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I genuinely wouldn't bother getting an expensive vacuum sealer for a home kitchen. I've just got a crappy Andrew James thing and it does the job perfectly well. Obviously you don't want a piece of crap that's going to last a couple of months, but don't get anything professional standard. I've...

10 - I used to be a chef in fine dining!

Haven't got round to making myself yet, also keen to make walnut liqueur. Check this stuff out for the spirit: https://www.thewhiskyexchange.com/p/34119/spirytus-rektyfikowany-duch-puszczy-half-litre

I created a spreadsheet recently using Whisky Base ratings, price and ABV to generate a 'Value'. I added every core range Scotch (over 400) and group the bottles by age band. The resultant graph is an attempt to show how price and age relate to quality and value. I think it fits very well with...

Thankfully, my Mrs doesn't get to find out how much I'm spending. She does have a wee moan by the end of the month when I've ran out of cash though! The Bowmore is exquisite. I've been keen to try a Bowmore for some time that wasn't ruined by the way it's presented by the owners. Absolutely...

Picked up some treats recently.

I think that's absolutely the best way to go. The 12 year is still absolutely superb whisky, and I'd be more than happy with it if I hadn't managed to get a hold of the others.

The Kilkerrans are all limited releases (except the 12) so you'll struggle to find them in shops now. Auctions will usually have them, but be prepared to pay double the rrp. Bottle flippers are a scourge.

Which Heavily Peated batch did you try? All are excellent, but the batch 3 is utterly superb. I've got all three in the collection. Should be due another one this year. Have you tried any of the 8 year olds? The recent one is a lot like a Springbank. It's the absolute epitome of the Campbeltown...

I would steer clear of suggesting Springbank (15 at least), as while it's only lightly peated it's got all the rubbery funk that's going to be challenging. Instead I'd suggest Kilkerran 12, which is far and away the best value malt in existence. Ledaig 10 is a cracker as well, totally agree...

I've checked in every online store I know of and can't see it either. Quite often stock levels go low on whisky, worth just waiting a few months. As far as pointers go, I would recommend you stop drinking "Japanese" whisky :p . Edit: It just occured to me that given the recent change in...

In no particular order: Port Charlotte 10 Kilkerran 12 Springbank 15 Laphroaig 10 Cask Strength Lagavulin 8 Ledaig 10 Ledaig 18 Longrow Peated Bunnahabhain Toiteach a Dhà Talisker 18

That's a sensible suggestion, but going by the tasting notes it sounds more like Bowmore to me. Hard to tell as you say, without tasting. 40%, full of E150, and no doubt as young as possible. I wouldn't hold out high hopes for it. At that price though it'd be good for "house whisky".

Splurged a bit last night. Picked up: Glen Scotia 10 Year Old Bordeaux Red Wine Finish Campbeltown Malts Festival 2021 Douglas Laing Old Particular 2002 Bowmore 18 Year Old Wemyss Malt Untold Riches Bunnahabain (sic) 28 Year Old Still desperately clinging on to the hope I can pick up a...

I have heard good things about the GlenAllachie 10 CS. Haven't tried myself but the 12 year old is very good if you're a fan of big sherry. If you fancy something a bit different, try to pick up either a Springbank 12 CS (possibly another coming up after the summer?), or a Kilkerran 8 year old...

Sauerkraut is probably the way to go. Pick up some kilner jars (0.5L ones are a convenient size but you can go for any size you wish), and an airlock lid. 1. Sterilise the jar. I usually stick it in the dishwasher, and once it is done I fill it with boiling water and let it sit for a few mins...

Mine won't try anything that I've fermented, thinks it's gross. I've tried explaining the tea, chocolate, yoghurt plus about a million other common foods are all fermented, to no avail. If it doesn't kill me now, I don't suppose it ever will!

I have two jars of kimchi in the fridge. At least two years old. I'm afraid to open them incase I lose an eye. Neither have any visible mold, so they're probably edible. They've ominously darkened though...I just don't find myself using it as my wife is a Korma lass. I also have a big ol' jar...

Agreed, triple distillation absolutely cuts down the range of flavours available; all the heavy flavours, vegetal, funky notes. I've never heard of a triple distilled, peated whisky, but I would imagine the 3rd distillation would lose a lot of the phenols. That said, something like the annual...

If you want to try a triple distilled Scotch I would highly suggest choosing Hazelburn over Auchentoshan.