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by Tash McGill | Apr 18, 2016 | 0 comments

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Tash McGill - The Whisky Girl

Hello! I’m the Whisky Girl.

I'm an epicurean and I write about what I taste, see, smell, touch and hear. Sometimes whisky, sometimes champagne and a fair smattering of opinion. Subscribe below to stay in touch to get everything new delivered to your inbox.

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thewhiskygirlnz

Hellllllo delicious. Martini Riserva Speciale Ambr

Hellllllo delicious. Martini Riserva Speciale Ambrato. The delicate honey notes echo a sticky mead liqueur I once tried, but more refined and the bitterness that emerges from that musky sweet floral vapour. Absolutely delicious over ice, with soda. Nothing else required besides a nice creamy sliver of cheese, please. Vermouth is almost a language of it’s own, complex and elegant when spoken well. If only I had some of the Rubino to compare it too.
#martiniriservaspeciale #martiniriservaspecialeambrato #vermouth

Weekly outing commence! Merriment! Vermouth!!

Weekly outing commence! Merriment! Vermouth!!

Very delightful boxes to unpack at last .... @twop

Very delightful boxes to unpack at last .... @twopaddocks @samneilltheprop

Late June would have meant landing in London, embr

Late June would have meant landing in London, embracing dear ones and then taking the train up to Glasgow; re-tracing family history once more out to the Mull of Kintyre. A short sunset ferry ride across to Islay, with the Paps of Jura on the horizon. Those are swift-moving dark waters that look deceptively still on the horizon. This week, Islay would usually be full of Féis Íle activity but time Jura I wanted to spend more time exploring this year. Along with so many other Scottish distilleries, Jura has updated their core range (farewell some favourite expressions) adding some age-statements and new single malts. Entry-level Journey is refined and elegant: hints of smoke, plenty of vanilla, toffee fruits and a warming finish with cinnamon, toasted pecan nuts and buttery toffee fudge.
The dark waters and tall peaks of Scotland still wait for me to glide and walk upon. Stay safe and sláinte.
#jura #whisky #scotland #whiskygirl

Working on a Covid-19 vaccine. Must be blue. @barn

Working on a Covid-19 vaccine. Must be blue. @barneytoy @bill_in_bars @phil.spector @clippernz cc: @jacobbriars

BREAD BABIES: A rustic boule as I start to really

BREAD BABIES: A rustic boule as I start to really get experimental. I’m already using my 100% rye starter, a flavour that is punchy and familiar. Then to the 25% wholemeal spelt (autolysed for 6 hours before adding levain and salt) I also added diastatic malt - sprouted barley that is dried and then ground: sound familiar? I’m wanting to explore what adding various whisky mash bill components does in bread. Esoteric? Undoubtedly. Fun? Absolutely. Tasty?! Banging delicious as I get bolder and bolder.
#sourdough #spelt #barley #rye #malt

So many pretty ladies. @aberlour @ardbeg @thomsonw

So many pretty ladies. @aberlour @ardbeg @thomsonwhisky @glenmorangie

Sometimes whisky, sometimes champagne! But serious

Sometimes whisky, sometimes champagne! But seriously.. why wait for special occasions? Sometimes it’s good just to pop a cork for the hell of it. @piper_heidsieck

It’s been a delight to be kept company by great

It’s been a delight to be kept company by great bars and whiskies throughout lockdown ... but I’m looking forward to visiting a few old friends over the next few weeks as Level 2 fully takes effect... which bars are you looking forward to visiting when you’re able?
@clippernz @thejeffersonauckland @deadshot_nz @thelastwordchc @hawthornlounge @caretaker.nz @kismet_cocktailbar
#whiskygirl #whisky #cocktailsnz

Old-fashioned and an empty chair, left open for yo

Old-fashioned and an empty chair, left open for you. Three days til we can share banter and beverages again. Old-fashioned courtesy of @clippernz & @makersmark.

Experimenting with different scoring patterns.

Experimenting with different scoring patterns.

DINNER: 100% NZ Made - caramelised onion, mushroom

DINNER: 100% NZ Made - caramelised onion, mushroom & ricotta stuffed butternut with a little halloumi salad. More than ever it’s crucial to support our local growers and producers. I’m about to start a research project into the gaps in NZ’s food systems that led to increased impact to our local food producers. But for tonight, practising what I preach with local ricotta, halloumi and of course, vegetables. I’m committing to drink only NZ wine for the next little while - which won’t be a burden, let’s be honest. So trying Spade Oak’s Gisborne Syrah from Steve Voysey. #delicious #eatlocal #shoplocal #vegetables

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