Whisky Pubs Stockholm

Wirströms Pub in Stockholm has the largest Irish Whisky selection in Sweden/Scandinavia

Stora Nygatan 13, Stockholm in Gamla Stan  08-21 28 74 wirstromspub@telia.com
The last time I drank Whiskey here it was Daniel O'Connell, which is an Irish Whiskey I have never seen in a pub before, not a bad whiskey either!





Wirströms Whiskey Club



A Wirströms Whiskey Club Tasting is a memorable experience for any private party or corporate event. Wirströms Pub boasts the largest selection of whiskey in Stockholm as well as the expertise that should always accompany the elixer of life. You are always welcome to pick the brains of our knowledgable staff, but for an all-incompassing guided experience, consider our Whiskey Club Tastings.




At a Wirströms Whiskey Club Tasting, you are taken on a journey through history and sensual delights. Novices receive an introduction into the history, characteristics and processes of distilling and drinking whiskey, while seasoned drinkers can expect to refine their palates and delve into deep and esoteric topics of interest with our expert and fellow afficianados.

Bookings are currently taken for groups of 8 or more. If you would like to join a tasting on your own or with just a couple friends and meet fellow Whiskey lovers, check back soon as we will be scheduling open tastings in the near future.
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Whisky Pubs Stockholm

Galways Irish Pub 08-24 75 42.
Kungsgatan 24 111 35 STOCKHOLM

This pub has some rare Irish Whiskey such as Millars








Whiskey Selection includes:

Irish whiskey

Black Bush, John Jameson, John Powers, Paddy, Tullamore Dew, Bushmills Malt, Connemara Peated Single Malt, John Jameson (1780 reserve)

Scotch whisky

Grant's, Cragganmore, Lagavulin, Oban, Talisker, Glenfiddich, The Macallan, Laphroaig

American whiskey

Jack Daniel's,Jim Beam, Southern Comfort

Other whiskey

Bell's, Ballantine's, J, Famous Grouse, Johnnie Walker (Red Label), Canadian Club, Black Velvet, Seagramm's VO, Johnnie Walker (Black Label), Chivas Regal
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Whisky Pubs Stockholm


Shamrock Pub : 08-644 46 45
Folkungagatan 102, 116 30 Stockholm info@shamrock-bar.com
This pub has Whisky tastings.

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Whisky Pubs Stockholm

The Southside Pub  08 669 5052
Hornsgatan 104,  117 26 Sthlm
This pub has good selections of Irish & Scotch. The Staff are pretty cool too.

 


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Whisky Pubs Stockholm

The Limerick Pub 08-673 43 98
Tegnergatan 10 Stockholm, info@limerickpub.se




Irish Whiskey

BlackBush 20:-
Bushmill 10 yrs 22:-
Bushmill 16 yrs 29:-
Connemara 20:-
John Jameson 18:-
John Jameson 12 yrs 21:-
John Jameson 18 yrs 36:-
MillarsBlack Label 20:-
Powers Gold Label 20:-
Paddy 20:-
RedBreast 12 yrs 22:-
Tullamore Dew 18:-
Tyrconell 22:-
Kilbeggan 20:-
cl


Malt Whisky, Single or Blends

Glenfiddich 12 yrs 22:-
Glenfiddich Caoran Reserve 12 yrs 27:-
Glenfiddich Solera Reserve 15 yrs 31:-
Glenfiddich Ancient Reserve 18 yrs 36:-
Glenfiddich Gran Reserva 21 yrs 66:-
Ardbeg 10 yrs 25:-
Auchentoshan 10 yrs 22:-
GlenDronach 12 yrs 25:-
Bowmore 12 yrs 25:-
Bunnahabhain 12 yrs 22:-
Cragganmore 12 yrs 25:-
Dalwhinnie 15 yrs 25:-
Glengoyne 10 yrs 23:-
Glenfarclas 10 yrs 23:-
Glenmorangie 10 yrs 25:-
Talisker 10 yrs 25:-
HighlandPark 12 yrs 24:-
HighlandPark 18 yrs 29:-
Isle of Jura 10 yrs 22:-
Isle of Jura Superstition 29:-
Lagavulin 16 yrs 29:-
Laphroaigh 10 yrs 25:-
Long Morn 15 yrs 25:-
Linkwood 15 yrs 30:-
Macallan 12 yrs 28:-
Macallan 18 yrs 38:-
Macallan 25 yrs 86:-
Oban 14 yrs 26:-
Springbank 10 yrs 38:-
The Balvenie 12 yrs 27:-
The Balvenie 15 yrs 42:-
The Glenlivet 12 yrs 24:-
Pig´s Nose 20:-
Sheep Dip 24:-
cl


