Crafting an experimental whisky mash bill is where tradition meets imagination. Before the barrel, before the still, before even the fermenter starts to bubble, there is a question: What story do I want this whisky to tell?

This got me thinking: there’s a plethora of content on the internet around what “Scotch Whisky” is, but not so much of a peek behind the curtain to show what a typical distillery needs to provide in order to be allowed to use that protected term.

At the heart of every spirit we make at North Point sits a small collection of copper stills, each with its own role, personality, and purpose. In our distillery, those four stills are Nettie, Gertie, Stroma and Audrey.

Very notably a rum, it has that telltale butterscotch sweetness, but is married harmoniously with those buttery croissant notes from its time in whisky casks – and at 40% ABV, it’s not intimidating or overpowering.

The spirit industry is full of unwritten rules and myths regarding each and every spirit. Some of these have an element of truth to them, and some are just fiction. In the first entry of this series, I'm going to debunk the common myth that all clear spirits are flavourless and reveal the truth behind it.