Binny's Blog

Spirits blending is an art, and this week on Barrel to Bottle we're talking to one of the best blenders in the business.

Looking for a scotch that's not smoky? Ask the Whiskey Hotline!

Take a meditative guide through the sweet side of Speyside with Dr. Rachel Barrie

John Campbell, master distiller at Lochlea, talks to Barrel to Bottle about the challenges of going from Islay to the Lowlands, and running a true farm distillery

The Whiskey Hotline’s 2023 Signatory Handpicked Single Barrels have hit stores and this week we’re sampling all eight offerings.

Glenglassaugh, BenRiach, and Glendronach Global Brand Ambassador Stewart Buchanan stops by the Barrel to Bottle studios.

When we say that the Whiskey Hotline travels the world to find you the best spirits for the best price, we mean it. For Handpicked Scotch, that means a trip abroad. This week on Barrel to Bottle we sample through our latest offerings from Scotland.

Barrel to Bottle tastes through twenty Whiskey Hotline Handpicked hidden gems.

A crispy skinned roast goose is a long-standing Christmas tradition that has, sadly, gone by the wayside in the U.S. It’s a real pity since the succulent dark fleshed goose meat, coupled with the crunch of deeply browned skin remain as delicious as they have always been. Add a decadent Port sauce, amazingly savory goose fat roasted potatoes and a fruity, sweet, tart and spicy compote and you have a truly memorable meal. 

Last year on our Batch Cocktails episode, Pat and Chris made big batches of eggnog and aged them for 12 months. Now it's time to try them and hopefully not get sick. Additionally, Roger has cooked up a really easy cranberry simple syrup and has three cocktails to try out.