Other

Johnny Walker Red 20:-
Johnny Walker Black 24:-
Chivas Regal 24:-
Famous Grouse 20:-
J & B 20:-
Jack Daniels 22:-
Jim Beam 20:-
Grants 18:-
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Whisky Pubs Stockholm

O'Connells Irish Pub and Restaurant, Stockholm, 0 8 22 3070
Stora Nygatan 21,Gamla Stan, Stockholm
This Pub got Midleton Extra Rare, which is an amazing Irish whiskey

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Kilbeggan & Cooleys

Kilbeggan & Cooleys

Brian Quinn, is the Old Kilbeggan Distillery manager.

The Old Kilbeggan Distillery is situated in the heart of Ireland. It stands on the main road from Dublin to Galway (N6) in the small town of Kilbeggan in Co. Westmeath. The Old Kilbeggan Distillery has been maintained in its authentic glory and is open to visitors all year round.
Kilbeggan Irish whiskey and the Old Kilbeggan Distillery are part of Cooley Distillery, the only independent Irish-owned whiskey distillery. Cooley was established in 1987, the first Irish whiskey distillery to be setup in over 100 years with a clear vision of saving some of the historic brand names of Irish whiskey.

Cooley is extremely proud of being able to resurrect the Kilbeggan Irish whiskey brand and keeping it independent to maintain its authenticity. Cooley continues to invest in the Old Kilbeggan Distillery and the commencement of distilling onsite in 2007 is part of larger plans that Cooley has for bringing the Old Kilbeggan Distillery and its brands back to their former glory.
For more information on Cooley and the other whiskeys in their portfolio, please visit www.cooleywhiskey.com
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Old Kilbeggan Distillery

Old
Kilbeggan Distillery

Welcome
to the home of the Award Winning Kilbeggan Irish whiskey –
the authentic taste of Ireland.

Situated
on the Brosna River in Co. Westmeath is the Old Kilbeggan Distillery
– the home of Kilbeggan Irish whiskey. Opened back in 1757,
the Old Kilbeggan Distillery is the oldest licensed whiskey distillery
in the world. A lot happens in 250 years but one thing has stood the
test of time – the quality of Kilbeggan Irish whiskey.

Discover
the stories and the people behind Kilbeggan Irish whiskey. See for
yourself how the distillery and its whiskey have survived and thrived
for over 250 years, proof that the Independent Spirit of Ireland is
alive and well. Enjoy the site and don’t forget to drop in to
see us at the Old Kilbeggan Distillery next time you are in our
neighbourhood
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Jennifer Graham Cooley’s Newest Ambassador

Why should a whiskey taster try them?
Because they're so different. Irish whiskey is smoother than whiskies from other countries due to our constant climate. Most Irish whiskeys triple distil their liquids. What's different about Cooley is that we double distil which means there is more flavour left in our whiskeys as every time you distil you are purifying a liquid and therefore taking out flavour. In double distilling that flavor is left in the liquid. This is particularly evident in our Kilbeggan blended whiskey which if you compare to other Irish blends, will have a lot more flavour coming through but is just as smooth; a smoothness you don't get with Scotch whiskies.

Greenore is so unusual being the only Irish single grain. A really lint whiskey that appeals to younger demographics with it's smooth sweet taste profile.
Of course Connemara is a particularly special one being the only Irish Peated whiskey. It is the one that is getting most attention here in Sweden as people look twice when they see "Peated" and "Irish" in he same sentence! It has the smoothness of an Irish with the smokiness usually associated with a scotch. It's our biggest and most award winning range.  That's another point actually, just look at the awards Cooley has won and that is enough incentive in itself to try them!

