About Me
Nikkhil Shirodkar
Barley, yeast, copper and oak. On paper, whisky is built from just a handful of ingredients. Yet no two distilleries make the same spirit. Change the grain, the yeast, the shape of a still, the speed of a distillation, the cut points, or the cask it matures in, and the whisky becomes something entirely different.
That's what fascinates me.
The more time I've spent around whisky, the less I've come to believe that great whisky is defined by a recipe. It's shaped by the decisions made by distillers, coopers, blenders and warehouse managers, often years before the spirit is ever bottled. Those choices rarely appear on the label, but they're what give a whisky its character. The people make the terroir.
This blog is where I explore those decisions. Sometimes that means digging into production, maturation and flavour. Sometimes it means questioning accepted wisdom. And sometimes it simply means sharing a dram that's worth talking about.
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Cheers!