Whisky Round Table June

The June edition of the Whisky Round Table is now out and the host of June is Peter Lemon of The Casks

Peter asks the following question:

What makes for a positive distillery tour experience? How much of a role does the visitor center play in the experience? The access to the facility? The distillery manager or tour guide? Having just returned from my first trip to Scotland to visit distilleries…it’s safe to say visiting distilleries is on my mind. I’m guessing we’ve all done a bit of distillery visiting, be it to Scotch behemoths or small American craft distillers, what has made these visits a positive experience for you? 

Read our answers and contribute yourself HERE

Whisky Round Table May

Is hosting Mays

Blogger Question with the following question

The Parting of the Sensory: Scotch has long been thought of as a drink for rich old men.  Although that’s changed over the last decade, scotch is still something of an older man’s drink.  However, as humans get older our senses start to fade and our acuity decreases.
Is a 1959 Bunnahabhain wasted on a man whose taste buds are starting to forget the difference between green fruits and grapefruit?  In other words, is well-aged whisky wasted on the old?
Is this the wrinkled old man in the convertible, or is it the much deserved reward for having achieved success in life?  Can our palates retain sensitivity throughout middle age, or does experience more than make up for any loss?

Read the answers from a series of whiskyblogger, my self included here : http://bit.ly/JMLggl

Whisky Round Table April

The host of April's Whisky Round table is

http://whiskyisrael.co.il

Gal Granov :

of Whisky Israel asks us the following question :

"Lately we’ve seen a few examples of distilleries aging their whisky in two (or more) locations until full maturation. Amrut has done quite a few of those with their "Herald" aged on Helgoland (a wee German island) and the "Two continents". In Israel the IWC has bought a few casks from the Arran distillery and aged them on holy land for periods of 2-3 years in various locations (Tiberias, Jerusalem etc).

What are your views on those methods? Do multiple maturation locations (of the same cask) something that makes whisky better or is it a PR stunt?"

See our answers HERE :

Danish Whisky Blog

Danish Whisky Blog joins The Whisky Round Table!!

I am very honored to join a group of whisky bloggers called the Whisky Round Table

Each month the groups members take turns hosting a question which the members can opiniate about!

March is hosted by 

Edinburgh Whisky Blog

The Question asked is about distilleries bottling new-make and/or similar

You can read about it on Edinburgh Whisky Blog HERE

A little bit about Edinburgh Whisky Blog :

It's a group of now 5, but original 2 young, posh and classy guys from Edinburgh. They've met through working for the Scotch Whisky Experience in Edinburgh as tourguides. 

They sometimes host events and I had the pleasure of meeting most of their team last November. 

EWB pours :-)