By Andrew Graham Grade: B Once upon a time, distillers weren’t normally looking at the yeast to impart flavor into Scotch whisky. The beverage industry uses a particular species of yeast, Saccharomyces cerevisiae, because of its neutral flavor and its efficiency in turning sugars into alcohol. But there are many different strains of this yeast species, and scotch makers have ...

By Richard Thomas Rating: A- Only just a few limited editions from small distillers have risen to the hype that greets the titans of Kentucky’s annual autumn release season, that time when most of the hot ticket limited releases come out. Although born of far more humble origins than the big distiller stuff, Stranahan’s Snowflake has come to match them ...

By Emma Briones Rating: B Tomatin is one of those distilleries that likes to experiment with different barrels. Their latest experiment is this Tomatin 15 year old, for which the Highlands distillery has chosen Portuguese moscatel wine barrels. Tomatin 15 Year Old Moscatel is a single malt, distilled in 2003. After the first traditional aging stage at the distillery, the ...

By Father John Rayls Rating: A With Little Book Chapter 02: Noe Simple Task created and supervised by Freddie Noe, we may have what is the most prominent expression of what could be broadly described as North American whisky, as part of the blend is from Kentucky and part is from Canada. This concoction is made by blending an 8 ...

By Richard Thomas Rating: A- Yesterday I was observing that even though craft whiskey has been a thing for at least a decade, there are almost no examples of a micro-distilled whiskey that is even several years old, let alone ten. In fact, the only one I can think of is Old Potrero Hotaling’s series, a periodic line of limited ...