Kirsty McKerrow: Charting the Future of Edinburgh Whisky Academy

Having completed the Online Diploma in Single Malt Whisky in 2021, Robert Abad asked to interview Kirsty McKerrow as part of the EWA 10th anniversary celebrations.

This year marks a milestone for the Edinburgh Whisky Academy (EWA). Ten years after its first Diploma was hosted, the Academy has grown from a bold idea into a global hub for whisky knowledge, cementing its place as the only Qualifications Scotland-Approved Centre dedicated to Scotch whisky and gin education.

At the helm is Kirsty McKerrow, whose roots in whisky run deep. “My first whisky tasting was at eight,” she recalls with a smile. Her father, then CEO of Glenmorangie, would bring home samples from what became the world’s first wood-finished range. Whisky, for her, was never just a drink but part of family history. “My mum’s side, the Mackinlays, were blending in the 1820s,” she says. The family brand was eventually sold, but the stories and bottles circulating at home left an indelible mark.

Her father’s mentorship further shaped her approach to whisky. “He speaks about whisky in such an inclusive, emotive way,” she recalls. When I started in Sweden, I spent a week with him learning tastings properly. That was when I was hooked. The passion people had for Scotch was infectious. That was the seed of the academy.”

After a stint as a paramedic, McKerrow returned to whisky as Nordic Brand Ambassador for Glenmorangie and Ardbeg in Sweden. Back in Scotland in 2015, she spotted a gap in the market. “There was no structured qualification in Scotch whisky education for the consumer-facing side of the industry,” she explains. “If you wanted to really learn, there wasn’t an official route. That’s why I started the academy.” 

A decade later, EWA has grown into a space where tradition meets innovation and where enthusiasts and professionals learn side by side.

Ask McKerrow what makes Scotch compelling, and she pauses. “It’s probably a combination of craft and history,” she says. “In a world of instant gratification, whisky’s traditional production feels grounding. It connects people to something simpler, something secure.” She traces Scotch’s modern appeal back to the 1980s, when a handful of distilleries began championing single malt in a blend-dominated industry. “They made the production process accessible by inviting people into distilleries, starting tastings, and spotlighting craft. That transparency and focus on quality gave Scotch longevity. Even now, brands fiercely protect that positioning.” 

Scotch, she notes, still carries a unique status. “You don’t even have to taste it to know it’s premium. It’s revered in a way that few other spirits are.”

One of the most surprising insights from running EWA is who shows up to learn. “It’s not high-flying bankers with expensive collections,” says McKerrow. “It’s regular people with a heartfelt commitment to learning more about their favourite dram.” The Academy draws both industry professionals and dedicated fans. “It’s a mix of older enthusiasts who now have the time to pursue their passion, as well as younger enthusiasts keen to get into the industry.”

For McKerrow, education is about more than facts. “Whisky touches people uniquely; it engages emotions and allows escapism into the provenance and craft of every drop. It’s experiential.” She also points to how the industry itself has evolved. “Today, production nuances are discussed much more than they were previously but understanding how to navigate the marketing slant and fully understand these differentials is one of the many gifts of whisky education. Education bridges that gap and keeps the spark alive.”

Asked how Scotch compares with other spirits, McKerrow is candid. “Each has nuances, but I believe Scotch is in another league. The depth of information, the folklore, the sheer history, Scotch is integral to the culture of Scotland. Scotch offers endless learning.”

She ends with a reflection on why whisky endures. “When you pour a glass and nose the whisky, the spirit itself doesn’t change, but your perception does. At first, you might sense smoke, then sweetness, and perhaps something more specific, like butterscotch. It’s also the environment around the whisky that is continually changing, not the spirit. Wars and pandemics may come and go, and audience tastes may shift, but Scotch will always be Scotch.”

After ten years, the Edinburgh Whisky Academy has proven itself more than just an educational institution. It has pioneered a new facet of the industry and created a place where the next generation of whisky storytellers can find their voice. As Kirsty McKerrow shows, the journey of Scotch isn’t just about history; it’s about the people who carry it forward.