A line-up representative of what the club will offer
When: 19th March 2025
Where: Thirsty – Cambridge
Host: Elliott Drinks Whisky
I have been drinking whisky since I went to Scotland for my PhD in 2012, and hosting whisky tasting events since I became President of the Cambridge University Whisky Appreciation Society in 2020. In 2023, I started to host tasting events in Cambridge independently of the society with help from places like Thirsty, by booking venues myself, or being invited to privately organised events. I still get nervous.
I enjoy every stage of the preparation and the presentation. Although I’m no virtuoso, the graphic design elements of advertising are fun for me. Selecting a line-up means picking a theme, and categories or spotlights within it. Then working through whiskies online to see what will slot in well – considering strength, price, style, provenance – making educated guesses from my experience with different distilleries & bottlers, past events, and reviewers. Researching my selections more deeply, closer to the time, often leads me down rabbit holes of production or industry nerdiness. And the hosting duties, when the night finally arrives, allow me to connect with people about a subject I find myself increasingly passionate about. Whether attendees are total newcomers or geeks like me, there are things to share and think about together. I still get nervous.
When the opportunity to reinvent my hobby as Cambridge Whisky Club presented itself, it felt like a very natural next step. With more formal & consistent branding, hopefully communicating more clearly what’s happening, we can reach more people and spread the word of whisky further. This launch event was the first real statement of intent for what’s to come; in terms of more whisky tastings, and the introduction of an optional membership. I was definitely still nervous.

The Whisky
(Click on the images to buy a bottle)

Wemyss Malts – Scorched Sunset – North British 13yo
Single cask, single grain Scotch whisky – 46%
Justification: Single grains are good
Wemyss Malts is a family-owned business which started as independent blenders & bottlers in 2005 but moved into distilling in 2014 with their investments in the Kingsbarns distillery.
This bottle is from the North British distillery. Operating in Edinburgh since 1885, their mostly maize-based output is primarily used in blends and seen as independently bottled releases.
From one ex-bourbon barrel, this release is limited to 255 bottles.
Notes: Floral, vodka, dough. Aniseed, and more with water.

Glenlaird – 10yo Highland
Small batch, single malt Scotch whisky – 48%
Justification: Blind-bottled
Stravaig Spirits, the name behind the Glenlaird brand, is a very small indie bottler. Founded in 2021, and initially focusing on contract bottling, they launched a range of single cask releases shortly after. In 2023, they were approached from South Korea but realised that single cask bottlings were not going to provide them with the volume and consistency for the market.
Glenlaird is the small batch outcome of their problem-solving which, after shipping 12,000 bottles in South Korea has been launched in the UK market. Flexible branding enables flexibility behind the scenes (and in the bottle). Interestingly, they say the spirits are selected through blind tastings, chosen purely on flavour.
Notes: Lots of oak, sticky & chewy, green tomato, caramel, yeasty, orange liqueur.



Willett – 4yo Rye
Small batch, American straight rye whisky – 56%
Justification: A first favourite of mine
The Willett family have a fairly long legacy in the liquor industry, eventually opening a Kentucky farm distillery in 1936. Although that shut in the 80s, there was still stock aging to continue the name, but eventually it was replaced by several other brands of independently or contract distilled whisky.
In 2012 though, a new distillery was built and the Willett name was revived. This small batch rye release is comprised of spirit from 2 different mash bills, both high in rye, with inclusions of corn and barley. A very similar bottle, maybe 6 years ago, was the first premium bottle I bought.
Notes: Rye spice, menthol, orange liqueur, banana, rum funk, cheese Doritos.

Adelphi – Maclean’s Nose
Blended Scotch whisky – 46%
Justification: High quality, low price
Another family with a storied industry legacy, the original Adelphi distillery stood in Glasgow from 1826 til 1971. The brand was revived in 1993 by a former owner’s grandson as an indie bottler that diversified into distilling with the Ardnamurchan distillery in 2014.
Maclean’s Nose is named in part for the Ardnamurchan-neighbouring rocky headland, visible on the label, and in part for the work and skills of Charles Maclean, Adelphi mentor and advisor. The blend has been awarded and lauded for its high quality despite a low price to the consumer – a statement in the current industry.
Notes: Earth, charred wood, salty, treacle, pineapple sponge, dark chocolate.



Berry Bros & Rudd – Williamson 11yo
Single cask, single malt Scotch whisky – 59.8%
Justification: Powerful & punchy
This is a bottle in a series called Coasts & Shores, from the London-based indie wine and spirit merchants Berry Bros & Rudd. The specific coastal distillery this whisky comes from is on the shores of Islay, Laphroaig, though it’s labelled as a Williamson, after the hugely impactful owner, manager and chairwoman between 1954 and 1972: Bessie Williamson. It’s not uncommon to see indie bottles with a Williamson label, in recognition of her work; the SWA even named her as a North American ambassador.
A single olorosso cask yielded 307 cask strength bottles of this dark peaty expression
Notes: Tarmac, tyre, ash, damp soil, cherry, Honey gammon.
The Winners
Vote Winner: Bottle #3 – Willett Rye
Close Contenders: Bottles #2 – Glenlaird & #5 – Williamson
The potential industry impact/commentary/reception of the blind-bottled Glenlaird and high-quality, low-cost Maclean’s Nose felt like good messages to share with people. The notes in the Willett rye, for me, were decidedly different to those which had me convinced to buy that first expensive bottle back in (about) 2019, but they were still big and pronounced flavours. Big and pronounced are definitely adjectives which apply to the Williamson too.

Special Mention!
Big, big thanks to Pizza Mondo and The Wild Haggis for their help in putting together a very special pizza for the event. I provided some Glen Moray – Phoenix Rising for the turnip puree base, Wild Haggis provided the haggis, and Pizza Mondo combined it all into the glory you see below.

