Single malt whisky must be produced at a single distillery, from nothing other than yeast, water and malted barley before being distilled in pot stills and matured for a minimum of three years and a day in oak casks.
We can’t really be expected to do Italy any true justice using mere words, can we? With over 2,000 native, tremendously obscure varietals alone, no country requires more effort from your elbow (and wine glass polishing rag) than Italy. The diversity in style, ranging from rustic and gamey to refined and austere, is endless. Throw away your study guide, put down Instagram, and dive into a bottle - it’s the only way to understand.
The Japanese have received great acclaim recently for their ever expanding range of single malt whiskies. These are produced just like any single malt whisky, distilled from nothing other than yeast, water and malted barley at a single distillery before a maturation of at least three years and a day in oak casks. There are two main brands that own Japanese distilleries: Nikka and Suntory, founded by Masataka Taketsuru and Shinjiro Torii respectively.
Japanese whiskies are crafted in the Scottish style. We find they lie between Lowland and Speyside in style. Delicate and perfumed with honeyed sweetness. One regularly hears them described as being smooth, but that is doing them an injustice. Light sherry and floral notes, sometimes they have been peated for a smoky, quasi Islay style. The burgeoning whisky Japanese industry has been largely attributed to its two founding fathers: Shinjiro Torii and Masataka Taketsuru. Shinjiro established the Suntory brand, founding the first distillery in Japan in 1923, Yamazaki in the Vale of Yamazaki. Taketsuru founded Yoichi on Hokkaido eleven years later. Today, Japanese whiskies are becoming increasingly popular - in 2014, a Japanese malt whisky has been ranked as the best in the world, beating out Scottish brands!
Junmai indicates that the sake is pure rice wine with no alcohol added and at least 70 percent polished grain. Junmai sake is typically high in acidity and umami, with relatively little sweetness.Junmai-shu and tokubetsu junmai-shu are made only from rice, koji and water, highlighting the flavor of the rice and koji more than other varieties.
American whiskey really is a fascinating thing. It was the Irish and Scottish immigrants who brought distillation to the country. We associate American whiskies with those wonderful high notes, a sort of tangy, sharp quality they offer. We like our American whiskey a little rough around the edges. That is not to say it's inferior, far from it, rather it's more rustic. Due to the warmer climes it also matures much faster, thus it is rare to see American whiskey any older than in its early twenties. Bourbon is America's national spirit. It is made stringently: there must be at least 51% corn in the selection of grains for distillation. There must be no caramel coloring and it can be distilled to no more than 80% ABV.
What is Languedoc Roussillon famous for? Caving & camping, beautiful French-Roman villages, the Pyrenees, epic driving roads & tunnels and, of course, great wine. For wine enthusiasts on a budget, Languedoc-Roussillon is becoming known as a great value wine region.This region is all about blends. In the Languedoc, vineyards are often called ‘patchwork’ because so many different grape varieties grow together. Most producers make blends instead of single varietal wines. Red blends from Languedoc Roussillon tend to be more full-bodied and fruit driven.
* A piece of advice: Don’t fret about the sub-appellations in the Languedoc when buying wine. Most wines are labeled under Coteaux du Languedoc & Vin de Pays
Home to Sancerre and Muscadet, the Loire Valley isn’t just the Garden of France: they’re pumping out crisp, dry, mineral driven wines at famously approachable prices. Here’s another pro tip: the Cabernet Franc coming out the villages like Saumur and Chinon are tremendously food friendly, while Gamay and Pinot Noir from the river valley are some of the best values in France.
The Lowlands is a region of more gentle, floral whiskies. Their single malt distilleries have earned the nickname "The Lowland Ladies". In this region, triple distillation is preferred, which makes the whisky more delicate. Auchentoshan is perhaps the most famed Lowland distillery, though there are other great distilleries, including Glenkinchieand the recently restarted Bladnoch. Rosebank and Ladyburn, meanwhile, are sadly defunct distilleries that earned great reputations for their superb whiskies.
The official varietal of Netflix and chill. Its roots are in Cahors, in southwest France, but Argentinian winemaking and elevation has taken Malbec to new heights. Medium to full bodied, Malbec thrives when thrown up against grilled steaks, heart Spanish food, or a warm fire while sitting on the floor under a thick blanket.
Marche (Mar-kay) is known for their aromatic white wines. Verdicchio is definitely the most common, but Pecorino (the white wine grape, not the cheese) is an extremely special find. Lacrima is an up-and-coming grape from this area making fruity fun wines that reminded us of Syrah.
