Category Archives:Whisky Thinking

Nov. 25.

Colouring, regulations, what to take in your #Scotch

WCI barley in glass (640x426)

Where to start…..


This is part of the mindset that introduced round tomatoes and straight carrots. Everything must be the same, otherwise people will be confused….. well, yes and no.

We know all the arguments for it –  yada yada yada – however, things are changing. People are seeking education in whisky. To differentiate #Scotch in this world market we NEED to focus on education and heritage. 

People who are interested in quality #Scotch whisky know/learn that this is a crafted product, there will be variations in batches. 

This is the same as the small food producers and farmers markets. People now seek out the home grown, the tasty, the “normal misshaped” vegetables. It is the same for #Scotch. 

Soon, the big companies will produce whisky without colouring… hell – even Dalmore have brought out a non chill filtered, uncoloured whisky. It is like everyone making peated whisky; from Bunnahabhain to Bruichladdich….

There will be two tiers to the market, as there is already… churned out coloured, chill filtered, cask flavoured? whisky.. and non chill filtered, non coloured whisky made with taste in mind from the go get. You decide which market gets bigger. You buy the product you want to drink.

It’s like the story with the wee girl and the two wolves fighting inside her, which one wins? The one you feed.


Same story here, it’s a two tiered arena. We have the focussed #Scotch makers in the new players – Ardnahoe, the Clydeside, etc.  and we have the distillers – Eden Mill, Glasgow and others. It’s like comparing apples and oranges – and pears! 

These companies have entirely different business models. You can be a distiller and a whisky maker. Or you can be a distiller, and a whisky maker and make other stuff too.  Or you can be a distiller and make other stuff.

The laws protecting #Scotch do not need to change to help the innovators. The innovators are focussing on a different thing. If anything we need to protect #Scotch more. It needs the Champagne protection. 

Making other things is encouraged, working with the whisky spirit is encouraged… this is something “other”, and, can be looked after and treated as such.

#Scotch, in the traditional making sense needs to be very protected. 

What to take in your whisky?:

Oh heavens! Seriously..?? I can’t believe this stupid argument is rearing it’s ugly head, again….


You just keep drinking it.. and keep us all in a job that we love.

Thank you for drinking – add your cola, your milk, your ginger ale… your more #Scotch!! 

Just keep drinking!


ps I remeber the days when we called it Whisky… Bruichladdich Islay Barley 2009

Bunna Feis Bottle 30 Anniversary
Jun. 07.

Fèis Ìle 30 Years Anniversary Bottling

Feis Bot 8

Official Bottling from the Fèis Ìle Committee

13 YO Marsala Cask Finish Bunnahabhain

46.3 % abv. (alcohol by volume) non chill filtered.

Hand labelled and Handfilled by Fèis Ìle committee members. Only 100 bottles were filled. Roughly 80 bottles were for sale.

We call this the Locals Bottle ~ as mainly locals ~ and a few lucky visitors bought it.

It is a STUNNING dram. I love it.

Colour is antique gold, a well loved wedding ring.

Nice bubbles around the side of the glass upon pouring ~ the liquid is fine, not heavy. A mouthfeel of satin rather than velevet.

A thin band of gold floated on top, there was lots of space between each teardrop or legs.

Honey and Peaches.

 Stewed raisins.

Toast and Marmalade.

Then,  a fresh floral nose. I thought of candyfloss clouds – and salmon!

Roses, bananas, wet wood and redcurrants. A very fuzzy warm buzz to the alcohol. No strong nose burn at all.

A scent of pears and fruits coming in from the left. Then American cream soda & burnt tyres in the middle – the layer of Bunnahabhain is found!

The dram is confident, sweet and tumbling. Lovely mouthfeel. A sweetness to the back of the tongue. Then a stronger band of flavour and a long, cosy finish  streaming down to linger in your chest.

 You feel like a huge, fuzzy skinned, round, sun warm peach is filling the inside of your mouth.

A reminder of fresh pears and some kind of white blossom – maybe Hawthorn blossoms.

In the heart is seasalt, slightly creamy and heavy, there is vanillin,  and a hint of oily fishiness –  this gives the dram it’s strength in body.

 Again, a second nose bringing apricots and smoked fish.

There is a lacy, flowery overlay. To the right comes again,  a signature Bunnahabhain note of  american cream soda.

This is not a heavy dram. But, neither is it light. It is like an adolescent teetering on the brink of adulthood – all the optomistic power, without any of the pain! A perfect balance.

