Caterer and Hotelkeeper – 11257

Worth its salt

A sprinkling of salt can make blended whiskies taste like malts, says New Scientist magazine. Researchers in Scotland have discovered that, by pressing salt into the stays of a whisky barrel, more oak flavour is extracted and the whisky can mature faster. The salt, apparently, catalyses the breakdown of the wood, freeing the subtle wood essences that give whisky its flavour.

Single malt lovers needn't fear, though - the resulting liquor is heading for the blended Scotch market, where it will be used in the maturation process.

Best Spanish list

Wines of Spain has announced the national winners of the 1998 Spanish Wine Lists of the Year Awards. Pheasants restaurant in Ross-on-Wye scooped the top prize - the Catering Category CA (lists with more than 20 Spanish wines). Winner of the Catering Category CB (lists of 14-20 Spanish wines) was the White House Hotel, Williton. The Catering Category CC title (lists of 5-12 Spanish wines) went to Webber's Wine Bar in Billericay.

Vintage moment

Ushers of Trowbridge (01225 763171), one of the largest regional brewing companies in the UK and operator of 540 pubs across the country, "is broadening the appeal of beer" with the launch of its Vintage Ale Collection, a Ruby, Tawny and a White - targeted to bridge the gap between traditional ales and wine, "both in usage and style".

Says Ushers' Roger North: "White Ale goes particularly well with poultry and light, spicy foods, while Tawny is ideal with cheese and desserts." Ruby is a killer with any meat, adds North. All are available in 500ml bottles.

Chin-gin

Plymouth Gin has launched two new products - Sloe Gin and Damson Gin Liqueur. The company recommends that the Sloe Gin "be carried in a hip flask for its warming qualities". For distribution details, contact the distillery on 01752 665292.