mallios

Οκ... χώνεψα.... Χαλαρή βραδιά, ένα καλό (για την εποχή και την περίσταση line up), το μαγαζί συμπαθητικό, ένα από τα πολλά που ανήγουν προσφέροντας κάττι trendy κλπ. Πολύ σωστά περιορίζει το offering σε συγκεκριμένα πιάτα (βασικά είναι τα κύρια και τα υπόλοιπα μεζέδες ουσιαστικά ή κάποιες επιλογές) και οι τιμές σε εξαιρετικά λογικά πλαίσια. Πήγαμε, το είδαμε, περάσαμε καλά (ελπίζω) και με το καλό στα επόμενα. Καθησυχάμε τους φόβους του @CaptainK για το Glengoyne σε first fill cask και προχωράμε μπροστά για νέες μαγειρικές προτάσεις. @SimoG @tomy +Sofia, @DUCATI13 @John LKC @Dimitris_Saba και σε μία ακόμα εμφάνιση ο Βαγγέλης μου. Καλό καλοκαίρι.

Και ο δρόμος για τον τελικό.

Ξεκίνησε πριν από 6 χρόνια, βραβεία από το Master of Malts στα οποία ψηφίζουν οι καταναλωτές. (ίσως από τα πιο αντιπροσωπευτικά αφού δεν υπάρχουν panels & experts). Προφανώς το Laddie έχει οπαδούς που ψηφίζουν πιο πολύ από άλλους. Bruichladdich WINS!Another year, another title heading for Islay. Bruichladdich has now won the Whisky Championships four times in six years, having previously taken the crown in 2022, 2023 and 2025. Throw in Bunnahabhain victories in 2021 and 2024 and Islay's grip on this competition remains absolute. https://www.masterofmalt.com/master-of-malt-whisky-championships/#winner Για το ιστορικό, στους ημιτελικούς πήγαν 4 αποστακτήρια και στον τελικό ήταν Laddie με Springbank. Runners Up: Springbank, Lagavulin, TobermoryLet’s hear it for our runners-up: Springbank was a close second. Lagavulin and Tobermory rounded-off a very competitive semi-final. There are just so many great distilleries worth celebrating. In a sense, the real winner is whisky. In a more literal one it's Bruichladdich still, but the sentiment is nice, isn't it?

Φέρτε, αλλά μεγάλη προσοχή στην υπεύθυνη κατανάλωση.

@tomy @SimoG @DUCATI13 @CaptainK @John LKC @corpus @ALEKOS μπορούμε να φέρουμε μπουκάλια. @Dimitris_Saba αφού είναι η πρώτη φορά που έρχεσαι, απαγορεύεται να φέρεις μπουκάλι. @mallios + Βαγγέλης θα φέρουμε.

Το ξεχάσαμε το νήμα, συγγνώμη για όσους ξέχασα και εγώ (στο τυπικό κομμάτι να γράψουμε εδώ). @Petros_vos χρόνια πολλά, καλά και καλές θάλασσες.

@corpus @tomy @DUCATI13 @John LKC @mallios + Βαγγέλης, @CaptainK @Dimitris_Saba ενώ αναμένουμε @SimoG να δει τα ζώδια στον Ταχυδρόμο. Είμαστε ήδη 9 άτομα, αν χρειαστεί θα μεγαλώσουμε το τραπέζι.

Φυσικά και υπάρχει θέση. Σε περιμένουμε.

Όλα ξεκίνησαν όταν ένα google alert μου έβγαλε ότι αντί να περιμένουμε να ξαναπάμε στο Islay και να πιάσει κάνα κατσικάκι / προβατάκι ο @corpus , μπορούμε να επικσεφτούμε το Όψον στην Ηλιούπολη και να φάμε προβατομακαρονάδα. https://maps.app.goo.gl/sYfUHkbRQUAPfBNXA Τολμηροί όπως πάντα.... θα το δοκιμάσουμε (τι μπορεί να πάει τόσο λάθος? δίπλα σχεδόν είναι η πλατεία, πάμε και για σουβλάκια μετά). Μέχρι τώρα οι τολμηροί είναι: @corpus @tomy @DUCATI13 @John LKC @mallios + Βαγγέλης, ενώ αναμένουμε @SimoG να δει τα ζώδια στον Ταχυδρόμο. Υπάρχει τραπέζι για 10 άτομα, μπορούμε να το αυξήσουμε αν χρειαστεί.

... ενώ ο αντίκτυπος της κρίσης στην DIAGEO πλέον είναι αρκετά πιο σύνθετος. https://www.reuters.com/business/retail-consumer/after-decades-diageos-partnership-with-moet-hennessy-has-lost-some-fizz-2026-08-03/ Επιγραμματικά: Diageo income from Moet Hennessy partnerships dropped sharply in the 2025 fiscal year from 2023 Relationship between Diageo and Moet has been tense in recent years Executives didn't speak after 2020 dividend dispute; French JV terminated amid problems Breaking up is complicated, costly

Κι άλλα άσχημα νέα από το industry, Daily RecordScots distillery redundancies could 'damage' rural commun...More than 170 distillery workers in the Highlands and islands are at risk of redundancy as part of Diageo's plans to slash costs......"Diageo has placed 172 distillery workers in the Highlands and islands at risk of redundancy and warned 38 could lose their jobs as part of a global round of cut-backs."

