Although its not WHISKY it's Malibutique 2013 Event Hosted By Malibu Rum

Malibutique 2013 What is Malibutique ? It is a play on the words Malibu and boutique, a promotional pop-up event hosted by Malibu Rum....

I love this innovative, creative and convivial Malibu experience that has me wondering why WHISKY is taking itself so seriously. I'm so tired of the same stuffy WHISKY festivals. We need a fresh approach.

Alyn Smith: Whisky association must accept a sound judgment - News - Scotsman.com

I have not applied my mind to this fully but find myself intrigued and concerned. At face value I agree cheap drinks add to endemic alcohol problems but I remind myself I must think this through more fully. Please add comments that may illuminate areas I am so shadowed about. See the article below

Alyn Smith: Whisky association must accept a sound judgment - News - Scotsman.com

Not Irish Whiskey if it is spelt whisky!

Jameson Irish whiskey is the leading Irish whiskey in the world and is the reason for Irish whiskey's continued international growth. 



The above picture does not feature a bottle of Jameson. It is a fact that Jameson is a  powerful brand that it often overpowers other brands. The picture below shows just how Jameson dominates.

Irish whiskey deserves to regain its position as a leading whiskey of the world. It is distilled three times and refined twice to ensure absolute purity and smoothness. We all know the crack the Scots make at the Irish expense: "the Irish distill it a third time because they couldn't get it right the second time"! Take a sip of any scotch (even a twelve year old Scotch) and then a sip of Jameson Irish whiskey and you will discover why the Irish distill once more and why the Scots are bitter.

It is a proud day finding a new Irish Whiskey website -  http://irishwhisky.org.uk featuring: Jameson, Powers, Bushmills, Paddy, Tullamore Dew, Connemara, Kilbeggan, Tyrconnell, Inishowen, Greenore, Redbreast, Midleton, Greenspot, Locke's, Clontarf, Knappogue Castle and Danny Boy.

Its a sad day that it isn't managed by the Irish. How do I know that it is not managed by the Irish - simple - an Irishman would have spelt whiskey correctly. I hope sanity prevails and the Irish take back this site. Especially as it is a 'dot org' web address.

A Great Swedish Story - Mackmyra Swedish Whisky

Established in 1999 producing from pilot distillery, then building their new distillery in 2002 after attempting nearly 200 recipes to arrive at the perfect whisky. After launching with Mackmyra Reserve in 2002, they introduced Mackmyra Preludium in 2006 and in 2008 they launched the very popular Mackmyra First Edition range. In 2010 they launched their first premium whisky - Mackmyra Brukswhisky. Visit http://mackmyra.com/ for further information.

Mocha Chocolate mousse with Jameson Irish whiskey

from Independent.ie dated 24 February 2013

YOU WILL NEED

170g good-quality dark chocolate, broken into small pieces

170g unsalted butter

3 tbsps good-quality instant coffee granules, mixed with 2 tbsps hot water

4 free-range eggs, separated

150g caster sugar, plus 1 tbsp extra

2 tbsps Jameson Irish whiskey

Pinch fine salt

Whipped cream, to serve

Method

Bring a medium-sized saucepan of water to a gentle simmer and melt the chocolate, butter and coffee in a heatproof bowl that fits snugly over the pan without touching the water, stirring occasionally.

Carefully remove the bowl from the heat and set aside. Keep the saucepan of water simmering away. Place a few handfuls of ice in a large bowl and half-fill with water. Set aside nearby.

Sit a heatproof bowl that will fit into the bowl of ice over the saucepan of simmering water and add the four egg yolks, 150g caster sugar, Jameson Irish whiskey and one tablespoon of cold water.

Using a balloon whisk or hand-held electric beaters, whisk for about three minutes until the mixture thickens, becomes paler and has a similar consistency to that of runny mayonnaise.

Remove the bowl from the heat and place it in the bowl of iced water. Continue to whisk for a few minutes more until the mixture thickens and cools slightly, being careful that no water gets into the mixture. Add the chocolate mixture to the beaten egg mixture and stir to combine.

Whisk the egg whites with a pinch of salt until just stiff and frothy. Add the extra tablespoon of caster sugar and beat again until just glossy.

Using a large mixing spoon, add one spoonful of egg whites to the chocolate mix and fold it in gently. Gradually fold in the remaining egg white, taking care not to over mix. Transfer the mousse to a jug, then pour into individual serving jars or glasses. Place in the fridge and chill for three to four hours before serving. Serve topped with a thick layer of whipped cream.

Add gooseberry and mint leaves.