This Sunday, 25th January 2015, will be Burn’s Night or Burn’s Supper, when Scots around the world celebrate the life and works of their national poet, Robert Burns (1759-1796). This year it falls on his actual birthday, but otherwise takes place on the nearest Sunday. Traditionally a haggis is piped in with the bagpipes, whisky is drunk and Burns’s poems recited.
Around 1780, there were about eight legal distilleries and 400 illegal ones. In 1823, Parliament introduced an Excise Act designed to encourage the licensed distilleries and ease out the hundreds of small illegal operations. Technology improved whisky production with the introduction of the column still in 1831. This was a less expensive method of production and made for a smoother, and more commercially attractive drink. Punch, or toddy, made with whisky, hot water or tea, honey or sugar, and sometimes lemon, was a popular form of drinking whisky. Continue reading
Trying out a range of rums, brandies and whiskies at a trade show is a great opportunity for me to try out new flavours, learn more and give an added dimension to what could be a potentially ‘dry’ historic study of the world of punch. Luckily, I was in London on the first day of the Boutique Bar Show. Organised by Andrew Scutts, the show is relatively small, with 38 stands, aiming at promoting new and high quality drinks brands to the UK drinks industry through tastings, talks and classes on current trends, production methods and styls, as well as hosting a trade show with producers and suppliers of drinks and bar equipment. It appeals to all those working in bars, restaurants and anywhere where quality drinks are served. This was the 7th year the show was run, held at the Camden Centre, an art-deco building dating back to 1937, opposite the newly renovated St Pancras International station (views of the show below).