The Signet’s creator, Bill Lumsden, perhaps put it best - calling it the culmination of a lifetime of experimentation and innovation. For me, I see the Signet’s truest representation of this statement not to necessarily rest on the idea of extreme experimentation, but more so on its ability to find such divine balance within said experimentation. It’s one thing to throw in one or two curveballs for a new release, but to control that in a way to result in ...

The grouping of distilleries into regions is something of an un-exact method to help categorize styles of whiskies being produced. Officially, there are five regions – Highlands, Speyside, Lowlands, Islay, and Campbeltown. In practice, there’s often a sixth region included, the Islands. Each region has it’s distinct characteristics they’re known for. Nowadays though, it’s worth noting that there are exceptions to the rule in each region – unpeated i...

Peat is a term you’ll come across very often while traversing the world of whiskies, and something you’ll no doubt experience when tasting through the fine drams the world has to offer.

All single malt whisky starts its life as simple barley, and as we know alcohol is created by fermenting sugar. So, before anything else, sugar is needed. Fortunately, barley is packed full of starch, which can be broken down to release its sugars. The traditional method for this is to steep the barley in water, and then spread it across the malting floor to let it germinate. The barley is left on the floor for around five days, during which time it needs to be...

Enjoying whisky is a very personal affair, and every imbiber will surely have their ritual to best experience the first taste of a new whisky they’re trying out. We’d love to share with you precisely how we first experience a new whisky.