Natural Colour in Whisky
Is whisky always as natural as it looks? This DRAM1 Whisky Academy guide explains natural colour in whisky, what caramel colouring (E150a) is, why it’s used, and whether it truly matters in your glass.
Chill-filtration explained
Chill-filtration is one of the most debated topics in whisky. This DRAM1 Whisky Academy guide explains what it is, why distilleries use it, how it affects flavour and mouthfeel, and whether non-chill-filtered whisky is really better.
The Age of Whisky
Does older whisky mean better whisky? Not always. This DRAM1 Whisky Academy guide explains what age statements really mean, why some whiskies have no age at all, how climate affects maturation, and why character matters more than time.
Whisky Proof & ABV Explained
ABV isn’t just a number on a whisky label — it’s a flavour decision. From 40% bottlings to cask strength monsters, this DRAM1 Whisky Academy guide explains what proof really means, why so many whiskies sit at 46%, and how alcohol strength shapes aroma, texture, and choice. Perfect for newcomers who want to understand whisky beyond the basics.
Review: Old Rip Van Winkle
No, it’s not Pappy! It is, however, an excellent dram for my very first blog!