What advice would you give to someone starting out trying whiskies?
I would advise them to start off with something light. Not a single malt or certainly not a Peated single malt. Something like Greenore is perfect to start with. Then you can move up to a blend which obviously has a malt content and then the single malts and Peated whiskeys. In my tastings that's always he order I do them in.

How do you find the Swedes regarding their knowledge and taste concerning whiskies?
Swedes love their smoky whiskey. They're seriously into it which is why Connemara is doing so well here. I do find that they are quite shy though and are slow to engage in my master classes. I'm not that scary am I?

What advice would you give more experienced whisky drinkers?
Don't brush off Irish whiskey as being too smooth and light for you. At least try Tyrconnell and Connemara and let them convince you to try the rest of the Cooley range. 

What’s the important thing to focus on when sampling whiskey?
Sometimes I find it's good to close your eyes so that your other senses are heightened. Spend time nosing the whiskey. You will get different smells from far away than up close so play around. Tasting isn't everything!

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Tullamore Dew’s Global Ambassador John Quinn part2

Can you tell us the history behind the Tullamore Dew?
The distillery was first built in 1829 by Michael Molloy but Daniel Edmond Williams (D.E.W) took it over in 1873. He began working aged 14 as a grain store boy during which time he slept in the loft at the mill house. 11 years later he was running it on behalf of the then owner Capt. Bernard Daly who had a greater interest in horses than whiskey.

Daniel was a giver to the people of Tullamore, He brought electricity, and the first motorised vehicle to Tullamore. He had 26 stores in Tullamore and started exporting Whiskey in early 1900’s.
In the 1950’s Tullamore Dew struggled along with all the Irish Distilleries.. There was a marriage between the Williams and O’Reilly families (The O’Reilly’s were direct descendants of John Power whose famous whiskey was Powers Gold Label). There was also a takeover by the Powers family of the Tullamore Dew business.
It was decided that Powers would be retained for the domestic Irish market whereas Tullamore Dew would be the flagship export brand for the company. Tullamore Dew, now owned by William Grants & Sons is the world’s second largest selling Irish Whiskey selling close to 8 million bottles a year.

Is there anything unique with Tullamore Dew?
Tullamore Dew is a blend of three styles of Irish Whiskey, Grain Whiskey, Malt Whiskey and Pot Still Whiskey. In Ireland we use Malted and unmalted barley to make Pot-Still whiskey. Pot-Still whiskey is unique to Ireland. This blend of three makes Tullamore Dew it different from other Irish Whiskeys. The Whiskey has a smooth complexity that separates it from the others. 

What’s the aim/ goal of the Tullamore Dew?
Our aim is to challenge for the no.1 Irish Whiskey position. Our target drinker is most likely male aged 30-40, in central Europe possible its 25 upwards.

 Is the export market an important market, countries Sweden in particular?
Yes, It’s massively important. Germany is our biggest market. And the Czech Republic, where with 25% market share we represent one in four whiskies sold. Sweden is a very significant market for us and I’m happy to say Tullamore Dew is the largest selling Irish Whiskey in Sweden.
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A Column still or Continuous still?

Acolumn still, also called a continuous still, patent still or Coffey still, is a variety of still consisting of two columns invented in 1826 by Robert Stein, a Clackmannanshire distiller, and it was first used at the Cameron Bridge Grain Distillery in Fife, Scotland.
The design was enhanced and patented in 1831 by an Irishman, Aeneas Coffey. The first column (called the analyzer) has steam rising and wash descending through several levels. The second column (called the rectifier) carries the alcohol from the wash where it circulates until it can condense at the required strength.

