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Robert Burns Night “The Beautiful and Flexible Haggis” – Scotch Whisky News

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The beautiful and flexible Haggis 

THE FANTASTIC HAGGIS NEEPS & TATTIES a true Scottish extravaganza on a plate. I am an expert, having eaten maybe a half ton in my life (guessing here), with more to follow. One of my favourites is Simon Howie haggis  made from traditional recipe by award winning chefs and butchers. Their original 454g Haggis is the UKs best-selling haggis for the second year in a row. (Source: Nielsen Scantrack 52w/e 06/05/17, Volume Sales)  As well as being Scotland’s national dish eaten to celebrate Burns night in January, haggis is hugely versatile and can be enjoyed all year round. Howie is a Perth company.

Health Benefits Of Haggis  Haggis is Scottish and although people are put off by its’ description, if you’ve ever tried it, you’ll know just how amazing it tastes. Haggis is made with sheep heart, lungs, and liver, all minced together with onions, suet, salt, spices, oatmeal, top quality meat and vegetable stocks, as well as a touch of whisky. The ingredients are then packed into the stomach of the animal and are gently boiled. Now, when you read it like that, it may not sound all that pleasant, but when you taste haggis, you instantly understand why it is so popular, as it tastes divine, if you are vegan or vegetarian, you can now buy vegan haggis which replaces the offal with fresh vegetables so anyone can enjoy the taste of haggis – meat or not!  But what makes it healthy? Rich in Vitamins. Haggis contains top quality offal, including heart and liver. Both of which are full of vitamins that do the body a world of good. In particular, haggis is rich in vitamins A, C, B6, B12, Niacin, and vitamin D. These vitamins strengthen the immune system, promote energy production, promote healthy vision, and assist with nutrient uptake from other sources. Rich in Minerals. It is the mineral content that makes haggis so healthy. Offal is notoriously rich in minerals, and the ingredients in this dish do not disappoint. Thanks to the heart, lungs, and liver, haggis is packed full of iron, magnesium, selenium, calcium, zinc, and copper. These minerals contribute towards healthy immunity, they strengthen the bones, they regulate hormone levels, they promote healthy circulation and oxygen transportation, and they can even help lower blood pressure. Great Source of Protein.  Liver and heart, in particular, are both packed full of proteins and amino acids, which promote cellular health and function and assist with the growth and repair of muscle tissue.

Health benefits of tatties Mashed tatties are simply mashed potatoes and they are very healthy. Some primary health benefits include: Great source of energy As potatoes are rich in carbohydrates, they have a very low glycemic index, so insulin levels will not spike following consumption. What will happen, however, is that your muscle glycogen levels will be replenished. Rich in Potassium is another mineral required by the body, that not only helps to reduce lactic acid build ups and muscular fatigue, but it also helps regulate blood pressure. A potato actually provides almost twice as much potassium as a banana. Health benefits of neeps or turnips are a staple food served alongside tatties and haggis. Some of their key health benefits include: rich in antioxidants Turnips are packed full of phytonutrients and antioxidants, including glucosinolate, which inhibits tumour growths, helps rid the body of toxins, strengthens the immune system, and fight the harmful effects of toxins and carcinogens. Great for the heart  – rurnips are rich in folate, a B vitamin which has been found to lower harmful LDL cholesterol levels and promote cardiovascular health in the body. Great for the bones  – turnips are rich in calcium, which is a mineral that is vital for optimal bone health. By combining turnips with haggis, your bones will absorb much more of the calcium from these root vegetables, helping to keep them strong and healthy.

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Haggis & whisky crisps (chips to my American family) Mackie’s Crisps are the creation of an award winning family business – Mackie’s at Taypack Ltd. – which was founded in 2009 as a joint venture between Perthshire potato farmers, the Taylor family, and Mackie’s of Scotland, renowned for their luxury ice cream. The Taylor family have been growing potatoes in Perthshire for generations. The Mackie’s have over 20 years’ experience in ice cream from their farm in Aberdeenshire. All crisps are made in Perthshire, a few miles from the Taylor’s family farm, ‘Moncur’. Ingredients – potatoes, high oleic sunflower oil, whisky & haggis seasoning (7%) (sugar, yeast extract powder, spice, yeast powder, barley malt extract, rusk (wheat), natural flavourings, sea salt, onion powder, acid: citric acid, oatmeal powder, natural clove flavouring. Makie’s is a Perth company.

