Scottish Food and Drink Experiences by Region
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The Scotch Whisky Experience Access Guide 2019
The Scotch Whisky Experience Access Guide 2019 The Scotch Whisky Experience Access Guide 2019 This Access Guide aims to accurately describe the facilities and services that we offer all our visitors. The Scotch Whisky Experience, 354 Castlehill, The Royal Mile, Edinburgh EH1 2NE 1 The Scotch Whisky Experience Access Guide 2019 The Scotch Whisky Experience, 354 Castlehill, The Royal Mile, Edinburgh EH1 2NE Grid Reference: NT 25422 73516 For full information on visiting us, please see our website: www.scotchwhiskyexperience.co.uk Tel: 0131 220 0441 Email: [email protected] The Scotch Whisky Experience, 354 Castlehill, The Royal Mile, Edinburgh EH1 2NE 2 The Scotch Whisky Experience Access Guide 2019 The Scotch Whisky Experience is a five-star visitor attraction at the top of Edinburgh’s Royal Mile, where we’ve been inspiring visitors to Edinburgh about the joys of Scotch whisky for over 25 years. Whether you take a tour, visit our shop or restaurant, or enjoy an event or tasting here, we guarantee a sensational experience. The Scotch Whisky Experience is fully accessible for wheelchair users or those with specific access needs. If you require any further information about specific access or need advice on planning your visit, please do contact us on +44 (0)131 220 0441 or email [email protected] . The Scotch Whisky Experience, 354 Castlehill, The Royal Mile, Edinburgh EH1 2NE 3 The Scotch Whisky Experience Access Guide 2019 If there’s anything we can do to provide any further information within this Access Statement, please do contact us and we will be happy to offer our assistance. -
a - TASTE - of - SCOTLAND’S Foodie Trails
- a - TASTE - of - SCOTLAND’S Foodie Trails Your official guide to Scottish Food & Drink Trails and their surrounding areas Why not make a picnic of your favourite Scottish produce to enjoy? Looking out over East Lothian from the North Berwick Law. hat better way to get treat yourself to the decadent creations to know a country and of talented chocolatiers along Scotland’s its people and culture Chocolate Trail? Trust us when we say Wthan through its food? that their handmade delights are simply Eat and drink your way around Scotland’s a heaven on your palate – luscious and cities and countryside on a food and drink meltingly moreish! On both the Malt trail and experience many unexpected Whisky Trail and Scotland’s Whisky culinary treasures that will tantalise your Coast Trail you can peel back the taste buds and leave you craving more. curtain on the centuries-old art of whisky production on a visit to a distillery, while a Scotland’s abundant natural larder is pint or two of Scottish zesty and refreshing truly second to none and is renowned for ales from one of the breweries on the Real its unrivalled produce. From Aberdeen Ales Trail will quench your thirst after a Angus beef, Stornoway Black Pudding, day of exploring. And these are just some Arbroath Smokies and Shetland salmon of the ways you can satisfy your craving for and shellfish to Scottish whisky, ales, delicious local produce… scones, shortbread, and not to forget haggis, the range is as wide and diverse as Peppered with fascinating snippets of you can possibly imagine. -
Taxes on Alcoholic Beverages Report of the Panel
WORLD TRADE WT/DS75/R WT/DS84/R ORGANIZATION 17 September 1998 (98-3471) Original: English Korea - Taxes on Alcoholic Beverages Report of the Panel The report of the Panel on Korea – Taxes on Alcoholic Beverages is being circulated to all Members, pursuant to the DSU. The report is being circulated as an unrestricted document from 17 September 1998 pursuant to the Procedures for the Circulation and Derestriction of WTO Documents (WT/L/160/Rev.1). Members are reminded that in accordance with the DSU only parties to the dispute may appeal a panel report. An appeal shall be limited to issues of law covered in the Panel report and legal interpretations developed by the Panel. There shall be no ex parte communications with the Panel or Appellate Body concerning matters under consideration by the Panel or Appellate Body. Note by the Secretariat: This Panel Report shall be adopted by the Dispute Settlement Body (DSB) within 60 days after the date of its circulation unless a party to the dispute decides to appeal or the DSB decides by consensus not to adopt the report. If the Panel Report is appealed to the Appellate Body, it shall not be considered for adoption by the DSB until after the completion of the appeal. Information on the current status of the Panel Report is available from the WTO Secretariat. WT/DS75/R WT/DS84/R Page i TABLE OF CONTENTS Page I. PROCEDURAL BACKGROUND........................................................................................................1 II. MEASURES IN ISSUE..........................................................................................................................3 -
