{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/678a7735fc105e4d36833b4c/6a79fc785a90490c34ed3725?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Making Whisky Fun: Dawn Davies on the \"Smoky Cokey\" & Other Geeky Secrets","description":"<p>Whisky should be fun, declares <strong>Dawn Davies</strong>, outgoing commercial buying director for global whisky retailer <a href=\"https://www.thewhiskyexchange.com/\" rel=\"noopener noreferrer\" target=\"_blank\"><strong>The Whisky Exchange</strong></a>.</p><p><br></p><p>She wants to shatter many of the myths around whisky. Like you can't mix <strong>Lagavulin</strong> with<strong> Coca-Cola</strong>. She calls it the \"smoky cokey\". And \"it's absolutely delicious,\" she says.</p><p><br></p><p>Then there's the \"geeky\" stuff.</p><p><br></p><p>\"I'm a fermentation geek through and through,\" she admits, because different yeasts create different flavours. Before that there's the grain: barley, corn or rye... etc. Each gives a different flavour.</p><p><br></p><p>Then there's the type of still that's used to create the new spirit.</p><p><br></p><p>And finally the oak.</p><p><br></p><p>\"I could talk about oak for at least an hour and a half, minimum,\" Dawn gushes. \"You get so much flavour from the oak. And it's not just about the wood giving the flavour, or what was in the wood before. It's also the interaction of oxygen on the alcohols, which gives you all these incredible characters and wood changes so much.\"</p><p><br></p><p>Knowing about the geeky, technical side of whisky production, Dawn insists, can help you understand what whiskies you might like.</p><p><br></p><p>So settle in for an unconventional take on what makes whisky great from a true whisky aficionado who \"thinks about booze all the time\".</p><p><br></p><p>Join John and Dawn as they discuss:</p><p><br></p><p>➡️Dawn's journey from wine lover to whisky expert.</p><p>➡️The unsung heroes of flavour: Yeast and Fermentation.</p><p>➡️How different still shapes and oak types define your dram.</p><p>➡️The rise of global whisky and what to watch next.</p><p>➡️Breaking the rules: Whisky cocktails, ice, and pairing with food.</p><p>➡️How to bring the next generation of drinkers into the category.</p><p><br></p><p>Whether you're a seasoned whisky drinker or just starting your journey, this conversation is packed with insights to help you understand and enjoy whisky even more.</p><p><br></p><p>Slàinte!</p><p>-------</p><p>Socials: <a href=\"https://x.com/C2GWhisky\" rel=\"noopener noreferrer\" target=\"_blank\">@C2GWhisky</a> | <a href=\"https://x.com/JohnRossBeattie\" rel=\"noopener noreferrer\" target=\"_blank\">@JohnRossBeattie</a></p><p>&nbsp;</p><p>Creator &amp; producer: David Holmes</p><p>Art work &amp; design: Jess Robertson</p><p>&nbsp;</p><p>Music: Water of Life (Never Going Home)</p><p>Vocals: Andrea Cunningham</p><p>Guitars: John Beattie</p><p>Bass: Alasdair Vann</p><p>Drums: Alan Hamilton</p><p>Bagpipes: Calum McColl</p><p>Accordion: Gary Innes</p><p>Music &amp; Lyrics: Andrea Cunningham &amp; John Beattie</p><p>Recorded &amp; mixed by Murray Collier at La Chunky Studios, Glasgow, Scotland</p>","author_name":"David Holmes"}