Crazy Casks

Friday, 10th November at 8pm in the Tower Room at Selwyn College

Whisky has to undergo a 3 year and a day aging in oak casks, under Scotch Whisky Association regulations in order to qualify as whisky. Most of this maturation is done in either bourbon or sherry casks. However, as the regulations simply say oak, this allows for any oak cask to be used. This has in the past included red wines such as Pinot Noir, dessert wines like Sauternes, virgin oak and even a herring cask in a bizarre tribute to the early days when distillers used herring casks to transport whisky. While not going to the extremes of herring, we have selected a variety of casks which are far from the usual picks of sherry and bourbon, and head towards the crazier side, where flavour combinations go wild.

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A Tour of Scotland

Friday, 13th October at 8pm in the Tower Room at Selwyn College

As most whisky originates from Scotland, we’ll start off by introducing the different whisky regions within Scotland, which each have a taste profile which tends to be distinctive to the region. This will be a great introduction to whisky, and Scotch, as the varied taste profiles will inform your palate of the wide variety of flavours which whisky affords.

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Freshers’ Event

Join us this Thursday, 5th October in the Tower Room at Selwyn College for a special tasting for Freshers’ Week. For 7 £ entry on the door you will get to try 5 great whiskies. The event will run from 8 pm onwards – feel free to drop in at any point.

International Tasting

Friday 19th May at 8 pm at the Postdoc Centre, 16 Mill Lane

Good whisky is made all over the world, and increasingly some of the best-reviewed whiskies come from outside the traditional strongholds of Scotland and Japan. Variation in malt, maturation conditions and distillation methods all make a difference, and some unconventional cask choices are also on offer. In this tasting we’ll take in six different non-Scottish, non-Japanese whiskies from three continents, showcasing the impressive breadth and depth of world whisky.

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Two’s Company

Friday 24th February at 8pm in the Tower Room at Selwyn College

A whole myriad of different factors influence a whisky’s flavour, ranging from cask type and age to even the type of barley and yeast used and the length of distillation for the more meticulous. During Two’s Company, we explore 3 of these factors by bringing whiskies which show the contrast available and exemplify the variety of flavours whisky can embody.

This event is now sold out.