Sherry and Scotch is a complex topic, but the Whisky Professor is on hand to explain all.
Ask the professor
Ask the professor 25 August 2016
Here's the Whisky Professor to dispel any concerns over malting barley and agrochemicals.
Ask the professor 02 August 2016
Most people have tasted corked wine at some point – but can the same unpleasantness affect whisky?
Ask the professor 21 June 2016
A burnished copper pot still may have powerful visual appeal, but what are its practical advantages?
Ask the professor 16 May 2016
The whisky industry is divided in its use of stainless steel and wooden washbacks. Which is best?
Ask the professor 23 March 2016
The Whisky Professor tackles triple distillation in answer to another reader question.
Ask the professor 18 January 2016
Analysing the vital – but often misunderstood – role that water plays in the making of whisky.
Ask the professor 24 December 2015
Scotch whisky must be at least three years old – but why? War, in part, provides the answer.
Ask the professor 21 October 2015
Dissecting Mortlach: the Whisky Prof explains the facts behind a spirit distilled 2.81 times.
Ask the professor 23 September 2015
Caramel in whisky: why is it there, what does it do and does it matter? The Whisky Prof on E150a.
Ask the professor 24 August 2015
There’s more to flavour than lyne arms and oak: the Whisky Professor talks sulphur and condensing.
Ask the professor 03 August 2015
Single malt whisky is exclusively made from barley – but why? The Whisky Professor responds.