There comes again a briny tint, a slight fizz in the mouthfeel.

I pour another glass….

This is a stunning, warm hearted dram celebrating

30 Years of warm hearted friendships of Fèis Ìle.

Here’s to the next 30 Years.


Whisky for Girls-page-001
Mar. 27.

Whisky Marketing is so off piste..d

There are two types of people, Buyers & Drinkers. They are  emphatically NOT the same thing ~ although, like a good conundrum, they CAN be the same thing!

The marketing demographic for the new whisky drinker is the 28 year old, uber cool, hipster type. Probably with a beard, maybe with a cagoule…. and that’s just the girls….

The problem here is that this dude doesn’t BUY much whisky…. this character just drinks it. 

 This character is found at whisky festivals making the most of drinking not buying. Any whisky they do buy is on supermarket special, then, having it on show to impress, they are unlikey to share.  The bottle will last for eternity. 

There are two type of buyers ~ the buyers of GLASSES of whisky in bar, and the buyers of  BOTTLES. Some people are both. The hipster buys a good dram for themself  in a bar, to show off ~ they do not buy a round. But they will only buy one. The rest of the time they drink what others buy them.

So, if the marketing demographic are not buying whisky; who IS buying it?


 They are the buyers and the hipster is the drinker. Yet the marketing objectives target the hipster……?

Same thing upon visiting distilleries. Hipster tours distilleries on the £6 tour. If any whisky is bought it is by whoever has taken them to the distillery with money from their parents.  The people on the expensive tours are not the hipsters. The people on the expensive tours are Joe & Joleen. But who cares for them?

The drinkers are the ones who fill in questionaires, they want attention, they want to be heard. These people are NOT the buyers. Not in the main. The buyers are the ones who come to the distilleries. The drinkers are too mean – Unless it is a festival, then they are there for the freebies. The buyers very seldom fill in market research or forms etc as they are far too busy living life and making money, so they can afford to buy whisky.

The buyers are an overlooked positivity. 

The thinking behind marketing to the hipsters is probably to capture their interests and they will stay loyal, and when they can afford to, they will buy the whisky to which they are loyal. 

Nope, doesn’t work. The hipster is too mean to be loyal. And by the time they can afford to buy whisky there is something new in fashion and as they are a hipster ~ albeit an old one, they want to be seen drinkng whatever is in fashion.

Loyalty with whisky buying is not the same psychology as loyalty in car buying.  A way to develop loyalty is to invoke emotion, invoke a feeling of belonging.  If you do this, people will turn to you, in the same way people will turn to an old friend.

So, what needs to be done is the whisky must be personalised. This cannot be done in isolation. A whisky needs a host. 

The host can be a place, or a person. For example, John Campbell is Laphroaig’s Host. He takes Laphroaig out into the world. People connect with him. They form friendships. Back home, Laphroaig Distillery itself is the Host ~ (and also, David Adams!) The buildings, the location, the friendliness of the staff , all these things act as ‘HOST’.

 Laphroaig have a very loyal following because there are different layers to connect to Laphroaig. Laphroaig do the hipster thing, but they humanise it and connect with the hipster’s family… because after all, they are the ones who buy the whisky the hipster drinks…

The only way to succeed is to share and connect with Joe and Joleen Blogs on a human level. Glasgow Distillery are great at this, they have Liam Hughes. He is the Host. People can’t yet visit Glasgow Distillery, but already people are bonded to it because Liam HIMSELF affords them a ‘place’ to connect to emotionally. 

Jim McEwan was a great host for Bruichladdich. Anthony’s boys are great hosts for Kilchoman when they are out on the road… (be better if their accents were Ilich though, but we can’t have everything…!.) And Kilchoman, itself is the Host when people come to the distillery. It is small and cute enough to be held in people’s mind and heart. People understand the farm distillery and connect on many levels. 

 If you are the hipster setting up a distillery and you are too mean to buy drink and share of yourself, no one will connect with you and your brand will be empty. All these achingly cool, uber trendy start ups will get nowhere unless the team have a real face, a real host. Rolling around with other uber trendy hipsters will not make any money what so ever, as, the other hipsters will be jealous and secretly won’t help  (we can make people ACT like they love us, but we can’t make them really love us…)

Another marketing “off piste d” is the outdated, childish concept of insulting the audience and believing they will still like you. This outmoded psychological programme was failing in the 80’s, even as it was being developed. Telling the audience that whisky buyers are stupid (not the assembled company as you are part of an elite squad….?!) but all others out there; is the pinnacle of an aggressive * large brand*  ‘hit them with a stick and they will like you’ marketing strategy. It is completetly wrong. And it is utterly boring. Not to mention offensive.   Joe & Joleen Blogs are the buyers of whisky –  putting food in our mouths – and we call them stupid….. ?? Everyone should take marketing lessons from Ratners arrogance.

