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A day at the maltings
how barley is tested and prepared for distilleries
Nov 24
•
Dr. Shelly Sayer Lorts
2
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
In Conversation with Maltings Manager Andy Ballantyne
maltings intake, process, and the day-to-day
Sep 28
•
Dr. Shelly Sayer Lorts
1
In conversation with generational Speyside barley farmer Scott Ferguson
the family trade, a fast harvest, and climate swings
Sep 21
•
Dr. Shelly Sayer Lorts
2
In Defence of the Blend
a primer on blended Scotch whisky
Sep 11
•
Dr. Shelly Sayer Lorts
3
For Peat’s Sake
a primer on peated whisky
Sep 4
•
Dr. Shelly Sayer Lorts
1
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
•
Dr. Shelly Sayer Lorts
1
Where the whisky magic happens:
The types of whisky casks…and how they affect flavour (a primer)
Aug 25
•
Dr. Shelly Sayer Lorts
4
Whisky Tasting Notes: A primer
Master flavour and train your nose
Aug 15
•
Dr. Shelly Sayer Lorts
4
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