{"title":"Explore our Tasting Boxes","description":"\u003cp\u003eBrowse our Explore our Tasting Boxes collection. New Arrival.\u003c\/p\u003e","products":[{"product_id":"the-new-scotch-on-the-block","title":"The New Scotch On The Block","description":"\u003cp\u003e\u003cstrong\u003eFunky fresh malt \u003c\/strong\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\nThey’ve got \u003cem\u003e\u003cstrong\u003ethe right stuff\u003c\/strong\u003e\u003c\/em\u003e and they’re tearing up our heart, so we’re just going to put it out there: we’re stanning this band of Scotch Whisky newcomers… hard. They’ve hit the scene with their charm, good looks and \u003cem\u003e\u003cstrong\u003eundeniable talent\u003c\/strong\u003e\u003c\/em\u003e and, well, we’ve unofficially nominated ourselves the president of their fan clubs.\u003cbr\u003e\r\n\u003cbr\u003e\r\nThere’s a dash of\u003cem\u003e\u003cstrong\u003e fresh talent\u003c\/strong\u003e\u003c\/em\u003e in this bunch. A few comeback kids, too. But here’s the thing: there isn’t a one-hit wonder in this batch. So quit playing games with our heart and \u003cem\u003e\u003cstrong\u003eget into our tumblers\u003c\/strong\u003e\u003c\/em\u003e, ‘cause we want it that way.\u003cbr\u003e\r\n\u003cbr\u003e\r\nNow, if Scotch Whisky were a boy band, well, that would be… something. But the two do have a few things in common:\u003cbr\u003e\r\n\u003cbr\u003e\r\n1. They’ve got \u003cem\u003e\u003cstrong\u003emillions of fans\u003c\/strong\u003e\u003c\/em\u003e all over the world.\u003cbr\u003e\r\n2. ...yeah, that’s about it.\u003cbr\u003e\r\n\u003cbr\u003e\r\nScotch Whisky fandom has had its ups and downs, though. Throughout the past few centuries, you’ll find periods filled with hard-core guzzlers and groupies and years that are best classified as “meh.” But thanks to a renewed obsession with this age-old spirit, the \u003cem\u003e\u003cstrong\u003eparty is back\u003c\/strong\u003e\u003c\/em\u003e in full swing, giving rise to a new crop of heartthrobs and\u003cem\u003e\u003cstrong\u003e reviving mothballed classics\u003c\/strong\u003e\u003c\/em\u003e.\u003cbr\u003e\r\n\u003cbr\u003e\r\nIn the latter category, the three fine specimens in this box: \u003cem\u003e\u003cstrong\u003eGlasgow 1770\u003c\/strong\u003e\u003c\/em\u003e, which gives away its original birth date in its name (even though its revival didn’t happen until 2013… with Gin). \u003cem\u003e\u003cstrong\u003eBladnoch 10-Year\u003c\/strong\u003e\u003c\/em\u003e, an 1817 distillery that stands as one of six remaining Lowland Single Malt distilleries in Scotland. And finally, \u003cem\u003e\u003cstrong\u003eWolfburn\u003c\/strong\u003e\u003c\/em\u003e, a Highland distillery that went belly-up in 1872 only to come back for an encore in 2012 with a range of stellar Single Malts and the occasional small-batch special release.\u003cbr\u003e\r\n\u003cbr\u003e\r\nHey, this all might sound crazy, but it \u003cem\u003e\u003cstrong\u003eain’t no lie…\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\nGet in on this Tasting Box before it goes “bye, bye, bye.”\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003cstrong\u003e\u003cu\u003eSmartass Corner:\u003c\/u\u003e\u003c\/strong\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n1. Single Malt Whisky is made in Scotland using a pot distillation process at a \u003cem\u003e\u003cstrong\u003esingle distillery\u003c\/strong\u003e\u003c\/em\u003e, with malted barley as the only grain ingredient. And they’ve been doing it that way for a ridiculously long time — the earliest records date back to \u003cem\u003e\u003cstrong\u003e1494\u003c\/strong\u003e\u003c\/em\u003e.\u003cbr\u003e\r\n\u003cbr\u003e\r\n2. If you’re talkin’ Scotch, \u003cem\u003e\u003cstrong\u003eyou’re talkin’ history\u003c\/strong\u003e\u003c\/em\u003e — and that goes for the barrels used in its production. Scotch Whisky is never aged in new barrels. Typically, it’s Bourbon and Tennessee Whiskey casks that are up for the tasks, with the occasional Wine or Port barrel for a smooth finish.\u003cbr\u003e\r\n\u003cbr\u003e\r\n3. You won’t find a mothballed distillery in your attic closet. When a distillery is said to be “mothballed,” it means that it’s been decommissioned due to finances or low demand.\u003cbr\u003e\r\n\u003cbr\u003e\r\n4. Nowadays, you can find over 120 active distilleries churning out some\u003cem\u003e\u003cstrong\u003e mighty fine juice\u003c\/strong\u003e\u003c\/em\u003e in Scotland, and they’re split into \u003cem\u003e\u003cstrong\u003efive Whiskey-producing regions\u003c\/strong\u003e\u003c\/em\u003e: Lowland, Speyside, Islay, Highland and Campbeltown.\u003cbr\u003e\r\n\u003cbr\u003e\r\n5. Scotch Whisky exports\u003cem\u003e\u003cstrong\u003e hit a record\u003c\/strong\u003e\u003c\/em\u003e in 2018, with over 1.2 billion bottles exported globally. Most of which wound up in… France.