Unfiltered #98 preview: The Scotch Malt Whisky Society works with a range of cooperages and bodegas in Spain to source the very best sherry-matured casks for our whisky. Here are some of the suppliers who play a key role in making sure everything we offer is of the highest quality.
October Outturn 2024: Adam has a chat with Matt Naturani from No Vacancy Cafe & Gallery, and Alex Wang from St Ali for International Coffee Day to discuss coffee and whisky pairings.
Unfiltered #97 Preview: Richard Goslan, Head of SMWS Content, breaks down what a solar system is, how it's worked for sherry for so long, and how The Society has begun its own solera experiments...
Explore the different regions of Scotland and discover some of their unique flavours.
Matt Wooler shares his thoughts on "pub grub" whisky food — less of a pairing guide and more of a complementary list to help you stay nourished whilst also enhancing your tasting experience.
Cellarmaster, Andrew Derbidge, explores the way views are changed over time in the whisky world and how something like the importance of an age statement can be changed through a different narrative.
Know your terms! Matt Bailey explains some terms and phrases you may not recognise when it comes to the whisky and wine world colliding.
Luke McCarthy explores the new world of wine cask whiskies and how they have evolved and become more common in recent years.
At the heart and soul of a distillery, and one of the most important parts of the whisky making process, sits the stills! Those beautiful bulbous cauldrons boiling away with malted magic inside just waiting [...]
