Both Glenmorangie Allta and Ardbeg Drum show their pride of place, one by using wild yeast, and one by celebrating community spirit.
Finding uses for sourdough starter discard, like these light and fluffy sourdough dinner rolls, adds to the fun of making sourdough bread
A visit to Plymouth Bay Winery led to a gift of wines, jelly, and candy, so Widow’s Walk and Cranberry Bay table wines are the tasting lineup for today.
Celebrating the Purim holiday with fun, frivolity, and food…I’m making Hamantaschen (a triangular jam-filled butter cookie) with my daughter. Quality time in the kitchen!
Reminiscing about springtimes past and thinking about weddings present led to a Limoncello Rye Sour. It’s lemonade all grown up!
Southern Brown Sugar Pie Bars are easy to make, easy to eat, and wonderful to pair with whisky. It’s like having a portion-controlled piece of pie in your hand!
Tasting Clan Fraser Reserve, a new expression from Clan Fraser Whisky, just in time for the Outlander Season 4 finale & the start of Droughtlander.
Chocolate Mousse and Brownies are great individually, but put them together in a Mini Chocolate Mousse Cake and the result is romance on a plate!
Using worm tubs, a time-tested way to condense spirit vapor during distillation, gives AnCnoc Highland Single Malt its distinctive flavor.
Just in time for Valentine’s Day, these Easy Dark Chocolate Truffles will make your sweetheart swoon…only four ingredients to truffle heaven!