Cask to Glass

What are the 3 whiskies you MUST try before you die? John speaks to Ardnamurchan Distillery’s Connal Mackenzie to uncover his ultimate bucket-list drams & explore Scotland’s wild west coast of whisky. Perched on the rugged Ardnamurchan Peninsula - Scotland’s westernmost mainland point - this distillery is crafting some of the most exciting, sustainable and character-rich Scotch whisky in the world today. Connal, who had to go to New Zealand to enter the whisky business, descirbes how independent bottler Adelphi established Ardnamurchan, the secrets behind their signature spirit profile, & how they balance peated & unpeated styles.“We didn’t want to make a pretty whisky,” says Connal Mackenzie, Sales Director for Ardnamurchan Distillery, on the far West Coast of Scotland. “We wanted to create a true Highland style of whisky. Not fully blown peated, but there certainly, and a suggestion of a bit more.“We wanted it to be rugged… We wanted to have lots of character; weight; palate weight; and an oily, viscous style.”Connal’s speaking to John from Inverness as Storm Boelo batters parts of Scotland.It’s the second named storm of the autumn, and Ardnamurchan – “on the sandwich of the peninsula between Islay, Skye and the Isle of Mull… as far west as you possibly can get on the mainland of Scotland” – is bearing the brunt.There’s no electricity and, Connal says, “We have no lights on anywhere on the peninsula.”This is not the first time production has been halted because there’s no power.A year ago, when Storm Amy struck, Ardnamurchan had no power for nine days. The distillery was forced to shut down again. Except this time their wash – “the beer that you make before you distil” – was still in the washback.Nevertheless, the wash was eventually turned to spirit and casked.But, Connal admits, “we got the warehouse team to mark the casks ‘Storm Amy’… because we have no idea how that whisky is going to taste because it was unprecedented fermentation times for us.”This is whisky production in the “wild west” of Scotland. In one of Scotland’s newest distilleries.Ardnamurchan’s been famous for its rugged beauty for centuries. But Ardnamurchan Distillery was only established in 2014. So its spirit is now approaching 12-years-old. But, Connal says, “we’re seeing some nice fruits of labour coming through now.”And there are some new releases. A 10-year-old that will be released just before Christmas and two variations of 6,000 bottles each using “heritage barley” out now. One is matured in ex-Bourbon casks; the other in ex-sherry casks.People don’t speak enough about barley, Connal suggests. Most distilleries, he says, use commercial barley. But there are other barley varieties out there such as Golden Promise “which was put on the map by Macallan back in the 70s”.This “heritage” variety “was really known,” he continues, “for its oily, viscous texture in the mid-palate. It’s a bit more expensive to use and it yields a lot less than a commercially available malt would do.”Special maturations aside, Ardnamurchan “as a new brand”, Connal says, is “sort of hitting our stride a wee bit now.” And it’s establishing markets in Japan, the US, Germany, Greece and Cyprus.Right now their International Sales Manager, American Carl Crafts, is in Tennessee on tour appropriately called “Ardnamerica”.It’s all part of establishing on a new distillery in a global market.Join John as he talks to Connal about Ardnamurchan Distillery; its place in the Scotch whisky landscape; the distilleries he most admires; and three must drink whiskies you must try before you die.Slàinte!-------Socials: @C2GWhisky | @JohnRossBeattieCreator & producer: David HolmesArt work & design: Jess RobertsonMusic: Water of Life (Never Going Home)Vocals: Andrea CunninghamGuitars: John BeattieBass: Alasdair VannDrums: Alan HamiltonBagpipes: Calum McCollAccordion: Gary InnesMusic & Lyrics: Andrea Cunningham & John BeattieRecorded & mixed by Murray Collier at La Chunky Studios, Glasgow, Scotland

