Whisky tastings by Rubright & Hardagain – The Scottish Abbott & Costello of whisky educators, collectors and connoisseurs of fine single malt Scotch.
Albeit bad jokes, and great whisky, one thing is for sure, Rubright & Hardagain know how to party!
DICK hARDAGAIN
Dick Hardagain, a whisky connoisseur so passionate about Scotland’s liquid gold that some say he sweats single malt and cries aged sherry cask. Hailing from Glasgow, Dick’s palate is so refined he can tell you not just the year, but the mood of the cow whose barley was trampled to make your dram. Armed with a kilt, a bottomless flask, and a sense of humor as sharp as his nose for peat, Dick’s here to take your whisky knowledge—and your liver—on an unforgettable adventure. Slàinte!
WILL RUBRIGHT
Meet Will Rubright, Aberdeen’s finest export since deep-fried Mars bars, Aberdeen’s whisky whisperer and all-around good craic. With a nose for fine drams and a wit sharper than a Highland breeze, he can turn any sip into a story worth sharing. If he’s not swirling a glass, he’s spinning tales that’ll leave you laughing—or questioning the life choices of sheep. Slàinte!
Join us for a few drams, laughs, and a wee bit of whisky wisdom!
TASTE WHISK(E)Y LIKE A PRO
The Scots spell it whisky and the Irish spell it whiskey, with an extra ‘e’. This difference in the spelling comes from the translations of the word from the Scottish and Irish Gaelic forms. Whiskey with the extra ‘e’ is also used when referring to American whiskies.
WHY DOES WHISKY TASTE SMOKY?
The smoky flavor in whisky comes from peat, a natural fuel used to dry barley during malting. The smoke infuses the grain, creating the distinct peaty taste. Measured in phenol parts per million (PPM), whiskies from Islay are famous for their intense smoky punch—a signature of traditional Scotch craftsmanship.