Gary Regan

Jun 19, 2024 | diffordsguide.com | Gary Regan

How to make: STIR all ingredients with ice and strain into a chilled glass.

Oct 27, 2023 | whiskymag.com | Mark Jennings |Gary Regan

In the heart of mediaeval Europe, alchemy was more than a precursor to modern chemistry; it was a spiritual quest. Alchemists, often working in tandem with apothecaries, sought to uncover the secrets of the universe. Central to their work was the belief in a 'spirit' or 'essence' present in all things – distillation became their tool of choice. By heating a substance, its 'spirit' would ascend as vapour, only to be captured and condensed back into a liquid.

Sep 15, 2023 | whiskymag.com | Gary Regan |Jane Slade

Even in the early days of cocktails, there were whispers of smoky whisky finding its way into mixed drinks. In Jerry Thomas’ iconic 1862 book How to Mix Drinks, Islay whisky was explicitly called for in the Spread Eagle Punch, alongside Monongahela, a now-extinct variety of American rye whisky. Though this may sound like an overpowering concoction, it reveals that smoky whisky was indeed considered a viable ingredient in cocktails during that era.

Aug 24, 2023 | whiskymag.com | Gary Regan |Jane Slade |Jonathon Goodall

Rye whisky’s history goes hand in hand with the rise and fall of the classic cocktails it did so much to establish. After a turbulent ride, the spirit is now back in the hands of the discerning bartender and home cocktail enthusiast, but it has taken a circuitous route from its earliest origins in the United States where it is believed to pre-date the arrival of Scottish and Irish settlers by some 50 years and the production of bourbon by 100.