\u003cbr\u003e\r\n\u003cbr\u003e\r\n6. Back in 1725, the English Malt Tax made Scotch\u003cem\u003e\u003cstrong\u003e illegal\u003c\/strong\u003e\u003c\/em\u003e, which spawned a large \u003cem\u003e\u003cstrong\u003ebootlegging operation\u003c\/strong\u003e\u003c\/em\u003e in the Highlands. King George IV didn’t really care, though. He’d still call for his hooch by name — loudly.\u003cbr\u003e\r\n\u003cbr\u003e\r\n7.Twenty million. That’s the number of barrels aging Scotch in Scotland. Which outnumbers the population four to one. Those are \u003cem\u003e\u003cstrong\u003eour kind of odds.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"86","offer_id":53751955423595,"sku":"wft1787265944900","price":30.64,"currency_code":"USD","in_stock":true},{"title":"292","offer_id":53751955456363,"sku":"yhi1787265944901","price":30.2,"currency_code":"USD","in_stock":true},{"title":"88","offer_id":53751955489131,"sku":"vpo1787265944902","price":32.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0983\/1268\/3883\/files\/the-new-scotch-on-the-block_1.png?v=1787265954"},{"product_id":"the-extra-mile-rums","title":"The Extra Mile Rums","description":"\u003cdiv\u003e\r\n\t\u003cstrong\u003eRum through the finish line!\u003c\/strong\u003e\n\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tWe heard a rumor that\u003cem\u003e\u003cstrong\u003e will knock you on your rump\u003c\/strong\u003e\u003c\/em\u003e. As you ruminate about what treat you should indulge in next, we have a whole pack of rumble and tumble waiting to cause some rumpus, with the unprecedented joy that a healthy dose of vice can bring. We are of course talking about orange juice. \u003cem\u003e\u003cstrong\u003eJust kidding, it’s Rum\u003c\/strong\u003e\u003c\/em\u003e!\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tThe \u003cem\u003e\u003cstrong\u003euntamed Spirits\u003c\/strong\u003e\u003c\/em\u003e in this collection \u003cem\u003e\u003cstrong\u003ehave different origins\u003c\/strong\u003e\u003c\/em\u003e and \u003cem\u003e\u003cstrong\u003eunique touches\u003c\/strong\u003e\u003c\/em\u003e. They come from various places. They’re finished in diverse ways. And it's the finishes that we really care about this time.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tFinishing is a relatively modern shebang, but it's a valuable one that goes an extra mile to create new and intriguing flavors. The trick is to transfer Rum from one type of cask into another. This is sometimes called 'secondary maturation' (by nerds) and\u003cem\u003e\u003cstrong\u003e it enriches the Spirit with complexity\u003c\/strong\u003e\u003c\/em\u003e. But it all comes down to the type of cask used.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tWhen it comes to finishing, there’s\u003cem\u003e\u003cstrong\u003e no such thing as rules\u003c\/strong\u003e\u003c\/em\u003e. The typical finishing cycle is between six months and two years, but there are no prescribed limits. Although we do know what the secret sauce of this sorcery is: when they empty a barrel, three percent of the previous Spirit remains in the wood - and that’s what messes around with the new potion as the wood “breathes”. \u003cem\u003e\u003cstrong\u003eOkay, two things\u003c\/strong\u003e\u003c\/em\u003e: don’t tell anyone about the sauce. It is a secret after all. Second, the wood doesn’t actually breathe, so relax.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tExplore new flavors with your glass as a corsair ship!\u003cbr\u003e\r\n\t\u003cem\u003e\u003cstrong\u003eSaison Rum’s \u003c\/strong\u003e\u003c\/em\u003ea delightful Celtic Rum aged in Cognac casks; \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cem\u003e\u003cstrong\u003eDos Maderas \u003c\/strong\u003e\u003c\/em\u003ea captivating triple aged Rum, and \u003c\/div\u003e\r\n\t\u003cdiv\u003e\r\n\t\t\u003cem\u003e\u003cstrong\u003eEmperor Private Collection Rum\u003c\/strong\u003e\u003c\/em\u003e is a luscious Mauritian Rum in cahoots with Vin rouge from Bordeaux.\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tOne cardinal tune, but so many beautiful interpretations. It’s an absolutely decadent party of experimentation and exploration! You don’t need a map, though – \u003cem\u003e\u003cstrong\u003ewe’ll lead you\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eTo the extra mile!\u003c\/strong\u003e\n\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cu\u003e\u003cstrong\u003eSmartass Corner:\u003c\/strong\u003e\u003c\/u\u003e\n\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t1) The word “\u003cem\u003e\u003cstrong\u003eRum\u003c\/strong\u003e\u003c\/em\u003e” also means funny, peculiar, unique, or “the best,” some believe it’s the origin of the Spirit’s name. Others think the word comes from Romani word that means \"strong,” or from the Dutch word for a drinking glass. But frankly, nobody really knows. Also, it’s cool that you can call your friends Rum instead of GOAT.