In episode 183 of The Drinking Hour, David Kermode sits down with The Whisky Exchange’s Billy Abbott, whisky educator, author and judge, to delve into the world of fruit-forward styles. Over the next few weeks, Kermode and Abbott will explore Irish and Japanese whisky, as well as rare aged whisky.
After covering Abbott’s journey from computer programming to spirits, the duo share their drinks ‘epiphany’ moments. They then discuss the role raw ingredients play in influencing the flavour of the whisky, a hot topic in the world of spirits, and explain how the maturation process works. The pair explore the relationship between sherry and whisky, particularly how sherry casks are used by distilleries to influence the flavour of their final product.
In the second half of the episode, Abbott shares more on the different flavour profiles of whisky and talks about the Whisky Exchange’s latest releases in its ‘The Seasons’ collection. Kermode asks Abbott to share his top whisky tasting tips as they taste the new releases.
Discover more episodes of The Drinking Hour with David Kermode here.
