Nth 2019- Expanding the collection of Super Premium Spirits – Whisky News


The Ultimate Whisky and Luxury Spirits Experience. Expanding the collection of Fine and Super Premium Spirits.

Buy your tickets

The Gallery in West Hampstead “Burns Night” – Scotch Whisky News


The Gallery in West Hampstead has become synonymous with two things: Whisky and Beer. With over 101 whiskies behind the bar – including many impressive and lesser-known scotches – and a strong beer list, it is the go to West London bar for a boilermaker. To celebrate Burns Night, The Gallery has created a specialist menu to commemorate Scotland’s greatest wordsmith, Robert Burns, using quintessentially Scottish ingredients.

From Thursday 24th to Sunday 27th The Gallery will be serving a dedicated drinks menu which showcases some of the team’s favourite whiskies and Scottish beers expertly paired to create the ultimate boilermakers. The Gallery will also be serving an eccentric Haggis Tortellini with preserved tomato ragu and crisp sage followed by a cranachan mille feuille. Wash this down with the drink of the hour ‘The Antidote’ which combines 10 year old Aberlour Whisky with zingy lemon and ginger syrup.

Boilermakers include:

10-year old Aberlour with Gipsy Hill Hepcat £7.50

12-year-old Aberlour with Hopf Helle Wiesse £8.50

Aberlour A’bunadh cask strength with Hop Stuff lemon saison £9.50

Midlands Whisky Festival March 22 – 23, 2019 – Whisky News


The Edinburgh Whisky Academy launches an online Introduction to Whisky Certificate – Whisky News


The Edinburgh Whisky Academy launches an online Introduction to Whisky Certificate

The Edinburgh Whisky Academy, which is fully accredited by the Scottish Qualifications Authority (SQA), has launched their first tier of education. The Academy was specifically created to fill a vital gap in Scotch Whisky education and is slowly developing its course offerings. A further course, The Diploma in the Art of Tasting Whisky is scheduled to launch in the Spring, more information to come.

Founder and Managing Director Kirsty McKerrow has long been aware of the need for independent qualifications in the whisky industry. She said “Our online Introduction to Whisky Certificate will make independent, high quality whisky education globally accessible.

Like all of our courses, this is awarded and certified by the SQA so candidates have the option of taking a formal assessment if they wish to achieve this certificate.’

The online Introduction to Whisky Certificate provides true knowledge and information on the key aspects of Scotch Whisky history and production. It was developed with the close involvement of notable experts within the whisky industry.

Kirsty said, “Until now, there was no recognised independent qualification delivered online for whisky training. Of great importance is that the knowledge gained is totally impartial and neutral from any distillery or brand. The course will be welcomed by whisky industry workers, hospitality staff and spirits retailers and also by whisky enthusiasts keen to expand their knowledge”

The Academy invites any industry or hospitality group who wants to use the course for their internal training to contact them directly.


Independent industry experts – information on each expert can be found on the EWA website The Introduction to Whisky Certificate costs £280 pp (inc VAT). The formal assessment costs an additional €115 (payable to the exam centre) and uses Prometric centres

The Whisky Exchange “The Perfect Burns Night Dinner” – Guid Auld Scotch Drink” – Scotch Whisky News


The Perfect Burns Night Dinner – Guid Auld Scotch Drink

At the end of the month is one of the biggest dates in the Scottish calendar. When it comes to excuses for a party, at least. Less than a month after Hogmanay and it’s time for another night of celebration – 25 January is Burns Night.

Who was Robert Burns?

For those who don’t know the work of Robert Burns, he was a Scottish writer, who was born on 25 January 1759 – hence the date of Burns Night – and died in 1796. In his time he was a not only a writer and poet, but also a farmer and an exciseman, working a beat in the lowlands that included checking up on at least Annandale distillery.

He is one of the most influential writers in Scottish history, and his influence is still felt today. In honour of his life, his birthday has now become a day of celebration, with Burns Suppers and parties popping up around the world.

