NL: Het 4de experiment van Glenfiddich - Fire and Cane - stond voor ons klaar. Tevens de mogelijkheid gekregen deze te proeven in het restaurant.
ENG: The 4th Experiment of Glenfiddich - Fire and Cane - was available for us. In the restaurant we also had the chance to taste this brand new whisky.
NL: Glenfiddich is een van de meest producerende distilleerderijen van de Speyside, maar heeft haar originele sfeer behouden welke naar voren komt in haar tour, visitor restaurant en winkel...
ENG: Glenfiddich is one of the most producing distilleries in the Speyside. But they kept their local athmosphere which you will enjoy during their tour, in there restaurant and in their shop...
First time visiting a #sherry#cooperage ... wow I love #Jerez . The magic happening right there... this will store #sherry for seasoning and them #whisky for however many years in #Scotland . Incredible to see first hand. An awesome craft.
When Blatter visited in 2007, he famously dubbed Indian football a 'sleeping giant'. Upon his return in 2012 he shared this ridiculous alarm clock strategy summary... one of my favourite football quotes so far.
Despite his stupidity, he wasn't wrong about the potential of the game here. My latest article looks at why this is true of Indian football, and whether these 'alarm clocks' are actually having the desired effect. Featuring an interview with Anjali Shah from the All India Football Federation, and aptly titled 'Sleeping Giant', you can find it on the blog (link in bio). #indianfootball#sleepinggiant#seppblatter#aiff#pifa#hiddenfootball#ileague#isl#cooperage#fifa
The Tasmania Cask Co. is a specialised spirit barrel cooperage sourcing a comprehensive range of pre-filled and new oak barrels from Australia and Internationally to support Tasmania's booming whisky industry. They generously provide us with offcuts of their barrels to use as fuel for our Asado Grill. The aromas of the oak & residual liqour that previously filled the barrel are elevated by the fire of the Asado, imparting a subtle yet unique flavour into our red meats & seafood. #landscaperestaurant#henryjones#tascaskco#whisky#fortified#cooperage#barrel#beef#asado#Tasmania
Look guys! I made a bucket! It was incredibly hard. And this bucket definitely cannot contain water. But I'll try again. For now, I'm just proud for sticking through it and finishing it. .
Do you see that unnamed barrel at the back? Let me tell you about it. A few months ago, Ria Windcaller was in our cellar. She wanted to learn about barrel use in cider. We talked about cleaning, storing and buying. We talked about what makes a “great” barrel and how to choose your first one.
Choosing barrels is the most important, difficult part of barrel work. I wanted to highlight a few forests in France and how specific ways of toasting help elevate their contribution.
Unfortunately, it sounded like I was criticizing American Oak and what it can give to a cider. Ria was kind and didn’t publish the conversation.
The next day I called Radoux. This barrel is made from American Oak harvested in Missouri. The staves were aged two years in the Sun. It has a custom light-long toast.
Choosing barrels is the most important, difficult part of barrel work. Here’s my advice - find something that sparks your soul.