Why bother with stainless steel condensers?
A few Scotch whisky distilleries use condensers made of steel, rather than copper, but why?
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24 September 2019
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10 September 2019
Why some distilleries use fire-heated stills
The Whisky Professor explores the differences between steam and fire-heated stills.
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30 July 2019
Is barley variety important in whisky?
Does barley variety affect whisky flavour like grapes do with wine? The Prof has the answer.
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01 July 2019
The history of paxarette and Scotch whisky
The Sherry-like cask seasoning agent was once commonly used by whisky distillers.
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29 May 2019
What are ‘legs’ doing in my whisky?
Whisky legs – the residue left on the glass after swirling – can reveal a lot about your dram.
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25 April 2019
Why does ‘proof’ have multiple meanings?
The term refers to a drink’s alcoholic strength, but the calculation differs around the world.
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04 March 2019
How are Bourbon and grain whisky different?
Both are made from grain and distilled in columns, yet the two whisky styles are vastly different.
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15 January 2019
How are Scotch whisky regions different?
The difference between Speyside and Islay malts has less to do with flavour than you’d think.
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29 November 2018
Do dunnage warehouses create better whisky?
The Whisky Prof looks into the merits of this most traditional of whisky warehouses.
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15 October 2018
Where does the word ‘hogshead’ come from?
The curious name for a 245-litre cask could have roots in the wizarding world, says the Prof.
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20 September 2018
Why was Scotch whisky ‘better’ in the 1960s?
If pre-1960s single malt was so wonderful, why isn’t it being made any more? The Prof answers all.
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21 August 2018
Why are whisky casks toasted and charred?
The Whisky Prof explains one of the most complex and fascinating processes in whisky creation.
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17 July 2018
Where did the term ‘lyne arm’ come from?
The Prof takes a break from science to consider the etymology of the lyne arm.
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05 June 2018
Secrets of the lyne arm
Just a pipe linking still with condenser? No, it’s much more complicated, says the Prof.
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09 April 2018
Why are distillers using roasted malt?
Pale, crystal, chocolate… what is roasted malt and why are Scotch distillers so interested in it?
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21 February 2018
Why are other distilleries called Glenlivet?
There’s only one Glenlivet – so why have so many other single malts also used the name?
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08 January 2018
What’s a mash filter and how does it work?
As rye whisky making returns to Scotland, mash filters are in the news. But what are they?
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27 November 2017
Does whisky change in an unopened bottle?
If a bottle is left unopened, will its whisky change over the years? The Whisky Prof has the answer.
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18 October 2017
The truth about peated whisky and phenols
The Prof explains you shouldn’t always trust the ppm figure on a whisky’s label.
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28 August 2017
Are unusual cask finishes a new whisky fad?
Scotch maturation was never restricted to only Bourbon and Sherry casks, explains the Prof.
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27 July 2017
Does yeast affect the flavour of whisky?
It’s one of Scotch whisky’s three ingredients, but opinion differs on yeast’s impact.
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21 June 2017
Condensers: how do they affect flavour?
Our Whisky Prof explains the flavour impacts of worm tubs and shell-and-tube condensers.
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15 May 2017
Whisky stills: does shape matter?
Far from being an aesthetic afterthought, the shape and size of a still has a huge effect on whisky.
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03 April 2017
Chill filtration: is it bad for whisky?
We’re led to believe that non-chill-filtered whisky is somehow superior. But is it?
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07 March 2017
Whisky or whiskey: why the two spellings?
The Whisky Professor explains why the spelling of ‘whisky’ or ‘whiskey’ differs between countries.
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08 February 2017
Are single malt whiskies also blends?
Our expert Prof tackles this oxymoronic riddle that often leaves whisky drinkers puzzled.
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04 January 2017
Why is Scotch whisky bottled at 40% abv?
Unpicking the political and historical reasons for Scotch’s minimum alcoholic strength.
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08 November 2016
How does a solera mature whisky?
Who better to disentangle the complex concept of solera systems than our resident Whisky Professor?
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19 October 2016
How do Sherry casks flavour whisky?
Sherry and Scotch is a complex topic, but the Whisky Professor is on hand to explain all.
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25 August 2016
Pesticides: should Scotch fans be concerned?
Here's the Whisky Professor to dispel any concerns over malting barley and agrochemicals.
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02 August 2016
Is there such a thing as corked whisky?
Most people have tasted corked wine at some point – but can the same unpleasantness affect whisky?
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21 June 2016
Why are whisky stills made from copper?
A burnished copper pot still may have powerful visual appeal, but what are its practical advantages?
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16 May 2016
Are wooden washbacks better than steel?
The whisky industry is divided in its use of stainless steel and wooden washbacks. Which is best?
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23 March 2016
Does triple distillation make smooth whisky?
The Whisky Professor tackles triple distillation in answer to another reader question.
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18 January 2016
The importance of water
Analysing the vital – but often misunderstood – role that water plays in the making of whisky.
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24 December 2015
Whisky and maturity: why three years?
Scotch whisky must be at least three years old – but why? War, in part, provides the answer.
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21 October 2015
The Mortlach Conundrum
Dissecting Mortlach: the Whisky Prof explains the facts behind a spirit distilled 2.81 times.
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23 September 2015
Does caramel affect flavour?
Caramel in whisky: why is it there, what does it do and does it matter? The Whisky Prof on E150a.