Sowing the seeds of Burns

If you’ve been reading this blog for a while, you’ll know that I’m a bit of a fan of Burns and his poetry, with the seeds sown at my first Burns Supper at The Whisky Exchange in Vinopolis. Franchi Ferla of Simply Whisky stalked the floor while telling the tale of Tam o’ Shanter – still one of my favourite Burns poems – and I was a convert.


Simply Whisky do Burns Night – If you see these two at the front of a Burns Supper, you’re in for a treat

Since then, I’ve expanded on my Burns Night obsession each year, with posts on food and beer ideas, ginny alternatives to whisky, a spot of poetry and keeping things more traditional. Strangely, the one thing I’ve not looked into is what whisky to drink with your Burns Supper.

A traditional Burns Supper can take many different forms – there have been suppers for more than 200 years and things have changed a lot over that time. However, here’s a skeleton of how things usually go and what we’d recommend – feel free to add bagpipers and as many courses as you like.

Before Dinner


As an opening dram of the evening, we’d go for something lighter and more aperitif-like. To keep with the Burns theme, we’ve chosen Arran Robert Burns Single Malt, the ‘official’ Robert Burns whisky. We’re not entirely sure what makes it official, but it’s the perfect start to an evening of whisky, food and poetry.

Some hae meat an canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae the Lord be thankit.
– The Selkirk Grace, the traditional opening to dinner


The Soup

Some like a Scotch Broth, some a Cullen Skink, but if I’m about to chow down on a hearty main course, then Cock-a-leekie is the soup I want to start with. As the name suggests, it’s a chicken and leek soup, traditionally with prunes in the mix. I like the recipe on GreatBritishChefs from Graeme Taylor of A Scots Larder – it’s a bit more substantial than some, has carrots for extra sweetness and has the prunes cooked in from the beginning rather than used just as a garnish.

On thee aft Scotland chows her cood,
In souple scones, the wale o’food!
Or tumblin in the boiling flood

Wi’ kail an’ beef;
– Scotch Drink. Burns liked a bit of beef and cabbage soup

To go with the soup, we’d go for something lighter and sweeter, although with enough weight not to get lost – something that will pair rather than contrast with the homely, comfort-food character of chicken soup. We’ve chosen Bruichladdich Islay Barley. It’s buttery and creamy, like most Bruichladdichs, with a touch of grain sweetness. Our second choice is Glen Grant 18 Year Old. More delicate than the Bruichladdich, it’s got more sweetness and a touch of dried fruit richness hiding at the back – just the thing to pair with a prune-tinged Cock-a-leekie.


The Haggis

The arrival of the haggis is the centrepiece of a Burns Supper. Cooked in whatever manner you wish (I like to wrap mine in foil and roast it), it should be brought in whole and presented to the assembled throng. It’s at this point that the most famous bit of dinner poetry is read – Address to a Haggis. This is the important bit:

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

That means it’s slicey-slicey time. Cut open the Haggis and make sure it gets served quickly: haggis is at its best when hot. It’s usually served with neeps and tatties – mashed turnips and potatoes – and a sauce that often has a bit of whisky in. Just make sure you don’t pour whisky over the haggis: it’s not a Christmas pudding.

With the simple application of heat, a magical transformation occurs – warm-reekin, rich!

To go with the main course, you need something a bit more robust – haggis is a peppery beast, with strong flavours throughout, and the neeps and tatties normally have more than their fair share of butter. Our first pick is our Whisky-Exchange-exclusive Glenfarclas 2007 Marriage of Casks. It’s rich, spicy and very sherried, without getting too heavy – it won’t be cowed by a weighty haggis. And as an alternative, something a bit smoky: Talisker 2007 Distillers Edition – it’s got the classic salt, pepper and smoke Talisker character with an extra hit of richness from its amoroso finish. An excellent match.


The Dessert

Dessert often gets a bit forgotten at Burns Suppers. However, when it comes to rib-sticking puds, the Scottish know a thing or two.

If you look beyond the deep-fried Mars Bar (no matter what The Three Drinkers recommend), there’s a whole raft of options, with Clootie Dumpling sitting at the top of my puddin’ pile. However, after a hearty serving of haggis, there’s only one dessert for me: cranachan.