It is this pseudo ‘whisky apartheid’ we are trying move away from.

 Marketing is filled up with spread sheets, data analysing and is so self referential, it has little bearing on what is really happening. 

Perhaps if marketing strategy was seen more as the initial presentation ~ like the catwalk fashions presented by designers, by the time the fabrics etc are brought to the public, they are shaped to meet the people on the street. 

Whisky brands could do the same. Develop multi tiered marketing strategies. One for the introduction of the product; the showcasing, the catwalk level;  one for the brand home, one for the people who are actually going to buy it and so on…

And, most importantly, employ people who actually know about whisky! 



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Whisky For Girls ~ washbacks to slingbacks 009
Jan. 23.


Whisky for Girls kicks off our Big Scotland Whisky Adventure on Sunday 8th February 2015.

#BIGSCOTLANDWHISKYADVENTURE is a journey through the land of Scotland visiting ALL the whisky distilleries of the country ~  there are in the region of 100 or so ~ and tasting the beautiful UISGE BEATHA (whisky) for which  Scotland is justifiably famous.

Whisky Map

We will be away from Islay for as long as it takes…. There is no hard and fast organised schedule. Whisky for Girls (& Guys!) will wander through the beautiful country of Scotland.

We will enjoy the scenery, the people, the atmosphere, the wildlife, the public transport, the weather ~ but most of all, we will enjoy exploring the world of whisky that is Scotland.

We will experience the land of Scotland which makes the Whisky of Scotland and endeavour to share this with you.



@WildandMagic on Twitter


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Whisky for Girls (& Guys!)


wonderful whisky map of Scotland by 



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Whisky For Girls ~ washbacks to slingbacks 009
Nov. 14.


Oh, indeed we are: only now, as our focus is economy not autonomy, we are embracing the fact and using it as a marketing concept. Nothing if not ingenious, us whisky lot! 

The unique and unusual marketing concepts kept as closely guarded secrets by the teams sometimes turn out to be more mainstream and ubiquitous than expected….By that I mean, everyone but everyone has the same theme at the same time.  

First up we have The Lost Bottlings Series from

The series consists of 6 bottles ranging from a 22 year old Ledaig to a 35 year old Balblair. Lost BottlingThese whiskies were distilled in the 60’s & 70’s and bottled in 2002, so quite where the original unsold bottled whisky was moldering for the last 10 years or so is a mystery.   Is this the authentic LOST concept?  The blurb tells us the whisky slept within ‘old-school maturations’. Does ‘old-school maturations’  mean that in the 60’s & 70’s there was a lot of whisky stored in bad wood, so a good whisky could easily be a hit or a miss affair.

heinz-salad-cream-in-a-bottleOr, that many samples were taken from the casks by the warehouse men dipping perfectly sized salad cream bottles tied with string then suspending them down their trouser leg? so, there was bugger all left in the casks when they were eventually opened  (these thirsty Angels!)    We are also told these (bottles) come from a ‘time before recent industry trends’ ~ yet luckily, they are bang ON trend & coming right on time for the new LOST marketing push for Father’s Christmas.

 Also, we have the uniquely concepted Retro Labels Series from 

They are perhaps out front in this individually unique theme having done their Retro Labels for a wee while now.  Luckily, due to having bottles still unsold from last years Whisky Exchange Show they cannily sell them to punters to review again  RETROspectively this year ~

Perhaps the most fiendishly clever marketing concept of all these Lost & Retro and Hidden Whiskies comes from The Lost Distillery company ~

They make contemporary whisky the time honoured contemporary way, yet, when we drink wearing our     we taste whisky that has been lost for generations, yet no one in living or any other memory knows the taste of….

We must not confuse the former with the Lost Distilleries Bottlings ~

Douglas Port Ellenwhere we can drink from distilleries no longer in production ~ but as whisky making is a doing activity and life keeps moving and changing, whisky making will continue expanding and contracting forever and ever, Amen. Does anyone ever wonder if old Port Ellen would taste so good if it were still in production….? a LOST whisky is always an expensive one…..

