Module 6 is now in the Classroom, along with Modules 4 and 5 if you've missed them. @Eric Burgin — back in May you asked about picking out flavours. This module is where a lot of them are chosen. During the second distillation, someone has to decide when to start and stop collecting the part of the spirit that becomes whisky — the cuts. Cut early and narrow, and the spirit stays lighter and fruitier. Let it run later, and heavier, oilier, earthier notes come through. Once you know that, you start noticing it in the glass. Question for everyone: which do you reach for — lighter and fruity, or heavy and oily? Name the bottle.

🥃 Before we dive in… I would love to know: What do you also want to understand about whisky? Is it: • Why Scotch, Bourbon and Irish taste so different? • How to taste whisky like you know what you're doing? • Or something you’ve always found confusing? Drop it below 👇 I’ve spent years working with wine and spirits – so whatever you’re curious about, I can break it down and make it make sense.