Recent News
Heriot-Watt Research Could Cut Whisky Emissions by 16%
A landmark piece of research published this month out of one of the world's most respected institutions for distilling science has quietly landed in the technical literature — and its implications stretch far beyond Scotland's misty glens. Researchers at Heriot-Watt University in Edinburgh have ide
Space Puffin: The Scottish-Japanese Whisky Aging Experiment
Space Puffin: The Scottish-Japanese Mission That Could Rewrite How Whisky Ages There is a moment in every serious whisky drinker's life when the question stops being about what's in the glass and starts being about how it got there — the years in the cask, the chemistry of wood and spirit, the slo
The Science Behind Mango Notes in Aged Single Malts
The Mystery Behind Your Whisky's Mango Notes Has Finally Been Solved Any serious whisky drinker who has spent time with an aged single malt — especially one from the Highland or Speyside regions — has likely caught a fleeting whiff of something almost tropical. Not imagined, not conjured from wish
Scientists Analyze Whisky Aged in Antarctica for 3 Years
The World's Most Remote Whisky Warehouse: Scientists Begin Formal Analysis of Antarctica-Matured Isla Marambio Whisky has been aged in cold stone warehouses in the Scottish Highlands, sun-baked rickhouses in Kentucky, and high-altitude distilleries in the Himalayas. But nothing in the 500-year his
