Posts by author: Philip Reim
For months, rumors have been circulating about a new Ardbeg bottling. It is official now and with another No-Age-Statement Ardbeg and Moet Hennessy make a noise in the world of spirits again. And this time they absolutely hit the bull’s eye.
It’s not often that you got the opportunity to purchase a rare 1888 vintage cognac or a Frapin Bowmore 1964 CA. But assuming that you hold such a bottling in your hand, it’s not just the price of 6500 U.S. dollar for a Frapin Cuvée 1888 that makes you face the one question: Drinking or collecting? If you are not a convinced collector, it is difficult to predict how to behave when holding a 1926 Macallan in your hand, looking at the yellowed label and the golden liquid is moving up and down in front of your eyes.
Although many people refuse the smell and taste of peat, I count myself among those who cannot wait to open such a bottle. The risk of tasting is always that the intense smoke flavor covers other notes and you are missing one or the other treasure. I think, however, getting some balance into this, is the art of a Master Distiller. If you manage to balance peat and other distinctive flavors, then you have already done a very significant step towards a high-quality spirit.
On October 12th 1836 a Swedish success story, which has no equal, started with the birth of Lars Olsson Smith. At an age when the removal of pimples is the biggest trouble many teenagers have, Smith laid the foundations for the development of one of the largest beverage companies in the world: Absolut.
Sushi and whisky? I need to admit that I wasn’t thrilled by this combination as well when hearing of it the first time. I couldn’t even imagine both things can harmonize with each other in terms of taste. Yet I was curious about it. Whisky or whiskey has always been served as a digestif, as an aperitif or accompaniment to various dishes. So why not serving it along with the Japanese rice dish?
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