The Banksoniain #10 an Iain (M.) Banks Fanzine August 2006
The Banksoniain #10 An Iain (M.) Banks Fanzine August 2006 Editorial Banks’s Next Books Apologies for the lateness of this issue, The next Banks book has been put back to unfortunately real life got in the way of March 2007. It also seems to have undergone writing and it basically missed its slot in my a name change and is now called The Steep quarterly schedule. If you want issues to Approach to Garbadale, rather than Matter come out on a more regular basis then please (which could have been a dull Physics contribute articles, or even just ideas for textbook). It also seems to have had another articles, or anything really. Contact details at working title, Empire (a History textbook?) the end of the last page. Please expect publication to be biannual from now on so The book after next, an Iain M. Banks effort look for issue #11 in February 2007. that is definitely Culture - the opening section of this book having been written before Steep The issue features The Crow Road, the book, Approach was started - has also been put back the TV series, the radio reading and the audio as a consequence of its predecessor‟s delay. book, and to help you make all the Iain is taking the summer off, and probably connections we have produced a family tree the winter as well, and plans to start work on of the major characters. This is probably my the Untitled Culture Novel in 2007 with favourite Banks book, and I found it difficult publication currently scheduled for August to write about possibly for that reason, but 2008. -
SWR Guidance for Bottlers and Producers
The Scotch Whisky Regulations 2009 The Scotch Whisky Regulations 2009 (SWR) came into force on 23 November 2009. They replaced the Scotch Whisky Act 1988 and the Scotch Whisky Order 1990. Whereas the previous legislation had only governed the way in which Scotch Whisky must be produced, the SWR also set out rules on how Scotch Whiskies must be labelled, packaged and advertised, as well as requiring Single Malt Scotch Whisky to be bottled in Scotland from 2012. The following guidance is aimed at assisting those producing and selling Scotch Whisky, and those designing labels, packaging and advertising, to comply with new law. Checklists are included where appropriate. This guidance covers only the main provisions of the law; the Regulations should be referred to for the full detail. The SWA’s Legal team is ready to assist with any questions. Contact details are provided at the end of this Guidance. Contents 1. Production of Scotch Whisky 3 2. Definitions of categories of Scotch Whisky 4 3. The only type of whisky may be produced in Scotland is Scotch Whisky 5 4. Passing Off 6 5. Export of Scotch Whisky in bulk 6 6. Labelling of Scotch Whisky 7 7. Distillery Names 8 8. Locality and regional geographical indications 9 9. Prohibition of the description “Pure Malt” 11 10. Maturation, age and distillation statements 11 11. Transitional periods regarding labelling, packaging and advertising 12 12. Verification of the authenticity of Scotch Whisky 12 13. Enforcement 13 Contact SWA Legal Team 13 2 The Scotch Whisky Regulations 2009 1.1 The SWR do not change the way that Scotch Whisky is produced. -
The Distilled Guide To: Food Guide to Food
VOLUME 08 OCTOBER - DECEMBER IN PARTNERSHIP WITH TOM SANDHAM & BEN MCFARLAND THINKING DRINKERS THE DISTILLED GUIDE TO: FOOD GUIDE TO FOOD WELCOME TO THE EIGHTH EDITION OF 2019 SPIRITS SUPPLEMENTS 2 WELCOME FROM DISTILLED. 4 THE THINKING DRINKERS 6 AGAVE AFFECTION 10 ALMA DE CUBA Our final Distilled edition for 2019 focusses on a topic 14 CAMERA which I am sure is a firm favourite amongst many of If you fancy something a little different to a sloe gin this us – food! And not just food, but food and spirits – what winter, try Boodles Mulberry Gin. It works as a great 20 DESIGNS ON FOOD a pairing! alternative to port to compliment a rich blue cheese and the berries sweet and tart flavour balances beautifully 24 FOOD PAIRINGS The concepts of the ‘aperitif’ and ‘digestif’ certainly with game and duck dishes. 28 FOUR PILLARS aren’t new ones, but when it comes to matching food to drinks, spirits haven’t always been front of mind. Onto a couple of fruity rums. Hoxton Banana is bottled 30 LIQUEURS GRAND MARNIER SAVOY However, with the growing consumer trend towards at 40% abv so doesn’t have the sweet and sometimes 32 TOP OF THE POP spirits and a range of great brands on the market, it artificial tones of some banana rums. Perfect for sipping really should be one to consider. Our Distilled guide to after an indulgent meal or with a pudding course. RedLeg 36 WHISKEY & FOOD food will hopefully provide some inspiration on how to Caramelised Pineapple will certainly spice up your rum promote spirits with food, particularly, as we approach range. -
Poitín – a Spirit of Rebellion and Inspiration