“Whiskies are made to be opened; to be enjoyed; and to be shared about,” insists Hamish Malcolm, aka The Dram Caddy, who provides whisky and golfing tours across the east and north-east of Scotland. "They’re not meant to be stored on a shelf.”We first spoke to Hamish back in July 2025 about how he pairs whisky tastings with rounds of golf. But what value for money whiskies does he recommend his guests should be drinking?He’s picked out six “bang for buck” whiskies, while John’s picked out three he just loves.John’s Favourite Picks1. The Famous GrouseWhat do expect from a former Scotland rugby international? For years Famous Grouse sponsored Scotland rugby. “I just like it," he says. "It’s got everything you want in a blend.”2. Loch Lomond 10 Year OldIf you caught our fourth ever podcast way back in 2025, you’d know Loch Lomond was Captain Haddock’s favourite whisky, long before Loch Lomond came along. “I just like Loch Lomond. Single malt 10-year-old whisky,” John admits. “This is really apple, vanilla. I think it’s been three different types of American oak casks. It’s just got so much going on.”3. Bunnahabhain 10 Year OldIf you’re a regular listener, you’ll know John’s a big fan of Islay. “This,” he admits, “is my go-to whisky. I don’t know why. I just love it. It’s a sherry bomb. Loads of sherry. Really fruity. Caramelly. Vanellish. It’s very nutty. It just gives you that whack.”Hamish’s 6 “Bang for Buck” Whiskies1. Glenmorangie 12 Year Old“Glen Mo 12, if you’re shopping around, you can still get for £30,” he says. “A mixture of sherry and bourbon casks, it’s a great light whisky to kick off a tasting.”2. Symington’s 10 Year Old Blended Scotch Whisky“If you’re not in the whisky world, maybe Symington’s name wouldn’t immediately jump off a supermarket shelf. But if you are, you know what you know. And Andrew’s name on a bottle is pretty important.” 46% ABV. £35. “It’s a mixture of Edradour, Ben Nevis and a Pedro Ximenes cask, so quite sweet, and it’s also a bit of grain whisky from North British Distillery.”3. Signatory Vintage Speyside (M) 17 Year OldThis 17-year-old from Andrew Symington’s Signatory range is from first fill Oloroso sherry butts. 57% ABV. £85. But thing is – Hamish is really cryptic here – there’s no distillery mentioned… Just a mysterious “M”.“In most cases in independent bottling, it’ll tell you what distillery it’s from,” Hamish explains. “This one simply says ‘Speyside open brackets M closed brackets.’ So some people, John, some people assume this is a Macallan.”Is it? “I couldn’t confirm or deny that. Get Andrew back on,” Hamish says with a wink.4. Springbank 10 Year OldSpringbank 10-year-old, “lightly peated in a rugged style” from Campbelltown; 46% ABV. “£55 maybe £65,” Hamish says. “This was a really sought-after whisky. You could buy it on a Monday and double your money on a Thursday online.” Which, he adds, is why some retailers restrict it to one bottle per customer.5. Ardnamurchan AD Cask StrengthLightly peated, cask strength. High 50s ABV. £57. “A lot of whisky for your money”. A QR code on the back, Hamish explains, tells you “what type of barley was used, what farm the barley came from… and what members of staff were on duty and put it in the cask.”6. Thompson Brothers 18 Year Old Highland Single MaltAnother independent bottling. 48.5% ABV. £65. “There’s no clue obvious on here which distillery this is from,” Hamish teases, “but it does say on the back, ‘to park your expectations’ of what this whisky might be.” Highland Park? Hamish won’t say.Slàinte!-------Socials: @C2GWhisky | @JohnRossBeattieCreator & producer: David HolmesArt work & design: Jess RobertsonMusic: Water of Life (Never Going Home)Vocals: Andrea CunninghamGuitars: John BeattieBass: Alasdair VannDrums: Alan HamiltonBagpipes: Calum McCollAccordion: Gary InnesMusic & Lyrics: Andrea Cunningham & John BeattieRecorded & mixed by Murray Collier at La Chunky Studios, Glasgow, Scotland

Up to 70% of a whisky’s flavour comes from the wood. But what actually happens inside the barrel to create world-class whisky? Legendary Master Distiller Billy Walker unpacks the exact science of oak maturation, cask chemistry, and why age still matters.In this episode of Cask to Glass, John sits down with legendary master distiller and blender Billy Walker from The GlenAllachie Distillery to explore the chemistry, craft, and science behind Scotch whisky.With over 50 years of industry experience taking in many famous names including Hiram Walker, BenRiach, GlenDronach and Glenglassaugh, Billy➡️breaks down how wood selection & oak chemistry shape profile & flavour➡️explains why maturation dynamics matter➡️reveals the truth about age statements➡️explores his philosophy on single malts➡️ makes a passionate defence of blended whisky➡️and implores colleagues not to go down the route of cocktailsSlàinte!-------Socials: @C2GWhisky | @JohnRossBeattieCreator & producer: David HolmesArt work & design: Jess RobertsonMusic: Water of Life (Never Going Home)Vocals: Andrea CunninghamGuitars: John BeattieBass: Alasdair VannDrums: Alan HamiltonBagpipes: Calum McCollAccordion: Gary InnesMusic & Lyrics: Andrea Cunningham & John BeattieRecorded & mixed by Murray Collier at La Chunky Studios, Glasgow, Scotland

