I was browsing around the internet quite recently, doing a bit of research, when I came across this article about the so called Whisky Wedge. Fortunately, the author of the site seems to know something about scotch (a gross understatement, believe me), enough to sniff out a whiff of bulls***.
Worry not, sir, your suspicions are well founded. I need not even use the thing myself to know exactly why and how this product will fail to deliver on their promise.
The tragedy here is that the creators of the whiskey wedge, I’m sure, had nothing but the most benevolent of intentions when they imagined up this device (surely they would not dare to cheat Joe Whisky Drinker out of his money? Its not like the same company sells a piece of stainless steel for USD50 to chill your wine) They even correctly identified one of the characteristics that controls melting, surface area, so there is a hint of truth in their claims. Unfortunately, they make a few mistakes that any bartender with a bit of experience could have easily pointed out.
I’ve been picking up on a recurring theme during my time in Europe. In the Old World, families play a part in grand designs, starting off businesses that pass on for generations. Previously, I wrote an article detailing my visit to the Nolet Distillery in Schiedam, Netherlands, but today I’d like to talk about my time in Burgundy, at a lovely little liqueur producer called Joseph Cartron.
I would like to think I’m a lucky guy. Clearly, I’ve had a good run in the last couple of weeks; during my MBA course, I made it to the finals for a global competition on supply chain management, scoring me a free trip to the Netherlands! Now, I’m a man who likes to make good use of my time, so as soon as I was done managing a virtual cosmetics company in Zwolle, I took it upon myself to visit the famous Nolet Distillery in Schiedam, just a couple of hours away to the southwest. (Not too many photos this time folks, no cameras allowed inside the distillery)
So I’ve been pottering around Shanghai after my trip to Europe, but I’m still trying to catch up on all the writing I’m supposed to be doing about the distilleries I visited over there. In the mean time, I’ve added seven new cocktails to my list of original recipes, which you can see in the tab above, or in the links below. Unlike my previous cocktails, these were all designed to be on the menu for some bars and restaurants. If you’ve seen them on the menu, or decide to try it for yourself, let me know how you find it!