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A belated 4th July @glasgowwhiskyclub celebration and what a climb up the steps to American whiskey heaven. Starting with an Eagle Rare 10, then a Wild Turkey 101 just to whet the palate, before a Michter’s Unblended then a Two James Detroit Ca
If there was more of this around and available it would’ve been a nice entry to add in the line up for last week’s Scotch vs The World vPub, but instead we had an Indian, an English, an Irish and an African whisky to go head-to-head again
In all honesty, may the best dram win. 🏴󠁧󠁢󠁥󠁮󠁧󠁿 🇮🇹 Bring us a great game! 💪
It’s pretty easy to declare that whisky was better “in the old days”, but it’s probably more complex than that, isn’t it always? There have been one or two vPubs in the past that have touched on this but for tonight&rsqu
What? No whisky images here? Well, no. But it’s still relevant, and it does include a shot of the finest pint of beer I’ve sipped in recent memory - it was a long time coming. Anyway, I share these pictures from a single day’s wand
What a lovely delivery! With thanks to my friends in Milan who may have been watching the recent vPub with @rovingpheeb where the undisputed hit was Parmesan, both with ex-sherry whiskies and surprisingly good with a @deanstonmalt Virgin Oak too. Thi
All I hoped and dreamed came true, Old school fruits and leather too. Funk and sour, cinnamon fire, Oily heft, bittery, drier. If sweet and easy draws you in, This wee demon only sins. It harks of days when malts were mighty, And fear of flavour l
Whisky. Cheese. Whisky & cheese? Whisky constantly teaches me to never say “I don’t like...” I learn I don’t actually know everything I like, yet. Once I didn’t fancy mixing whisky with any food, preferring instead
Join me on the vPub in an hour: 9:45pm U.K. time, link in bio. I’ve invited @scotchvoyager to help me map an evolutionary route to these bottles, all from a distillery that’s brought great enjoyment to me over the last year, and one that
Not quite out of the woods yet. In fact, if you live where I live, you’re not even out of Level 3 .... ahh well. We may be socially distanced and outdoors, but we can still laugh. And dram. Happy World Whisky Day! 🥃
Thanks to a very pleasant @glasgowwhiskyclub night back in April, I splashed out on a new sherry-forward treat, in the shape of the brand new, darkest-ruby coloured official @royalbrackla 12yo. It looks resplendent in its new togs, but most important
The sniffles and a head-cold have me off whisky these past few days, a real shame because I really want to get these opened. It’s a cool thing, that a fella could start a wee YouTube channel to share his love of something, only to find himself

When I post on Instagram, I feel like I ignore the concept of “a picture telling a thousand words”, I always have to write a wee passage under the post. I say “wee” but I’m one of those who can’t help writing a paragraph when a sentence is plenty. My wife calls me verbose. I had to look that up.

I should use Twitter more, it’s an amazing tool and I treat it as a megaphone. Sorry whisky tweeters.

Facebook

Facebook is a neighbourhood I prefer to detour around, but for my whisky folk I’ll gladly wade in, especially if it’s the Barflies Facebook page.


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PATREON

In return for sponsoring videos and vPub livestreams, I share exclusive content with patrons via Patreon. This is how the channel is supported. I’ll never tire of thanking patrons for their amazing support and guidance. You can join the Aqvavitae Patreon community here.

 “So many things in whisky are founded in the intimate, the personal, the subjective. Sure, you’ll find scientific proof that oxidisation doesn’t change the flavour compounds or perhaps that there’s no such thing as a ‘neck pour’, just as you can have completely different answers to asking what the best tasting glass is. Yet none of that matters, what matters is if we find differences and discover our own preferences, and let others do the same. It’s always smart to stay open however, to the new, the different, remembering that we ourselves change over time, arguably faster than any whisky ever has.”