Scotch

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Remote Hebridean island with its own whisky distillery named one of the best in the world to visit in 2020

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Raasay ISLAND

A Hebridean island with a population of just 170 people has been named one of the best islands in the world to visit in 2020 – alongside hotspots in the Caribbean, Brazil, Japan and Australia.

Raasay, an island off the east coast of Skye which is just 14 miles long and five miles wide, was singled out in the wake of the opening of its first ever legal distillery, which offers visitors overnight stays.

The island, arguably best known as the birthplace of Gaelic poet Sorley MacLean Angus Mackay, Queen Victoria’s first piper, has just one hotel, three bed and breakfasts, two shops and a primary school, but boasts an iconic flat-topped peak offering views of the Outer Hebrides, steep cliffs, forest trails and secluded beaches.

But now a leading travel bible has rated it alongside Hong Kong, Kyushu in Japan, the Anavilhanas Archipelago, in Brazil, Prince Edward Island, in Canada, St Barts and Domenica, in the Caribbean in its 13-strong guide “to be two steps ahead of the pack.” [ . . . ]

Continue at THE SCOTSMAN: Remote Hebridean island with its own whisky distillery named one of the best in the world to visit in 2020 – The Scotsman

Glasgow whisky bar named Scotland’s Pub of the Year

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Pub of the Year in Glasgow

A Glasgow bar that has found fame worldwide for its extensive whisky collection and knowledgeable staff has been crowned Scotland’s Pub of the Year.

The Pot Still Bar received the prestigious prize at the AA Hospitality Awards in a glittering ceremony at Grosvenor House in London.To mark the twenty-first anniversary of the awards, this year’s event was presented by Claudia Winkleman, with the best establishments in the UK being honoured across twenty-three categories, including Chefs’ Chef, Lifetime Achievement Award and Housekeeper of the Year.

The AA Pub of the Year accolade is awarded to those pubs that successfully combine the “provision of enjoyable food, a great pub atmosphere and a warm welcome with a high standard of management”.

Previous Scottish winners have included The Bow Bar in Edinburgh and The Ship Inn in Elie, Fife.The Pot Still, which is located on Glasgow’s Hope Street, was chosen due to its extensive whisky range, highly knowledgeable staff and ‘traditional pies.’

Source: Glasgow whisky bar named Scotland’s Pub of the Year – Scotsman Food and Drink

#OurWhisky launches in bid to illustrate the face of the modern whisky drinker 

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SCOTSMAN

Two leading whisky experts have teamed up to launch #OurWhisky – a new movement designed to challenge perceptions of the stereotypical whisky drinker.

Becky Paskin, editor of Scotchwhisky.com and Georgie Bell, global whisky specialist, say this will be the world’s first campaign to unite the global whisky industry and whisky lovers in a combined bid to “dispel common myths of who modern whisky drinkers are”.

Whisky is a drink that can be enjoyed by everyone, and we feel it’s important to demonstrate that by celebrating the gender and cultural diversity of the modern day whisky drinker.”

The pair want #OurWhisky to reaffirm the consensus from within the industry that whisky is a drink with widespread appeal, and challenge the established perception among many consumers that whisky is still a “man’s drink” – an opinion they say has been perpetuated by decades of male-oriented advertising [ . . . ]

Read more at: #OurWhisky launches in bid to illustrate the face of the modern whisky drinker – Scotsman Food and Drink

Add water to whiskey. Science explains why it tastes better 

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Scotch drinkers say adding water makes the spirit taste better, and a new study shows why.

Two physical chemists walk into a bar. They order whiskeys, and a jolly Scotsman one stool over insists they add a splash of water to optimize the flavor of the spirits. Inspired by the smooth, smoky flavor, they vow to investigate a question whiskey enthusiasts answered decades ago: Does adding water to whiskey really make it taste better?

That’s the almost true story behind a paper published this week in the journal Scientific Reports. Bjorn Karlsson and Ran Friedman of the Linnaeus University Center for Biomaterials Chemistry are not whiskey drinkers, but Friedman did visit Scotland, and he raised an eyebrow at the locals’ dedication to watering down even the fanciest Scotch.

Like a good scientist, he wanted to test the assumption, so he teamed up with Karlsson and used computer simulations to model the molecular composition of whiskey.

There are two competing theories for why adding water to whiskey might improve the flavor, Karlsson said. The first suggests that adding water traps compounds that are unpleasant [ . . . ] More: Add water to whiskey. Science explains why it tastes better. – The Washington Post