Wednesday May 13, 2026: 19:30 until 21:30

Star of Kings
126 York Way
London N1 0AX

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At the heart of the whisky-making process is grain, but in more recent times, it has not been something particularly considered for its flavour. Yield has been paramount – how many litres of alcohol can distillers make per ton.

But in our modern age of caring about our food and drinks – where they come from and what they’re made of – that’s starting to change. Over the past decade, we’ve seen producers look at their grain, have a bit of a think, and then run towards flavour.

In this Squad, we’ll be tasting our way through a selection of whiskies where the grain is at the heart, with distillers using heirloom and heritage varieties to bring out a different flavour profile to your average spirits. Is the hassle and expense of working with old-fashioned grain worth it? Come along and find out.