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  1. Are you confusing aroma and flavour as two distinct things. Aroma is flavour whether it is experienced through the nose or the mouth. I would disagree that the optimal strength for a dry martini is different to that of a wet one. I can see an arguement for the same ABV at the point of serving and as such the method for each having to vary to achieve this but that ABV will be significantly below 40%. I'm not sure of the science but in my experience alcohol carries flavour better than water... ie higher strength spirits seem to have a more intense flavouor so I think that there will probably
  2. In the experiments I have done, (all in the name of consistency and ecellence of taste) I have tried to reduce the variables involved in the process of mixing a martini but have found a curious thing. If you stir up your perfect concoction and then measure, temperature, dilution etc and try to emulate this by adding a specific quantity of chilled water to your gin and taking it to the required temperature, somehow the result is not the same as mixing room temp Gin, Vermouth and ice (cubed/cracked/whatever) to the reqired consistency. Anyone know why? Cheers Ian
  3. I work for Morrison Bowmore Distillers who own Bowmore, Auchentoshan and Glen Garioch. If you want to come to a talk by the blender and are around on the 21st August then let me know and I'll fix you up!! As well as visiting the distilleries you should meak time for the best malt bars in the world. A few notable ones in Glasgow are: The Lismore The Pot Still The Ben Nevis The Bon Accord Rhodric Dhu Oran Mor I have forgotten some I'm sure but that's a good list for starters. email... ian.mclaren@fiorbrands.co.uk for more details if you want... Cheers Ian PS. Good to see you here Adam... I do
  4. Hi there I am doing some research into a new menu and have been unable to find any information on Copa Salami, well other than its Itailian. Can any one fill me on with more information, on taste, orgins, uses?
  5. Thank goodness I shelved that idea... How embarrassing would that have been!! When I went back to the forum index having posted my ideas I saw the Jello Shots thread and had a bit of a crisis of confidence in the #2 idea aswell. Never mind... Where can one buy liquid nitrogen? I'm in Scotland so specific retailers are not going to be an option but types of suppliers would be a help if anyone knows. Cheers Ian
  6. I've been asked to represent the future era of cocktails in a '200th aniversery of the cocktail' event in the UK. There are several teams representing notable eras in cocktail history (Tiki, Prohibition... etc...) and I have had to come up with two futuristic drinks. The challenge was really to come up with a couple of interesting ideas that could be cranked out at good speed as we are being asked to make 300 drinks in 30 minutes (3 of us!). Being a lover of all things Molecular I have decided to be as off the wall as possible. Given that the general public has not really heard of Molecular
  7. As far as I know they are shipping Shetland water to be distilled on the mainland into spirit. The blackwoods people are hoping to market a whisky soon and I think that they see this as their major business. They will steal the 'most northerly distillery in the UK' crown from Highland Park when they do. (not sure how coveted this is to be honest but H.P. always mention it.) The concept that botanicals are different every year so that generates a vintage product is new to gin is interesting. They tell me that it is their use of home grown botanicals, such as sea pinks, that allows them to mak
  8. Anyone wanting to try single malt scotch whisky should look no further than the Scotch Malt Whisky Society. Founded in the early 80s by a group of friends who bought casks from distilleries and bottled it themselves, it is now an organisation with over 24000 members worldwide. They still do the same thing, buying casks and bottling them under their own label, but there is now an enormous range to choose from. All of the bottlings are cask strength, not chill filtered and one of a kind. The result is a collection of whiskies from well known distilleries (and some obscure ones) that will taste
  9. Rosemary & Melon Martini 2 measures Gin 1 inch slice of Honeydew melon 1/2 measure of Rosemary syrup Muddle the melon, add other ingerdients, shake & double strain Cheers Ian
  10. Let's first clarify that I'm talking about Scotch throughout this post and not whiskey of any other origin. Malt whisky is a product produced at a single distillery. It is always, unless stated otherwise on the bottle, a blend from any number of casks from the distillery. The age statement on the bottle is the age of the youngest liquid in the bottle. It is Malted Barley, milled, washed and the resulting liquid fermented. This is then distilled, usually twice in pot stills and put in used oak barrels, usually from either the bourbon or sherry industries. It must stay in the barrel for a m
  11. I think this is a touch simplistic when talking about scotch malt whisky. The raw ingredients do play an enormous part in the end flavour, especially on Islay! When we talk about scotch it is important to remember that we are not talking about a continuous distillation process. The nature of the fact that it is batch distilled means that it is a spectrum of proof that is taken off (the middle cut or heart). This makes it a more complex product due to the comparatively high levels of congeners in the lower end of the cut. The people at Ardbeg are currently doing exciting things with young si
  12. I think it would be unkind to say that it is just for show (especially as I don't know a great deal about the case in point) as the malt you see being turned etc will definitely be used!! You could class it as keeping old traditions alive or as passing on old methods rather than just hamming it up for the tourists (and the travel channel)
  13. I run an annual cocktail competition in our group of bars and this year yielded, one Butternut squash drink, one red onion/balsamic vinegar reduction drink and the winners recipe contained Capsicums or red peppers as I know them. There are lots of possibilities. I tried a cheese based martini once with Applewood smoked.... not nice! Cheers Ian
  14. Yes they are... Afraid there isn't a cetain malster that supplies any one of the regions. I'll ask a couple of the whiskey reps I know which company they get their stuff from but I doubt they'll know off the top of their heads. Check out this maltsters page for a glimpse of what is involved Yes malt is shipped around Scotland in tankers. Most distillaries I have been to have large driveways for the trucks to pull in and drop the malt into building. All thoroughly unromantic and as a Scot I feel like I'm blowing the lid on some sort of scandal. The demise of the maltings is not a new thing
  15. Mr. Craddock would have had a lot more trouble filling the pages of the Savoy cocktail book had he stuck to this rule!! See: Hoffman House Cocktail Martini (dry) Montpelier Marguerite All have the same ingredients but in different proportions This is only one of many examples Cheers Ian
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