With chilly February extending into an equally frigid March, I think longingly of our recent trip to one of my favourite cities - sunny Seville, the exquisite capital of Andalucia in southern Spain. Only a short flight from the UK, followed by a short taxi ride, Seville is an ideal weekend destination.
It's simple. Take a wander in to your nearest wine store, or supermarket, and have a wee peak at the range of quality half bottles on their shelves. Not too many eh! In my time as a retailer I have lost count the amount of times where someone asked me for a half bottle of wine. Not everybody wants to spend money on a full bottle, especially if they only fancy a tipple once a week.
Also abundant on Leather Lane are the very busy lunchtime executives. As we mostly cook our dumplings to order, so that everything is fresh and nothing hangs around, these customers can be slightly problematic. You would be surprised at how few people are willing or able to wait five minutes for their lunch.
This commonly asked question about whisky is one that keeps cropping up amongst drinkers and consumers. It is also a common view in a similar way to the way one thinks about older wines. It is often heard or assumed that the increased age of a whisky therefore makes it the better than its younger counterparts. But is this statement true or is it a common misconception?