Whisky Magazine Issue 121
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Crafting that serve to make that experience special
One of the most fantastic things that has happened alongside the growing interest in whisky has been the ease and regularity in which one can enjoy an amazing dram. When I was living in Scotland I took for granted having a great selection in my local pub and bar. They tended to offer more than the standard ‘big five' (which are great, but variety being the spice of life and all) and they tended to be well priced. When I ventured into bars in the rest of the UK (abroad varied massively – from the sprawling rarities I found in Japan, to the ‘whiskies' I found in Azerbaijan) I was often disappointed to find ageing bottles that contained oxidised examples of those old favourites.
Now, not only do many bars stock a decent selection, there are plenty of specialist shops that give a much wider range to take home – let alone the incredible selection offered online. Of course, alongside this are the huge varieties of ways in which to enjoy your favourite whiskies. I'm obviously a supporter of whisky in cocktails, and as mentioned here many times, I love finding new occasions in which to enjoy my favourite drams. A simple whisky and soda is a common staple in my house, but opening up and discovering new sides to a whisky through a cocktail is a constant source of joy.
However, sometimes it's fun to have a serve that puts you in a place that you couldn't have created yourself. This is of course the appeal of going to a restaurant. In part it's about enjoying something you...