HeyJaredCask to Glass
How do you take your whisky?Neat? Splash of water? Block of ice? Or even a mixer?However you take it, join John Beattie, former Scotland rugby international and semi-retired BBC radio and TV news presenter, as he celebrates the heritage and flavour of Scotland's national…
- Indexed episodes, last 90 days
- 12
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- Sep 24, 2026
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- Jul 9, 2026
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Inside the Cooperage with Ray Prosser from Oakwood Cooperage (opens the original)
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"If you take away the cooper, you take away the cooperage, you take away the barrels, then you don't get whisky," says Ray Prosser , Sales & Operations Manager at Oakwood Cooperage , the largest independent cooperage in the UK. Not just because Scotch Whisky must by law be matured in oak casks for a minimum of three years, but because, Ray says, 70% of whisky's flavour comes from the wood. Ray's been a cooper for 36 years. “I always had a fascination with wood, even from my days at school,” he t
Sun, Scotch & Coconut Water: Andre de Almeida on Cracking the Brazilian Whisky Market (opens the original)
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How do you take your whisky? On a Brazilian beach, with coconut water obviously. Or better still coconut water ice. In 2025 Brazil was the joint-fifth largest market for Scotch whisky by volume - 54 million bottles. But with a population of some 200 million people, Brazil's still an untapped market. So how do you crack it? In this episode of Cask to Glass, we sit down with industry veteran Andre de Almeida (Founder of Inside the Cask and former Export Director for Loch Lomond Group). Born in Bra
On the Nose: Richard Paterson on 60 Years in the Whisky Industry (opens the original)
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Legendary master blender Richard Paterson OBE began his career in whisky on 5 September 1966. Sixty years on, he's still passionate about Scotland's national drink and the world's favourite spirit. In this episode he reflects on a life in whisky and demonstrates the best way to drink whisky. He reveals how his earliest childhood memory of whisky was when his father, who ran the family bottling & blending company, would kiss him good night: "I could the feel bristles on his chin. But I also could
GlenWyvis on the Brink: Why this community distillery could go bust without immediate investment (opens the original)
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Can a community-owned distillery survive the current whisky market? GlenWyvis Distillery , founded in 2015 with 4,000 community investors, began production in 2018. Now it needs £300,000 by October & £6 million in the long-run to keep going. In a candid interview two of its directors explain why. If you want to help contact them at info@glenwyvis.com . We first spoke to GlenWyvis Distillery in April 2025 (Episode 13) . But now the distillery is on the brink. As we've explored in several episodes
The Sleeping Giant: Tomatin's Jamie Muir reveals Scotch Whisky's best kept secrets (opens the original)
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“I really enjoy my whisky,” Jamie Muir says. He ought to. Raised on Jura, schooled on Islay and now Distillery Manager at Tomatin Distillery near Inverness, you’d say something had gone horribly wrong if he didn’t enjoy his whisky. Drill deeper and he admits: “I think a lot of what I enjoy about whisky is situational. Drinking it in a warehouse, yep, there’s something incredibly special about that. Drinking it with someone who really enjoys it, I get probably more gratification from that now as
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