Column stills behave like a series of single pot stills, formed in a long vertical tube. The tube is filled with either porous packing or bubble plates. The rising vapour, which is low in alcohol, starts to condense in the cooler, higher level of the column. The temperature of each successively higher stage is slightly lower than the previous stage, so the vapour in equilibrium with the liquid at each stage is progressively more enriched with alcohol. Whereas a single pot still charged with wine might yield a vapour enriched to 40-50% alcohol, a column still can achieve a vapour alcohol content of 96%; an azeotropic mixture of alcohol and water. Further enrichment is only possible by absorbing the remaining water using other means, such as hydrophilic chemicals or azeotropic distillation.
A column still is an example of a fractional distillation, in that it yields a narrow fraction of the distillable components. This technique is frequently employed in chemical synthesis; in this case, the component of the still responsible for the separation is a fractionating column.
A continuous still can, as its name suggests, sustain a constant process of distillation. This, along with the ability to produce a higher concentration of alcohol in the final distillate, is its main advantage over a pot still, which can only work in batches. Continuous stills are charged with pre-heated feed liquor at some point in the column. Heat (usually in the form of steam) is supplied to the base of the column. Stripped (approximately alcohol-free) liquid is drawn off at the base, while alcoholic spirits are condensed after migrating to the top of the column.
Column stills are frequently used in the production of grain whisky. Distillation by column still is the traditional method for production of Armagnac although distillation by pot still is allowed. The use of column stills for the distillation of Cognac is forbidden. Distillation by column stills are permitted for Calvados A.O.C. and Calvados Domfrontais. Calvados Pays d'Auge A.O.C. is required to be distilled by pot still.
Legend: A. Analyzer B. Rectifier 1. Wash 2. Steam 3. Liquid out 4. Alcohol vapour 5. Recycled less volatile components 6. Most volatile components 7. Condenser
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Grant’s Global Brand Ambassador Ludovic Ducrocq part4


Any
secrets/myths we should know about?
I am
often asked about our ‘secret recipe’. The truth
is, there is no such recipe, certainly not in the sense of a list of
all the whiskies which are needed to create our house style. Our Master
Blender is only the sixth in our company’s history and he was
trained for eight years before he was allowed to take over our blend.
He uses his experience and nose to select around 25 whiskies, which
when blended will produce our taste profile. Different batches may not
contain the same whiskies but they should taste the same. A humbling
job indeed! 
Is
it distilled like the regular whiskies?
Our
Girvan single grain is the only Scotch whisky distilled under vacuum,
making it particularly crisp, sweet and fruity. It is a key component
in our blend.
Any
tips for people out there still searching for their right whisky?
 I would
recommend visiting a whisky show or a good bar and ask for advice based
on what you currently like. If you like vodka, beer or wine, there is a
whisky out there for you!
Which
whisky is your favourite and what do you look for in a whisky?
 There
are very few whiskies I don’t like but for me a good whisky
is a balanced whisky. It takes a lot more skills and expertise to
create a harmonious blend of flavours than a whisky dominated by one or
two aromas.
What
gives
your
whisky its
unique taste?
People
are often regarded as whisky’s fourth ingredient and I
believe it is the most important one in our case. 5 generations of the
same family have passed down their skills from father to son and from
blender to blender. Ultimately, our whisky has a Speyside style because
that’s what William Grant wanted and it is our Master
Blender’s responsibility to look after our uniquely balanced
taste profile.
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Grant’s Global Brand Ambassador Ludovic Ducrocq part3

What’s
the aim/ goal of the Distillery?
William
Grant was born in Speyside where he became a distiller and subsequently
a blender. Perhaps unsurprisingly, he chose to create a whisky which
would embody the style of that region. Today, our company’s
sixth Master Blender, Brian Kinsman, faithfully aims to create a
Speyside-style whisky, i.e. a sweet, rich, honeyed and fruity blend
with the faintest hint of smoke.
 Talk
us through the Distilling process at your Distillery,
Our
whisky is a blend of the two types of whisky distilled in Scotland
– malt and grain whisky. Malt whisky is made from barley and
is distilled in pot stills, while grain whisky is made from barley,
wheat or maize and is distilled in column stills. Both types have
distinctive aromas and it is our Master Blender’s task to
select up to 30 of the best single grain and malt whiskies to create
our perfectly balanced house style.
Describe
the birth of a blend?
Brian,
our Master Blender, will request for samples to be drawn from a number
of casks from as many as 30 different distilleries. These samples will
join 13,000 others in his blending room and after trying a number of
options, 2 or 3 different taste profiles will be submitted to the
company’s nosing panel for review. If a taste profile clearly
stands out, Brian will request additional samples to be drawn so he can
create the same taste on a larger scale. Depending on the age and the
volume needed, Brian will select several hundred casks from the 2.5
million at his disposal and these casks will be emptied in Girvan. A
sample of the blend will be sent to Brian who will approve or tweak his
recipe before the final blend is given time to marry. It will
eventually be filtered and bottled in Glasgow.

