Seven structured tracks from first dram to connoisseur — production, labels, tasting method, Scotland and the whisky world. The first lessons are being written now.
The absolute starting point — what whisky is, the world's main styles, and how to tell them apart.
From barley field to bottle — malting, mashing, fermentation, distillation and the long sleep in oak.
Lessons open track by track — knowledge checks and end-of-track exams follow, just like the wine academy.
Age statements, cask strength, single malt vs blend — decode what the bottle is really telling you.
Glassware, water, nosing and the flavour map — a method for tasting whisky like you mean it.
The home of single malt, region by region — from Speyside elegance to Islay smoke.
Ireland's pot stills, Kentucky's bourbon, Japan's precision — the great traditions beyond Scotland.
Where most of the flavour comes from — oak species, char, sherry seasoning, finishes and age.
The names that matter and why — an expert-curated tour of the world's essential whisky brands, country by country.