Whisky for Girls? Charles MacLean on Taste, Culture and Misconceptions

The expression “whisky for girls” has existed for decades, often used casually, sometimes provocatively. For Charles MacLean, one of the most respected voices in whisky writing, the phrase reveals more about social habits and inherited assumptions than about whisky itself.

Whisky is not designed for a specific gender. It is the result of place, raw materials, craftsmanship, and time. Taste, in MacLean’s view, is shaped by exposure and curiosity, not identity.

The Origins of a Persistent Whisky Myth

Historically, lighter or sweeter whiskies were often described as more “approachable” and quietly associated with female drinkers, while heavier, peated styles were framed as masculine. These distinctions were cultural shortcuts, not sensory truths.

Charles MacLean has long argued that such classifications oversimplify whisky and limit the drinker’s experience. In blind tastings, preferences rarely align with gendered expectations.

Education Changes the Way We Taste

Understanding whisky production — fermentation, distillation, maturation — changes how people perceive flavour. When drinkers focus on structure, balance, and texture rather than labels, confidence grows and stereotypes fade.

This philosophy sits at the heart of serious whisky education. Learning how a spirit is made allows anyone to explore boldly, without feeling guided by outdated norms.

Whisky Culture Is Evolving

Modern whisky culture is increasingly inclusive. Women are now prominent as distillers, blenders, educators, and writers. The conversation has shifted from “who whisky is for” to “how whisky is understood.”

As MacLean suggests, the future of whisky lies in knowledge, shared experience, and respect for craftsmanship — not in marketing categories built on gender.

Moving Beyond the Phrase “Whisky for Girls”

The real question today is not whether there is such a thing as “whisky for girls,” but whether the whisky world is ready to retire the phrase altogether.

By focusing on flavour, heritage, and technique, whisky becomes what it has always been: a cultural product meant to be explored by anyone willing to taste and learn.

This educational approach is central to the work of the Islay Whisky Academy, where whisky is treated as a subject of study rather than a stereotype.