Last, but not least is the one of a kind, Compass Box’s unique The Lost Blend ~ Which is a second edition of their Eleuthera whisky which may or may not be made differently due to being unable to source the drams used in the original. There are 12,018 bottles available to purchase and after these are done, they are done. And, this is uniquely like all other releases or editions or concepts or bottlings ~ lost or not.

Believe it or not, I am uniquely attracted to this individual, adventurous idea of lost distilleries and lost whisky and LOST men ~ (especially when they are Scottish) Handsome men

 The antidote to which will be to bring out a new individual, unique, old/new range of FOUND whiskies ~ hopefully with a treasure map ~ now, that would leave us LOST for words!




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Oct. 26.

Meeting of Minds Whisky Dinner

Great food, good company and lots of lovely whisky. What is not to like at the Meeting of Minds Whisky Dinner arranged by Wullie Macmorland and held at


On Thursday 23 October 2014 I made my way to

Main Streetwishaw

to meet with the whisky group and have our delicious dinner ~

Artisan Whisky DinnerSome of the illustrious company are ~

Derek & Fiona Mather- Artisan
Wullie Macmorland- Hielander Restaurant/ Hielander Whisky Festival

Patricia Dillon – Spey Whisky

Patricia Dillon

Ebbo Voorhout- Hielander Whisky Festival/ Grote Kerk Alkmaar

Gerard Struik- Brand Ambassador Glengoyne Nederland
Robert Eekma- Vice Chairman Ben Nevis Club Nederland
Peter Mackay  -Morrison- Mackay Whisky Merchants
Eric Burgess -New Zealand Whisky Company
Herman van Broekhuizen- Drambuie
Gordon Wright -Alchemist Whisky
George Cairns- Edinburgh Liquer Company

Isobel Gardiner- Glenkinchie Distillery

Helen Gardiner -Blair Atholl Distillery
Mandy Silver -Curly Coo Pub Stirling

John Lamond
Andy Davidson -Glencairn Crystal

John Lamond -Whisky school

Robin Russel -Robbies Drams/Ayr Whisky Festival

Jim Coleman- the Whisky Boys
Nicola Coleman -the Whisky Boys



We had a general chat before our meal discussing such heart rending topics as

‘How does the no vote affect our industry?’ ~ well, I doubt north british whisky is a great name for our proud Scottish product….


moving swiftly on…

we had a fantastic menu presented to us ~ Derek fed us so well I thought I would burst after the pudding ~ then, the waitresses appeared with lovely, big, wooden platters filled with cheese and biscuits….

We had a choice of 4 drams to go with the meal ~

whisky at ArtisanWhisky at Artisan

then after dinner we retired to the snug and shared more drams and chat.

It was a lovely evening, meeting friends old and new ~

Thanks to Derek and Fiona Mather and Wullie Macmorland 



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Whisky For Girls ~ washbacks to slingbacks 009
Feb. 19.

Independence Whisky ~ Whisky FOR Scotland, not just FROM Scotland

YES Glasgow Light

Who is making Scotland’s Independence Whisky?

Whisky for Girls (& Guys!) want to experience a wonderful dram for drinking on 18th September 2014.

  On September the 18th  2014,  between the hours of 7.30 am and 10 pm, for the first time in many years, the Scottish people will be sovereign in their own country. We will hold our own future in our hands. We will have for those 15 hours, our independence. The choice before us, will be whether we want to give it back.

I believe we will keep our Independence, our Sovereignty.

I believe we need a magnificent dram to celebrate this expression of life.

How will the dram taste?  ~ Old, smooth, deep, lyrical, complex.

Drinking it will take one on a long journey. This dram will have depth, taste salty, yet earthy and peaty. It will taste of heather and barley, it will be  familiar, yet fresh. 

Most of all, this dram will  taste of the beating Independent Heart of Scotland.

It will taste of the past. It will taste of the future. It will taste of LIFE.

Independence is FOR Scotland. You are not against anything else because you are FOR something. It is a force for life. It is not anti English, or anti Welsh, or anti Irish or anti any other thing, peoples or country.

This dram will make  a positive statement on and for Sovereignty for Scotland

The company who understands this,  is the company who will make Scotland’s Independence Whisky.