\u003cbr\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t2) Finishing, also known as secondary\/double maturation is an ostensibly magic procedure, but it's really a very scientific one. The Spirit is matured in one cask of certain origin, then moved to another of different pedigree, and sometimes even to a third one. We’re not aware of anyone wild enough to move it to a fourth barrel.\u003cbr\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t3) When \u003cem\u003e\u003cstrong\u003ematuring the Rum\u003c\/strong\u003e\u003c\/em\u003e, the most important things are time, wood quality, and climate (and having Rum, of course). Heat in the Caribbean intensifies the hullabaloo between the Spirit and the wood, where the latter contributes complexity, character and softness to the relationship. (The Spirit takes care of the fun part.) The liquid in the cask interacts with the wood and absorbs different compounds that affect the flavor -- things like tannins, lactones, and other awesome chemical stuff. \u003cbr\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t4) Distillers do have their favorite types of finishing barrels and right now the following ones are the \u003cem\u003e\u003cstrong\u003ehottest stuff\u003c\/strong\u003e\u003c\/em\u003e: Bourbon, Californian red Wine, Canadian Maple, Caribbean Rum, Argentinian Red Wine, Madeira, Port, Portugal Red Wine, Bordeaux, and Cognac.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cbr\u003e\r\n\t5) \u003cem\u003e\u003cstrong\u003eFinishing is popular all over the world\u003c\/strong\u003e\u003c\/em\u003e, but the phenomenon became the next best thing only in the Eighties when Whisky producers such as Balvenie started giving their Whiskies a second maturation in ex-Sherry barrels. Others soon followed suit and a trend was born. No word if techno had anything to do with it, though.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cbr\u003e\r\n\t6) When \u003cem\u003e\u003cstrong\u003eAdmiral Horatio Nelson \u003c\/strong\u003e\u003c\/em\u003edied of lead poisoning (administered by a sniper), his sailors reportedly put him in a cask of Rum to preserve his body. When the authorities in England opened the cask, they found the Admiral sans Rum. The sailors supposedly drank the Rum through a drilled hole! (Hence the name Nelson's blood. Also, gross.)\u003cbr\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t7) You probably heard of the \"\u003cem\u003e\u003cstrong\u003eangel's share\u003c\/strong\u003e\u003c\/em\u003e.\" When an aged Spirit is left to mature, some of the Alcohol will inevitably evaporate and apparently angels get wasted on it. But there's more mysteriously disappearing alcohol and this time it's Lucifer's fault. The \"devil's cut\" is when Alcohol is lost to the barrel itself. Jim Beam found a way to gather that alcohol and steal it from the Wicked One. They bottle it at 90 proof and it’s notably more potent than the other sorts of Jim Beam. We hope Jim wears a crucifix, just in case.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cbr\u003e\r\n\t8) Still confused about finishing? Let’s put it this way: It’s like living in different houses for a while to absorb the essence of previous owners. It isn’t just about randomly relocating liquids, though. First, the wood that the “\u003cem\u003e\u003cstrong\u003ehouse\u003c\/strong\u003e\u003c\/em\u003e” is made of is also incredibly important. Second, the previous contents of a cask must complement the Rum's flavor: some Spirits may overpower its inherent taste while others may be completely lost.\u003cbr\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t9) Oh, wait, now they're saying the word \"Rum\" comes from the Latin word for sugar, which is saccharum. \u003cem\u003e\u003cstrong\u003eMake up your minds, word scientists\u003c\/strong\u003e\u003c\/em\u003e!\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Flaviar","offers":[{"title":"72","offer_id":53751955554667,"sku":"xwm1787265945247","price":32.36,"currency_code":"USD","in_stock":true},{"title":"2","offer_id":53751955587435,"sku":"coa1787265945248","price":29.34,"currency_code":"USD","in_stock":true},{"title":"86","offer_id":53751955620203,"sku":"dvo1787265945249","price":31.5,"currency_code":"USD","in_stock":true},{"title":"215","offer_id":53751955652971,"sku":"lba1787265945250","price":33.66,"currency_code":"USD","in_stock":true},{"title":"88","offer_id":53751955685739,"sku":"cel1787265945251","price":25.89,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0983\/1268\/3883\/files\/the-extra-mile-rums_1.png?v=1787265954"},{"product_id":"senor-tequila-por-favor-vol2","title":"Senor, Tequila Por Favor Vol.2","description":"\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003eBite the Blue Agave\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\nAy, \u003cem\u003e\u003cstrong\u003eTequila\u003c\/strong\u003e\u003c\/em\u003e. No doubt you’ve got a story about it. What’s that you say? It involves three quick shots at a party and some underwear on your head? Ah, but see, that is \u003cem\u003e\u003cstrong\u003enot the true nature of Tequila\u003c\/strong\u003e\u003c\/em\u003e. What we speak of is a nuanced, elegant affair with a mystical history that requires careful craft to produce and can be aged to perfection. \u003cem\u003e\u003cstrong\u003eBlanco\u003c\/strong\u003e\u003c\/em\u003e, \u003cem\u003e\u003cstrong\u003ereposado\u003c\/strong\u003e\u003c\/em\u003e, \u003cem\u003e\u003cstrong\u003eañejo\u003c\/strong\u003e\u003c\/em\u003e… what does it all mean? Pull up a stool, amigo. Because when it comes to Tequila, we’ve got quite a different story to tell.