The Wild Scientist of Chocolate Returns
Adam Ioannidis2024-07-25T15:49:57+10:00August Outturn 2024: Adam chats with Krsna about what to expect from the upcoming SMWS x BASIK Chocolates collaboration for 2024 — our 5th year of flavour collaboration.
Five Years of Flavour with BASIK
Matt Bailey2024-07-25T13:23:07+10:00August Outturn 2024: Matt reflects on five glorious years of flavour collaboration with Krsna from BASIK Chocolates.
Beer and Whisky: It Need Not Be Complicated
Adam Ioannidis2024-06-27T11:27:49+10:00July Outturn Ambassador's Address: discover whisky and beer, two marvels of malted barley.
Mighty Oaken Cask #4: Sherry Butt, the Cask that Made Whisky
Adam Ioannidis2024-06-27T11:29:17+10:00July Outturn 2024 Feature Article: the fourth instalment in Chris Middleton's Mighty Oaken Cask series exploring wood in whisky.
Fèis Ìsle: The Mother of All Whisky Festivals
Andrew Derbidge2024-05-30T13:19:28+10:00June Outturn 2024: Andrew Derbidge discusses Fèis Ìle, the largest and most celebrated whisky festival in the world.
It’s Festival Time 2024
Matt Bailey2024-05-29T10:29:57+10:00June Outturn 2024: Matt Bailey discusses the upcoming festival releases and regionality in whisky.
Mighty Oaken Cask #3: Cask is the Craft Part of Whisky
Adam Ioannidis2024-06-27T11:29:29+10:00May Outturn 2024: Chris Middleton continues his Mighty Oaken Cask series with part 3, exploring coopers and how they're the only truly "handmade" aspect of the whisky creation process, and European oak.
Dram Fine Dessert Pairings
Adam Ioannidis2024-04-26T10:39:53+10:00May Outturn 2024: Adam Ioannidis pairs four drams with four desserts and shares his flavour experience as we celebrate desserts and drams month.
Desserts to Die For
Matt Bailey2024-04-24T10:11:11+10:00May Outturn 2024: Matt Bailey details the Outturn ahead as we dive into the wonderful world of desserts and drams.
Right Time, Right Place, Right Sounds
Adam Ioannidis2024-03-27T11:29:13+11:00April Outturn 2024: Adam talks about the role that music plays in venues, and chats with various bars and cafes to understand the different approaches taken. Originally published in Unfiltered #80.