Opinion
Aug 16, 2023
Barley variety: Does it make a difference to flavour?
Can you really taste a specific barley variety in a dram? Two of our whisky lecturers, Vic Cameron and Dr Gordon Stee...
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Aug 16, 2023
Peat source location: Does it make a difference to flavour?
Can you really taste the geographical profile of peat in your Scotch whisky? Two of our whisky lecturers, Vic Cameron...
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Aug 16, 2023
Ask the expert: Ageing Scotch pre-Bourbon casks?
My understanding is that Bourbon is produced using new casks, freshly burnt to create the smoky taste, whilst Scotch ...
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Aug 16, 2023
Ask the expert: Spring water whisky quality?
How important is "spring water" on the quality of whisky? And how does it affect the quality of whisky?
The water use...
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Aug 16, 2023
Ask the expert: ABV decision maker?
After completing the process of making whisky when we have the final product after distillation and maturation, the h...
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Aug 16, 2023
Five favourites: Vic Cameron on whisky
For World Whisky Day, our whisky lecturer, Vic Cameron, shares five of his favourite drams in the world right now…
Ca...
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Aug 16, 2023
Five favourites: Gordon Steele on whisky
For World Whisky Day, our whisky lecturer, Dr Gordon Steele, shares five of his favourite drams in the world right no...
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Aug 16, 2023
Five favourites: Geraldine Coates on gin
Our Gin lecturer, Geraldine Coates, shares five of her favourite gins in the world right now. With so many gins to ch...
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Aug 16, 2023
The Evolution of Whisky Tastings
The Age of the Blend
Take yourself back in time to the late 1970s and to a whisky marketplace and world unrecognisabl...
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Aug 16, 2023
The case for certified whisky education
Scotch whisky, despite its easy appeal, is a complex topic. Across centuries it has charmed suitors the world over, h...
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