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 Hosted on Acast. See acast.com/privacy for more information.

How do you take over an iconic whisky brand like Highland Park from a “Hall of Famer”, who’s shaped and directed its flavour and style of nearly 30 years? And how do you keep its signature taste and feel consistent, so consumers know exactly what they’re getting, yet make it exciting and refreshing?It’s a problem Marc Watson has been grappling with daily for the last 19 months since he took over the role of Master Whisky Maker for Highland Park from Gordon Motion, who retired in July last year.Marc’s conclusion? With “trepidation”. But he says of the challenge: “I played high level sport. You want that level of stuff.”Highland Park is one of Scotland’s oldest distilleries. Founded in Orkney in 1798, it was Scotland’s most northerly distillery for almost 225 years. “It’s an island distillery,” Marc says, “with this incredible sense of place.”“Highland Park,” he continues, “really encapsulates loads of different essences about what it is to make Scotch Whisky.”It still has its own malting floor. Peat is still cut from nearby Hobbister moor as it has been “for generations upon generations.”Yet Highland Park is not a peaty whisky in the Islay sense, Marc says. “I think we’re approachably peated. It’s very sweet the type of peat we have. It’s all heather. And it’s not iodiney. It’s very bright and light and sweet."The new spirit is distilled in Orkney. And some of it is matured there. Some of it isn’t. But Marc works in Glasgow, “on the bench” at owner Edrington’s blending and bottling facility on Great Western Road, some eight miles north-west of the Glasgow city centre.Here he puts his “nose to work”, sampling 250 samples a week; 5,000 a year.As the latest “custodian” of the Highland Park brand, Marc says, “My job is protecting the core, making sure it never changes.”Afterall, "it's dram everybody knows."“Highland Park has got such a signature taste and such a signature feel. For me it’s like: ‘Well, how do I keep that same but also excite people at the same time?’ And that’s the job. That’s the exciting bit of the job.”Join John and Marc as they discuss:➡️continuing a brand tradition➡️what Highland Park whiskies mean➡️following in the footseps of a master - Gordon Motion - who had a spreadsheet for everything➡️Marc's collaboration with the Egyptian artist Laila Gohar to produce "Between You And I" a 17 year old single malt: "Very rarely have I been asked to make a whisky for a person."➡️how "rules make you creative"➡️how Marc's go-to is a highball: "Some of the best whisky experiences I've had have been with some incredible whisky cocktails.""From a person who makes whisky," Marc concludes, "I feel I've poured everything into making the best whisky I can, and it's up to the consumer to experience it how they want to." 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 Hosted on Acast. See acast.com/privacy for more information.

“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 Hosted on Acast. See acast.com/privacy for more information.

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 Hosted on Acast. See acast.com/privacy for more information.

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 Hosted on Acast. See acast.com/privacy for more information.