Is Scotch Whisky "unfairly" taxed in the UK compared to other drinks?Yes, says Mark Kent, CEO of the Scotch Whisky Association. "72% of the cost of an average bottle of Scotch goes on tax of one form or another," he says.And it's sometimes cheaper to buy whisky shipped to other countries than to buy it in Scotland because the UK has the fourth highest level of excise duty on spirits in Europe, and the highest in the G7 group of nations."Scotch falls under spirits," he says, "and 70% of all spirits made in the UK are made in Scotland." Consequently excise duty on Scotch per litre of alcohol per unit is three times that on beer or cider. "It's simply unfair on consumers, producers and the supply chain," he concludes."Would the French do that with Champagne or with other national drinks?" he asks.And it’s counter-productive.”The curves are clear that the more you tax, especially premium products, the less you get back,” he says. “And every time we’ve seen a freeze or a cut, we’ve had a couple of cuts over time, that’s led to more revenue to the Treasury.”However, it's not all gloom and doom, Mark says, despite "the job losses, the pauses in investment and the day-to-day difficulties of distillers.""We've got the potential to get back to that long-term curve that we saw before COVID," he says.The India free trade agreement has brought down the import tariffs into India, the largest whisky market in the world, from 150% to 75%. US tariffs on whisky have been removed. And tariffs in China have been reduced from 10% to 5%."But," he warns, "it's not plain sailing by any means. The state of the industry is still very delicate. There's a lot of domestic headwinds.""As we speak," Mark concludes, "You're seeing job losses, you're seeing pauses in investment, you're seeing day-to-day difficulties of distillers which are then reflected in the wider supply chain. [But] if we get that Government support in the here and now, to support us, to fan the embers of what could be a recovery and a return to long-term growth, then I think the potential will be fulfilled and Scotch will be back."🎧Tune in as John and Mark discuss:➡️the fragile state of the Scotch Whisky industry➡️how the UK tax & excise system makes it cheaper to buy Scotch Whisky in other countries rather than in Scotland➡️how evidence suggests that when tax on whisky is reduced, the Treasury makes more money➡️how Scotch is part of the UK's soft power abroad➡️how global markets are opening up to Scotch WhiskySlàinte!-------Socials: @C2GWhisky | @JohnRossBeattieCreator & producer: David HolmesArt work & design: Jess RobertsonMusic: Water of Life (Never Going Home)Vocals: Andrea CunninghamGuitars: John BeattieBass: Alasdair VannDrums: Alan HamiltonBagpipes: Calum McCollAccordion: Gary InnesMusic & Lyrics: Andrea Cunningham & John BeattieRecorded & mixed by Murray Collier at La Chunky Studios, Glasgow, Scotland

"If you take away the cooper, you take away the cooperage, you take away the barrels, then you don't get whisky," says Ray Prosser, Sales & Operations Manager at Oakwood Cooperage, the largest independent cooperage in the UK. Not just because Scotch Whisky must by law be matured in oak casks for a minimum of three years, but because, Ray says, 70% of whisky's flavour comes from the wood.Ray's been a cooper for 36 years.“I always had a fascination with wood, even from my days at school,” he tells John Beattie. “It was one of those things. I used to go to my old auntie’s down in Partick, and the neighbour used to come in and help her with the groceries and stuff like that. And they came in one Sunday and said, would I be interested in being an apprentice cooper.