We were recently contacted by the whisky blog The Whiskyphiles, who were putting together an article on the rise of English whisky. They wanted to know our thoughts on how we see ourselves and what makes us different to that lot over the border, other than geography.
With only a few months left until the release of our first Cotswolds Single Malt Whisky, we thought it might be time you got to know a bit more about the merry gang that make the stuff. And this week it’s El Jefe himself, Head Distiller and Distillery Manager, Mr Nick Franchino.
With only a few months left until the release of our first Cotswolds Single Malt Whisky, we thought it might be time you got to know a bit more about the merry gang that make the stuff. Notoriously difficult to pin down, we finally managed to bribe Sarah, the newest member of the distilling team, into giving us a bit of insight into what brought her to the Cotswolds Distillery.
The colour of a whisky is a major part of its visual appeal – the sight of a deep golden hue in a glass is enough to get the old olfactory glands twitching in anticipation. Whiskies come in a variety of colours, all brown-ish to be fair, but there’s a huge range within that – hay-coloured light spirits, deep mahogany ones. And that colour comes from the wood that it has matured in (caveat coming up…).
The ABV of a spirit or liqueur is something that doesn’t always get much attention, other than having a quick look to see if it’s a particularly strong one you’re sipping.