It's Whisky Wednesday ( View in browser ) Issue 13

A weekly exploration of the whisky world brought to you by World Whisky Day. Join us in celebrating the water of life on 21 May 2016. Scroll to the end for translation options. Whisky shots

Riotous: An illustration depicting a scene from Pittsburgh, Pennsylvania during the Great Railroad Strike in 1877 with rioters and drunken strikers distributing stolen whisky. Such images were common in the wake of the strikes, which were prompted by an economic crisis and plummeting wages. Image from Interim Archives/Getty.

Around the world in 80 drams



ICELAND hen someone mentions Iceland the first things that may come to mind are unpronounceable volcanoes (Eyjafjallajökull?), miles of beautiful, untouched scenery and pop star Björk. Whisky would likely come a long way down the list. That's now changing.



Traditionally, Iceland has been mainly focused on producing schnapps and vodka, but look closer and you'll realise that it's an ideal place to produce whisky, what with climate conditions similar to those of Islay in Scotland and a vast stock of natural resources, including incredibly pure volcanically filtered water. Why then has Iceland only recently begun to dip its toes into whisky production? It's mainly due to the fact that Icelandic grain cultivation has increased rapidly in the last 10 years, largely thanks to climate change. However, because crops that grow in this part of the world are lower in sugar than those grown in warmer climates, some 50% more barley is needed to produce the whisky.



With only two distilleries (Eimverk and Þoran, both founded in 2009), whisky production in Iceland is still small in scale. After experimenting with different recipes and processes the earliest whiskies only started maturing in 2013, and at least three years is needed for maturation. However, early signs suggest that Iceland's whisky will be unique, especially as both distilleries use geothermally powered stills and an unusual fuel to dry grain: sheep manure. This is due to not having access to the more traditional peat and wood. Don't be put off, though; sheep manure has been used for centuries in the production of an Icelandic smoked-meat speciality, hangikjöt, amongst other delicacies. Both distilleries use geothermally powered stills and an unusual fuel to dry grain: sheep manure. Unfortunately for whisky lovers, Icelandic whisky will not be readily available for mass consumption until at least 2016. That said, Eimverk has released a "Young Malt", matured for one year, under the same name their whisky will eventually take, Flóki. So far it has received rave reviews from the few people to have tried it. Early reports suggest that it is similar to both Islay whisky and bourbon. As for Þoran, they have casks that can be pre-ordered which will allow buyers to visit their own casks and sample the maturing spirit. With the emergence of these two distilleries, it looks as if a whisky culture is slowly being carved into the land of fire and ice. Recommended

Flóki Single Malt (available 2016)

Þoran Single Malt (available 2017) Flavour profile

Smoky, salty and earthy When in Rome ...

If you ever find yourself in Iceland be sure to try their experimental whisky alongside a fresh puffin heart, an Icelandic delicacy. Did you know?

Roughly 85% of Iceland's energy is from renewable resources, meaning their whisky will be one of the most 'green' available. For richer, for poorer

Each issue, we recommend the best way to spend your whisky pocket money – on a budget and for a special occasion. Boston Shaker Kit – £24.95



The choice of professionals, this sleek and affordable kit contains a glass Boston shaker, a hawthorne strainer and mixing spoon for all your cocktail making needs, classic and modern alike.







Wintersmiths Ice Baller – £77.95



Embrace the marriage of art and science with this amazing device that utilises directional freezing to remove air bubbles and impurities and create stunning, crystal clear 60mm diameter ice balls at home in your freezer.



Whisky in the kitchen

Photograph: David Anderson From the kitchen of The Golf Inn in East Lothian, Scotland, award-winning chef and Roux protégé Derek Johnstone is championing the best of his country's produce.

hey say television's MasterChef: The Professionals changes peoples' lives, and in many ways it changed mine because I wouldn't have had the opportunities I have had, but winning MasterChef was only a very short period in my life. hey say television's MasterChef: The Professionals changes peoples' lives, and in many ways it changed mine because I wouldn't have had the opportunities I have had, but winning MasterChef was only a very short period in my life.

I won it in April 2007, and we [the contestants] all signed a clause to keep it to ourselves (it wasn't until September that it was broadcast on TV). At the end of September I started working with Michel Roux Jr in London. It's not outside of the UK but sometimes it feels like it is. I've worked in Bruges and Milan, too – I've travelled quite a bit. But for me, the common thing I found in each of these places was the wonderful Scottish produce. It doesn't matter where you go in the world, our produce is sought after. For many years, Scotland – the home of the deep-fried Mars bar – was seen as not having good food. You couldn't be further from the truth now.



Produce doesn't just mean food, it can be drink too. This dish plays on a traditional combination: haggis and whisky. There's nothing unusual about that. Haggis bon bons with Arran mustard and Glenkinchie whisky mayonnaise



5tbs pasteurised mayonnaise

2tsp Arran mustard

30ml Glenkinchie 12 whisky

360g finest quality haggis

100g seasoned flour

3 free-range eggs, beaten

200g pinhead oatmeal

vegetable oil Step 1

Mix the mayonnaise, mustard and whisky in a bowl and place in the fridge until needed. Step 2

Roll the haggis into 24 individual balls (approx. 15g each). Step 3

Arrange the flour, beaten eggs and pinhead oatmeal into three separate bowls. Step 4

Dip each haggis ball into the flour then the beaten egg and finally into the oatmeal and put aside. Step 5

Carefully heat the vegetable oil in a deep fat fryer or a deep pan until it reaches 170 ° C. Step 6

Place the individual haggis balls into the oil to deep fry for four minutes then drain on kitchen paper and season lightly with salt and pepper. Step 7

Serve straight away with a generous helping of the mustard and whisky mayonnaise. Aftershots

Here's what caught our eye on the world whisky web this week. Spotted something you think we'd like? Drop us a line! The whisky cocktail for Wimbledon The world bourbon renaissance Scotch aiming for world heritage status A video guide to summer cocktails

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21 May 2016.

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