Whisky Scholar
Dr. Shelly Sayer LortsAn education in the science, the history, and the culture of Scotch whisky. Written by an academic American millennial and fact-checked by an old-boy Scottish whisky maker.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 34 | Founded | 10 months ago | Last Issue | 23 days ago |
| Active | |||||
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whiskyscholarjournal.comLatest Issues
New Science: How Charring Shapes the Whisky Inside a Cask
What the burnt inner surface of an oak barrel does to the whisky it holds
ABSTRACT
How Scotch whisky is made
ABSTRACT
Whisky begins with three ingredients: water, grain, and yeast. The process appears straightforward: steep barley, sprout it, dry it, grind it, add hot water, ferment, distil twice, fill a cask, wait. Most accounts of whisky pro...
The Importance of Copper Contact in Whisky Production
How copper contact affects what ends up in your glass
Abstract
...and we're back!
Dear wonderful subscribers!
First, we’re offering our apologies for the lack of content over the last several weeks.
We had a bit of a tech hiccup: as we started to undertake the building of our official website, we disconnected the whis...
An exploration in sherried whiskies
...and an impromtu distillery visit
My final night in Speyside culminated with a sherried flight: Glenmorangie La Santa, Glenfarclas 12, Glendronach 12, and Glendarclas 105.
Key Facts
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| Subscribers | Engagement | 65 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Cultural historian, writer, and super sipper of drams. Currently writing a book about Scotch whisky as I work toward becoming a Master of Whisky.
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