For better or worse, there’s a growing trend in distillation – especially within whisky – to bottle 1-off, unique, rare and limited bottlings. Each carries a story, each brings a specific clientele and each usually brings an increased price.
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Year: 2011
Have you ever been to San Francisco?
Ah, you gotta go. It’s great. I could go on and on about all the wonderful things to do in the city, but of all of it, one of the things at the top of the list is to make sure you enjoy a meal including San Francisco Sourdough Bread – specifically from the Boudin Bakery. They’ve been making sourdough bread – from the same culture, which they call their “Mother Dough” – since 1849. It’s this mother dough that has given a ‘unique tang’ to their traditional-style french bread. So what does this have to do with whisky? Continue reading