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Whisky: The Manual Is Your Guide To All Things Whisky

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We know what we like when it comes to whisky, and we know how to drink the hell out of the stuff we like. We’re not quite sure we’d be able to write an entire manual of our favorite brown spirit, but that’s ok because we have Dave Broom. If you’re dubious about needing a manual for whisky, we were too, consider Broom’s credentials. He’s been writing about whisky for over two decades, which includes notable elements like: eight books (two won Glenfiddich Drinks Book of the Year awards), editor-in-chief at Whisky Magazine: Japan, consultant editor to Whisky Magazine, columnist at Malt Advocate, editor of Scotch Whisky Review, TV and radio broadcasts, international training and education stints, consulting gigs for distillers and developer of Diageo’s Flavour Map. If there’s anyone qualified to give us all The Manual of Whisky (like “What to Drink” and “How to Drink” it), it’s Broom.

The Cold Bruer Puts Cold Brew on Your Counter The Cold Bruer Puts Cold Brew on Your Counter
The Cold Bruer Puts Cold Brew on Your Counter PARTNER

Cold brew coffee is taking over pretty much every coffee shop in existence, even the big chains. But if you’re the type of person who doesn’t like to spend money on things you can easily make at home, the Cold Bruer gives you that option. It uses a slow-drip method to create a drink that highlights the natural flavors of the coffee bean, while being attractive enough to sit next to (or replace) your traditional coffee maker. If you’re partial to the flavors and smoothness of cold brew and want to start making your own, the Cold Bruer is a good place to start.

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