Of course you must use a whisky sauce or better still a few drams of whisky in a glass to down with the above. Whisky sauce is a sauce in Scottish cooking, has become popular globally. It is created by pouring an amount of whisky into a saucepan. It is then set alight, in order to make sure that the sauce is not too bitter. Double cream is added whilst stirring. The heat is then reduced so that the sauce can thicken and finally seasoning such as salt and pepper is added, the documentation of whisky in savoury cooking goes back to at least Victorian times, where its use in meals is documented in Isabella Beeton’s famous cookery book Mrs Beeton’s Book of Household Management. Due to the Scottish nature of the sauce, recipes including whisky sauce have been popularised as dishes to be eaten on Burns supper along with the traditional main course of Haggis – or any time of year.

Gary Maclean super chef of the order of the haggis

Scotland’s national chef Gary Maclean and Simon Howie delicious haggis recipes with a twist. TV’s Masterchef: The Professionals winner Gary Maclean’s show-stopping haggis dish took him to the show’s finals, and he’s got a few more tricks up his sleeve for our national dish. Working with Howie, the duo have come up with three exciting recipes to re-invent the Scottish staple, including crispy fried haggis, haggis burgers and haggis Yorkshire puddings. Maclean’s Crispy Fried Haggis, first seen on MasterChef: The Professionals, turns the classic texture of haggis on its head, shallow frying Simon Howie haggis wrapped in a light filo pastry and combining it with a red onion chutney, mashed potatoes and roasted turnip. http://www.thescottishbutcher.com/recipes/haggis-recipes/gary-macleans-crispy-fried-haggis    GARY; Born in Glasgow, this multi-award winning chef has been hailed as a major talent, a gentleman of the kitchen, a world class educator and one who could step into a three Michelin-star kitchen and feel at home. Gary Maclean, husband, father and chef – is one of a kind. He of course is a Maclean, say no more.

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PAUL MCLEAN Michelin (tyres) awarded whisky drinker. If you come on any of our Scottish tours, you are likely to come up against the age old problem “do I try haggis or not?” Honestly, the amount of people who tried have agreed it is delicious, similar to a stuffing maybe you put in a turkey. Like whisky and golf, you cannee go far in Scotland without coming in touch with the wee haggis, breakfast, lunch, dinner, snacks, deep fried or with chips. It does NOT have a consistent taste as each chef will use his/her own recipe. My advice, try a nibble at breakfast, if you like it, get a larger portion later that day – with a dram.

A personal blether from Paul McLean. www.whiskytours.scot

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Bespoke Whisky Tours of Scotland & Ireland with MCLEAN SCOTLAND!

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Take a relaxed whisky tour. Sample fabulous drams whilst we drive you around distilleries

Scotland & Ireland, stress free •Knowledgeable & friendly drivers •See the real Scotland & Ireland •Tasty local cuisine in friendly places •Luxurious and homely accommodation

Whether you feel like a weekend sampling drams or a tour getting right into the heart of our whisky, we’re the people for you. We work with you every step of the way to create a bespoke whisky tour.  We take you to distilleries, arranging tours to suit from beginner to the connoisseur. Have fabulous tastings, whisky dinners and whisky schools.  All transport and accommodation is prearranged, from lovely local guest houses, to 5 star castles – booked by us, with care. With over twenty years of experience and our extensive contacts within the whisky industry ensure you enjoy the best of Scottish & Irish hospitality, from the moment you arrive until your final dram. You drink, we drive!

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A review by Ingvar Ronde, authour of the Malt Whisky Year Book

“Paul and Liz put together a record breaking program for the trip, visiting 43 distilleries – nine full whisky tours and the rest stopping for photos. Thanks to Paul we also managed to get quite a bit of history and culture. Already planning a new visit for next year. Cheers for now!” – Ingvar 

We’re a bespoke tour company, you give us your ideas and we design a tour for you, here are some examples….

PRIVATE WHISKY SCHOOL and TOUR (new for 2019) – A discerning malt whisky nosing & tasting experience for serious whisky lovers, who don’t mind paying for a superb experience.

FIVE DAY SUPERB SCOTTISH WHISKY TOUR  – a small group tour of Speyside, Perthshire and Glasgow, including a couple of distilleries not open to the general public.  A chance to blend your own whisky, a great experience!

SPEYSIDE DISTILLERIES – a short tour that can be adapted to suit YOU.  A great way to see the best.

DISTILLED WHISKY FESTIVAL TOUR –  a four day tour taking a blending tour at Strathisla, an educational and humourous evening with Vic Cameron, 6 Distilleries and the Whisky Festival.  A really, really fun tour!

EXCLUSIVE, LUXURIOUS, SHORT TOUR This four day whisky tour blends luxury with 5 distillery visits, superb scenery, fine food and whisky, all fully guided. Go on, pamper yourself whilst sampling excellent drams in Scotland.

WHISKY and HISTORY ON THE WESTERN ISLES – a busy tour, 7 distilleries and five islands.

