In the 3rd part of his epic tale of American Single Malt, Eallair invites Bourbon to enter the chat. Fascinating history and insight join a review of New Riff’s Sour Mash Single Malt. Epic stuff!

A memorable label was etched into Ogilvie’s mind & one day he finally found a St George’s Baller; an American ode to Japanese whisky. Therein he discovers one of his most challenging pours he’s ever tried.

Broddy discovers a nearby Canadian distillery doing everything all the right way, with local ingredients and an ingenious still set up. He dives in with both feet, buying four bottles at once. How does he fare?

Going outside of what you know can often yield surprises; such as this overlooked Milk & Honey Apex Pomegranate Wine Finish Single Malt from Israel.

Ogilvie’ quiet time; cosied in an armchair, reflecting on all that whisky has brought along. While he pines for a better scotch selection, he makes do with a tasty Baby Jane Bourbon to usher in the holidays.

Broddy’s favourite distillery, Millstone, collides with his favourite sherry cask, just as the owner is hosting tastings in his local retailers, but it’s his wife’s birthday. We know what happens, don’t we.

Aengus is back. In reviewing the very latest release from Dr. Don’s Rye Cask Lot 40 Cask Strength - with a cherry wood finish - he tries to define the attributes of ‘cool’.

After a horrific experience with Tasmanian whisky, Calder returns to his local stuff after significant inspiration from his favourite dram pairing; literature. He sets out with a Killara Port Cask.

Bristol is one of Europe’s culture capitals. Today, it also has a distillery who are determined to do things wildly different. Fergus gambles on an Organic Single Grain and cashes in on flavour.

Despite his youth, Broddy has a concern that whisky is at risk of becoming stuffy once more. Is that about age? Or age statements? As Shelter Point comes of age he shares his thoughts.

Eallair embarks on an American odyssey. One bottle at a time, he'll take us through a history - and a state of the nation - on everything American Single Malt. Pt.1 kicks off today with a Golden Moon.

Following up on his epic wine cask cheat-sheet feature, Ainsley treats us to a super-interesting French bargain banger matured in a - you guessed it - French wine cask.

As Murdo tells tales of travel and opening minds, he shares his take on three very rare and curious 'whiskies', while taking us through his life-long dream realised: a trip to North Korea.

In a very interesting flavour piece we discover the reason for seeing so little of Aengus recently, he returns to share the parallels between whisky and coffee while reviewing a Kings County Peated Rye.

As Ramsay dips into an intriguing new English whisky from Bristol’s Circumstance, you only really need to read this: ”I have not tasted another three year old whisky as good as this.”

After being ruined for whisky in Campbeltown, Murdo promises his wife to not mention whisky for an entire European holiday. Only for her to lead him to La Maison Du in Paris, and a bottle of Vilanova.

The mule network kicks in to share mature Union Distillery malt with Ainsley in Paris and Wally in Scotland. Both tear into a surprising and well-priced 16yo cracker from Brazil.

There’s not only some whisky and casks up for sale, but an entire distillery too. It’s been making malt for 20 years and there’s little interest. Ainsley and Earie investigate.

Realising that Canada is making field-to-grain expressions, Broddy and Aengus team up to share the knowledge on Shelter Point’s Montfort, because these are different; these are unmalted Canadians.

In a breakaway move, the Dramface Colonials conspire at their water cooler, setting up their own splinter cell. Happily, it results in a virtual sipping session and collaborative review of this Baker’s 7 Bourbon.