While it would be both awesome and amazing if these whisky events did just magically happen there are in fact people working behind the scenes to ensure the events (and the whisky) run smoothly.
The committee for the academic year 2025-2026:
Nicholas Mackay – President
I’m a PhD student in chemical engineering, but don’t be scared: I won’t spend tasting sessions boring you with every single distillation detail (at least I’ll try not to)!
I can’t pinpoint the start of my love for whisky (probably something to do with my Scottish heritage), but I’ve spent the last five years of my life exploring whiskies of every style.
I’ve tried around 600 whiskies in that time, from 3-year-olds to 70-year-olds, from new-make spirit to malts bottled in the 1920s. And while big peat and sherry flavours were initially my preference, with time, the subtler flavours from refill casks have become my favourites. So I’m excited to share some of that shifting journey of taste, while we explore whiskies of all styles and flavours, as well as the methods, stories, and philosophy that have shaped whisky into a culture I argue should be acknowledged by UNESCO.
Elliott Levi – Vice President
I discovered my love of whisky while I was at university in Scotland. It’s hard to avoid it, and I found myself a member of the Quaich whisky society in St Andrews. I knew that when I moved to Cambridge, CUWAS would be a great way to meet people and continue to explore the spirit. Over 8 years later I’ve held or helped out with most of the positions within the committee and am really glad to see the society thriving! I love that it gives me a chance to try so many different and varied whiskies, and allows me the opportunity to share them with you all. I’ve even started hosting events myself around the city outside of the society – so keep an eye out for elliott_drinks_whisky!
Yee Tat Ong – Secretary
Donald Li – Junior Treasurer
I got into whisky while procrastinating my revisions for examinations at Cambridge. Since then I have pretty much spent equal time studying for my degree (MMath) and studying whisky. I have visited many distilleries in Scotland, Taiwan, and Japan; as well as famed whisky bars all over the world, where I have learned about distillation, casks, changes in distillery characters (especially Bowmore and Clynelish) throughout the years since the 1970s, the best vintages for many distilleries, and more.
Thanks to my “financial irresponsibility”, I have tasted more than 700 whiskies to date, including some of the best to ever exist, such as 60s Bowmore and 70s Brora. I aim to transfer my extensive experience into choosing the highest quality whiskies within our budget for our audience to taste, and to guide them on connecting factual details about whiskies with the aromas and flavours they smell and taste.
Sunil Modi – General Committee Member/Web Master
I have enjoyed whiskey since my dad let me have a sip aged 10 versus beer; the former won no contest and has remained the case though I am a spirits person…………I may find a beer I can enjoy one day. In the meanwhile, the world of whisk(e)y is so diverse and even experimental, I don’t need to expend the effort or earnings on that!
I am a huge fan of sherry cask and/or peated but much pleasure comes from trying new things and expanding my palate and knowledge. Knowing other whisky aficionados helps as does access to experts in the industry. Whether you’ve just started your whisky journey or are along the well trodden path, we’ll all learn something.
Konstantinos Pantelidis – General Committee Member/Social Media
Juho Äijälä – General Committee Member
The local Whisky society was the only society I frequented during my undergrad at the University of Aberdeen. While Cambridge doesn’t offer similarly convenient access to tens of distilleries around the Scottish Highlands, it does offer an equally amazing group of people committed to providing Cambridgeshire with easy access to quality whiskies and great company in an unpretentious atmosphere, and thus CUWAS has become the only society I frequent here at Cambridge to get some relief from that PhD stress.
Hein Oldewage – General Committee Member
My brother-in-law introduced me to whiskey, and luckily for me he has good taste. I am not very knowledgeable in the field, but I am always excited to learn more about the origins of the whiskeys and the process by which they are made.
Heng Wang – General Committee Member
My passion for whisky began in 2016 with a sip of Lagavulin 16—its complexity and humbled peatiness were an eye-opener for someone who had never tasted whisky before. Since then, I’ve taken time out every year to visit over 30 distilleries across Scotland. While distilleries may share similar processes—malting, mashing, fermenting, and distilling—each tells its own unique story, with crafters showing their respect for the drink in distinct ways. Whisky is a celebration, and I’m always eager to learn more and share that passion with all of you at CUWAS.