Explainer
Apr 17, 2024
Michael Walsh on Edinburgh Whisky Academy’s Irish Whiskey Flavour Wheel
Our Irish Whiskey Flavour Wheel offers a guided journey through the sensory delights of the category and prompts conversation with either yourself or others as Michael Walsh explains in this video.
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Feb 7, 2024
Esters and the Scotch whisky production process
In the Scotch whisky production process, esters are primarily generated during fermentation when yeast interacts with the sugars present in the malted barley during mashing. Yeast metabolises the sugars, producing alcohol and various flavour compounds, including esters.
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Jan 23, 2024
The ideal grist ratio for making Scotch whisky
The grist ratio is a vital parameter for the distiller as it tells them how well the malted barley has been ground in the mill. The grist is made up of three fractions: husk (20%), flour (10%) and grits (70%).
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Jan 8, 2024
Kilning & the Scotch Whisky Production Process
Kilning refers to the method of drying germinated barley using hot air. It is the third and final stage of the malting process (steeping, germination, kilning) and is a crucial step in the Scotch whisky production process.
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Oct 24, 2023
Different whisky warehousing systems
Once a cask is filled with new make spirit, it must be matured for a minimum of three years before it can be called Scotch whisky. Here are three types of warehousing systems used in Scotland.
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Sep 26, 2023
Barley and the Scotch whisky production process
Make sense of how barley – a cereal packed with starch – is used by distillers in the Scotch whisky production process in this barley explainer video from one of our whisky lecturers, Vic Cameron.
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Sep 13, 2023
The importance of copper contact in whisky distillation
All pot stills used in the Scotch whisky industry are made from copper. This easy to shape common metal is an effecti...
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Aug 16, 2023
Scotch whisky milling equipment: the 4 roll mill
The 4 roll mill is by far the most commonly used mill in the Scotch whisky industry. Named after their creators, the ...
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Aug 16, 2023
How the lyne arm on a still can affect Scotch whisky flavour
The lyne arm (or lye pipe) – the part of the still that joins the column and neck to the condenser system – has a big impact on reflux. Specifically, it is the angle at which the lyne arm points towards the condenser that is of particular importance.
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Aug 16, 2023
The Structure of a Yeast Cell
Yeast is a single-celled organism which feeds on sugar, producing alcohol, carbon dioxide, heat and flavour compounds...
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Aug 16, 2023
Scotch whisky milling equipment: the hammer mill
The hammer mill is usually paired with a mash filter. The husk is not required in a mash filter, and as much flour a...
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Aug 16, 2023
Whisky maturation: Cask influence over time
Unwanted characteristics– such as harshness and immaturity – are reduced over time.
Delicate distillery characte...
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