Despite these advances in analytical chemistry on the authentication of whisky, further research is required as adulteration methods become ever smarter and more convincing. Furthermore, new authentication methods should apply a QuEChERS approach by minimising sample preparation, machine costs, and being resistant to systematic, machine and operator error. Towards this goal, this work presents a novel neural network-based headspace volatile atmosphere pressure chemical ionisation (vAPCI) mass spectrometry (MS) method for the authentication of whisky samples with no sample preparation, requiring only 100µL of sample, that is shown to work on a portable, low-cost mass spectrometer.