“I didn’t know what a cooper was at the time. Obviously these were the days before internet… So I found out more about it, and I haven’t looked back.”In this episode he takes John inside the cooperage, where the "unsung heroes" of the whisky industry apply passion, skill and tradition to rejuvenate, repair and restore the casks that give whisky its exceptional flavour, whether they're "your sherry casks, your wine casks, your Bourbons, or your virgin oak".Join John as Ray reveals:➡️the 60-to-100-year lifespan of a barrel;➡️how casks are decharred, recharred and rejuvenated to start all over again;➡️tips on how to identify what type of barrel a whisky was matured in, even if the label doesn't say;➡️how coopers will resize casks to get a more wood to spirit ratio to speed up maturation;➡️and provides a step-by-step walkthrough of barrel repair, hoop driving, and testing.Slàinte!-------Socials: @C2GWhisky | @JohnRossBeattieCreator & producer: David HolmesArt work & design: Jess RobertsonMusic: Water of Life (Never Going Home)Vocals: Andrea CunninghamGuitars: John BeattieBass: Alasdair VannDrums: Alan HamiltonBagpipes: Calum McCollAccordion: Gary InnesMusic & Lyrics: Andrea Cunningham & John BeattieRecorded & mixed by Murray Collier at La Chunky Studios, Glasgow, Scotland

How do you take your whisky? On a Brazilian beach, with coconut water obviously. Or better still coconut water ice. In 2025 Brazil was the joint-fifth largest market for Scotch whisky by volume - 54 million bottles. But with a population of some 200 million people, Brazil's still an untapped market. So how do you crack it?In this episode of Cask to Glass, we sit down with industry veteran Andre de Almeida (Founder of Inside the Cask and former Export Director for Loch Lomond Group). Born in Brazil and now based in Scotland, Andre offers a rare insider look at one of the world's most dynamic and challenging spirits markets.We dive deep into:➡️The unique drinking culture of Brazil - from beachside standard blends to premium single malts.➡️The role duty free stores on Brazil's many border crossings play in getting whisky to consumers.➡️Common mistakes international brands make when entering South America.➡️The story behind the official Brazilian tartan.➡️How a Brazilian born Scot taught Brazil how to play football.➡️The exciting rise of domestic Brazilian single malts like Union and Lamas.Whether you're in the drinks industry looking to expand into Latin America or simply a whisky enthusiast curious about global drinking cultures, this conversation is packed with actionable insights and fascinating stories.#whisky #scotchwhisky #podcast #interview #WhiskyPodcast #madetobemeasuredSlàinte!-------Socials: @C2GWhisky | @JohnRossBeattie Creator & producer: David HolmesArt work & design: Jess Robertson Music: Water of Life (Never Going Home)Vocals: Andrea CunninghamGuitars: John BeattieBass: Alasdair VannDrums: Alan HamiltonBagpipes: Calum McCollAccordion: Gary InnesMusic & Lyrics: Andrea Cunningham & John BeattieRecorded & mixed by Murray Collier at La Chunky Studios, Glasgow, Scotland

Legendary master blender Richard Paterson OBE began his career in whisky on 5 September 1966. Sixty years on, he's still passionate about Scotland's national drink and the world's favourite spirit. In this episode he reflects on a life in whisky and demonstrates the best way to drink whisky.He reveals how his earliest childhood memory of whisky was when his father, who ran the family bottling & blending company, would kiss him good night: "I could the feel bristles on his chin. But I also could smell the whisky on his breath.""Then when we were eight years old," he continues, "[my father] said to my twin brother and I: 'Right come up to Glasgow, I want to show you my world.' It was an experience you never forget."His father's world was a dark, damp warehouse."We could see the silhouettes of the cask and the noise of the city subdued. And then suddenly more than anything, it was a smell of maderised wine and whisky," he recalls."My father said: 'Hey, boys, I want you to nose this whisky.' And he handed me a glass, and I said: 'I don't know what you mean.' And he said, 'What?' And that's when he hit me in the back of the head, and I said: 'What did you do that for?'"His father then proceeded to show Richard and his brother how hold the glass properly, how to swirl it around and how to sniff it: "Is it heavy as your grumpy grandfather? Is it as light as your mother? Is it as sweet as your chocolate bar? Or is it as dry as the dust on the floor?""So when he used these descriptors, I