Alcohol advertising is some of the most highly regulated marketing in the world. With such tight restrictions the majority of this industry tries to self-regulate,
On Wednesday night July 18th, in the prelude of the cocktail madness that is Tales of The Cocktail there will be a very special Genever Night hosted at
A limited-edition 100% maltwine genever which is made using the maltwine used in the blend which comprises Old Duff Genever. Unusually, this maltwine is milled, mashed, fermented...
An oude (old) style (unaged) genever with 53% maltwine content. Fermented for five days and then pot still triple distilled (unfiltered), the maltwine consists 2/3 rye to 1/3...
It’s the Asia-Pacific region, an area of the world you may not associate with chronic alcohol consumption, that takes the title of the most booze-soaked
The maturation of wine, spirits and even Tabasco sauce in wooden casks greatly improves their flavour. This has been understood for 100s if not 1000s of
Created by Andrew Nicholls, bartender and entrepreneur, to to honour his two grandfathers - William and George, this rum is blended in Amsterdam from Jamaican pot distilled and...
This genever is distilled from some of the 120,000,000 kg of bread of unsold bread which goes to waste each year in the Netherlands alone. Each bottle uses around seven slices of...
The final stage of production is when the malt is given its own distinctive packaging and branding. The alcoholic strength of the malt is usually reduced
Even single malt Scotch whiskies bottled with a particular age statement are blended from dozens of different casks from the same distillery. Blending
The clear ‘new make spirit’ to emerge from distillation must be matured for at least 3 years in oak casks with a maximum volume of 700 litres in a
Scotch malt whisky is usually distilled twice, and occasionally three times, using batch distillation in copper pot stills. During the last distillation
During fermentation, yeast converts the fermentable sugars in the wort into alcohol to produce a beer-like liquid called wash. Fermentation is the stage
Along with barley and yeast, water is one of three key ingredients. ‘Production water’ is used in the mash tun to make the wort, which goes through
The ‘mashing’ process takes place in a vessel known as a ‘mash tun’ and uses heat in the form of hot water to induce natural enzymes (Amylase)
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