Infusions Scotch Whiskey Whiskey 
The Whiskey Wash
AUGUST 16, 2024
All of us in The Whiskey Wash / Mark Littler offices have been telling Mark for a long time that he has an addiction to buying whisky-related merchandise and paraphernalia. From egg-shaped Macallan-branded ice buckets to marmalade infused with 12 year old scotch, Mark has always got a weird and wonderful package on the way to the office.
The Whiskey Wash
APRIL 13, 2024
Across America, bourbon and rye whiskey distilleries ceased production and closed overnight, although the nation’s taste for alcohol refused to vanish. Before the passing of Prohibition, Irish whiskey was a popular American import owing to the Irish heritage of many US citizens.
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The Whiskey Wash
SEPTEMBER 10, 2024
Manzanilla is Spanish for ‘chamomile infusion’ that’s because the state of this liquid, and its very floral, nutty characteristics are very reminiscent of those chamomile infusions. What Makes Tomatin The Manzanilla Edition Stand Out? Manzanilla is a rarely used sherry across the board in whisky.
A Bar Above
DECEMBER 1, 2023
In the world of spirits, whiskey and brandy have such a rich history and timeless feel, wouldn’t you say? Both cherished for their complex flavors and exceptional craftsmanship, whiskey and brandy hold a special place in the hearts of cocktail lovers worldwide.
The Whiskey Wash
MARCH 10, 2024
Bottling everything at 48% ABV, natural coloured and non-chill filtered, the 12 year old release is a combination of ex-bourbon and ex-sherry oak that offers some incredible, nutty, chocolate dept to the liquid which then switches into this long, softly spicy, almost ginger-infused dark chocolate finish.
Chilled Magazine
JANUARY 4, 2024
Description Gianduia Liqueur (pronounced “gzee-an-du-ya”) is produced with a grappa-base that imparts a unique aromaticity, alongside cream obtained exclusively from Alpine milk, then infused with Gianduia chocolate. It is the only chocolate liqueur containing grappa from the Veneto region with lovely hazelnut and cocoa flavors.
The Whiskey Wash
JULY 9, 2024
Taste the mixture to ensure the mint flavour is well-infused. Gently muddle the mint leaves with the sugar syrup and bourbon. Be careful not to crush the mint; simply press it to release the oils into the liquid. Adjust sweetness if necessary by adding a bit more sugar syrup. Fill the cup halfway with crushed ice.
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