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eLet’s take a trip back in time to 200 A.D., where we find the \u003cem\u003e\u003cstrong\u003eAztecs\u003c\/strong\u003e\u003c\/em\u003e throwing a hell of a rager. Turns out, this ancient civilization was making some serious party juice they called “pulque” from the sap of the agave plant. Fast forward to the 1400s, and we find parched Spaniards in Mexico looking for spiritual relief in the distillation of agave, which many consider to be a primitive version of Mezcal. However, it wasn’t until 1758 that the\u003cem\u003e\u003cstrong\u003e Cuervo family\u003c\/strong\u003e\u003c\/em\u003e began commercially distilling the \u003cem\u003e\u003cstrong\u003emodern-day Tequila\u003c\/strong\u003e\u003c\/em\u003e we know and love.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eMuch like Bourbon, Tequila has its own very set of rules that it has to play by in order to earn its name. Namely, the juice must be produced in the\u003cem\u003e\u003cstrong\u003e state of Jalisco\u003c\/strong\u003e\u003c\/em\u003e and clock in at \u003cem\u003e\u003cstrong\u003e51% (or more) blue agave\u003c\/strong\u003e\u003c\/em\u003e. Anything less than that, and you’re dealing with a Mezcal. (No disrespect to Mezcal, of course. But facts are facts, amigos.)\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eAre you rummaging around for a shot glass? Well, stop right there. Tequila’s come a long way from the crappy gut rot that demanded a quick toss down the gullet. There’s a craft behind it, and it’s about high time we recognized that with slow, savoring sips. If you’re looking for something a bit spicy, an unaged \u003cem\u003e\u003cstrong\u003eblanco\u003c\/strong\u003e\u003c\/em\u003e or silver tequila retains the zesty taste of the blue agave plant. Looking for a richer, oakier flavor? A \u003cem\u003e\u003cstrong\u003ereposado\u003c\/strong\u003e\u003c\/em\u003e (aged for 2 to 12 months in oak barrels) or an \u003cem\u003e\u003cstrong\u003eañejo\u003c\/strong\u003e\u003c\/em\u003e (aged for one to four years in oak barrels) should fit the bill.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eBefore you, we’ve got a blanco, reposado and añejo for your sipping pleasure. Ready to taste? ¡\u003cem\u003e\u003cstrong\u003eArriba\u003c\/strong\u003e\u003c\/em\u003e! ¡\u003cem\u003e\u003cstrong\u003eAbajo\u003c\/strong\u003e\u003c\/em\u003e! ¡\u003cem\u003e\u003cstrong\u003eAl \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003ecentro\u003c\/strong\u003e\u003c\/em\u003e! y \u003cem\u003e\u003cstrong\u003epa'dentro\u003c\/strong\u003e\u003c\/em\u003e!\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cu\u003e\u003cstrong\u003eSmartass Corner\u003c\/strong\u003e\u003c\/u\u003e\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e1) Yeah, plant-based diets are all the rage now. Good news: \u003cem\u003e\u003cstrong\u003eTequila is plant-based\u003c\/strong\u003e\u003c\/em\u003e. Indeed, Tequila is made from blue agave, a plant native to Mexico. Drink up!\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e2) \u003cem\u003e\u003cstrong\u003eThe heart of the blue agave\u003c\/strong\u003e\u003c\/em\u003e is what’s used to make Tequila. Also known as the “piña,” this piece can weigh anywhere between 80 to 200 pounds. Unfortunately, there’s now a shortage in Mexico because the production of Tequila exceeded the planned cultivation. \u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3) While it’s true that physicists at the Universidad Nacional Autonoma de Mexico figured out how to turn Tequila into artificial diamonds, the results were too small \u003cem\u003e\u003cstrong\u003efor \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003ejewelry\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e purposes\u003c\/strong\u003e\u003c\/em\u003e.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4) Remember downing a Tequila worm with your college mates back in the day? Turns out, it might not have been Tequila at all. The worms were placed in\u003cem\u003e\u003cstrong\u003e the bottom of Mezcal bottles as a marketing ploy\u003c\/strong\u003e\u003c\/em\u003e. