Matt’s Blog
I’ve been MIA for a while and I know it. I promised Richard I would get him a review tonight, but I’m feeling a little under the weather so I am taking the coward’s way out and giving you a press release from the good folks at Brown-Forman. It seems that the Old Forester Birthday [...]
Continue reading about Old Forester Birthday Bourbon Is Here (almost)
Many of you may be asking yourself, “Where’s Matt? He hasn’t posted in a donkey’s age.” Okay, maybe you would not say that exactly, but you might be wondering. The short answer, I was out of town. Where did I go? My wife and I went to Peru. Before you ask, I did not do [...]
Distilleries all over the world use Scotland as a touchstone for quality. For this reason, the techniques of production vary little from country to country. So why does the whisky vary so greatly? In my last blog, I rambled on about yeast and barley and how much that can affect the flavor of whisky (specifically [...]
I’ve been giving a lot of thought to yeast and barley lately (mainly because I’ve been reading a lot about brewing and distilling). Particularly, I’ve been thinking about how barley and yeast have developed over the years and how regional variations can greatly affect the flavor of whisky. When the ancestral distillers of malted barley [...]
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