Articles
Dive deep into the world of whisky with expert guides, profiles, and stories.
The Bug That Saved Scotch: How a Microscopic Pest Built Scotland's Whisky Empire
In 1863, a microscopic aphid began destroying France's vineyards. Within two decades, it had wiped out the cognac trade and handed Scotland an empire it had never expected. The global whisky industry as we know it was built on the ruins of French brandy.
The Sherry Cask Problem: Why the Most Prized Wood in Whisky Is Running Out
For 150 years, sherry casks were a byproduct of the sherry trade — cheap, plentiful, and transformative for Scotch whisky. Then the sherry market changed. Now the industry faces an awkward truth: the cask that built modern whisky is increasingly difficult to source.
Why the Shape of a Copper Still Changes Everything in Your Glass
The same barley, the same water, the same yeast — but put two distilleries side by side with differently shaped stills, and you'll get completely different whisky. Here's the science behind why copper stills are the most important variable in Scotch production.
Springbank: The Last Distillery Doing Everything Itself
In an industry increasingly dominated by corporate efficiency, one small distillery in Campbeltown still malts its own barley, distils its own spirit, and bottles its own whisky — all on the same site. Here's why that matters.
