Spooky Scotch ghost stories
From disturbed leylines to headless horsemen, distilleries have seen plenty of ghostly goings-on.
From disturbed leylines to headless horsemen, distilleries have seen plenty of ghostly goings-on.
Fill your glasses with cask-driven whiskies, overflowing with fruits, wood character and memories.
How much do blended Scotches change over the decades? A rare tasting sheds light on the subject.
Eddie Russell’s first visit to a Scotch whisky distillery in the company of Dennis Malcolm.
What separates malts from blends? How must this be worded on packaging? Dave Broom has the answers.
Scotch must be distilled to a certain abv strength and matured in particular sized casks – but why?
Let’s not forget the rules regulating the Scotch whisky industry, says Dave Broom.
Barley variety’s effect on flavour is a hot topic, but Bruichladdich believes there are variations.
A flair for noticing nuances in whisky samples is vital to being a tasting panellist.
It’s often not until a distillery’s demise that its worth is fully appreciated, says Dave Broom.
Glenrothes is conducting an experiment to determine whether music affects how people taste whisky.
Could the creation of a shared ‘flavour language’ help us communicate what we smell?
Secondary maturation in Scotch whisky is a recent, but nonetheless fascinating, phenomenon.
What is rancio? And does it occur not only in old Cognac, but also in long-matured Scotch whisky?
Dave Broom has hand-picked a selection of Scotch whiskies to perfectly match the warmer weather.
Dave Broom endeavours to make sense of the factors affecting how we nose and taste whisky.
Dave Broom travelled to Japan to explore how distillers are driving innovation in grain whisky.
The fine art of redesigning your product has to balance innovation with respect for heritage.
Time to celebrate dads everywhere, and to share a glass of his favourite whisky with the old man.
Coming up with a new design for a Scotch whisky bottle is a long, complex and painstaking business.
Dave Broom seeks answers to one of Scotch whisky’s most complex and enigmatic questions.
Deciphering the complex code of the brain and the senses as they assess and evaluate every glass.
Can the maverick Islay distillery maintain its independence after acquisition by Rémy Cointreau?
Dave Broom explores how peat is cut and burned, and busts myths surrounding PPM and peaty water.
In the run-up to this year’s Feis Ile (20-28 May), Dave Broom explores the impact of peat terroir.
The whys and wherefores of adding ice to your whisky. It’s more complicated than you might think…
Edrington’s move to Glasgow brings to an end The Fair City’s long-standing association with Scotch.
After scandal, revival: how United Distillers helped to mould today’s Scotch whisky industry.
The compelling tale of one of the most infamous episodes in British corporate history – 30 years on.
A hefty dose of experimentation characterises the brewer’s foray into spirits production.
As part of our selection of seasonal features, Dave Broom picks the perfect drams for springtime.
A bid to answer one of Scotch whisky’s most contentious questions – by enlisting some expert help.
Delving into the history of the whisky decanter. Could it be set for a 21st-century renaissance?
Dave Broom picks apart Scotch and Irish whiskey’s close relationship in time for St. Patrick’s Day.
A deconstruction of the unique charms of this much-loved Islay distillery, now 200 years old.
From Kirkliston to Ailsa Bay via many detours, the history of the flexible whisky-making facility.
Plenty of tips here on how to keep that much-prized Scotch whisky collection in perfect condition.
This factual tale of shipwreck and ‘salvage’ is even more remarkable than the fictional version.