Common Whisky Myths

Whisky Myths Dispelled

There is a lot of misinformation and misconception out there about whisky which can predjudice your whisky world view and deprive you the excitement of exploration, explore the most popular whisky myths with Uisce Beatha

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continuous vs pot distillation

Continuous Still Vs. Pot Still

The style and material of the still used to make whisky has a huge impact on the end product, and the invention of the ‘Coffey’ still sent shock waves through the industry and profoundly changed the global whisky stage. learn more about the art of distillation with Uisce Beatha

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Does Whisky Have Terroir

Does Whisky Terroir Matter?

Does the terroir – or specificity of place – have any meaning in the world of whisky, what is the impact of climate, soil, and terrain on whisky production? Can this simply be transplanted or is their more to the subject. Find out more with Uisce Beatha

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The Glenmorangie Whisky Pop up bar is coming to London

Glenmorangie Unseen Pop-Up London

Glenmorangie have announced their first ever pop-up event in the heart of Soho. Running from the 13th to the 21st of March the pop-up will feature unseen cocktails crafted by expert mixologists, food pairings and the “Glenmorangie vault” featuring the Glenmorangie 1963 & the Glenmorangie Pride 1978 by the dram as well as the chance to take home the brands 1970’s collection

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Annandale First Cask Up For Sale at £1 million

The £1 million Rose of Annandale

Annandale distillery which re-opened in 2007 has become the first Scotch to put its first cask up for sale, for £1 million! Learn more about what might be one of the most expensive, untasted whiskies ever sold with uisce beatha

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Hankey Bannister launch a new website

Two Heads, One Ambition & A New Website

It’s always nice to see a brand embracing digital, and though not perfect the Hankey Bannister is a genuine pleasure to browse on a mobile, putting a lot of whisky sites (including those in its parent group) to shame! Sláinte mhaith

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Barley and scottish whisky

Barley & The James Hutton Institute

With ambitious plans for the creation of feed and bio-fuel from whisky waste, efforts to tackle diseases such as Rhynchosporium commune and the prospect of a £23million international centre for the study of barley whisky drinkers have a lot to raise their glasses for. Sláinte

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