The Scottish Highlands are many things, but “tropical” isn’t usually listed as one of them. However, Stewart Walker, distillery manager of Fettercairn Whisky talks about how they’ve found a way to get passionfruit, pineapple, and other notes more commonly associated with tiki cocktails into their Scotch. Stewart talks with Greg and Sother about Fettercairn’s long history in the highlands, their storied past as makers of blended scotch before they delved into single malts, the unique cooling ring technique that gives them their tropical house style and their advanced age statements, including a 40 year-old scotch whisky that your hosts are lucky enough to try.

PLUS, French citizens consumed more beer than wine recently for the first time in recorded history. Greg and Sother break down what that means and if it has anything to do with the recent resurgence of pregaming in the United States.

Follow Fettercairn on Instagram at @fettercairnwhisky

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