OBAN, CAMPBELTOWN and ISLAY – a wonderful, west coast tour.  Come and see why west is best!

FLYING FROM OBAN TO AN ISLAY WHISKY TOUR  Two days/nights on Islay, returning to Oban day three – unless we stay longer, your choice. A flight back to Oban so you have time for more Islay whisky!

ask liz@mcleanscotland.co.uk for details or visit the website whiskytours.scot

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Robert Burns Whisky Sale at The Whisky Shop #SFO – Scotch Whisky News

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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

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Park Avenue Liquor Shop “#10yearchallenge = 10% Off 10 Year Olds” – Whisky News

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10% OFF Select 10 Year Olds

May as well make the #10yearchallenge viral sensation work to your advantage :)

Oh silly social media!

The latest viral trend sweeping through social media platforms is the #10yearchallenge – Basically people are just posting images of themselves next to an image of them 10 years later. We know ~ Fascinating. So while you’re currently being subjected to this viral sensation we thought we’d turn it into a fun opportunity for you. The listed 10 year old spirits in this email are 10% Off through the end of January. Only these select bottles.

Use the Promo Code: 10YEAR (in Caps) 

Please contact us with any questions and don’t forget to RSVP if you’re interested in attending our ‘Burns Night’ after-hours single-malt scotch tasting on the 25th.  

Cheers!
Jonathan, Eric & Marlon
The Park Avenue Liquor Shop
270 Madison Avenue
New York, NY 10016
212-685-2442
jonathan@parkaveliquor.com
eric@parkaveliquor.com

whiskyconn@gmail.com
www.parkaveliquor.com

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WhistlePig 10 Year Old Straight Rye 

Nose: Allspice, orange peel, anise, oak, char and caramel

Palate: Sweet, hints of caramel and vanilla, followed by rye­spice and mint

Finish: Long finish, warm butterscotch and caramel.

PRICE: $90

AFTER DISCOUNT: $81  

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 Ardbeg 10 Year Old Islay Single Malt  

“For peat lovers, Ardbeg 10 Year Old is probably the highest-quality ‘entry-level’ single malt on the market, and the distillery many Islay connoisseurs would choose as their favorite. A whirlwind of peat and complex malty flavors”.  

PRICE: $75

AFTER DISCOUNT: $67.50  

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Widow Jane 10 Year Old Straight Bourbon 

AROMA:  Butter, cream and toffee.

TASTE: Honey and cherry wood. 

FINISH: Charred oak, orange peel and smooth spicy finish.

PRICE: $85

AFTER DISCOUNT: $76.50  

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Yame ‘Eight Goddesess’ 10 Year Old

Japanese Whisky 

Yame – Eight Goddesses – is a Japanese Whisky blended from whiskies matured in oak for 10-13 years inspired by the mythical Yametsu Hime said to protect the scenic mountainous beauty of the Yame Region, home of the famed Kitaya distillery.

Super Mellow, Delicate notes of Vanilla interlaced with Citrus.

PRICE: $65

AFTER DISCOUNT: $58.50  

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- Bushmills 10 Year Old –

Single Malt Irish Whiskey 

“A superb 10 year old Irish single malt and winner of Best Irish Single Malt Whiskey at the 2007 World Whiskies Awards.  Aged in a combination of ex-bourbon and ex-oloroso sherry casks.

The Wisky Bible previously awarded  Bushmills 10 year old 92.5 points.

Nose: Banana skins.

Palate: Medium, very fruity, chocolate pudding.

Finish: Floral, tannic”.

PRICE: $63

AFTER DISCOUNT: $56.70  

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 - Ben Nevis 10 Year Old –  

Single Malt Scotch 

Ben Nevis 10 Year Old is a superb introduction to the distillery’s style. Full-bodied with a whiff of peat, lots of tropical fruit, and hints of coffee and dark chocolate, this is a great example of western Highland whisky.Nose: Fresh and quite dry. A supple greenness with soft leafy notes with a rich fruitiness. Hints of orange and Seville marmalade with a light vinous character and nutty undertones.Palate: Gentle dryness. Toffee. Looming omnipresent are solid peat notes with a bitter sweetness.Finish: Silken, toffee and caramel notes balanced with a touch of ‘mochaccino’ and dark chocolate.PRICE: $98 AFTER DISCOUNT: $88.20  

Once again this offer is through the end of January. Discount applies ONLY to listed items and CANNOT applied to any other bottles. We are not responsible for any typographical errors or the Jets hiring a Head Coach that the Dolphins just fired. Notes and descriptions are not necessarily the opinion of Park Ave. Please contact the store with any questions.

