
Show Notes
There are a lot of supposed "rules" when it comes to whisky. But for Ann Miller "rules are meant to be broken". AKA The Dram Queen, Ann's been demystifying the flavour and vocabulary of whisky for years, from explaining how a drop of water unlocks the taste of a dram to explaining the science of what goes on in the cask.
In this episode of Cask to Glass, John Beattie chats to one of Scotland’s most esteemed whisky educators.
With a career spanning from the Scotch Whisky Experience in the 1980s to Chivas Brothers, Ann shares her deep expertise on the heritage, science, and evolving landscape of Scotland's national drink. We dive into the fascinating chemical reaction that occurs when adding water to whisky, the rise of non-age statement expressions, and the innovative cask finishes shaping the market today.
Ann also reveals her "Desert Island" whiskies and provides professional tips on how to truly assess and savour a high-end dram. Whether you’re a seasoned connoisseur or just beginning your whisky journey, this conversation is packed with insights to help you appreciate the "water of life" on your own terms.
#whisky #scotchwhisky #podcast #DramQueen #WhiskyTasting #CaskToGlass #Speyside #singlemaltscotch
Slàinte! ------- Socials: @C2GWhisky | @JohnRossBeattie
Creator & producer: David Holmes Art work & design: Jess Robertson
Music: Water of Life (Never Going Home) Vocals: Andrea Cunningham Guitars: John Beattie Bass: Alasdair Vann Drums: Alan Hamilton Bagpipes: Calum McColl Accordion: Gary Innes Music & Lyrics: Andrea Cunningham & John Beattie Recorded & mixed by Murray Collier at La Chunky Studios, Glasgow, Scotland Hosted on Acast. See acast.com/privacy for more information.
More from Cask to Glass
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“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.”
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Is Scotch Whisky "unfairly" taxed in the UK compared to other drinks?
"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.