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Sæsoner 1
Udgivelsesdato
Okt 11, 2016
In the first episode, he visits Campbeltown to enrol on a distilling course. Hayman is then schooled in the alchemy of blending whisky by Kirsteen Campbell, Famous Grouse master blender, and visits distilling students at Heriot-Watt University.
In the first episode, he visits Campbeltown to enrol on a distilling course. Hayman is then schooled in the alchemy of blending whisky by Kirsteen Campbell, Famous Grouse master blender, and visits distilling students at Heriot-Watt University.
Udgivelsesdato
Okt 18, 2016
David Hayman feels that the Scottish terrain and air are just as important as science in the creation of the drink. He visits Islay, rejoicing in the land and people who make it The
.. show full overview
David Hayman feels that the Scottish terrain and air are just as important as science in the creation of the drink. He visits Islay, rejoicing in the land and people who make it The Whisky Island. On Speyside, he encounters the progression of whisky from illicit distilling to a landmass dominated by global brands. Scotch whisky's profile and sales would be lost without marketing - though image does not always meet with reality, as Hayman learns. Finally, at a fine whisky auction, the tale of Scotch's lucrative investment and collection sub-industry is told.
Udgivelsesdato
Okt 25, 2016
So great is worldwide love for Scotch whisky, many countries have begun making their own versions. It represents a threat to Scotland's dominance of the market. Presenter David Hayman
.. show full overview
So great is worldwide love for Scotch whisky, many countries have begun making their own versions. It represents a threat to Scotland's dominance of the market. Presenter David Hayman travels to meet some of these rivals. His journey begins in Norfolk, where he encounters the thriving English Whisky Company. He visits Japan, learning of that great country's whisky culture, and then Tasmania, a world whisky hotspot. In Europe, Sweden represents cutting-edge trends and impassioned appreciation of the amber nectar. Finally, there is time for reflection on the future and status of this totem of a drink.
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