Wemyss Malts Journal

Welcome to the first in Wemyss Malts’ brand-new eight-part Education Series hosted by our Head of Production, Isabella Wemyss. We’re thrilled to have our Production Director, Isabella on board for this special series. In our first blog to accompany the series, we focus on the topic of blending, specifically ‘marrying in wood’, an important process for our blended malt whiskies.

Esteemed whisky writer Tom Bruce-Gardyne sits down with Wemyss Malts Production Director, Isabella Wermyss, to find out more about her background and how it's made her into the skilled whisky blender that she is today.

The festive period is now upon us, and what better way to celebrate than with a rich, chilled glass of Eggnog. We've created a twist on the traditional cocktail with the addition of The Hive, adding mouth-watering citrus and honey notes to the serve. Make your own Eggnog with The Hive at home, following these easy steps : Ingredients: 50ml The Hive 50ml Full Fat Milk 20ml Double Cream 1 Egg 15ml Blossom Honey Honeycomb and Nutmeg Dust (to garnish)   Method: Add all ingredients to a cocktail shaker and shake very well with ice Strain into a Coupe glass Dust with honeycomb and nutmeg Enjoy!   Show us your...

Sherry casks (either 500 litre butts, or 250 litre hogsheads) are one of the two main types of casks used to mature Scotch in (the other one being bourbon barrels).    Sherry used to be exported from Spain to the UK in casks for bottling, so the empty casks were used in the Scotch industry rather than shipping them back to Spain.  In 1981, new regulations in Spain meant that all sherry had to be bottled there and so casks were no longer coming to the UK.  Sherry casks are usually now seasoned by being filled with sherry for up...