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cbr\u003e\r\n5) Tequila: \u003cem\u003e\u003cstrong\u003eit’ll cure what ails you\u003c\/strong\u003e\u003c\/em\u003e. At least that’s what doctors in Mexico told their patients during a flu epidemic in 1918. They swore by a combo of Tequila, lime and salt as an effective remedy. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cbr\u003e\r\n6) Instead of the typical Margarita, do as the distillers in Jalisco and follow up your Tequila with a “sangrita” (little blood) chaser made from tomato, orange juice and chili powder. It’s the \u003cem\u003e\u003cstrong\u003ebreakfast of champions\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cbr\u003e\r\n7) Speaking of margaritas, according the Guinness World Records, the largest glass of margarita was created by Margaritaville in 2011 to commemorate the opening of their Las Vegas location. The libation clocked in at a whopping \u003cem\u003e\u003cstrong\u003e8,500 gallons\u003c\/strong\u003e\u003c\/em\u003e and used 2,282.18 gallons of Tequila. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cbr\u003e\r\n8) In one rare case, Tequila was used to fuel a car. Jay Leno owns a 1964 Chrysler with a turbine engine that can run on \u003cem\u003e\u003cstrong\u003eanything flammable—including Tequila\u003c\/strong\u003e\u003c\/em\u003e. Just hold the salt.   \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Flaviar","offers":[{"title":"86","offer_id":53751955718507,"sku":"aht1787265946167","price":27.62,"currency_code":"USD","in_stock":true},{"title":"88","offer_id":53751955751275,"sku":"lrw1787265946168","price":33.23,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0983\/1268\/3883\/files\/senor-tequila-por-favor-vol2_1.png?v=1787265955"},{"product_id":"whiskys-big-in-japan","title":"Whisky's Big In Japan","description":"\u003cdiv\u003e\u003cstrong\u003e\u003cem\u003e\"Man who catch fly with chopstick accomplish anything.\" Mr. Miyagi.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eFor a long time it was believed that Whisky made in the \u003cem\u003e\u003cstrong\u003eScottish style\u003c\/strong\u003e\u003c\/em\u003e, but not produced in Scotland, couldn't possibly measure up to the standards of the traditional Scotch Whisky distilleries.\u003cbr\u003e\r\n\u003cbr\u003e\r\nNot anymore. It was inevitable, but that's easy when you're Big in Japan.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eWhisky in Japan has a surprisingly longer history than most would think, \u003cem\u003e\u003cstrong\u003estarting as far back as 1854\u003c\/strong\u003e\u003c\/em\u003e, when \u003cem\u003e\u003cstrong\u003eCommodore Matthew Perry \u003c\/strong\u003e\u003c\/em\u003ecame to visit Japan to negotiate a treaty and brought with him a barrel and 110 gallons of American Whiskey as a gift for the Emperor. Needless to say the Emperor never received his Whiskey. There was no treaty either.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eSome distilleries might not want to admit that there were 70 years of attempts at Whisky before the official boom in the 1920s with the successful albeit temporary partnership of \u003cem\u003e\u003cstrong\u003eMasataka Taketsuru\u003c\/strong\u003e\u003c\/em\u003e and \u003cem\u003e\u003cstrong\u003eShinjiro Torii\u003c\/strong\u003e\u003c\/em\u003e, the fathers of Japanese Whisky. And it took another 70 years before Whisky entered the golden ages in Nippon. In the past 10 years Japanese Whisky has been kicking butt world-wide. \u003cem\u003e\u003cstrong\u003eBanzai!\u003c\/strong\u003e\u003c\/em\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eJapan isn't yet as known for Whisky as it is for Sake, Sushi or Harakiri, but it's getting there. And rightfully so.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003ePrepare your taste buds.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cstrong\u003eKanpai!    \u003c\/strong\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\r\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eTrivia \u0026amp; SmartAss Corner:\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e1) Japanese Whisky is usually a \u003cem\u003e\u003cstrong\u003eblend of malt Whisky\u003c\/strong\u003e\u003c\/em\u003e (Japanese or Scotch) and domestically produced grain Whisky.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cbr\u003e\r\n2) Japanese single malts, like Scottish, are \u003cem\u003e\u003cstrong\u003edouble distilled in pot stills\u003c\/strong\u003e\u003c\/em\u003e while grain Whiskies in column stills.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3) \u003cem\u003e\u003cstrong\u003eJi-Whisky\u003c\/strong\u003e\u003c\/em\u003e is a concept similar to micro-brewing or micro-distilling. Ji means local.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4) Japanese Whisky can act as an interesting \u003cstrong\u003e\u003cem\u003ecomparison between Scotch and Bourbon\u003c\/em\u003e\u003c\/strong\u003e, being a Scotch-style spirit matured in conditions with greater temperature variation closer to Kentucky.