Is
the export market an important market, countries Sweden in particular?

The
UK is an important market but we do export our whisky to every country
in the world. Sweden is especially interesting because I
don’t know of any other market with more whisky societies!
Grant’s already enjoys a 10% share of the Swedish Scotch
market and continues to grow. No doubt you will see more of me in your
region in the years to come.
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Grant’s Global Brand Ambassador Ludovic Ducrocq part2

All
good Whisky has a story, what’s the story behind
yours?
Grant’s
is Scotland’s oldest and most successful family-owned blended
whisky but fame did not happen overnight. William
Grant’s son-in-law,
Charles
Gordon, started simply by knocking on doors, laden with samples of
William’s carefully crafted whisky.
At
the 181st call he secured his first sale. After a further 503 he landed
the second. From then on, things became easier.
William’s
son, John, then introduced Grant’s whisky to the wider world
by exporting it to the Hudson Bay Company of Canada. With this,
Grant’s worldwide adventure had begun.
In
1909, Charles spent a year taking Grant’s to Australia and
the Far East. At the start of his epic 12-month journey, Charles wrote
in his notebook:
“All
things must yield to industry and time. None cease to rise but those
who cease to climb.”
Sales
moved quickly and by 1914, Grant’s fame had spread and the
company had over 60 representatives in 30 countries. The famous
triangular bottle was introduced in 1956 and by the time the family
built their own single grain distillery in 1963, the fifth generation
was already born, ready to lead Grant’s whisky into the 21st
century. Today, almost 2 bottles of Grant’s are enjoyed every
second around the world.
Is
there anything unique with your Distillery?
As a
family business, we like to do things differently. For example,
Grant’s Ale Cask Edition, which was introduced in 2001 is the
only Scotch whisky matured in beer casks. It’s crisp, fruity,
floral and honey. I thoroughly recommend it as a pre-dinner drink!
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Grant’s Global Brand Ambassador Ludovic Ducrocq part1

Some
details on your role & title?

I
work as a Global Ambassador for Grant’s whisky.
It’s a diverse role which mostly consists of travelling the
world to help whisky enthusiasts or the media understand where all the
flavours in our whisky come from. I also sit on our company nosing
panels, write a blog (behindtheblend.com) and lead a team of local
ambassadors.
What
is your background?
I was
born in France and joined William Grant & Sons shortly after
graduating 12 years ago. I initially worked as a Tour Guide before
becoming a Team Leader within our Visitor Centre in Dufftown. I then
travelled for 5 years as a Global Ambassador for our single malt and
joined our blended whisky team in 2009.
How
long have you worked with the Distillery?
I am
William Grant & Sons’ longest serving ambassador. I
joined the company in 2000.
Which
Whiskies are you working with?
I
represent Scotland’s oldest family-owned blended whisky
– Grant’s. Our range includes the world’s
most popular family-owned Scotch whisky – The Family Reserve;
the only Scotch whisky matured in beer casks – Ale Cask
Edition; and a 25-year-old whisky which was recently voted by Jim
Murray as his favourite blend over 19 years.
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Tullamore Dew’s Global Ambassador John Quinn part3

Any
secrets/myths we should know about?