There is no use companies/distilleries jumping on the bandwagon once Independence is achieved and coming out of the woodwork with their Independence Whisky ~ theses will just be marketing ploys, the whisky will not be given with authentic heart ~ the REAL Independence Whisky needs to declare itself now, it needs to say

~ I am for Scotland. I am here NOW ~ I am the heart of Scotland and I am not afraid to show the world who I am.

All the companies who produce Scotch whisky are benefiting from Scotland ~ from the authentic, quality brand and product that they get from and in Scotland ~ so which company has the courage, the power, the heart, the foresight to stand  with Scotland and with the Scottish people, NOW ~ in the midst of the campaign for her Independence and say ~

We believe in Scotland.

We stand with Scotland. We support her, we have faith in her.

  HERE IS OUR SUPPORT MADE PHYSICAL ~ HERE, NOW ~ not after 18 September 2014



A whisky FOR Scotland, not only FROM Scotland


Bruichladdich Nostalgia BAROLO 017

Yes Banner

Whisky For Girls ~ washbacks to slingbacks 009
Nov. 12.


Malt is MusicBarenboim

 Listening to  recordings of  Daniel Barenboim, the Argentine born, Israeli pianist and conductor giving the Reith Lectures in 2006, I was reminded of how classical music and whisky resemble one another, both in their construction and in our relationship with, and to, each.

 Whisky and music both have notes ~ whisky has flavour notes and music has sounds notes, and both are experienced over an organised period of time.

 Both experiences involve the active participation of the ‘consumer’ ~  absorbing  music into ones body as sound vibrations penetrate the ear, and  absorbing whisky into the body as  tiny vibrating particles of matter ~ liquid molecules,  penetrate the mouth and aroma compounds penetrate the nose.

 Both experiences are extremely subjective as we bring our personal associations to each. We experience the true substance and simultaneously we experience our subjective experience of it.

 Both have past, present and future having being build on what went before, engaging with what just precedes the experience. In music it can be the silence before the first note and with whisky it can be the very air around one ~ whither inside or out. Both experiences are built on the skills and experiences of the past ~ building up the physical quality of the musical instrument, building up the quality of the fermentation and so on, learning from experience how to improve.

 Both experiences are vertical as well as horizontal as both build on the memory of what has gone before, ones association with  piece of music or a dram. Where one heard the music, where one tasted the whisky.  Both evoke memory. Both  stimulate emotion. And,  this is an interesting point ~ can whisky and music evoke emotion? Or do they stimulate latent emotion we already have?

 Both classical music and malt whisky used to be just ‘part of life’ and  now are regarded as ‘experiences’ ~  that mainly only the monied can afford.

 Ones enjoyment and appreciation of both whisky and music grow in relation to the more one knows about them. For example, having tried many whiskies and being aware of the ‘journey’ of the dram, one is more able to separate ones sensations upon drinking the whisky and therefore be aware of the physical construct of the dram. One can comprehend the experience of the dram in a  way that is already familiar.  It is the same with music. If one understands or knows the construction of the piece of music or is familiar with a style of music, one has greater awareness and is better able to ‘map’ ones experience  and hopefully relate more fully to it.

 Melody and harmony in music create a specific kind of tension. This can be found in the creation of whisky ~ there must be a balance between the notes, strengths and power of the new make spirit with the maturation. The tensions when balanced are what create a wonderful dram, and a wonderful experience of music. The magic of the universe is such, that,  if the notes and movements are right, the energy flows naturally and something greater than the sum of it’s parts is birthed.

 Mr Barenboim says the lesson to take from music is that life must combine transparency, power and strength.  All notes must be played at their power, but to form a great chord sound the various players must be heard together,  in a dynamic tension that holds all sounds as equal. This creates great strength of sound. If this does not occur, you have great power from one section  overwhelming another so there is no tension, and therefore no strength. Music will be totally uninteresting without this ~  it is the same with whisky. If the notes of peat, or cereal or vanillin are too powerful and overwhelm the other flavour notes, you have a heavy, flat whisky . If it does not allow the other notes to be heard it has no strength, only power ~ and this does not express the totality of of a great whisky.

 Music shows the inevitable flow of life, as does whisky, both are experienced in a linear fashion albeit both vertically and horizontally.  The experience of both is constant change. One cannot hold the sound or the taste any longer than it is meant to be held. This is like life ~ no matter how we wish for something to last longer or to hurry and pass, it will take as long as it takes!


And thank you to Daniel Barenboim for sharing his wisdom in the great Reith Lectures.

