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Crafting a single malt whisky is something that is both very simple and very complicated. On the one hand ultimately you just put spirit into a barrel and wait and whisky will come out the other end. On the other hand, every decision you make from the kilning of the malt to the strength of […]…Read more
Last time in Crafting the Cask – Coopering from Tree to Barrel we looked at the coopers art and the process that a cask goes through in its journey from tree to being ready to mature whisky, rum, and all the things we love. But what what about the wood itself, how does the type of […]…Read more
Last time in Making whisky is all about the barrel right? we looked at the utility of barrels and why they’re made of oak, today we will be examining the coopers art and the process that a cask goes through in its journey from tree to being ready to mature whisky, rum, and all the things […]…Read more
Got Wood? In parts 1, 2, & 3 of our blog series we looked at the history of distilling, the shapes of stills, and the importance of copper, but today we’ll be shifting focus to look at the humble oak barrel and its significance in the production of whisky. Barrels are a curious invention. When […]…Read more
Copper, it’s all about the shinny shinny copper In Part 2: Whisky stills, is it about the size, or how you use it? We looked at how the size and shape of a still as well as how it’s used can all affect the character of the spirit it produces. This time we’ll be talking […]…Read more
Why Marcellus Wallace doesn’t look like a bitch In part 1: the origins of distilling we talked about the origins of stills (I know, crazy right?). Today we’re going to be focussing on how the size and shape of a still can affect its performance, and despite what your significant other might keep telling you, in this […]…Read more
Marcellus Wallace and his roots in the origins of distilling Our new still, Marcellus Wallace, entered our lives in February 2018 taking his place as the heart of our distillery, but his pedigree dates back much further than Deviant Distillery, further back than the invention of sliced bread, even further back than Madonna’s first album. […]…Read more
I grew up in small mountain town in the south west of Colorado called Creede. The town itself is only about 300 people, at an altitude of about 3000 metres. In Creede we say we’re “a drinking town with a small mountain problem” rather than “a small mountain town with a drinking problem.” The famous […]…Read more
Don’t be fooled by its title, this drink is great at events and over summer BBQs. This is Deviant’s take on the cocktail recipe from Sam Ross. It’s cool and refreshing with just enough bite to keep you wanting more. What you’ll need 15ml Anthology Single Malt Spirit 30ml Peated Ginger Liqueur 15ml honey 30ml […]…Read more
Miss Molly, like your favourite teacher who always wore mismatching outfits. Who would’ve thought these ingredients go together? We didn’t, but turns out we were wrong. What you’ll need 45ml Anthology Zero or any new malt (clear) Anthology 30ml lime juice 30ml elderflower A sprig of mint A few inches of rhubarb Soda water Smash […]…Read more