Tullamore Dew was originally big in Irish
Coffee, as people could try it as a desert, back in the day when
drinking alcohol was so strict in Scandinavia. Now of course people see
it for what it is – a truly wonderful whiskey

Any
tips for people out there still searching for their right whisky?
When
trying a whiskey for the first time look for the most obvious flavours
in there and try to decide if those flavours are for you.
 Nose
the Whiskey first. Take water in it, about 30% water, and 70% Whiskey
to bring up the taste. Look for sweetness, flowers, Citrus fruits,
spiciness, and note the vanilla taste from the wood.
Which whisky is your favourite and what do you
look for in a whisky?
I like the 12 years old Tullamore Dew variant.
Big content of malt and pot still, creaminess, and sherry casks, its
got a wonderful roundness.
What gives your
whisky
its unique taste? Why Irish whiskies so tasty?
The triple distillation gives us a very fresh
yet smooth taste while the triple blend of Grain, Pot Still and Malt
give us a lovely balance of fruit and spice, while the wood offers up a
delicious vanilla finish.
Compare
Tullamore with other Irish Whiskies?
As an
Irish Whiskey Tullamore Dew is already very smooth and showing a light
fruitiness. The presence of a green apple taste separates it from
others in the category, particularly when this green apple lingers to
bring in the light spice (cinnamon even) which follows.

All
whiskeys have their own flavor characteristics and Tullamore
Dew’s certainly stand out for me – but then I would
say that, wouldn’t I?
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Tullamore Dew’s Global Ambassador John Quinn part1

A Taste of Tullamore
Every wondered where Tullamore Dew gets its unique taste from? I was able to find out this and much more, when Tullamore Dew’s Global Ambassador John Quinn came to Stockholm.  

Tell us some details on your, Role & Title?
I often say I’ve been working with Tullamore Dew since I was two, it seems like such a long time. I have been working with Tullamore Dew since 1974. I started then with The Irish Distillers Group and worked there for 13 years, where laterally I was International Development Manager working with all the Irish Whiskey brands.
As Brand Ambassadors, we personify the brand, and we must have full knowledge of the brand, it’s heritage and it’s make-up. We happily do interviews with all types of media and educate people, both consumers and trade on all elements of the brand.
Which Whiskies are you working with?
I work only with Tullamore Dew and all its variants.

All good Whiskey have a story, what’s the story behind yours?
Tullamore is a town in Ireland and comes from the Gaelic translation meaning big hill. And the word DEW comes from initials Daniel Edmond Williams, the owner of the distillery back in the 1800s. Daniel was one of the first distillers to introduce triple distillation and his whiskey became famous for it’s smoothness
In the 1940s Desmond, Daniel’s grandson, decided to launch the first blended Irish Wkiskey by introducing Column Still whiskey (or Grain whiskey) to the Tullamore Dew blend.
The Column Still had been introduced in the late 1800s. Aeneas Coffey, was an Irish Excise official and regularly reported illegal stills, often to his detriment. After he left his Government position he played around with and eventually patented a process called Continuous Distillation, which is now used worldwide. It is highly efficient process and produces a lighter style of whiskey, perfect for blending. The Column stills are now referred to as Coffey Stills. Many of the distillers in Ireland did not like the new spirit from these stills and in fact called it “Silent Spirit”. In Scotland they liked it and found it was perfect for blending with malt whisky, which was traditionally very strong in flavour. You could say Blended Whisky was an Irish invention but the Scots used it first. Desmond Williams introduced the first successful Column Still in Ireland.
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Greenore Single Grain 6 Years


Greenore Single Grain 6 Years

Grain Whiskey. Supplier Berntson Brands AB 
Producer Cooley Distillery
Available in Sweden since 2008-10-01
Bottle (700 ml) SEK349, 00
Alcohol content 40.0%
Sugar Less than 3.0 grams / litre
Use Serve at room temperature as liqueurs, or used as a cocktail ingredient.
Taste Fruity, balanced flavor and saucer character, hints of pear, butterscotch, honey and straw.
Colour golden yellow.

