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Meet the Educator: Daniel Whittington

Daniel Whittington is our Approved Course Provider in Austin, Texas. He teaches EWA courses on the campus of Wizard Academy and Whisky Marketing School.

Meet the Educator: Samantha De Noia

Samantha De Noia, founder of creative whisky agency 9 Smoking Barrels, is our Approved Course Provider in Madrid. Tel...

Meet the Educator: Joe Cabassa

Based in San Juan, Puerto Rico, Joe Cabassa is our Approved Course Provider for Latin America. He is the founder of whisky and spirits education company, Academia De Whisky.


Whisky Words: Bung Hole

A bung hole is the hole on the top of a cask where you put the filler in to fill the spirit. And then once you've filled it, you will hammer in a bit of wood that is called a bung.

Whisky Words: Esters

Esters are one of the groups of flavour compounds that we find in malt whisky. You create an ester by combining an acid with an alcohol, and these esters then give you the fruity, floral aromas that we can get in some Scotch whisky.

Whisky Words: Barrel

A barrel is a type of cask. It's used for making bourbon and it holds 200 litres of spirit. And it's always made from American oak. 


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.

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%).

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.


A day in the life of a cooper at The Balvenie Distillery

20 barrels a day? Nae bother! We had the pleasure of chatting to Barry, a cooper at The Balvenie Distillery, about what a typical day in his job involves, from repairing casks to helping the apprentices.

Was Alfred Barnard the original whisky influencer?

Dr Gordon Steele discusses Alfred Barnard’s "Whisky Distilleries of the United Kingdom" and its lasting influence with historian Fionnán O’Connor.

Grain Whisky Distilleries in Scotland

There are currently seven grain whisky distilleries in Scotland, all of which are much larger in scale than traditi...


Meet the Maker: Matthew Paterson, Malt Man at The Balvenie

We recently visited The Balvenie Distillery to film some updated explainer videos for our Certificate in Scotch Whisk...

Whisky Jobs… Gillian Kirkland on being a Bar Owner

Edinburgh Whisky Alumni Gillian Kirkland runs The Piper Bar in Glasgow. We asked her to tell us more about the day-to...

Whisky Jobs… Gary Taylor on being a Cooper

As a cooper at Speyside Cooperage, it’s Gary Taylor’s job to check, repair and re-finish casks of all descriptions,...


Fionnán O’Connor announces second Irish whiskey book, Créatúr

Certificate in Irish Whiskey teacher and passionate whiskey historian Fionnán O’Connor has announced his second book, Créatúr, alongside a community cask share venture.

EWA Educator Ann Miller inducted as Master of the Quaich

Many congratulations to Ann Miller, who’s been inducted as a Master of the Quaich at the Keepers of the Quaich Banque...

Is the Definition of Irish Single Pot Still Whiskey Changing?

Single Pot Still Whiskey is one of the most iconic styles of whiskey to come from the Emerald Isle, known for its rob...


Why learn about whisky?

Ever wondered whether whisky is really a worthwhile topic for study? We brought together a group of whisky experts and asked them why they love to learn more about whisky.

Peaty Scotch whisky, is it possible to taste terroir?

When it comes to making peaty Scotch whisky, there are different sources – peat bogs – available to distillers from l...

Edinburgh Whisky Academy reviews: January 2023 round-up

We love reading your Edinburgh Whisky Academy reviews. This month, we’ve already welcomed 180+ new candidates, with 4...

Whisky Myths

Whisky myths: colour = flavour

While it may seem that a darker whisky would have more flavour than a lighter whisky, this just isn’t the case.  A wh...

Whisky myths: Drink it neat or not at all, right?

Wrong! How you enjoy your whisky is entirely up to you. If you prefer it neat, drink it neat. If you like to add wate...

Whisky myths: Does blend = bad?

No, it does not! Seemingly one of the hardest whisky myths to shake is that blended whisky is of an inferior quality....

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