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e5) Japan is the \u003cem\u003e\u003cstrong\u003esecond biggest producer of single malt Whisky\u003c\/strong\u003e\u003c\/em\u003e in the world. Much to general surprise.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e6) The two biggest Whisky producers in Japan and major rivals are \u003cem\u003e\u003cstrong\u003eNikka \u003c\/strong\u003e\u003c\/em\u003eand \u003cem\u003e\u003cstrong\u003eSuntory\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e7) Japanese Distilleries \u003cem\u003e\u003cstrong\u003edo not trade with their competitors\u003c\/strong\u003e\u003c\/em\u003e and thus have to produce a wider range of style to accomodate for that.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e8) \u003cem\u003e\u003cstrong\u003eMizuwari means\u003c\/strong\u003e\u003c\/em\u003e \"mixed with water\" and is a popular way of drinking spirits in Japan. Typically, about two parts of cold water are mixed with one part of the spirit and some ice.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e9) For cold, wintery days make an \u003cem\u003e\u003cstrong\u003eOyuwari\u003c\/strong\u003e\u003c\/em\u003e.  Just put two parts of freshly boiled water in a cold glass and one part of Whisky. Don't waste the good stuff on this.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e10) In recent years Japanese Whiskies have won a number of top prizes at the World Whisky Awards and have\u003cem\u003e\u003cstrong\u003e consistently scored higher than Scotch Whiskies\u003c\/strong\u003e\u003c\/em\u003e in blind tastings.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\r\n\u003cp\u003e \u003c\/p\u003e","brand":"Flaviar","offers":[{"title":"88","offer_id":53751955816811,"sku":"cjw1787265947064","price":32.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0983\/1268\/3883\/files\/whiskys-big-in-japan_1.png?v=1787265956"},{"product_id":"a-rum-the-world","title":"A-rum The World","description":"\u003cdiv\u003e\u003cstrong\u003e Globe-trotting with the ‘cane\u003c\/strong\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eThey say curiosity and necessity make restless men go out and explore the seven oceans. Well, we don’t know about that, but \u003cem\u003e\u003cstrong\u003eit’s definitely Rum\u003c\/strong\u003e\u003c\/em\u003e that fueled those countless seafarers once they were on their way.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eLike a \u003cem\u003e\u003cstrong\u003eboozy Siren of the sea\u003c\/strong\u003e\u003c\/em\u003e, Rum has an irresistible allure. And you best believe it’s caused plenty of shipwrecks in its time. \u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eAt ports of call all around the world, you’ll find this \u003cem\u003e\u003cstrong\u003esweet nectar vying for your attention\u003c\/strong\u003e\u003c\/em\u003e. For a taste, all you need is your trusty tumbler... and a sense of adventure. \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eBut first…\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cstrong\u003eThe origin story\u003c\/strong\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003eTo really understand how we got from stalks of sugarcane to the ABV-wonder filling your glass, you gotta turn back the dial on your trusty time-traveling machine to the 17th century and hightail it to the Caribbean. You there? Nice. Now, see all those sprawling sugar plantations? They’ve got a serious problem. As a result of \u003cem\u003e\u003cstrong\u003ehigh-yield sugar production\u003c\/strong\u003e\u003c\/em\u003e, they’ve created an oversupply of industrial waste in \u003cem\u003e\u003cstrong\u003ethe form of molasses\u003c\/strong\u003e\u003c\/em\u003e. But hell if the plantation owners knew what to do with it. Fortunately for everyone, the slaves did. Through a bit of ingenious tinkering and fermentation, they happened upon the spirit that makes a \u003cem\u003e\u003cstrong\u003eMojito tick—Rum\u003c\/strong\u003e\u003c\/em\u003e.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003eToday, you can find Rum just about anywhere sugarcane grows. While the Caribbean remains ground zero for the stuff, you can find it in far-flung locales like India and Brazil, with each country imparting a sense of terroir on their juice. You know what they say—\u003cem\u003e\u003cstrong\u003evariety is the spice of Rum\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\r\n\u003cdiv\u003eIn this box, we’re taking you around the world of Rum in way less than 80 days. We’ll start with the spicy Turquoise Bay Amber Rum from \u003cem\u003e\u003cstrong\u003eMauritius\u003c\/strong\u003e\u003c\/em\u003e, then hang a left to spend some time with the triple wood-aged Santos Dumont XO Rum in \u003cem\u003e\u003cstrong\u003eBrazil\u003c\/strong\u003e\u003c\/em\u003e before ending up in the loving arms of the rich and decadent MOKO Panama Rum 20 YO in—you guessed it—\u003cem\u003e\u003cstrong\u003ePanama\u003c\/strong\u003e\u003c\/em\u003e.