Whisky Magazine Issue 40
This article is 12 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2016. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Coffee and whisky make an ideal after-dinner partnership. We put together a panel of tasters to match some outstanding coffee blends with some provocative malts. Dominic Roskrow reports
Jeremy Torz, roast master, Union Coffee Roasters
Ian Wisniewski, drinks writer
Niall Barnes, proprietor, Albannach Restaurant
Richard Jones, drinks writer
Richard Paterson, master blender, Whyte and Mackay
Mark Dorber, Licensee, The White Horse Parsons Green, London
Dominic Lowdell, Union Coffee Roasters
The City Inn, Westminister, London
Our official hotel partner for Whisky Live London has excellent meeting rooms and conference facilities and is ideally placed by The Thames in the heart of Westminster for a meeting point. It also boasts an excellent whisky bar with a premium whisky section selected by writers of this magazine and is planning to offer the winning cocktails from our cocktails challenge (see page 42).
If you've ever been to one of Richard Paterson's presentations, you'll know that he approaches nosing whisky in the same way that James Bond might approach an attractive woman. It is a gentle approach, a seduction that requires time.
Ask Jeremy Torz his approach to the same subject and he may well snort at you. Not because he's being rude or derisive, but because snorting and slurping is his way of doing what Richard does. If Richard's way is the nosing equivalent to a gentle caress from a gentleman in a tux, Jeremy's is a peck on the cheek from a chappie in a ‘kiss me quick' hat.
Jeremy is a the roast master for Union Coffee Roasters in London, and while he and Richard come from very different ends of the nosing genre, they have much in...