Science

A day at the maltings

how barley is tested and prepared for distilleries

Nov 24, 2025 • Dr. Shelly Sayer Lorts

The palette of peat (for your palate)

delicious decay for the glass

Oct 16, 2025 • Dr. Shelly Sayer Lorts

Sea, salt, and story in Scotch whisky

Is there really salt in maritime whisky?

Oct 9, 2025 • Dr. Shelly Sayer Lorts

The science of whisky tasting

for geeks and curious noses

Oct 2, 2025 • Dr. Shelly Sayer Lorts

In Conversation with Maltings Manager Andy Ballantyne

maltings intake, process, and the day-to-day

Sep 28, 2025 • Dr. Shelly Sayer Lorts

In conversation with generational Speyside barley farmer Scott Ferguson

the family trade, a fast harvest, and climate swings

Sep 21, 2025 • Dr. Shelly Sayer Lorts

In Defence of the Blend

a primer on blended Scotch whisky

Sep 11, 2025 • Dr. Shelly Sayer Lorts

For Peat’s Sake

a primer on peated whisky

Sep 4, 2025 • Dr. Shelly Sayer Lorts

How whisky is made: A (very detailed) primer

For the geeks and the science nerds, we've got temps, timings, and chemical processes

Aug 29, 2025 • Dr. Shelly Sayer Lorts

Where the whisky magic happens:

The types of whisky casks…and how they affect flavour (a primer)

Aug 25, 2025 • Dr. Shelly Sayer Lorts

Whisky Tasting Notes: A primer

Master flavour and train your nose

Aug 15, 2025 • Dr. Shelly Sayer Lorts

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