When Upsilonians gather around a bottle of whisky or two, it’s never just about the drink. It’s about forging bonds that, like a well-aged single malt, grow richer and more complex with time. This year, the Whiskylonians, the fraternity’s self-styled circle of whisky lovers, finally came into their own, and they show no sign of slowing down.

From a Dream in 2019 to a Pour in 2025

The idea had been quietly maturing for almost six years. Back in June 2019, Leopoldo “Babes” Calixto ’92, Kurt Young ’13, and a fellow brod found themselves together at a whisky tasting at Discovery Primea. Between sips, the dream of a fraternity whisky group was born. A Viber chat followed, slowly filled with brods who were collectors, connoisseurs, and those who simply loved a good drink.

Soon, the group became a running conversation about rare bottles, new releases, pocket fellowships, and insider tips from those in the liquor trade. But more than the bottles, it was about a shared passion—mostly about learning, and raising a glass together, even if only virtually.

What Makes a Good Whisky?

To those outside the circle, whisky can seem like just another drink. But to the Whiskylonians, it is an art. A good whisky is judged by its nose (the aromas that greet you when you first raise the glass), its palate (how the flavors unfold on the tongue), its finish (the lingering aftertaste that can stretch for minutes), and its mouthfeel (the weight and texture of the liquid).

Older does not always mean better; a younger whisky may be bold and fiery, while an older one may be layered and refined. The magic is in balance—the harmony of sweetness, smoke, fruit, spice, and wood.

The Inaugural Fellowship at Wack Wack

The call to gather finally came in January 2025: “The Whiskylonians need to start the year right… Fellowship tayo brods!” Plans were modest—25 attendees, a few bottles, a night to toast. But in true Upsilon fashion, the idea snowballed.

Yogi Ringler ’85 pledged Macallan premium items; Kiko Pangilinan ’81 contributed ₱10,000 worth of Mesa gift certificates; Boboy Ringler ’81 had 35 custom glasses made for every attendee. Benjie Abad Santos ’83 and the “Bad Good Looking Boys” threw in shirts, a flask, and a tumbler, while Molo Hwang 2006 topped it all with a two-night Valentine’s stay at Hotel Okura. Bottles poured in as well—Blue Label from Dennis Galacio ’92, two rare Japanese releases from Erik Mendoza 2003, and more from across Scotland’s whisky map.

On the night itself, brods arrived in waves. The ’97s were the early birds, greeted by long tables groaning under crispy pata, chicharon bulaklak, bacon strips, garlicky adobo, bangus, and pancit. Pulutan—sisig, shrimp, roasted nuts—kept glasses company as conversations flowed. Every brod went home a winner, with raffle prizes, a personalized Whiskylonians glass, and the warm glow of fraternity.

A Whisky Journey: Scotland in a Glass

Part of what made the first fellowship special was the decision to taste by region—a way to take brods on a true whisky journey. Scotland itself is divided into distinct whisky regions, each with its own character:

Speyside – home to the densest cluster of distilleries (over 50). Known for elegant, fruity, often sherry-cask influenced whiskies (Macallan, Glenfiddich, Glenlivet).
Highlands – The largest and most diverse region geographically, producing styles that range from floral and honeyed (Dalwhinnie, Glenmorangie) to robust and smoky (Oban).
Islay – Famous for peat-heavy, smoky drams like Laphroaig, Ardbeg, and Lagavulin. Distinct maritime notes (iodine, seaweed, salt).
Lowlands – Light, grassy, gentle, historically more delicate whiskies. Auchentoshan is the most famous. Great intro to Scotch.
Islands – Not an “official” SWA region, but widely used as an informal category. Includes Skye (Talisker), Orkney (Highland Park, Scapa), Jura, Arran, Mull, etc. Distinctively maritime, often smoky.
Campbeltown – Once the whisky capital with 30+ distilleries, now only a few remain (Springbank, Glen Scotia, Kilkerran). Known for briny, oily, sometimes funky whiskies.

To sip from each region in one night is to taste Scotland’s geography itself—a sensory map in amber hues.

An Afternoon Toast in Bacolod

During Layas Pakadto Visayas 2025 in Bacolod, while brods fanned out across golf courses, basketball courts, and heritage sites, the Whiskylonians found their own corner. On April 5, at a cozy spot called Delicioso, the fraternity’s newest circle gathered for its second meeting.

It was an impromptu toast, but one that carried the same weight as the weekend’s larger celebrations. In the midst of Layas Pakadto’s grandeur, the Whiskylonians carved out a moment that was intimate and spirited.

Corso Como 88: From Wack Wack to Boutique

Momentum carried into the second quarter. On May 27, 2025, the Whiskylonians reconvened at Corso Como 88 in One Ayala, Makati—a boutique lifestyle space owned by SDP Millet ’94. Organized by Eric Pasion 2004 and hosted by Millet and SDP Vida ’98, the night drew another enthusiastic crowd, including USPAA Chairman Eric Pilapil ’86.

If Wack Wack was about abundance and camaraderie, Corso Como brought refinement. Amid the curated fashion and artisanal wares, brods explored not just drams but also design. Some were captivated by Millet’s finds, like a cannabis-infused parfum, BOIS1920, that blended herbal accords with fruit and spice. Millet even extended an exclusive 15% discount to brods—a gesture that captured the night’s spirit of generosity.

Learning the Language of Whisky

Every Whiskylonians fellowship is more than a tasting; it’s also a chance to learn a little more. A single malt is whisky made from 100% malted barley at one distillery, usually in pot stills that give it character and complexity. A single grain also comes from a single distillery but may include corn, wheat, or other grains alongside barley, and is typically lighter in style, often used in blends. Some whiskies are bottled at cask strength, straight from the barrel and often above 55% alcohol. At this strength a dram can be fiery, but add a drop of water and it opens up, softening the heat and revealing new flavors.

Other terms belong to the shared vocabulary of whisky drinkers. Peat is the fuel that gives Islay whiskies their smoke. The angel’s share is the portion that evaporates from the cask each year. And the dram itself is a Scottish word for a serving, usually about an ounce but often poured more generously among brothers.

A Tradition in the Making

From a conversation in 2019 to packed halls in 2025, the Whiskylonians have proven that whisky, like true brotherhood, only improves with age. Their fellowships are part tasting, part raffle, part feast—but above all, they are a reminder that in the Upsilon, fellowship is always neat, never watered down.

And the journey continues. Tomorrow, September 20, the Whiskylonians will gather once more—this time for their fourth official fellowship at the Bistro Lounge of Makati Sports Club. Hosted by Babes Calixto ’92, the gathering promises another evening of laughter and learning, with more than forty confirmed brods spanning batches from the ’70s to the 2020s.

The list of pledges already reads like a whisky map: Macallan from Yogi Ringler ’85, rare finds from younger batches, and bottles arriving from across the archipelago. Entertainment has even been promised, with Boboy Ringler ’81 ensuring the night will be as lively as the pours. As in past events, those who brought bottles have waived their registration, proving once again that generosity flows as freely as the drams.

If Wack Wack was the boisterous beginning, Bacolod the spontaneous toast, and Corso Como the boutique refinement, then Makati is set to be the consolidation—an affirmation that the Whiskylonians are no longer just an idea but a tradition. By the time the first (or final) dram is poured, it will mark not just the fourth meeting, but the continuation of a brotherhood aged in oak and strengthened with every toast.