SWRI had the privilege of carrying out a sensory and chemical analysis of a whisky sample that had been recovered from the ice under Sir Ernest Shackleton’s 1907 expedition base camp hut at Cape Royds in Antarctica. This uniquely preserved sample gave us insights into the flavour and composition of Scotch Whisky produced at the turn of the 20th century. Results of the study were published in the Journal of the Institute of Brewing Sensory and Chemical Analysis of ‘Shackleton’s’ Mackinlay Scotch Whisky
