WHISK(E)Y LIST

What is whisk(e)y*?... its magic!

Although the exact origins of the brown stuff can be debated for an eternity, one thing we can all agree on is that it’s delicious!

With the practice of distilling water being traced way back to ancient China, the process soon found its way to the Middle East for the production of perfume. It was the catholic monks we can thank for bringing it back to Europe where any beer that was not drank in time and about to go off was distilled in order to avoid wastage.

This clear spirit was enjoyed straight off the still and was a much stronger and livelier drop compared to what will be in your glass this fine evening!

It was the mighty cask that soon came about to tame this fiery spirit. For a minimum time of 3 years (usually much longer) the spirit mingles with the cask until it can be officially christened whisk(e)y.

With whisk(e)y today being more popular than it has ever been, there is no better time to enjoy it. Gone are the days where the older it is the better; we are now wise to the fact that there are numerous qualities that equate to what makes a good nip of whiskey.

Where was it made? What was it made with? How strong is it? What cask was it matured in? Do I need ice with this one? Am I having a good/bad day?... and so on.

With our joint belief at 1806 being that ‘Whisk(e)y is for drinking’, please enjoy our selection, as we celebrate tradition and what’s to come for the water of life.

You’re in good hands here!

*Spelling with or without the ‘e’ is a common debate we at 1806 deem pointless. If you want to spell it correctly it goes

U-I-S-C-E B-E-A-T-H-A.