The International Wine & Food Society

Yes, now ‘s the time for blended Scotch to shine. A brand new publication, singing the praises of #blendedScotch, has been released by The International Wine & Food Society (IWFS) – ‘Exploring Blended Scotch’.

This new title investigates a topic which the authors believe has not been given the coverage it deserves – the sheer delights of blended Scotch whisky – uncovering many of the hidden treasures of what is the ‘foundation of the Scotch whisky industry’. The IWFS agreed that blended Scotch is a style of whisky that is worthy of further investigation and have published this almost pocket-sized booklet for its members and beyond. Chapters covered include its fascinating history, blending, appreciation, leading blends, old blends, cocktails, pairing whisky with food and finishing with some delicious recipes.

“Exploring Blended Scotch” is the product of a collaboration between two writers from both sides of the Atlantic. It has been co-authored by Charles MacLean MBE (Scotland), one of Scotland’s leading experts in writing, tasting and lecturing about whisky and Stuart Leaf (USA) who is a knowledgeable, passionate collector and taster of old blends (and IWFS member). They first met, over a glass of Scotch back in Edinburgh, three years ago. Stuart says “Although conducting joint tastings was challenging across the Atlantic, writing this monograph was a truly fun and engaging distraction during the depths of Covid. Needless to say, most discussions were dutifully enhanced with an appropriate dram!”

“Exploring Blended Scotch” aims to be an insight into an exciting array of different blends, both old and new, which Scotch lovers are encouraged to try. It may also be just the introduction that newcomers, to the delights of whisky, are looking for.

For now, please put your feet up with a glass of #blendedScotch, with or without water (bottled soft water is best!), and get ready to explore the many interesting and tasty elements of blended Scotch whisky.

As well as being distributed to the 6,000-strong international membership of the IWFS, which has branches from Toronto to Tokyo and Honolulu to Helsinki, this title is also available to both public and trade.

This title can be purchased from the IWFS website via the following link: https://www.iwfs.org/secretariat/purchase. The cover price is £9.99 (US$13.99 approx). A Japanese translation will be published in February. An e-book will also be available via various platforms in due course.

The IWFS is an independent non-profit making organisation, run by volunteers, it is also one of the largest wine and food societies in the world. When members enroll they receive a quarterly food and wine magazine and wherever they travel are welcomed by branches worldwide. Branch events encompass all aspects of food and wine appreciation and learning, visits to food and wine producers plus international and regional festivals.