James Gilpin, a British art student is making whisky from his grandmother's urine. Gilpin Family Whisky was started as a project to utilize the sugars excreted in diabetics urine.

While the urine itself isn't distilled, the sugars are removed using a process similar to water purification, and then used during the fermentation stage of the whisky production. This author would definitely be interested in sampling said whisky, but there are no plans to market it.

Expensive whisky be damned! The serious Scotch drinker needs to have a go-to bottle that suits both the budget and the palate. Since most blended Scotch whisky is cheaper than single malts it's best to have a bottle one can turn to for piggin', flasking, and offering to whisky-curious guests.

ScotchBlog will host a tournament of 16 entries to determine the most enjoyable blended Scotch available in the LCBO in Toronto, Ontario. The winner will be endorsed as our "House Brand," and shall be well represented at our meetings.

Method:

All blended scotch whiskies of no specified age, SWA regulations notwithstanding, were put into a list and then seeded into a bracket of 16 based on 3 criteria: preconceptions, preseason performances, and outright guesses.

Matches will proceed as follows:

1. Two blends face off in a blind taste test, neat.

2. The winner is determined based on majority vote. The loser is eliminated and the winner moves on to fight another day.

3. Overall impressions are recorded for posterity and context.

May the best blend win.

Whisky 'petrol' for cars developed by university

Edinburgh Napier University has developed a new biofuel made from whisky by-products.

It is the result of two years work by the universities biofuel research centre.

The £260,000 project was funded by Scottish Enterprise's Proof of Concept programme. It has been welcomed by WWF Scotland's director Dr Richard Dixon who said it would help a "clean environment" industry to reduce transport emissions.

As part of the research, the centre was provided with samples of whisky distilling by-products from Diageo's Glenkinchie Distillery in Edinburgh. It uses the two main by-products of the whisky production process which are "pot ale", the liquid from the copper stills, and "draff", the spent grains.

Continue reading here.

Source: BBC News.

On my way to North Carolina, I discovered this sweet liquid in the Toronto International Airport Duty Free Shop. Matured in old bourbon and married in oloroso sherry casks, Highland Park created this expression strictly for the "global travel retail market."

Had I known at this little tidbit at the time I would've picked up an extra bottle! 

Regrettably, the 1 litre bottle lasted me about a week and if you're fortunate enough to find it during your travels: buy two and squirrel one away.

Nose: Citrus peel, cereal, hints of smoke.

Palate: Soft and almost creamy mouthfeel flavoured by honey-sweetened malty cereal and tingling citrus with smoke arriving just before the finish.

Finish: Delicate smoke and peat are wrapped in a long-lasting, sweet and mouth-filling sherry finish.

Overall: Pleasantly light, well-balanced and smooth this whisky did me wonders on the veranda at Holden Beach, North Carolina, this past week. Terrific with pecan pie, this "Island-infused" dram kept me company on long walks on the beach at night and, of course, it is best enjoyed with a tiny splash of water to really bring out the aromas.  

Highland Park discontinued the 16 yr in April of this year, so if the notes above pique your interest, act fast.

Produced at the Nothernmost distillery on the Scottish mainland in Wick (a town inaccessible by road until the mid 19th century), it is little surprise that such a place produces such a distinctive whisky. The rub is that its distinction comes from the fact that it is so perfectly balanced in a manner that renders it suitable for almost any palate. Combine this balance with with one of the best looking bottles on the market and you arrive at a whisky that is memorable for every facet of its being.

Nose: Hints of salt air give way to fresh-cut pear before settling down to memories of fresh baked honey-oat bread with a touch of suede leather.

Palate: Opening up with more heat than the 17 year old expression does nothing to diminish its buttery mouthfeel. Once the heat fades, cocoa, honey, and cereal grains manifest with an almost sweet and sour sensation fused with subtle tones of roast almonds.

Finish: Sweet, salt, and a hint of sourness provide the aforementioned balance that few whiskies can achieve. The cereal tones and roast almond remain long into the finish while the heat quickly dissipates into a warm, slightly oakey overtone.

Overall: While not as refined and subtle as its 17 year old counterpart, there is no reason to thumb one's nose at this golden joy. I recommend this one as a Scotch for a night in late fall, when its additional heat and soothing warmth will do extremely well to help one ignore the creeping cold of the impending winter. Absolutely worth picking up if you can find it.

In the latest review of the Murray McDavid independent bottling series, we explore the Dufftown 10 Year Old. Distilled in Bourbon casks with a Ridge Zinfandel cask finish, this Speyside whisky had only 3000 bottles produced.

Although only aged 10 years, this mahogany-coloured scotch is surprisingly mellow with almost no heat. The young age however is somewhat apparent by the lack of real depth. Nonetheless, it does come recommended should you see a bottle of this available at your local liquor store.

Nose: Floral and fruity. Fresh baked bread with a hint of strawberry and cocoa.

Palate: Sweet with a thick but not oily consistency. Slight hints of blueberry muffin and mint.

Finish: Lingering strawberry for a beautifully dry finish.

Overall: Yet another quality bottle from the Murray McDavid limited series also reveals its overall lack of depth. Great scotch for the novice drinker as its sweetness and lack of heat will likely appeal to that group.