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

Happy New Year from Bartels Whisky – Scotch Whisky News

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Happy New Year

We hope you all had a lovely festive time and all the best for 2019

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We saw in 2019 nicely with our first festival of the year – Harrow Whisky Festival – It is a two day event at ‘Best Western Plus’ Grims Dyke Hotel in Harrow and tickets are for one of the three tastings or can include an overnight stay and meal in the restaurant.  The food is superb and the hospitality unbeatable.  We already have the dates in our diary for next year.  Please see more information here, if you are local (or even if you’re not)!

HARROW WHISKY FESTIVAL

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The Festival ‘Best Seller’

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Cameronbridge 1982

People couldn’t quite believe the price we were selling a 36 Year Old grain for!  It was really nice to see the festivals goers trying and absolutely loving this whisky!  Some of the comments made our day such as ‘the nicest grain they had ever tried!’

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New Year Voucher

To Welcome you into the New Year please take advantage of this voucher for 10% off anything you purchase.

‘thanks19′

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

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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.

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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

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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

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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.

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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.

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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.

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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

The Return of the Whisky Mafia! – Whisky News

WhiskyMafia

 

“Where oh where has Pat Dunlop from thewhiskymafia.com gone?! What could explain his absence from the blogosphere? Has he once again fled the country? Has he given up on whisky? Is there a cake involved? The answers to these, and other questions, can be found in a thrilling new post entitled 5 Things TheWhiskymafia Has Been Up To. To continue the thrilling adventures of this always mysterious, enthralling and entertaining whisky blogger, you’ll need to click here.

Port Ellen 35 Year Old 1982 Signatory 30th at The Whisky Barrel – Scotch Whisky News

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Port Ellen
35 Year Old 1982
Signatory 30th
$1,664.36

SHOP NOW >

Port Ellen 35 Year Old 1982 vintage Islay single malt Scotch whisky. Single cask refill sherry butt #2040 bottled June 2018 for the Signatory Vintage 30th Anniversary series. 567 bottles.

Port Ellen Distillery was established by Alexander K. Mackay on the southern coast of the Isle of Islay at Port Ellen in 1825. Port Ellen was a malt whisky distillery but closed in 1983 and whilst some of the distillery buildings remain Port Ellen drum maltings occupy part of the site. During the winter of 1823-24 James Fox tested his newly designed spirit safe at Port Ellen Distillery prior to its introduction in all Scottish licenced distilleries by 1825 in order to comply with enactment of the Excise Act of 1823. Thus Port Ellen Distillery was the first Scottish distillery to install a spirit safe and James Fox was paid £428 for his work. Official bottlings of Port Ellen single malt whisky include the Port Ellen Annual Release and independent release from Hunter Laing & Co. are highly prized.

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January Offers from Whiski Rooms – Scotch Whisky News

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Whiski Rooms 0131-225-7224

So 2019 is finally here and we have lots going on with our 2/3 set lunch menu back on for £12/£15 and our whisky tastings are back in force with a range of tastings to suit all palates.

Let us not forget Burns Night where we will have a special set menu available all week to toast our bard, Robert Burns

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Set 2/3 Course Lunch Offer

Join us on weekdays for our special lunch offer – choose from 2 courses at £12 or 3 courses for £15.  Fresh Scottish produce is our speciality and with the best views over Edinburgh, it will be feast for the senses.

View More here

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Whisky Tastings Galore

We host numerous whisky tastings throughout the week and feature INtroduction to Whisky as well as our delightful Whisky & Cheese and Whisky & Chocolate tastings – all bookable online so treat yourself to some delicious fun.

View our tastings here

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BURNS WEEK

Burns Night is 25th Jan as normal however this year we will have a special Burns Menu available in addition to our a la carte menu from 21st – 27th Jan 2019 at £29.95 for 3 courses with a free nip of whisky.

View WHISKI Rooms Burns Supper here

Call us on 0131-225-7224 to book 

WHISKI ROOMS
4-7 NORTH BANK STREET
EDINBURGH, EH1 2LP

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Scotch Malt Whisky Society “TAK AFF YOUR DRAM: BURNS CELEBRATIONS” – Scotch Whisky News

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Celebrate the best of Scotland: taste and explore the soul of its spirit with this evocative diversity of new single casks. We sat down with our spirits manager, Euan Campbell, to unearth his favourite drams from this month’s Outturn – there are some fantastic bottlings to set you up for the perfect Burns Supper.

VIEW BOTTLINGS              READ OUTTURN

The Scotch Malt Whisky Society, The Vaults, 87 Giles Street, Leith EH6 6BZ

Contact: sales@smws.com or call 0131 555 2929 (Mon-Fri 9am-4.45pm). Visit the Society at here for membership information

This is your chance to join and to take advantage of their great offers!

Spot the SMWS bottles in this amusing You Tube video

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