The Snug Menu

Scotch whisky has a rich array of stories, myths and legends. However, what start as myths can become received wisdom, influencing our understanding and restricting our enjoyment. We have deployed blending to challenge assumptions, biases and prejudices concerning Scotch in this limited edition series we call Myths & Legends. It may surprise some, but blending is as crucial to the creation of single malts as it is to blended whisky. Myths & Legends I highlights the extent to which individual casks are often unreliable authorities for the style of whisky made at a distillery; it is by blending casks together that a fuller picture of distillery character can emerge Bottled at 46% Not Chill-Filtered, Light 5 Micron Filtration, Natural Colour, Lead Whiskymakers: Jill Boyd and James Saxon. Two parcels of malt whisky from the same Northern Highland distillery tasted markedly different: the younger parcel was malty and citrusy, the older one much creamier with a ripe fruit character.

Our friends at Angelisco make a dam fine tequila give it a try!!! Nom 1499

Cynar is an Italian bitter liqueur of the amaro variety. It is made from 13 herbs and plants, predominant amongst which is the artichoke, from which the drink derives its name. Cynar is dark brown in color, has a bittersweet flavor, and its strength is 16.5% ABV. It was launched in Italy in 1952.

Japanese whiskeys are modeled on the Scottish whiskey industry and both single malts and blends being produced. One notable difference with Yamazaki 12-Year-Old Single Malt is that the wash (or thin beer created prior to distillation) is fermented longer than usual in wooden washbacks. This results in a creamy character that is noticeable on both the nose and on the palate. There is a bright tropical fruit note that is reminiscent of a sunny, summer day picnic, with pineapple, citron, honeysuckle and pine sap aromas appearing before dried fruit notes begin to appear.