Like most whisky drinkers, I’ve got a default glass—and 90% of the time it’s the Glencairn. In this video I break down why: the shape concentrates aroma, the base is easy to hold so you’re not warming the whisky (which matters in Australia), and it’s tough enough to travel with. Smell is so tied to palate that getting the nose right gives me the best shot at tasting whisky properly, and the Glencairn just works. But the way I approach reviews has grown into a three-glass system. When I’m digging into something genuinely nuanced—older, more complex, or just a “I want to get the most out of this” kind of dram—I reach for the 1920s Blender’s Glass. That wide base lets the whisky open up and can reveal aromas that sit in the background in a Glencairn, but it’s fragile, annoying to clean, and it can turn cask strength ethanol into a laser beam. The surprise addition is the Savu Glass. I didn’t expect to like it, but for bold, high-ABV whisky it genuinely helps by dissipating ethanol vapours so I can get deeper into flavour without the burn. It even pulled extra notes out of a Morris Single Barrel for me—enough to make me rethink what cask influence I was tasting—so now it’s a core part of my setup.