Beer Rum Scotch Whiskey 
The Whiskey Wash
SEPTEMBER 29, 2024
Between 2019-2024, Nick Offerman collaborated with Lagavulin to release four Offerman Edition expressions, each 11 Years Old and bottled at 46% ABV, featuring cask finishes including Guiness, Charred Oak, and ex-Caribbean rum. The Lagavulin Offerman Editions. Finish: A gentle chili spice to finish”.
The Whiskey Wash
JULY 21, 2024
When the Navy was conducting voyages in the Caribbean in the 16 and 1700s they found themselves a plentiful supply of rum. With a much longer shelf life than beer, rum became the sailors’ first choice of tipple. The rum and lemon/lime juice concoction became known as ‘Grog’. Essentially, hungover.
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The Whiskey Wash
SEPTEMBER 15, 2024
The casks used for whiskey maturation are normally either freshly charred virgin oak casks, or they have been seasoned with fortified wines including sherry or port (which are gluten free), or have already contained bourbon, which as a whiskey should also not contain gluten. A selection of gluten free beers.
The Whiskey Wash
JULY 9, 2024
In the build-up to whatever Euros game you’re watching (hopefully it still involves England at this point), nothing will hit the spot better than a beautifully fresh and tart combination of rum, sugar, and lime juice. You can also get very experimental with rum in this drink. Dark Rum Peach Schnapps Orange Juice.
The Whiskey Wash
NOVEMBER 30, 2024
Ultimately, brewing is a vital part of the production of whisky; we produce beer which is then distilled. Yeast is considered critical to flavour production in beer and we’ve translated that approach into our production. All of these efforts aim to create additional complexity and depth of flavor in our whiskies.
The Whiskey Wash
NOVEMBER 28, 2024
SMWS Today The SMWS now bottles around 500 casks a year, diversifying its spirit range to also include single grain, world whiskies, rum, gin, cognac, and other spirits. As a result, the SMWS is regarded as one of the most illustrious independent whisky bottlers in the world, ensuring the society’s first ‘.1’
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