It’s a Scottish riff on a style of pudding that pops up wherever there is milk: cream, something sweet, something crunchy and something fruity. Eschewing the southern decadence of the Eton Mess’s meringues, cranachan is straight-down-the-line Scottish: cream, heather honey, oats and raspberries. With maybe a splash of whisky. Just a splash…

Some experimental cranachans, including a rather tasty one using gooseberries…

Matching whisky and creamy things can be difficult, but we reckon something fruity will give an extra layer of flavour. Our first fruity dram is Ben Nevis 10 Year Old. It’s got a whiff of smoke and a rich chocolate background, but it’s also packed with tropical-fruit flavour – it’ll cut through the cream and compliment the berries. Our second choice is our exclusive Glenlivet 1981 from Signatory. It’s got orchard and stone fruit in spades, and has a rich, sherry-cask backbone that’ll make sure the cranachan doesn’t take over.


After Dinner

Once the eating has finally finished, it’s time for some more whisky, and a bit of a sing-song. Arguably Burns’ most famous poem is one that people around the world sing without realising it’s one of his: Auld Laing Syne. It’s not all his own work, but he added some verses to an old folk song, and it’s thanks to him that it’s spread as far as it has.

While it’s best known as a new year song, it’s also traditionally sung at the end of a Burns Supper. It’s a song about remembering friendship and times past – the perfect end to the evening.

If you’re singing, you need a drink in your hand, and we’d go for something big and special. Our first choice is the Whisky-Exchange-exclusive Speyside 1973 bottled by The Whisky Agency. It’s packed with tropical and dried fruit, with the fruity spirit amplified by maturation in a sherry cask – we think it might have been a fino cask. Our second choice is even bigger and more sherried – our exclusive Edradour 2005 oloroso sherry cask. It’s a sherry monster, with loads of dried fruit and spice, just the thing for toasting the end of the perfect Burns Supper.

Scotch Drink

Whatever you do this Burns Night, make sure you raise a dram to the Ploughman Poet – as if we need an excuse to drink some guid auld scotch drink.

O thou, my muse!
guid auld Scotch drink!
Whether thro’ wimplin worms thou jink,
Or, richly brown, ream owre the brink,
In glorious faem,
Inspire me, till I lisp an’ wink,
To sing thy name!
Scotch Drink, my favourite Burns poem

Burns Night at the Park Avenue Liquor Shop – Scotch Whisky News


Help us celebrate 

‘Burns Night’  

the way it was intended…

By drinking Single Malt Scotch!

It’s like a birthday party ~

without the birthday boy!

‘Burns Night’ is Friday, January 25th.  If you have no plans, want to know what that’s all about or just want to sample some phenomenal single malt scotch ~ you’re invited.

Park Ave – After Hours is celebrating this controversial yet somehow beloved Scotsman.

Four single malts from four different distilleries will be poured and there won’t be a haggis in sight!

We know this is short notice but these events tend to fill-up so please RSVP- ASAP.

Details are below. 

Jonathan, Eric & Marlon
The Park Avenue Liquor Shop
270 Madison Avenue
New York, NY 10016

PA1 These event fill up so please RSVP – ASAP. We are not responsible for any typographical errors nor do we endorse the life and times of Robert Burns. Please contact the store with any questions.

The Park Avenue Liquor Shop | 212-685-2442 | 212-689-6247 |

Park Ave

Great Whiskies for Burns Night at The Whisky Barrel – Scotch Whisky News

TWB Burns

Great Whiskies for Burns Night

We’ve selected some super single malts, that would be perfect for any Burns Supper. From Bruichladdich to Caol Ila; and Ben Nevis to Benrinnes. Burns Night on the 25th January each year marks the birth in 1759 of Scotland’s national poet, Robert Burns. It is a celebration of the life and works of ‘Rabbie’ and traditionally sees a Burns supper enjoyed with Scottish Haggis and a Scotch Whisky. Here we have 25 of our top picks of Scotch Whisky (and a Rabbie’s Rum) for celebrating Burns Night. “Freedom an’ whisky gang thegither”

Whether you’re having a quiet night at home or a proper Scottish ceilidh, we’ve got some excellent Exclusives to suggest for Burns Night.

