The Chronicle
Latest dispatches
17 results across all types
videoWarm Climate Whisky: How Adelaide Hills Differs from Tasmania | Tin Shed Distilling
Most people associate Australian whisky with Tasmania — cool climate, slow maturation, and a well-established style. But in the Adelaide Hills of South Australia, a very different approach is taking shape. In this episode of SingleMalt TV Conversations, I sat down with Ian Schmidt from Tin Shed Distilling Co — makers of Iniquity Whisky, Requiem Rum, and Piotr Vodka — to explore what happens when whisky is produced in a warmer environment. How does climate affect maturation? What role do casks pl
videoWhisky Ages 3-4x Faster
Whisky can mature up to 3–4x faster in warmer climates like the Adelaide Hills. But faster doesn’t mean better. “There’s no substitute for time.” Clip from my conversation with Tin Shed Distilling Co
videoWarm Climate Whisky: How Adelaide Hills Changes Everything
Most people associate Australian whisky with Tasmania — cool climate, slow maturation, and a well-established style. But in the Adelaide Hills, just outside the Barossa Valley, the conditions are very different. Warmer temperatures mean faster interaction between spirit and cask — but that brings both opportunity and risk. In this episode of SingleMalt TV Conversations, Rob Draper, ACS sits down with Ian Schmidt of Tin Shed Distilling Co to explore how climate, cask, and location influence flavo
videoWhy Smoking the Barrel Changes Whisky Flavour
It Tastes fundamentally different... What happens when you smoke the barrel instead of the grain? Peter Bignell explains why this approach creates a completely different smoke profile — capturing flavours that are normally lost during fermentation and distillation. A deeper look at the idea behind “Smoking Barrel.” Full conversation on SingleMalt TV.
videoHe Smokes the Barrel — Not the Grain
Could this be a first in whisky? Peter Bignell from Belgrove Distillery takes a very different approach to smoke — not the grain, but the barrel itself. A simple idea that changes how flavour develops in the final spirit. Full conversation on SingleMalt TV.
videoThis Changes How Whisky Ages
Most people think Australian whisky means Tasmania. But in the Adelaide Hills, Tin Shed Distilling Co is working in a much warmer climate — and that changes everything. Faster maturation. Greater cask influence. Different whisky. 🎬 Full conversation on SingleMalt TV ⏰ May 1 / May 2
videoBeyond Tasmania: Tin Shed Distilling & the Adelaide Hills Difference
Most people think they understand Australian whisky — and it usually begins and ends with Tasmania. But there’s another story unfolding in the Adelaide Hills, just outside the Barossa Valley. In this upcoming episode of SingleMalt TV Conversations, Rob Draper, ACS sits down with Ian Schmidt of Tin Shed Distilling Co — makers of Iniquity Whisky, Requiem Rum, and Piotr Vodka — to explore a very different approach to distilling. Warmer climate. Faster maturation. Access to world-class wine casks. A
videoWhisky & The Movies — What That Glass Really Means 🎬🥃
In this Livestream, Whisky & The Movies, Rob Draper, ACS and David Ligoff explore one of cinema’s most overlooked storytelling tools — a glass of whisky. (Note Linked Chapter List at end of description) With over 50 years behind the camera, Rob brings a cinematographer’s perspective to how whisky is used visually and psychologically on screen — not as a prop, but as a signal of character, tension, and transformation. From The Shining to Skyfall to Lost in Translation and Constantine, to name a f
videoWhisky & The Movies — LIVE Today (The Meaning Behind the Glass)
Whisky is one of the most powerful visual and psychological tools in cinema — but why? Join whisky expert David Ligoff and I as we explore how filmmakers use whisky to shape character, mood, and story. With over 50 years working as a Director of Photography, I’ll be breaking down what’s happening on screen — from lighting and composition to performance. David brings the whisky world — together we connect the two. We’ll be talking: • Why whisky appears in key scenes • What it tells us about chara
videoWhy Whisky Feels “Hot” (It’s Not the Alcohol)
When a whisky feels “hot,” most people assume it’s the alcohol. It isn’t. Tim Duckett of Heartwood explains what’s really happening inside the spirit—and how those harsh, volatile elements are removed to create a smoother, more balanced whisky. A simple explanation that changes how you think about whisky. ▶ Watch the full conversation on SingleMalt TV.
videoIf It Singes Your Hair… Don't Drink It
“If it singes your hair… it’s not ready.” Tim Duckett of Heartwood Distillery explains how they remove harsh, volatile elements from whisky—long before it ever gets bottled. A simple test, but a revealing one. Full conversation available on SingleMalt TV.
videoHow Fiona Coutts Found Her Way Into Whisky
How does someone find their way into whisky? For Fiona Coutts, it began with family, loss, and a decision to follow a different path. A personal moment from our conversation with Hellyers Road Distillery. Full interview now on SingleMalt TV.
videoWhy Distillation Matters More Than You Think
What really defines the character of Hellyers Road whisky? According to Fiona Coutts, Head Distiller, it comes down to extremely slow, distillation and careful cask selection. Full conversation now live on SingleMalt TV.
videoWould You Buy Whisky in an Aluminium Bottle?
Stirling Distillery is exploring a different approach to whisky packaging—looking at aluminium as a potential alternative to traditional glass bottles. The idea is not just about sustainability, but about accessibility, cost, and giving people a choice in how they buy and experience whisky. It’s still early, but the thinking is clear: challenge assumptions, test new ideas, and see what works. 🎧 Full conversation on SingleMalt TV — Full Replay
videoHellyers Road: From Dairy Farm to World Whisky Stage | Fiona Coutts Full Replay
Before Tasmania became one of the most talked-about whisky regions in the world, a group of dairy farmers on the remote northwest coast of Australia made an unlikely decision — to build a distillery. That decision became Hellyers Road Distillery. In this live conversation, I’m joined by Head Distiller Fiona Coutts to explore how Hellyers Road evolved from those beginnings into one of Australia’s pioneering single malt producers — and why its approach to whisky making remains distinctly its own.
videoWhy the Whisky Industry doesn’t mention Terroir.
Why Whisky doesn’t talk about Terroir. For years, whisky has been defined by cask. But what if that’s not where flavour really begins? Mark Reynier explains why the industry focuses on cask— and why terroir is rarely part of the conversation. 👇 What do you think?
videoMark Reynier — No Holds Barred | Terroir, Barley & the Truth About Whisky FULL REPLAY
Mark Reynier is one of the most influential—and at times controversial—figures in modern whisky. From reviving Bruichladdich Distillery to founding Waterford Distillery, he has consistently challenged how the industry thinks about flavour, provenance, and transparency. In this conversation, we go deep into one central idea: Does terroir matter in whisky? We explore: – Barley vs cask — what really drives flavour – Why terroir is rarely discussed in whisky – What Mark Reynier learned from Bruichla