Unfiltered gets a sneak preview of the new Lagg Distillery on the Isle of Arran.
April 2, 2020
It shouldn’t be any surprise that a Society whisky can pair beautifully with seafood, cheese or chocolate. But how about with a foie gras crème brûlée and rhubarb compote? I remember that as a particularly weird dish I had on a trip to Gothenburg in Sweden, but which paired beautifully with a young Speyside bourbon-matured … Continue reading Pairing and sharing
My arrival on Mull coincides with the first truly sunny day of the year, and the snow-capped peaks of the island’s hills are shimmering brilliantly. The port of Craignure is halfway down the east coast, and I am keen to start by exploring the south of the island before heading north to Tobermory and its … Continue reading Island Odyssey: Mull
Islay is blessed in many ways. Not only does the island have an abundance of all the natural ingredients necessary to create great whisky, it also has the ideal rolling landscape, and scale, for an unforgettable day out on two wheels. Cycling gives your senses free reign to soak up the essence of the island: … Continue reading Throwback Thursday: Tour de Islay 2015
This month we’re diving into the Scandinavian specialty of smørrebrød, the open sandwiches prepared on rye bread that are an intrinsic part of the region’s diet. When it comes to smørrebrød, there are already several similarities with the world of whisky – they are great for sharing, they encompass a never-ending range of flavours, and … Continue reading Danish delights…and more
If there isn’t a country & western song about a mashbill, there should be. It would be a song full of ‘good ol’ boys’ in denim dungarees making moonshine in Kentucky or Tennessee. Hell, the word even rhymes with Nashville. However, it may be developing a slight Scottish twang, as distillers on this side of … Continue reading Think Tank: the mashbill recipe revolution