TWB 337




Friday 25 January

Limited Spaces. Tickets on sale now.


Glen Grant Master Distiller  Sir Dennis Malcolm, Whisky Bible author Jim Murray and a selection of their favourite drams – what more could you wish for this Burns Night?

Let Dennis Malcolm, the man behind the liquid, guide you through six of Glen Grant’s esteemed expressions. He’ll be joined by top whisky writer Jim Murray, who has awarded Glen Grant 18 Year Old the title of Scotch Whisky of the Year in his best-selling, annual Whisky Bible for the past three years.

We will end the evening with a Q&A session and a book signing.

“Once more the stunning Glen Grant 18 Year Old single malt carried the banner for Scotland, displaying Speyside Whisky in its most sparkling light.” – Jim Murray


Glen Grant 10 Year Old
Glen Grant 12 Year Old
Glen Grant 18 Year Old
Whisky Bible 2019 ‘Second Finest Whisky in the World’
Whisky Bible 2017-2019 ‘Scotch Whisky of the Year’
Glen Grant 12 Year Old Non Chill Filtered
Glen Grant 170th Anniversary Limited Edition
Special Mystery Dram



Dennis Malcolm is the multi-award winning Glen Grant master distiller and the curator of the distillery’s spirit. He has worked for Glen Grant for more than five decades, and has an unrivalled knowledge of the industry.



Jim Murray was one of the first full-time whisky writers and his Whisky Bible is the world’s biggest-selling and most influential annual whisky guide.



“O thou, my muse! Guid auld Scotch drink!” – Robert Burns





Whisky Sale at the Whisky Shop #SFO – Scotch Whisky News

AA Arran Burns

Robert Burns Whisky Sale

In celebration of Burns Night (Jan. 25th)

our Robert Burns single malt is 10% off!

The only single malt endorsed by The World Robert Burns Federation, Arran Distillery’s Robert Burns whisky is a crisp, fruity dram with a free tasting glass included in the price.

Limited number available! Click here for more details and Purchase link


Add a flight from Oban to your tour to Islay……….

ObanAirportGallery12 (002)

Add a flight from Oban to your tour to Islay 

Oban Airport is the perfect place to take off from on your west coast island adventure. The airports of Coll, Colonsay, Tiree and Islay are typically around 30 minutes flying time away. Hebridean Air offer several connections each week to the Isles – typical flight times are around half an hour – making it easy to spend a day exploring, just sit back and enjoy the view. They fly to Coll and Tiree on Mondays and Wednesdays and Islay and Colonsay on Tuesdays and Thursdays.  We have designed a few sample tours, to add on to your longer tour with us … we do everything for you, transfers, accommodation, entry fees and bookings, even food and drink – all fully guided.

Oban – Islay; an easy way to add a few days on whisky island to your whisky tour. After, or in the middle, end of your tour with us, why not add two nights on Islay? Day 1  Leave Oban on Tuesday and spend the remainder of the day exploring Islay, with a driver and vehicle meeting you at Islay airport, then whisking you away to take a distillery or two (Laphroaig, Lagavulin or Ardbeg) . Overnight; we have a variety of accommodations from rooms in a pub to 4 star. Enjoy the night.

Day 2 We start after breakfast with a visit to an oyster farm, on a loch.  This privately owned family business, will chat to you about their work, where the oysters go, before giving samples – our favourite is a freshly opened oyster with a wee dram of whisky poured into the shell. From here to Bruichladdich for either a tour or just taste and shopping. Along to a wee place we know for lunch, many options here including over 250 whiskies behind the bar! We then head up to Bunnahabhain and Caol Ila – tour or dram, up to you. Head back to your accommodation for a final night – make it a good one, do you like seafood? Care to spend on a platter for two? We can pre book this for you – it is superb.

Day 3  A 15.50 flight back to Oban so you have time for more Islay whisky! Arriving back in Oban approx. 16.30, we meet you and drive to your next destination; Oban or a longer tour with us.

We would suggest if adding this to a longer tour, bring an small piece of luggage to last you the 3 days from Oban and return, leaving your larger luggage in Oban. Price on application:


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