Commodities mainly maize.
Scent nuanced nose with barrel character, hints of straw, butterscotch, pear and honey.
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Craoi Na Móna 10 Years

Craoi Na Móna 10 Years

 

Malt Whiskey
Producer Berry Bros. & Rudd. Supplier Clydesdale AB  
Available in Sweden since 2010-11-01
Bottle (700 ml) SEK769, 00
Alcohol content 46.0%
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Connemara Sherry Finish Peated

Connemara Sherry Finish Peated
  
Malt Whiskey
 Producer Cooley Distillery
Available in Sweden since 2010-05-03
Bottle (700ml) £ 699.00
Alcohol content 46.0%
Use Serve as digestive, preferably with a dash of water.
Taste balanced, malty, smoky flavor of barrel character, hints of straw, dried fruit, salty liquorices, nuts and tar.
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Jameson Irish Whiskey is triple distilled to deliver twice the smoothness

Jameson Irish Whiskey is triple distilled to
deliver twice the smoothness.
But there is a little more to this precise
craft, it's also about getting the perfect balance right.
The balance between just the right amount of
malted and un-malted barley to give a natural barley flavour. Balancing
the exact proportions of triple distilled Pot Still Whiskeys and then
triple distilled Grain Whiskeys to deliver exceptional smoothness.
Balance the sweet, nutty flavour from Sherry casks with the toasted
wood and vanilla notes from Bourbon casks.
Read more...

Cooley The Mad Angel 15 Years

Cooley The Mad Angel 15 Years
  
Malt Whiskey
Created in 1993
Producer Bresser & Timmer. Supplier Clydesdale AB
Available in Sweden since 2009-04-01
Bottle (700 ml) SEK1279

Alcohol content 46.0%


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What's Wort?

What's Wort?
In any brewing process a combination of malted
and unmalted barley is mashed to produce ‘wort’
 - a barley and malt extract. In making whiskey - unlike
making beer, for example - the wort is not boiled, enabling the natural
enzymes present in the malt to continue their work during fermentation.
 This ensures that all the starch extracted from the grain is
available as sugar to the yeast.
This distiller’s wort now becomes the
fermentation medium into which the yeast is added. After a short time,
during which the yeast acclimatises itself to its rich environment, the
fermentation really takes off with the yeast producing alcohol and
copious quantities of carbon dioxide.  This carbon dioxide,
released during fermentation, gives the liquid quite a vigorous
appearance and helps to keep the medium agitated and the yeast in
suspension.
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Fermentation &Taste

Fermentation
it’s a significant step in whiskey
making. Not only because it’s the stage at which alcohol is
produced, but also because it’s when a wide range of flavour
compounds are unleashed.
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Aberfeldy 12 Year Old - now finally in Sweden

Aberfeldy 12 Year Old - now finally in Sweden:
New single-malt whiskey from the heart of Scotland

Aberfeldy  launched yet another awaited product at Systembolaget - Aberfeldy 12 Year Old. A classic Highland Whisky, which appreciated by whisky connoisseurs and beginners in the field. In what is called the heart of Scotland - distillery is located where Perthshire's highest mountain, deepest lake, and longest glen meet - made
​​single malt whiskey Aberfeldy. Produced exclusively of Scottish produce, but stored in American bourbon and sherry oak according to tradition.

Aberfeldy 12 Year Old was first launched in 1999 and reaching the autumn of last Swedish Liquor. Two years ago, the big brother Aberfeldy 21 Year Old in Sweden, which was a huge success. Single malt whiskey has grown steadily in popularity and more and more Swedes would now like to try new exciting varieties, like the great Scottish mainland. Another trend that is growing stronger, is to invest in whisky as a beverage. In the U.S. and Europe, the phenomenon Whisky Dinners been a couple of years where people meet and enjoy whiskey for dinner and this fits Aberfeldy 12 Year Old excellent, with its mild smokiness. The whiskey is soft in nature, the taste is well balanced.

“We are pleased to offer whisky buffs yet another exciting product in the single malt area. Aberfeldy 12 Year Old is sufficiently exclusive to fit the sensors, while just the right balance to appeal to beginners on whiskey, “says Petra Caspolin at Bacardi.

