The Whisky Journal

Remember that ice-cream maker you got a couple of years ago that was going to be a life-changing kitchen gadget?

Over the last couple of years, thanks to our amazing Members, The Whisky Club has grown exponentially – more than we could have ever imagined – to become the biggest of its kind in the world.

We now have a few thousand litres of new make spirit. 

Before you reallocate the kids’ inheritance to rare whisky, be sure it’s the real deal. That’s the upshot of a recent investigation into the authenticity of vintage Scotch, anyway.

Sadly you need to be vigilant as a whisky drinker. Stuff like this flies under the radar too often…

This is the easy part of the production process, but also the most crucial. 

This month, The Whisky Club has pulled out all the stops to bring you two real treats. First up, having thrown the challenge to Graham Eunson from Tomatin Distillery to create something super special for our Members…

As everything old becomes new again, your grandma’s favourite tipple, sherry is becoming popular once more, and for us whisky lovers, this is a good thing. 

Of all the things North Korea could’ve launched this week, whisky comes as a pleasant surprise.

This is where the alcohol is actually made. Barley grain is the main ingredient in single malt whisky and it is the starch in the grain that is turned into alcohol through the process of fermentation.