Yes the blog is about Pork n Whisk(e)y, but they’ll be posts on food in general, BBQ, BBQ restaurant reviews, beer, festivals and other things in my twisted mind that I can relate to the title. I live in Charleston SC and I try to do what I can to find new BBQ, interesting recipes, and better beer and whisk(e)y.
While I’m a long time bourbon drinker, I’m just starting my journey in the world of Single Malt Whisky. Reviews on here will not match those snooty sounding reviews from other websites run by much more experienced and knowledgeable scotch enthusiasts and experts (primarily because I’m not as knowledgeable or experienced as they are), but I’ll try to give you a layman’s review on what I’m drinking.
There will be opinionated reviews about everything from scotch to beer to restaurants to equipment and techniques. These are my opinions only and I reserve the right to be completely wrong and to not agree with other reviewers. Just ask my wife.
Along with each review I’ll try and give some background or history on the distillery, brewery, restaurant whatever as that holds a big pull to me along with their product.
Why the Whisk(e)y? There are two different ways to spell whisk(e)y and it mostly depends on where the whisk(e)y is made.
Whisky = Made in Scotland, Wales, Japan and Canada
Whiskey = Bourbon, American and Irish whiskey and other whiskeys.
There are of course exceptions to this “rule”. Makers Mark is labeled as whisky leaving off the typical “e” of American whiskey and bourbon.
I also realize that much of the information in my posts will contain things anyone with a passing knowledge of Whisk(e)y, food, BBQ and other topics may already know. So do everyone a favor and put your hand down and don’t be that kid in class who knows everything. Let the other kids have a chance to ask questions.
Any way enjoy and leave a comment if you think you’ve got something to say.
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