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  • GIVE ME (Bow)MORE!

    haha. such a punny title :)

    A curious new Scotch drinker stumbles into a local liquor store. He isn’t quite educated on all the different regions, flavor profiles or even brand names. A few of the bottles have this peculiar word on the label: Islay Single Malt. Sounds interesting, he thinks. He proudly slaps down the cash, the store clerk asks him “are you sure?” The newbie is not quite sure what he means by this, but he drives home in anticipation. After pouring a glass he shoves his nose in and takes it in….

    Peat bog. Industrial smoke and oil. Vegetal peat reek and medicinal notes of iodine and bandaides. Campfire smoke and wet gasoline soaked rope. Maybe a slight sweet note if your lucky but most likely pungent moss and musty oak. Folks, welcome to the weather worn Scottish island called Islay. - Spokane Whisky Club 

    Next to the oh-so-famous Laphroiag and Lagavulin, Bowmore may seem like a poorer cousin but you may be surprised.

    Bowmore Distillery has stood in exactly the same position, on the shores of Loch Indaal – a sea loch opening out into the Atlantic Ocean – since 1779.
    Little has changed in the way we produce our exceptional Single Malt either. Bowmore is one of only a very few distilleries anywhere that still produce their own floor malted barley. This is still laboriously hand-turned by our dedicated team of Maltmen, using traditional wooden malt shovels, just as our predecessors did all those year ago So too, we continue to draw our water from the Laggan River. No ordinary H2O, this precious liquid is enriched with rich peaty overtones; the same Islay peat that fires our malt drying kiln.

    Bowmore Distillery’s proximity to the sea plays a vital role in determining the final character of our spirit. Indeed, Bowmore’s No. 1 Vaults – the oldest maturation warehouse in Scotland – couldn’t be much closer to the sea; its north-west facing walls take a constant pounding from the Atlantic’s waves. It’s here that most of our whiskies spend their long lives maturing in specially selected oak casks, gradually developing their unique rich yet mellow flavours.

    -Islay Taste Map

    The distillery is well known for its Legendary No 1 Vaults. It is the oldest maturation warehouse in Scotland and the only one that is below sea level. The spirits are filled into used casks (e.g. sherry, american bourbon etc) and then stored until bottling. It is during this process that the whisky gains its character.

    Side note: Some people might disagree with that last statement. To be clear, whether the whisky is defined by the maturation process of aging in the barrel or through the distillation and fermentation process is somewhat synonymous to the nature versus nurture argument. The "nature" segment is the ingredients and the distillation & fermentation process, while the "nurture" comes from the casks. So, the answer is that there is no answer la.


    Bowmore 12YO

    Bowmore 12 YO

    Colour Warm amber.
    Nose Subtle lemon and honey, balanced beautifully by Bowmore's trademark peaty smokiness.
    Taste Vanilla, sweet and delicious heather honey and gentle peat smoke.
    Finish Long, mellow finish with some late lemon zest to cleanse off and balance the palate.


    The Bowmore 12-Year-Old has received much critical acclaim. The late, great whisky writer Michael Jackson proclaimed it "remarkably long and complex". It was awarded the Gold Medal in the “Scotch Single Malt–Islay” category at the International Wine and Spirits Competition 2013, and the Gold Medal in the “Single Malt Scotch –to 12 Yrs” category at the San Francisco World

  • How to NOT pack beer

    This is how I feel while trying to pack irregular sized bottles :I

    dog with box

    -Grillwave Tumblr

  • Beer & Coffee!

    April 22, 2014 Beer Brains

     Saw this infographic and I LOVE IT!

    Beer v Coffee Beer v Coffee

    via I love Coffee 


    How about combining both? Hitachino_Nest_Espresso_Stout

    Appearance Pitch black colour. Impressive big porous white-brown head with long retention; good lacing.
    Nose Majestic blend of heavily roasted barley malt, coffee, and unsweetened dark chocolate.
    Taste Intense flavor of creamed espresso coffee, roasted malts, grassy and earthy hops, cocoa powder, caramels and pepper. Quite nutty as well and it finishes dry with a residual charred coffee taste.
    Mouthfeel Medium to full body with appropriate carbonation.


    Caramel, roasted, black and chocolate malts provide an explosion of coffee like flavors. The strong espresso character comes from the addition of espresso beans to the boil. The very unusual character of Hitachino Nest Espresso Stout stems from the fact that Kiuchi Brewery uses the recipe of a Russian Imperial Stout as base.