Technological University Dublin ARROW@TU Dublin Conference papers School of Culinary Arts and Food Technology 2016-05-31 Poitín – a Spirit of Rebellion and Inspiration James Peter Murphy Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschcafcon Part of the Art Education Commons, Food and Beverage Management Commons, Food Science Commons, and the Tourism and Travel Commons Recommended Citation Murphy, J (2016). Poitin - a spirit of rebellion and inspiration, 3rd Dublin Gastronomic Symposium, May 31st – June 1st 2016, DIT, Cathal Brugha Street, Dublin. This Conference Paper is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Conference papers by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License 3rd Dublin Gastronomy Symposium May 31st – June 1st 2016, DIT, Cathal Brugha Street, Dublin. Poitín – a spirit of rebellion and inspiration Introduction In his foreword for the strategic vision for Irish Whiskey Minister for Agriculture, Food and the Marine Simon Coveney T.D. stated that with a growth rate of almost 200 percent over a decade Irish whiskey brands now represent the fastest growing premium spirit globally and with investments of €1 billion planned over a ten year period it is well placed to generate growth, exports and jobs and a very special tourist offering celebrating an all-island heritage (ABFI, 2014). -
Lowland the Land of Whisky
The Land of Whisky A visitor guide to one of Scotland’s five whisky regions. Lowland Whisky The practice of distilling whisky No two are the same; each has has been lovingly perfected its own proud heritage, unique throughout Scotland for centuries setting and its own way of doing and began as a way of turning things that has evolved and been rain-soaked barley into a drinkable refined over time. Paying a visit to spirit, using the fresh water a distillery lets you discover more from Scotland’s crystal-clear about the environment and the springs, streams and burns. people who shape the taste of the Scotch whisky you enjoy. So, when To this day, distilleries across the you’re sitting back and relaxing country continue the tradition with a dram of our most famous of using pure spring water from export at the end of your distillery the same sources that have been tour, you’ll be appreciating the used for centuries. essence of Scotland as it swirls in your glass. From the source of the water and the shape of the still to the wood Home to the greatest concentration of the cask used to mature the of distilleries in the world, Scotland spirit, there are many factors that is divided into five distinct make Scotch whisky so whisky regions. These are Islay, wonderfully different and varied Speyside, Highland, Lowland and from distillery to distillery. Campbeltown. Find out more information about whisky, how it’s made, what foods to pair it with and more: www.visitscotland.com/whisky For more information on travelling in Scotland: www.visitscotland.com/travel Search and book accommodation: www.visitscotland.com/accommodation EDEN MILL Lowland DAFTMILL KINGBARNS With miles of rolling farmland and also home to five of the country’s neat woodlands, the Lowlands seven high-volume grain distilleries, CAMERONBRIDGE is one of the most charming and which, although they aren’t open accessible whisky regions in to the public, continue to produce Scotland. -
The Poetry and Humor of the Scottish Language
in" :^)\EUN'i\TPr/> ^ c^ < ^ •-TilJD^ =o o ir.t' ( qm-^ I| POETRY AND HUMOUR OF THE SCOTTISH LANGUAGE. THE POETRY AND HUMOUR OF THE SCOTTISH LANGUAGE. BY CHARLES MACKAY, LL.D, " Autlior of The Gaelic Etymology of the Languages of Westerti Europe, tuore particularly of the English and Lowland Scotch;" " Recreations Gauloises, or Sources Celtigues de la " " Langue Fratifaise ; and The Obscure Words and Phrases in Shakspeare and his Con- temporaries" is'c. ALEXANDER GARDNER, PAISLEY; LONDON : 12 PATERNOSTER ROW. 1882. :•: J ^ PREFACE. a I/) c The nucleus of this volume was contributed in three " papers to Blackwood's Magazine," at the end of the year 1869 and beginning of 1870. They are here of Messrs. r--. reprinted, by the kind permission Blackwood, CO ^ with many corrections and great extensions, amounting "^ to more than two-thirds of the volume. The original :> intention of the work was to present to the admirers of ^o Scottish literature, where it differs from that of England, only such words as were more poetical and humorous in the Scottish language than in the English, or were \ altogether wanting in the latter. The design gradually extended itself as the with his ^ compiler proceeded task, ^^11 it came to include large numbers of words derived from the Gaelic or Keltic, with which Dr. Jamieson, the 4 author of the best and most copious Scottish Dictionary ^ hitherto published, was very imperfectly or scarcely at all acquainted, and which he very often wofuUy or ludi- crously misunderstood. " Broad Scotch," says Dr. Adolphus Wagner, the eru- and editor of the Poems of Robert dite sympathetic Burns,— pubUshed in Leipzig, in 1835, "is literally broadened, i.e.^ a language ot dialect very worn off, and blotted, whose VL PREFACE. -
Amsterdam, Netherlands Overview Introduction