Bruichladdich Nostalgia BAROLO 017






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Whisky For Girls ~ washbacks to slingbacks 009
Nov. 05.

Terroir ~ in Gaelic, is Anam an Fhearainn ~ Soul of the Land

Favours Galen & Ling


Barley grown in a field in Bridgend, Islay in 2013

TERROIR : of the land

Anyone who thinks there is no such thing as terroir misses understanding themselves and our world.  Barley, water, peat, yeast, copper, people ~all come from the land.

In making whisky ~ everything is provided by the earth, by nature herself ~ barley, earth to grow it in, people to sow it, tend and harvest it, water to soak it and let it germinate, yeast to react with the sweet barley water, wooden wash backs to ferment the wash in, copper stills to distil the wash and spirit in, peat to burn to toast the barley ~ all from Mother Nature. 

Stone built warehouses to keep the drams in, wooden casks for maturing whisky made from oak trees from all over the world, glass made with sand from ground down stones and shells for the bottles, and paper made from trees for labels and packaging. The people required at every step of the way, their skills, their attitudes, their passions and compassions ~ all from Mother Nature.

The weather conditions and geology which influence flora and fauna, which in their balanced relationship with each other made a perfect location for people to farm there ~ eg  Kilchoman, Lagavulin, Laphroaig.

Because they farmed there they grew barley. When they harvested they had grain for making flour, animal feed, to plant again the following year, and to make whisky.  People chose land that was fit for purpose. Their lives grew out of what was there. They were shaped by that land, and in turn produced that which was shaped by the land and the people of that land engaging in an interactive, reciprocal relationship.  Their society was formed by their habits in that land. Their interaction with that specific landscape and animals therein shaped how their language became, what food they ate, what they drank. 

So, concisely;  the geography, geology, flora and fauna created what would happen there; what settlements, what habits of human behaviour, what language, what skill sets, what creativity.

Next, the distilleries became bigger than the farms. There were piers where puffers brought coal for the fires to heat the stills, bringing casks to store whisky (in those days people made whisky from the outset) taking excess whisky away, bringing in extra barley; the moving and shaking of that place.

Each area created a different whisky as each area had different sets of characteristics ~ the characteristics were in the people, too; the habits they had in distilling, their traditions and customs of living, the specific skills they had, the shape of their buildings, where they were located in the landscape. The weather they received influenced what clothes they made, what food they ate, what they drank, when their streams went dry, where was best to store grain, the particular time things were done. All these particulars are shaped by the landscape in which they take place. And all these particulars allow the spirit of a landscape to produce something unique. The energies specific to a landscape produce things unique to that area.  This is what is meant by terroir.  In Gaelic, we call it

Anam an Fhearainn ~ Soul of the Land.

 We believe Anam an Fhearainn matters  

~ not just in whisky: it matters in EVERYTHING.

Pronounciation : Anam an yerr-ane   ~  Anam (as in Adam)  ane (as in plane)

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Whisky For Girls ~ washbacks to slingbacks 009
Oct. 22.


UISGE BEATHA  ~ water of life ~ whisky

Whisky for Girls Whisky Wheel


 Cuibhle Blaise or Cuibhle Bhlas ~ FLAVOUR WHEEL 

 duilleagach ~ LEAFY 

 flùranach ~ FLORAL 

 measach ~ FRUITY 

 cùbhraidh ~ FRAGRANT 

 leathair ~LEATHERY  

 mar thombaca ~ TOBACCO 

 toit – fhiodha ~ WOOD-SMOKE 

 ioc-shlàinteach ~ MEDICINAL 

 ròiseideach ~ RESINOUS 

 giuthasach ~ PINE 

 bhanillan or mar bhanilla ~ VANILLIN 

 mil ~ HONEY 

 ìmeach or mar ìm ~ BUTTERY 

 cnòthach ~ NUTTY 

 rubaireach ~ RUBBERY 

 mar fhèoil ~ MEATY 


SULPHURY ~ mar phronnasg

OIL-ASSOCIATED ~ co-cheangailte ri ola

SWEET TASTE ~ blas milis

WOOD ASSOCIATED ~ co-cheangailte ri fiodh

PHENOLS ~ phionoil

FEINTS ~ pheintean

ESTERS ~ eastaran

ALDEHYDES ~ aldehaidean


 next week we will have a  video SAYING/PRONOUNCING them whilst doing a tasting..………. 

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