iLaddie Whisky Nerd

Nerd Style Whisky Knowledge, Est. 2015



The “Terroir of a Whisky Cask” ?…

So a while back I wrote about the "Terroir of casks". I wrote:"Should we start speaking about the “terroir of casks” besides the “terroir of barley” and “the provenance of the distillery”?" in a blog explaining that all casks are... Continue Reading →

Terroir: Natural Terroir Units / Terron

Terroir is one of those topics in the Whisky industrie which is either considered as a no-brainer or a non-issue. I have been looking into the science behind terroir in whisky for more than two years now and I have... Continue Reading →

Whisky Terroir: Further substantiation of the concept

The concept of "terroir" in whisky has been progressing nicely in the scientific world these past months and years. Where the first papers showing proof of concept were published in 2019 by Arnold et al. [2] further substantiation of the... Continue Reading →

Terroir, advancements in Wine research and link to whisky

I follow the developments of terroir in whisky for science papers. And to do so I read all I can find in papers. I find these papers by looking for then in journals, via ResearchGate and pages such as Google... Continue Reading →

Analysing my “collection”

As some of you know I keep track of my open bottle collection WhiskyBase. I had nothing to do so I started to mess around with the CSV you can download. Some useless statistics: Number of bottles226Minimum ABv40%Maximum ABv70%Minimum current... Continue Reading →

#RSWFW: G: Wood Extractive 6. Vanilla

The congener of “Ice cream”, "Custard", "Cola", "Toffee", "Chocolate" and "Cake mix" are parts of the “Vanilla” sub category as part of the “Wood Extractive” head category. Photo by Daria Shevtsova on See the dark dries wire looking stuff... Continue Reading →

Barley SW, “Packing Efficiency” and “Grain Density”

So I posted a blog a while back about the relationship between "Terroir" and "Specific Density" in malted barley used for whisky. I had some left over questions about two terms being used. The first was "Packing Efficiency" and the... Continue Reading →

Terroir in Waterford New Make Spirit

There is no better way to see how a spirit turns into whisky than getting ones hands on samples of new make. New make is wildly difficult to get ones hands on and I only ever got to try some... Continue Reading →

Terroir and “Specific Weight” of malted Barley

I was reading a study by Hoyle, 2020 [1], about how Specific Weight of un-malted barley is related to Predicted Spirit Yield. Interesting stuff. It became even more interesting when I read the highlighted parts in the quote below.... Continue Reading →

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