@SDimitrios Καλώς ήρθες στο whiskyforum! Καλή περιήγηση!

Bruichladdich Blacker StillThe first in the series was released in 2006. At 20 years old, Blacker Still was fully matured in Oloroso sherry casks for two decades, influencing the dark treacle colour of the liquid. A complex and powerful whisky with notes of leather, clove and liquorice. The whisky landscape then was very different to today. There was very little variety in cask maturation, with cask types selected for consistent flavours at considerable scale. However, sherry maturation had been in the mix since the 19th century. Back in 1864, William Sanderson, a Victorian pioneer blender from the Port of Leith wrote, "It is well-known that whisky stored in sherry casks soon acquires a mellow softness which it does not get when put into new casks." This was very convenient, as the busy British docks at the time were awash with sherry casks. It accounted for 1/3 of all wine imports to the UK in the mid 19th century. Some casks had been used to mature sherry; some had been newly coopered in order to ship sherry – these were known as transport casks. Some distilleries built their whole house style around “sherry oak”. In the 1980s, however, it became law that sherry had to be bottled in Jerez to prevent fraud, so the supply of casks dried up. Enter the alternatives. Fast-tracked “sherry seasoned” casks were new casks which had held second grade sherry for a short time. Others pivoted to reusing their sherry casks for short periods of finishing, reserving full term sherry maturation for rare bottles. It was in the mid 1990s that sherry cask matured whisky began to be associated with the word “black” due to the colour of the contents. Prior to this, for nearly 100 years, there had been Black Labels (since 1909) and Black Bottles (since 1879) within the Scotch category, purely describing the packaging. Blacker Still brought the two ideas together; the limited edition release had both the rich sherry maturation and a completely coated black bottle. From left to right: Blacker Still, Redder Still, Golder Still modelled by Production Director, Allan Logan, who joined Bruichladdich as a young apprentice in 2001 and took his first steps into distillery management in 2006. Bruichladdich Redder StillReleased a year later, in 2007, Redder Still became the second expression in the series. At 22 years old, the bourbon matured spirit was finished in Pomerol, Bordeaux, red wine casks, imparting their influence upon the flavour and colour of the whisky. The ambition to elevate red wine cask finishing to the lofty regard of sherry casks was ambitious for the time. Here was a whisky which stoked and prodded the thinking around value and collectibility, and, most importantly, flavour. Bruichladdich had brilliant access to a range of wine casks that had never been seen before in Scotch, thanks to founders Mark Reynier and Simon Coughlin’s former lives as wine merchants. They could, and did, dive deep into famous appellations of wine casks. In 2004, the second edition of the Bruichladdich Twenty Year old had been turned pink by it “ACE-ing” (Additional Cask Enhancement) in Mourvèdre wine casks for five weeks before bottling. The Redder Still casks had impeccable credentials, hailing from a family-owned vineyard that works with only 4.5 hectares of old vines in Pomerol. They produce one of the rarest bottles in Bordeaux, ”some of the most exotic, long-lived, and multi-layered wines in the world” according to the Oxford Companion to Wine. These highly regarded wines, which are known for notes of fresh berries, rose and violet petals, had a profound influence on both the flavour and warm red hue of the single malt whisky.  Bruichladdich Golder StillThe third and final expression in the Still Series, Golder Still was released in 2008. Aged for 23 years in bourbon hogsheads, Golder Still made a stunning example of the influence that quality bourbon and American oak can have on Scotch. Golden in colour, with notes of sweet vanilla, spicy oak and a mix of tropical fruits. Discovering a parcel of unusual dumpy bourbon hogsheads among the stocks the team had inherited at purchase, former Master Distiller and Production Director, Jim McEwan recognised their value in terms of the greater ratio of contact between the spirit and the wood. Of course, gold is the colour of the liquid, but it's also a nod to the unearthed treasure that these unusual casks represented. They were barrel formats that we’d be unlikely to come by again, as they were the product of a brief period of experimentation in US cooperages in the 1980s, which made them “end of an era” casks. Together, the trilogy represented the early days of Bruichladdich experimentation and the beginning of practices that today the whisky industry embraces commonly. The hallmark of bold single malt paired with standout coated bottles is continued by many of our releases to this day, most notably our flagship The Classic Laddie, but also other icons mentioned in previous Laddie Legends articles: Black Art, and The Yellow Submarine. So what does the future look like? We've certainly developed many flavour levers over the last 25 years, but it’ll be no surprise to Bruichladdich fans to discover we’ve Still got a lot more to explore…