Though much of whisky’s flavour comes from its contact with oak casks, and the older the whisky, the greater the cask influence. It goes without saying that there is much more to consider in choosing a whisky than simply its age. Here, we give our expert recommendations for how to make the best use of the whiskies you stock.
A South American classic for you today: Pisco Sour. I’ve used fresh egg white for the texture; some notes on that in the video link. @barsolpisco have a few variants; here I’m using Quebranta, which is full of orchard fruit flavours. Enjoy responsibly! https://t.co/I0cosa7FWl
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