Amsterdam, Netherlands Overview Introduction Tell anyone you're going to Amsterdam and there's a fair chance they'll either sigh with envy or give you a sly nod. Amsterdam's reputation for tolerance laced with sin precedes it, but equally renowned are its scenic and cultural attractions. Amsterdam hotels are known for their cleanliness and hospitality, its restaurants offer world cuisine, and along the city streets is a shopper's paradise. Most visitors fall in love with the city and return again and again. Amsterdam is nourished by a wealth of museums, concert halls, and avant-garde theater and dance venues. Its relaxed and tolerant attitudes draw those looking for a creative, anything-goes atmosphere. Large numbers of beautiful tree-lined canals are bordered by streets with rows of narrow, gabled houses and 17th-century warehouses, making Amsterdam an architectural treasure trove. Amsterdam is much smaller in population (but no less interesting) than many European capitals. As a result, much of the city center can be comfortably explored on foot—or, if you want to look like a true local, by bicycle. Highlights Sights—The Westerkerk (West Church) on the Prinsengracht and the spectacular view from its tower; gabled mansions on the 17th-century canal ring inside the Singelgracht; the Anne Frank Huis; the Red Light District; Amsterdam-Noord. Museums—Rembrandts at the Rijksmuseum; the Van Gogh Museum; the Stedelijk Museum. Memorable Meals—Smoked eel at Haesje Claes; french fries with mayonnaise or peanut-butter sauce from the rear end of the Albert Cuyp Markt; rijsttafel at Tempo Doeloe; salted or pickled herring from one of the fish stands along the canals; traditional Dutch fare at Moeders; international dishes from Food Hallen. -
A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud
beverages Review A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud Aoife C. Power 1 , Caoimhe Ní Néill 2, Sive Geoghegan 3, Sinéad Currivan 1, Mary Deasy 3,4 and Daniel Cozzolino 5,* 1 Centre for Research in Engineering Surface Technology (CREST), Technology Gateway of TU Dublin, Dublin, Ireland; [email protected] (A.C.P.); [email protected] (S.C.) 2 School of Chemical and Pharmaceutical Sciences, TU Dublin, Dublin, Ireland; [email protected] 3 MiCRA-Biodiagnostics, Technology Gateway of TU Dublin, Dublin, Ireland; [email protected] (S.G.); [email protected] (M.D.) 4 Centre of Applied Science for Health, TU Dublin, Dublin, Ireland 5 Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), the University of Queensland, Brisbane, Queensland 4072, Australia * Correspondence: [email protected] Received: 3 May 2020; Accepted: 28 July 2020; Published: 3 August 2020 Abstract: Food fraud and adulteration is a major concern in terms of economic and public health. Multivariate methods combined with spectroscopic techniques have shown promise as a novel analytical strategy for addressing issues related to food fraud that cannot be solved by the analysis of one variable, particularly in complex matrices such distilled beverages. This review describes and discusses different aspects of whisky production, and recent developments of laboratory, in field and high throughput analysis. In particular, recent applications detailing the use of vibrational spectroscopy techniques combined with data analytical methods used to not only distinguish between brand and origin of whisky but to also detect adulteration are presented. -
Food and Drink 2Nd Edition (PDF)
2ND EDITION EDINBURGH BUSINESS OPPORTUNITIES GUIDE FOOD&DRINK HOW THE FLAVOURS OF THE CITY CAN BENEFIT YOU ETAG 2015DR1.indd 1 19/01/2015 10:39 XXXXXXXXXXXXXXX THE CONTEXT 3 INTRODUCTION FOOD TOURISM 4 2015 is Scotland’s Year of Food and Drink – a chance to spotlight and celebrate Scotland’s wonderful natural larder to our people and THE EDINBURGH SCENE 6 visitors. It’s a great opportunity for Edinburgh’s tourism businesses and a fantastic platform to push eating and drinking forward in the thinking of locals and visitors alike. MODERN SCOTTISH 8 Edinburgh already has much to be proud of, especially in its twinkling belt of Michelin-starred restaurants. That said, for every gourmand FOOD SOUVENIRS 9 seeking memorable fi ne dining, our city will also be visited by an independent traveller on a tiny budget, a family looking for relaxed eating, a whisky connoisseur focused on what’s in their glass, or a FAMILY FRIENDLY 10 business person looking to unwind with a plate of something simple but satisfying at the end of a long day. Food, drink and tourism are inextricably linked, and getting it right is PICNICS 11 above all about authenticity – whether that’s a perfect pint in an historic pub, a steaming bowl of porridge, a simple picnic packed with local THIRSTY WORK 12 ingredients or fabulous hospitality. Helping visitors discover distinctive food and drink will enhance their Edinburgh experience and lead to repeat bookings and increased profi ts. FESTIVAL FOOD 14 After all, whether they’re here for a half-day stopover or a fortnight of festival fun, everyone’s got to eat.