Whisky-enthusiast from Moscow, who has visited many distilleries and microdistilleries in Scotland, Ireland, Japan, Sweden, Taiwan and Canada. Member of Whisky Rooms club, participant of Double Dram tasting sessions. Alexey Borisovich (and this is how he sign his messages in social networks) writes not only tasting notes, but articles on different themes concerning whisky, as well as hosts tasting sessions.
What is cask filling strength or entry proof for whisk(e)y and why? Is it the same everywhere? What does it have effect on?
An attempt to systemize knowledge about peatiness in whisky.
Small test for a whisky connoiseur
Shall we expect an overproduction crisis?
Does barley really have an effect on the final product in whisky production? Does it have commercial perspectives?