The flavor of Aberfeldy 12 Year Old has soft touch of honey and wild Scottish heather with an exciting touch of pineapple. The finish is as it should when it comes to exclusive single malt: a long, dry and perfectly spicy.

Aberfeldy 12 Year Old is for sale in Systembolaget stores since October 1.2011
Art. No. 436-01. Price 329 SEK.
Read more...

WHISKY EXPO 2012 Linköping

WHISKY EXPO 2012 Linköping

Friday 3 Feb 17-24
Friday between 17-19 ladies only!
Saturday 4 Feb - 2012 12-17 & 18-23

Linköping: Bokhandeln - Ikanohuset,
Vinland - Västra vägen, Bishop Arms - Ågatan
Mjölby på Stadshotellet,

http://www.whiskyexpo.se/

Learn about whisky  
Try and taste!  
Hundreds of different whisky brands  
Surprises  
Mingle and have a good time
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Joel Katzenstein ( speaking at WHISKYEXPO 2012 Linköping)

Joel Katzenstein 

 
As Guardian Of The Glenlivet, you are welcome to a culinary whiskey tasting with Brand Ambassador Joel Katzenstein.
We will try a number of dishes matched with The Glenlivet. The dishes are designed together with Pernod Ricard´s chefs have created a food and whiskey trip where meals and whiskeys paired to give you a rarely perceived taste sensation.

Oysters makes the 12-year-old into a real tough guy. Salmon makes Nàdurra to shine, the whiskey flowing with seductive citrus. A little water in the glass resulting a soft tune with Svecia cheese. 18-year-old also likes cheese. Blue cheese makes whiskey soft and casual, goat cheese makes the hot-headed powerful. Cinnamon bun, taco elicits exceedingly sherry in 21-year-old, a wonderful good combination.

We will also try a sort that is not in the ordinary range.

To participate, you must be a member of The Glenlivet Guardian. Become a member by visiting our booth or visit: www.theglenlivet.com/guardians
www.theglenlivet.com
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Meeting The Whisky Icons

Meeting The Whisky Icons
One thing has stuck me whenever I meet the
Whisky Icons, and that is how down to earth they are. Many of them only
got into the whisky sector because of their love and respect for
Whisky. Some have said “ I never got into Whisky for the
glory!”
Many of the British Whisky Icons got involved
in Whisky from an early age. Some began working as young as 18-years in
a distillery. Which I find remarkable, considering it’s a
more mature person’s drink.
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BunnahabhainSingle Islay Malt 12

BunnahabhainSingle Islay Malt 12

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Whisky Messen 14 April Denmark

The Danish Whiskyfair - Whiskymessen

The Whisky Fair is at Fredericia MesseC(Arena) and this will be the setting for the danishwhisky fair, it is placed in the central part of Juttland. The fair is held on Saturday - April 14 th. 2012 from 9 am – 7 pm.

"Based on the experiences from the success with the whisky fair in the last 10 years, we looking forward to a great whisky fair in our new location –more then 4000 square feet –in "MesseC"(arena) www.messec.dk
We are expecting around 3000 visitors"says Ulrik Bertelsen, Press-coordinator for the NBO-Group I/S.
At the fair there will be various competitions and lectures held by leading whisky experts from in and out of the country. It will be possible to hear live bag-pipe music, meet real Highland Cattle and experience many other things related to whisky.
Maybe more interesting, it will be possible to taste more than 500 different kinds of whisky. You can also have a chat with the whisky experts from Scotland. Tickets-including tasting glass and access from 9 am to 8 pm.
"We hope that everybody with preference for good quality whisky will visit the whisky fair." remarked Ulrik Bertelsen.
Please visit www.whiskymessen.dk, or write any questions to info@whiskymessen.dk. Tickets are available at www.whiskymessen.dk. Session: 9 am to 7 pm 295,-danish kroner + fee (39,-kroner). You can also buy your ticket at the entrance.
No admittance will be granted to anyone under 18 years old – this includes children in pushchairs and babes in arms. No pets allowed. Last pours 20 minutes before the end of the show. Please drink responsibly
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