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003eKeep that passport handy—it’s going to be a helluva trip. \u003cstrong\u003eSalut!\u003c\/strong\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cu\u003e\u003cstrong\u003eSmartass Corner\u003c\/strong\u003e\u003c\/u\u003e\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e1) If you’re bored, you’re definitely doing Rum wrong. There are a ton of styles and varieties out there that depend on source material (sugarcane or its by-products), aging and terroir. For example, ever heard of a little thing called \u003cem\u003e\u003cstrong\u003eRhum Agricole\u003c\/strong\u003e\u003c\/em\u003e? It’s distilled from pure sugar cane juice instead of molasses, and you’ll find a touch of it mixed into Turquoise Bay Amber Rum.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e2) The difference between a dark and a light Rum all\u003cem\u003e\u003cstrong\u003e lies in how it’s aged\u003c\/strong\u003e\u003c\/em\u003e. Dark Rums get their brown hue from the barrels and casks they’re aged in. Steel drums are usually used to produce light Rums, hence the absence of color. \u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3) The \u003cem\u003e\u003cstrong\u003epot still \u003c\/strong\u003e\u003c\/em\u003e(pure single Rum) is the oldest, and arguably most authentic method of distillation, but the column still has been around since the early 1800s, which gives it just enough clout to be called a traditional distilling method.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4) \u003cem\u003e\u003cstrong\u003eAugust 16 is National Rum Day\u003c\/strong\u003e\u003c\/em\u003e. You’ve already put in your PTO day at work, right? Just checking.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e5) \u003cem\u003e\u003cstrong\u003eRum is a Spirit for all seasons\u003c\/strong\u003e\u003c\/em\u003e. Throw it in with some simple syrup and lime and you’ve got a classic Daiquiri that’s perfect for summer sipping. But heat up some butter and sugar with your Rum of choice for a hot buttered Rum that can stand up to any polar vortex.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e6) You’ll typically find Rum in the tropics, where sugarcane \u003cem\u003e\u003cstrong\u003egrows most readily\u003c\/strong\u003e\u003c\/em\u003e. But all across the U.S. and Europe, an increasing amount of small, craft distillers are having molasses shipped to them for the purpose of producing some pretty damn good Rum.\u003cbr\u003e\r\n \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e7)\u003cem\u003e\u003cstrong\u003e Proof, overproof\u003c\/strong\u003e\u003c\/em\u003e… where does it all mean? In order to make sure their gunpowder would still ignite in the case of Rum spillage, the British Royal Navy would mix a small amount of Rum and gunpowder and see if it would ignite and burn with a flame. If it did, then this was deemed ‘proof’ of alcohol. Going off with a bang meant it was ‘overproof.’ Hey, the more you know.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e","brand":"Flaviar","offers":[{"title":"2","offer_id":53751955849579,"sku":"gkk1787265948171","price":33.23,"currency_code":"USD","in_stock":true},{"title":"72","offer_id":53751955882347,"sku":"vaa1787265948172","price":27.18,"currency_code":"USD","in_stock":true},{"title":"86","offer_id":53751955915115,"sku":"rvl1787265948173","price":29.34,"currency_code":"USD","in_stock":true},{"title":"292","offer_id":53751955947883,"sku":"zrl1787265948174","price":28.05,"currency_code":"USD","in_stock":true},{"title":"88","offer_id":53751955980651,"sku":"gaa1787265948175","price":28.48,"currency_code":"USD","in_stock":true},{"title":"974","offer_id":53751956013419,"sku":"qqs1787265948176","price":32.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0983\/1268\/3883\/files\/a-rum-the-world_1.png?v=1787265957"},{"product_id":"peat-it-peat-it","title":"Peat It, Peat It!","description":"\u003cdiv\u003e\u003cem\u003e\u003cstrong\u003ePhenol fans it is time to peat and re-peat.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003e\u003cstrong\u003ePeated Whisky\u003c\/strong\u003e\u003c\/em\u003e is a malt Whisky with the distinct smoky smell that comes from treating barley with Peat. It's very different. It's an acquired taste. Some love it, some hate it.\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eThe Peat spectrum\u003c\/strong\u003e\u003c\/em\u003e knowns no middle ground, and no mercy is spared on your palate, it's like Blue Cheese, a polarizing affair, either you hate it or you absolutely adore it. You know what they both have in common? They pair\/go well together. Hint, hint.