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A day at the maltings
how barley is tested and prepared for distilleries
Nov 24
•
Dr. Shelly Sayer Lorts
2
How to start a whisky society
based on the long-running KGVMWS model
Nov 2
•
Dr. Shelly Sayer Lorts
1
October 2025
Guest Post: The Top 7 Whiskies of the Gilded Age
By Julie Montagu, Countess of Sandwich and a Gilded Age historian
Oct 23
•
Julie Montagu
and
Dr. Shelly Sayer Lorts
11
1
Book Excerpt: Our whisky stories
How Vic (a whisky legend) fell in love with the dram
Oct 19
•
Dr. Shelly Sayer Lorts
The palette of peat (for your palate)
delicious decay for the glass
Oct 16
•
Dr. Shelly Sayer Lorts
Sea, salt, and story in Scotch whisky
Is there really salt in maritime whisky?
Oct 9
•
Dr. Shelly Sayer Lorts
2
The science of whisky tasting
for geeks and curious noses
Oct 2
•
Dr. Shelly Sayer Lorts
1
From free pours to the full bar
Whisky Scholar is going paid
Oct 1
•
Dr. Shelly Sayer Lorts
1
September 2025
Tasting Lab: Sailor’s Home, Stormchaser
‘It’s smelly cheese that’s not nice’
Sep 30
•
Dr. Shelly Sayer Lorts
In Conversation with Maltings Manager Andy Ballantyne
maltings intake, process, and the day-to-day
Sep 28
•
Dr. Shelly Sayer Lorts
1
The Ancient Origins of Scotch Whisky
a primer
Sep 25
•
Dr. Shelly Sayer Lorts
Tasting lab: Living Souls Blended Scotch Whisky, 40yrs, Batch 2
much ado about nothing
Sep 23
•
Dr. Shelly Sayer Lorts
2
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