Single malt, single cask, blended malt, blended Scotch — whisky labels feel familiar, but what do they actually mean? This Whisky Academy article breaks down how Scotch whisky categories really work, from grains and stills to casks and distilleries, so labels become useful rather than confusing.
Teaspooning is one of whisky’s most misunderstood practices — whispered about on labels but rarely explained clearly. At its simplest, it involves adding a tiny amount of another single malt to a cask, transforming it from a single malt into a blended malt on paper. In reality, that single spoonful changes nothing in the glass, but everything in terms of branding, ownership, and control. For independent bottlers, teaspooning sits at the crossroads of transparency, legality, and tradition — and understanding it reveals a fascinating layer of how Scotch whisky really works behind the scenes.
Grain is the starting point of every whisky, yet it is often the least understood. From barley-only single malts to the mixed mashbills of bourbon, rye, and Irish pot still whisky, grain choice shapes texture, balance, and fermentation character long before cask influence takes over. This Dram1 Whisky Academy article explores how different grains—and even heritage varieties—affect whisky, while separating long-standing myths from reality.
The Angel’s Share is the whisky that never makes it to your glass. As spirit matures in oak, alcohol and water slowly evaporate, shaping flavour, strength, and age in ways that change dramatically from Scotland to Taiwan, India, Australia, and beyond. This Dram1 Academy deep dive explores the history, science, lore, and global realities of evaporation — and why losing whisky is the only way whisky becomes truly great.
Sherry casks are among the most influential — and most misunderstood — parts of Scotch whisky maturation. The idea of “old sherry wood” often conjures romantic images of ancient solera barrels and historic Spanish bodegas, but the modern reality is more complex. This Dram1 Whisky Academy cornerstone guide explains how sherry casks first became central to Scotch through transport casks, how the phylloxera plague and export rules changed everything, and why today’s sherry casks are typically seasoned specifically for whisky. You’ll learn the difference between seasoned and solera casks, how European and American oak behave, and how sherry styles such as Oloroso, Pedro Ximénez (PX), Amontillado, and Palo Cortado influence flavour. We also unpack a key modern truth: demand for sherry casks now often exceeds demand for drinking sherry, meaning much of the liquid used for seasoning is produced for the whisky industry and frequently diverted into vinegar or industrial use after it’s done its job.
From Two Dreamers to a Global Obsession There was a time—not all that long ago—when Japanese whisky sat quietly on the shelf. Appreciated by those in the know, respected by bartenders, but rarely fought over. Fast forward to today and
A Deep Dive into Phenols & Peat If you’ve spent any time around whisky — in a bar, a tasting room, or even just scrolling reviews online — you’ve almost certainly heard someone describe a dram as a smoky 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 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.
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.
