Vic Cameron, one of our whisky lecturers says: “Phenols are the chemicals that we get in our peat smoke, that attach themselves onto the malt and then go through the distillation process into our whisky and gives us the peaty, smoky medicinal flavours that we get in our Lagavulins, Laphroaigs and our Ardbegs.”

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Whisky Myths: Colour = Flavour

While it may seem that a darker whisky would have more flavour than a lighter whisky, this just isn’t the case. A whisky’s colour develops in the wood during maturation (casks, don’t forget, are filled with new make spirit which is a clear liquid). Different colours will develop from the wood for several reasons as explained in this short blog post.

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Special Offer for April’s Online Diploma

Next month sees the return of our three-week guided study version of the Online Diploma in Single Malt Whisky. Kicking off on Friday 12 April, candidates can enjoy twice-weekly tutorials and drop-in dram sessions with teacher Vic Cameron and EWA founder Kirsty McKerrow. These are hosted live on Zoom (at 10pm BST) each Tuesday and Thursday. Earn your Diploma following a defined schedule with a small group of likeminded whisky lovers from across the globe.

Commit to this course before Sunday 31 March 2024 and save a massive 25% with the promo code SPRINGSTUDY.

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