could tell something about it and I could see it was heavy. I didn't drink it, but I could see there were aromas going on. And that really was the first introduction to Scotch whisky."Despite those early beginnings, Richard admits: "When I started in 1966 with A Gillis, I discovered actually I knew nothing. I was ignorant. I was stupid. And if I want to be the big managing director or CEO or what have you, I'd really have to work."That's when he began educating himself in whisky, wine, Cognac, cigars, rum, "you name it". He admits it took years of study, travel and relentless practice to sharpen his nose and to become "The Nose".As well as taking extensive courses and diplomas, Richard learned by visiting warehouses, examining casks and comparing how different woods, ages and maturation styles transformed the spirit.In this candid, personal and at times humorous interview Richard reveals:➡️the story of his insured nose;➡️the rare Dalmore whiskies that made him stop and say: "Wow!"➡️his thoughts on the current Scotch whisky market;➡️and his belief that the industry will come through its present challengesThis is a conversation about passion, patience and dedicated practice in the pursuit of excellence.#whisky #scotchwhisky #podcast #interview #richardpaterson #richardpatersonwhisky #WhiskyPodcast #madetobemeasuredSlàinte!-------Socials: @C2GWhisky | @JohnRossBeattie Creator & producer: David HolmesArt work & design: Jess Robertson Music: Water of Life (Never Going Home)Vocals: Andrea CunninghamGuitars: John BeattieBass: Alasdair VannDrums: Alan HamiltonBagpipes: Calum McCollAccordion: Gary InnesMusic & Lyrics: Andrea Cunningham & John BeattieRecorded & mixed by Murray Collier at La Chunky Studios, Glasgow, Scotland

Can a community-owned distillery survive the current whisky market? GlenWyvis Distillery, founded in 2015 with 4,000 community investors, began production in 2018. Now it needs £300,000 by October & £6 million in the long-run to keep going. In a candid interview two of its directors explain why. If you want to help contact them at info@glenwyvis.com.We first spoke to GlenWyvis Distillery in April 2025 (Episode 13).But now the distillery is on the brink. As we've explored in several episodes over the last few months, the whisky industry is in a downturn because of the cost of living crisis, increased energy costs caused of global conflicts, international trade uncertainties and falling consumer confidence.In fact, in Episode 71 just two weeks ago, Fred Laing from Douglas Laing & Co. said he'd never experienced a downturn this bad in the 58 years he's been in the industry.And then there's the unique way whisky distilleries operate: You have to build a distillery, which takes huge capital outlay. You begin production which also costs money. And then you have to put what you produce aside in a cask for at least three years, which costs money.Ideally you put it aside for ten years, because as David Graham - former Chairman of GlenWyvis - puts it: "You need to have 10-year-old spirit in today's marketplace for people to pay you any real attention. Now, I know there's no age statement whiskies on the market. And I know there are a lot of comparatively young and rare bottlings on the market. But in theory, if you've got 10-year-old spirit, you count. If you haven't, you're not there yet."So 10 years at £400,000 a year, there's £4 million that you just need to put the liquid in the casks. And that's before you build a warehouse to put them in, or rent a warehouse to put them in, and that's before you meet the duty."And in today's market, Colin Dickie GlenWyvis's finance director, chips in, there's "a race to the bottom in terms of the price point"."We just can't get tot a price point that you might get in your local supermarket. So it's very difficult for us in terms of being competitive."Join John as he chats candidly to Colin and David about the crisis facing one of Scotland's newest whisky distilleries.Slàinte!-------Socials: @C2GWhisky | @JohnRossBeattie Creator & producer: David HolmesArt work & design: Jess Robertson Music: Water of Life (Never Going Home)Vocals: Andrea CunninghamGuitars: John BeattieBass: Alasdair VannDrums: Alan HamiltonBagpipes: Calum McCollAccordion: Gary InnesMusic & Lyrics: Andrea Cunningham & John BeattieRecorded & mixed by Murray Collier at La Chunky Studios, Glasgow, Scotland