The Williams Bros is a Scottish micro brewery that has been around since 1988, famed for their outstanding Heather Ale. While they are mainly known for Fraoch, which is their heather ale, they’ve got several other brews under their belt as well, most of them fantastic. In this post, I thought I’d take a look at two of their expressions; Fraoch itself, and Alba.
I originally received this recipe from an American acquaintance of mine, a long time ago, and it used to annoy me how it used “cups” instead of a more sensible measurement such as grams and millilitres. Thanks to the fantastic invention known as the interweb, though, I’ve since managed to convert it. Past annoyances aside, it’s a great recipe and makes for delicious bread, especially if served with whisky butter.
I thought it was about time to put a somewhat less known distillery under the loop, and (quite at random) decided to go for Auchroisk. Never heard of them? Good, good! I tried to find some history on them but came up with a rather unsatisfying amount; the distillery was founded in 1972 (I believe) and production began in 1974 (I know), with most of their whisky going into J&B and a small share bottled as ‘The Singleton’ (not of dufftown), apparently due to Auchroisk being rather difficult to pronounce (Athrusk).
Set off the fireworks, treat yourself to a whisky marinated steak and pour yourself a double measure of Jura – we’ve reached our final destination in the wee series of the Scottish whisky regions. We’ve climbed the hills of the Highlands to visit the likes of Clynelish and Glenmorangie, we’ve dared go within smelling distance of Glasgow to sample the Lowland distillery of Auchentoshan, we’ve swam across to Islay and had our minds blown by a peat overload and we’ve visited the former Whisky Capital of the World, Campbeltown. There is only one, or rather several, place to go – the Scottish islands!
Apart from beer and whisky, both of which you may have read reviews of on the site before, I’m also a fan of Cognac, and as such I felt it was time to write a wee review of one here on the blog. When choosing which Cognac should go first, there really was no choice – when most people think ‘Cognac’ it is hastily followed by ‘Remy Martin’, and hence I shall begin by taking a look at their standard bottling, the V.S.O.P.
Recently, upon having visitors who stayed in town for a few days, I ventured into the basement of the Whisky Experience – up by Edinburgh Castle – for a bite to eat. Thankfully it wasn’t quite as gruesome an experience as it may sound, as their basement actually serves as the home of a rather good restaurant called Amber. It was my first visit to the restaurant, though I have previously attended the whisky tour upstairs, and with my expectations set not too high, I was actually quite delighted!
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