Oh, does the Whisky Round Table have some dirty secrets for you this month!!

So what is the “Whisky Round Table”?  It’s a group of 12 whisky bloggers (listed below), gathered together by Jason Johnstone-Yellin of Guid Scotch Drink, that get together every month to discuss a single question/topic that is whisky related.  The Round Table is hosted on a different blog every month (12 months, 12 bloggers) and the host gets to choose the question/topic of the month for us all to discuss – and we urge you to join in on the conversation using the comments section of our blogs!

Today’s great question is brought to you by the good folks at Whisky For Everyone and the question is:

“What is your whisky ‘dirty little secret’? That’s the whisky that you always enjoy but would never let your ‘whisky connoisseur’ friends know that you do (apart from us!). It is the big brand/well known name that you may drink when out or the one that always sits in your whisky cupboard, alongside your limited edition cask strength bottlings from those niche distilleries. Tell us why it is your ‘dirty little secret’ whisky, as we like a good story. ”

Follow this link for the answers to this great question.

As a reminder, the valiant knights (and links to their blogs) of this round table are:

Chris – Nonjatta
Keith – Whisky Emporium
Karen & Matt – Whisky For Everyone
Ruben – Whisky Notes
Mark – Glasgow’s Whisky (And Ale)
Neil & Joel – Caskstrength.net
Lucas & Chris – Edinburgh Whisky Blog
Jason – Guid Scotch Drink
Gal – Whisky Israel
Mike – Whisky Party
Peter – The Casks
Joshua (hey, that’s me!)– The Jewish Single Malt Whisky Society

For all of the Whisky Round Table discussions, click here.

Happy new year to you all from the knights of the Whisky Round Table!

Say what?  You’re not familiar with the The Whisky Round Table?  That’s OK – we’re only 8 months in.  I hope you’ll return every month to join in on the discussions as they’re a shit ton of fun and, without being too modest, very interesting!

So what is the “Whisky Round Table”?  It’s a group of 12 whisky bloggers (listed below) that get together every month to discuss a single question/topic that is whisky related.  The Round Table is hosted on a different blog every month (12 months, 12 bloggers) and the host gets to choose the question/topic of the month for us all to discuss – and we urge you to join in on the conversation using the comments section of our blogs!

Today’s great question is brought to you by the good folks at Whisky Party and the question is:

“The American whisk(e)y industry is in a so-called ‘experimental’ period, in which new microdistilleries are offering a multitude of less traditional and less regulated variations on single malt and traditional American whiskey styles.  How long do you predict this trend will continue, and what will be the ultimate impact on the American and/or global whisk(e)y industry? ”

Follow this link for the answers to this great question.

As a reminder, the valiant knights (and links to their blogs) of this round table are:

Chris – Nonjatta
Keith – Whisky Emporium
Karen & Matt – Whisky For Everyone
Ruben – Whisky Notes
Mark – Glasgow’s Whisky (And Ale)
Neil & Joel – Caskstrength.net
Lucas & Chris – Edinburgh Whisky Blog
Jason – Guid Scotch Drink
Gal – Whisky Israel
Mike – Whisky Party
Peter – The Casks
Joshua (hey, that’s me!)– The Jewish Single Malt Whisky Society

For all of the Whisky Round Table discussions, click here.

The Whisky Round Table consists of 12 noble knights who discuss all things whisky on a monthly basis. This October issue was raised by Keith of Whisky Emporium:

I have recently had a few discussions relating to the differences between whisky bottled today and that bottled in past years. A good example of this is the comparison between two MiltonDuffs which I recently tried. They were both OB 12y offerings, one bottled in the early 1980’s, the other in the late 1980’s and they were drastically different. In addition both are completely different to more modern Miltonduff 12y expressions. Also, compare the OB Talisker 10y of 30 years ago with the ‘same’ offering of today and I am sure you’ll find them completely different. One of my discussions on this subject led to my counterpart suggesting that any differences in taste were due to ‘bottle ageing’ and could not be explained solely by differences in distilling procedures or raw meterials being used.

So, this month’s question is as follows;

I know that officially the ageing or maturation of whisky is defined as the time spent in oak casks, but apart from that, do you believe in any form of ‘bottle ageing’ being accountable for changes in the flavour of whisky over a period of years whilst still in the bottle? (I am also talking about originally sealed and unopened bottles, as we all know that once a bottle is opened, oxidisation of the whisky can and often does occur).

Follow this link for the twelve answers to this great question.

As a reminder, the valiant knights (and links to their blogs) of this round table are:

Chris – Nonjatta
Keith – Whisky Emporium
Karen & Matt – Whisky For Everyone
Ruben – Whisky Notes
Mark – Glasgow’s Whisky (And Ale)
Neil & Joel – Caskstrength.net
Lucas & Chris – Edinburgh Whisky Blog
Jason – Guid Scotch Drink
Gal – Whisky Israel
Mike – Whisky Party
Peter – The Casks
Joshua (hey, that’s me!)– The Jewish Single Malt Whisky Society