    Beer Advocate rating: 88/100 Very Good
    Ratebeer rating: Overall – 99; Style – 99

    Reviews of Hitachino Espresso Stout

    HNES-500x500 Endless Beers

    The drink pours dark—a midnight, opaque black. The head is a creamy dark tan that sits well and leaves good lacing behind. The aroma is of coffee with light notes of chocolate lingering through the scent. The sip begins with the bitterness of a coffee been, which then transforms into an appetizing creamy coffee. Throughout are subtle notes of dark chocolate, which gets stronger at the end. The mouthfeel is creamy and smooth, however, the bitterness of an espresso or coffee lingers afterward. - Endless Beers


    There’s no mistaking coffee’s role in the rise-and-shine aroma: Oily, roasted whole coffee bean scents penetrate the nose. It’s incredible how full and complete the espresso flavor surges on the tongue; light caramel sweetness paves the way for intense roasted notes and deep coffee bitterness that lasts deep into the swallow, making it difficult to determine if you’ll get inebriated or jittery from having one too many. - Draft Mag


    This coffee stout's lingering espresso flavor has a hint of malt and a funky edge, much like an Indonesian coffee. I recommend a cross-cultural pairing with tiramisu or French pastries. -


    On a somewhat related note, just had an awesome affogato at Turf City that combined both coffee and dark chocolate ice cream. Definitely worth a second visit :)

  • Emma Watson Unmasks

    April 13, 2014 News, Whisky Wisdom

    haha. this totally cracked me up for some reason...


    On a whisky related note, the video kindof relates how i feel about the Deanston :) It is one of my go-to "had a hard day at work" kindof drink. Sweet like Hermione from Harry Potter in the beginning and morphs into Sofia Vergera with the long dry finish.

  • Minoh Beer!

    April 5, 2014 Beer Brains, News
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    Minoh Brewery & Beer

    Minoh brewery was founded in 1997 when a liquor store owner named Ohshita wanted to branch out his business, and established Minoh to be run by his three daughters.

    “The family went out for dinner one night and on the way home, my dad drove by this place and said, ‘Tomorrow, that’s where you’re going to make beer.’ I was like, ‘who?’”

    - Kaori, the head brewer and oldest of three daughters in the family

    Onshita had bought the brewery and sent his daughters off for a few months to learn the ropes at other breweries around Japan before they returned to Osaka. Upon their return, they faced an uphill battle in learning how to operate the equipment, as well as a shrinking market as the beer boom started to deflate.

    With the help of the supportive brewers community in the Kansai area, Kaori's brews got better and better, carving a niche for herself as a brewer and Minoh Beer as a cult favourite in the beer community. Minoh Beer has been consistently winning awards in the annual World Beer Awards since 2009.

    Img src: Img src:

    You know when you’ve been biking with low air pressure in your tires, and you finally pump the tires and are astounded with the crap you’ve been putting up with until now? When you think, “Oh, this is what biking is supposed to feel like. I feel great!”? That’s what drinking Minoh Imperial Stout was like after 1.5 years of trying any craft or imported beer I could get my hands on. Duvel, Chimay, Wychwood, Heartland–these are all solid beers, but the quality and flavor does not outweigh the cost. For example, in the US, Sam Adams seasonals and Blue Moon are my “just to have in the fridge” beers–tasty but inexpensive, something to just relax with instead of something to spend my cash on and seriously savor. There is a huge price jump between the “cheap” national brands of the yellow and fizzy variety and the imported and craft beers, and if I’m going to spend 300-500 yen on a single bottle, it better be worth it. Many are acceptable to drink but not cost effective. Minoh is actually worth your hard-earned yen.

    - (Food with a heaping spoonful of Gender and Geekery)

    Minoh Brew Bars: Beer Belly

    To add to its street cred, the team at Minoh also owns and operates 3 bars in Osaka, under the Beer Belly brand. It is THE showcase for Minoh Beer and the reviews show that the food is definitely of quality! Definitely, one for the travel bucket list :)

    Img src: Img src:

    Our Products

    We've brought in 2 of our favourite beers from the Minoh range - Minoh Stout and Minoh Pilsner.
    minoh stout
    Minoh Stout was awarded the World’s Best Dry Stout in the Word Beer Awards 2009 and Asia’s Best Dry Stout 2012.

    Beer Advocate rating: 85/100 Very Good
    Ratebeer rating: Overall – 7

    Appearance Deep opaque black. Nice rich tan head and good lacing.
    Nose Lots of chocolate and roasted notes on the nose, with distinct espresso coffee as well.
    Taste More chocolate on the palate, bitter, and well balanced. A touch of popcorn or rice wafers. Light roasted malts and nutty tones. Very dry, nice "toasty" finish.
    Mouthfeel Medium-low body, silky texture.




  • TGIF!

    March 29, 2014 News
    Hazy Mills Productions / Via Hazy Mills Productions / Via

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