\u003cbr\u003e\r\n \r\n\u003cdiv\u003eDear \u003cem\u003e\u003cstrong\u003ePeatheads\u003c\/strong\u003e\u003c\/em\u003e and soon-to-be Peatheads, next one coming on stage, a Peat extravaganza, an artist who’s gonna moonwalk you through the Peaty choruses, ladies and gentleman, Siiir Whisky Peat:\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cem\u003e\"Alright, we got white Peat, black Peat, spanish Peat, yellow Peat. We got hot Peat, cold Peat. We got wet Peat. We got smelly Peat. We got hairy Peat, bloody Peat. We got snapping Peat. We got silk Peat, velvet Peat, naugahyde Peat. We even got horse Peat, dog Peat, chicken Peat.\u003c\/em\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cem\u003eC'mon, you want Peat, come on in Peat Lovers!\u003c\/em\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cem\u003eIf we don’t got it, you don't want it!\u003c\/em\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cem\u003eCome on in Peat lovers!\u003c\/em\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cbr\u003e\r\n\u003cem\u003eHey, you just met it, and this is crazy,\u003c\/em\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003eBut for Peat sake, taste it, maybe.\u003cbr\u003e\r\nSo Peat it, just Peat it!\u003c\/em\u003e\"\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\n\u003cem\u003eCheers\u003c\/em\u003e \u003cem\u003e(Continues with Eddie Van Halen epic solo)\u003c\/em\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e\u003cu\u003e\u003cstrong\u003eSmartAss \u0026amp; Trivia\u003c\/strong\u003e\u003c\/u\u003e\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e1) Scotland is in large \u003cstrong\u003epart covered by a 1 meter thick layer of Peat\u003c\/strong\u003e, formed in the past few thousand years. Peat (also known as turf) consists of moss, tree roots, dead animals and soil that has become tightly compacted over time. The moors grow approximately 1 mm per year.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e2) In Scotland Peat was first used as an \u003cstrong\u003eenergy source\u003c\/strong\u003e because when burnt it delivers a large amount of energy in a short time in the form of heat.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e3) After the Peat is cut the\u003cstrong\u003e 'sod' is then left to dry\u003c\/strong\u003e in the open air\u003cstrong\u003e for around two-three weeks. \u003c\/strong\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e4) In the Whisky industry Peat was \u003cstrong\u003efirst used for heating the pot stills\u003c\/strong\u003e, however that didn’t lead to the smoky taste of a Whisky - that comes during the drying process, when the malted barley is dried over Peat heated fire. The Peat is burnt underneath the malted barley to \u003cstrong\u003estop its germination\u003c\/strong\u003e, helping preserve the malt for storage.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e5) Phenols, the molecules responsible for the Peaty\/smoky\/rubbery flavours are broken down as a Whisky matures, thus \u003cstrong\u003ePeaty flavours are slowly lost\u003c\/strong\u003e as Whisky matures.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e6) \u003cstrong\u003eThe level of phenols\u003c\/strong\u003e is controlled by the length of time that the barley is exposed to the smoke, the amount of smoke produced, the type of Peat used and the humidity of the barley. \u003cstrong\u003ePhenol levels are measured in PPM’s\u003c\/strong\u003e, which stand for Phenol Parts per Million. Distilleries always have the same PPM values for their malts in order to remain consistent.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e7) Most commonly the recorded PPM values are \u003cstrong\u003emeasured before the distillation\u003c\/strong\u003e, not in the final spirit. During ageing the phenol levels drop 30-70 per cent from the original measurements.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e8) The \u003cstrong\u003eWorld’s most Peated\u003c\/strong\u003e Whisky is produced by \u003cstrong\u003eBruichladdich.\u003c\/strong\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e9) Scotland \u003cstrong\u003egrows more Peat\u003c\/strong\u003e than it is dug out.\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e10) \u003cstrong\u003eCocktail aficionado?\u003c\/strong\u003e Here’s an exciting Peated Whisky cocktail recipe: Smokey The Bear by \u003cstrong\u003eStuart Fritz \/ LAB Soho, London\u003c\/strong\u003e\n\u003c\/div\u003e\r\n\r\n\u003cdiv\u003e \u003c\/div\u003e\r\n\r\n\u003cdiv\u003e11) There’s a whole book dedicated to Peated Whiskies - Peat, Smoke and Spirit by \u003cstrong\u003eAndrew Jefford.\u003c\/strong\u003e\n\u003c\/div\u003e","brand":"Flaviar","offers":[{"title":"88","offer_id":53751956111723,"sku":"tnb1787265950201","price":30.64,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0983\/1268\/3883\/files\/peat-it-peat-it_1.png?v=1787265959"}],"url":"https:\/\/pickvirello.com\/collections\/explore-our-tasting-boxes.oembed","provider":"Pickvirello","version":"1.0","type":"link"}