Whisky Talk

Depending on who you speak to, the cask that you put your whisky into to mature can contribute anything from 50 to more than 70 per cent of its final flavour. Whatever figure you land on, it plays a crucial role. One person who knows more about the impact of various forms of oak on whisky – and especially from sherry influenced casks – is Stuart MacPherson, until very recently Macallan’s Master of Wood. Stuart has now retired from the role, but Whisky Talk caught up with him to find out all about his life’s work in the world of wood – which goes all the way back to his schooldays in the late 1970s.

How do you capture the sense of sound in a distillery and its location – and then incorporate that into a song? That’s what the team at Glen Scotia set out to do, with a whisky and music collaboration in its Campbeltown home. Whisky Talk caught up with the contributors to find out more.

Whisky writer Dave Broom has an endless curiosity and fascination for whisky, and in his latest book he has set out to explore the story of Scotland’s whisky history, the spirit’s importance within the country’s culture and the diverse landscapes that it comes from.
In "A Sense of Place" he takes the reader on a journey across the country, with pictures by photographer Christina Kernohan.
Mads Schmoll sat down with Dave to find out more about the book.

The origin of The Scotch Malt Whisky Society can be traced back to the founder, Pip Hills, visiting his friends at a farmhouse in deepest rural Aberdeenshire, where he first experienced single cask, cask strength whisky, served up from a lemonade bottle by a neighbouring farmer. Richard Goslan returned with Pip to his friends' farmhouse to hear them tell the story in their own words.

From East Lothian to Tasmania and back to Scotland, Craig Johnstone has worked across the whisky industry for the past 20 years. Today he works for Edrington as master blender for The Famous Grouse, a role he came to via a stint as a distillery tour guide, a distillery manager and a few years behind the bar at the Society’s Members’ Room at 28 Queen Street. Mads Schmoll caught up with Craig at the 106 Sample Room to find out more about his whisky journey.