The Whisky Guy speaks with Will Maschmeier, founder of 3 Howls Distillery in Seattle, WA, plus tasting Caol Ila 12 and news of whisk(e)y flavored bacon!
Making whisky happens roughly in the same way at almost any distillery you visit anywhere in the world. We’ll cover what some of the differences are later, but their similarities far outweigh them. So how does it all come together? (more…)
As part of our Back to Basics series, we’ll start with the fundamental question – What is Whisky? Whisky is a big word. By just saying ‘whisky’ (or whiskey – as we’ll cover soon), there are several things that come to mind. So, what is it? What makes it whisk(e)y? How is it different? (more…)
If I asked you to think of a dog, what comes to mind? What color is it? What breed? Does it bark a lot? That’s the question when someone asks about whisky. Saying ‘whisky’ is like saying ‘dog.’ At the top level, whisky is a brown spirit distilled from grain. Any cereal grain can be […]