Whisky School 1: The art of blending Scotch whisky

In this series, our Whiskymaker John Glaser explores with you surprising truths and misconceptions about Scotch whisky, as well as some of our company’s core beliefs.
Is an old whisky always better than a young whisky? What role does toast level and charring play in the creation of flavour? How should you drink Scotch whisky? Discover these things and more…
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[@stefanstefanov2970]

Mr Glaser, your insights basically coincide with the comments of a former master blender for William Teacher's whiskies. According to the Japanese whisky makers, however, water is the most important factor in whisky making. Can you discuss this topic: the role of water in the Scotch whisky making?

[@notme123123]

Any new Great King Street special editions in the works?

[@ljp1942]

Company's that add colour to whisky get a big thumbs down.

[@InVacuo]

+Johnny Black And you get a big thumbs up for saying that :D

[@ljp1942]

Thanks Bro.

[@InVacuo]

You're welcome. Y'know it's got to a point where I pour a glass of, say Lagavulin 16 and I just think it looks silly with how much colour is in it, I can live with a little like Old Pulteney 12 for example but some companies just go overboard.

[@sav7568]

Careful. Johnnie Black contains added colour.

[@ljp1942]

@@sav7568 You must be a working class person.

[@paolamoody4871]

Dude needs to hit a joint and slow down. Was this timed?