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Cider is an alcoholic drink made by fermenting and maturing fresh apple juice.
No alternative ingreidents given...
What's New on the Shelf
What's coming up in the whisky book world
January 2015, Issue 125, page 77
Highway to Heaven
Duck island and the 66 Gilead Distillery
October 2014, Issue 123, page 47
Bootleg Booze, Busted Legs An' Blasted Stills
During the Great Depression Jimmie Lewallen led the pack struggling to extract himself from a life of poverty through risky bootlegging
July 2014, Issue 121, page 75
Hudson Valley - A New Beginning in Distilling
A sneak preview of New York's newest whiskies
July 2014, Issue 121, page 44
Adventures in Tasmania
April 2014, Issue 119, page 18
Up the Apples and Pears
Martine Nouet gets a little autumnal with her food pairings
October 2012, Issue 107, page 56
Taking it Outside (BBQ)
Whisky chef Martine Nouet prepares, and hopes, for some decent summer weather
June 2012, Issue 104, page 56
Drinking in the Windy City
Charles K. Cowdery takes us to some of his favourite haunts in this North American city
April 2012, Issue 103, page 48
World Whiskies Awards 2012 Winners Announced
There is a certain joy following the various spirits through this competition and its format. The job of the judges gets progressively harder as the rounds progress and the competition for the winning...
April 2012, Issue 103, page 73
A Voyage of Discovery
Martine Nouet takes us through the gems of French distilling.
October 2011, Issue 99, page 39
Lets go Fruity
Whisky chef Martine Nouet embraces Harvest Time.
September 2011, Issue 98, page 52
More Than Taste
Martine Nouet looks at why you say tomato, I say tomeito
June 2011, Issue 96, page 14
Jefferson Chase looks at another whiskey laden tome.
September 2010, Issue 90, page 71
After searching the country for the nation's ultimate well-crafted Manhattans, Woodford Reserve bourbon and Esquire have crowned Jeromy Edwards from Louisville, Kentucky and his “Cider Manhattan” ...
January 1970, Issue 84, page 7
Ginza a go-go
Dave Broom takes us on a walking tour through one of Tokyo's popular drinking districts.
January 1970, Issue 84, page 36
Aberfeldy 12 Years Old
Single Malt - Scotland - 40.00% 8 Refreshing and light-hearted. Almost too playful to take seriously.
Knob Creek 9 Years Old
Bourbon - U.S.A. - 50.00% 8 Teasing interplay of sweetness and dryness, with the latter eventually winning.
Glenmorangie 1991, Sauternes Wood Finish
Single Malt - Scotland - 46.00% 7 Not easy to evaluate what sauternes casks have brought in. An extra sweetness maybe but no particular sauternes aromas. Appreciable bottling strength.
Living Cask Volume XI
Blended - Scotland - 57.00% 7 A loud lad whose tone needs softening.
Glen Spey 12 Years Old
Single Malt - Scotland - 43.00% 7 Definitely Speyside. Elegant interplay between fruit and malt.
Old Malt Cask North Port 36 Years Old
Single Malt - Scotland - 49.30% 7 Of interest to collectors, historians and the likes of me, but this Brechin brew, staunched in 1983, never made a great whisky.
Bruichladdich Legacy 1966 Vintage
Single Malt - Scotland - 40.60% 8 An especially characterful 'laddie from its sunny hue and lean, firm body to its touch of tartness.
Gordon & MacPhail Mortlach 1938, 60 Years Old
Single Malt - Scotland - 40.00% 8 A great age, but it has matured beautifully.
The Whisky Exchange Dunglas 1967
Single Malt - Scotland - 46.00% 7 The fresh, charming bouquet was a revelation, but the palate was a little careworn.
Cadenhead's Convalmore-Glenlivet 26 Years Old
Single Malt - Scotland - 61.40% 7 A welcome opportunity to taste a rare whisky, though it was never a classic, and in this instance is over the hill (or the Conval Hills?).
Miyagikyo 10 Years Old
Single Malt - Japan - 45.00% 7 Nose is more attractive than the palate. Lacks elegance and cohesion.
Fujigotenba 15 Years Old, Single Grain
Single Malt - Japan - 43.00% 7 Characterful but I would have easily mistaken it for Cognac.
Fujigotenba 18 Years Old, Single Malt
Single Malt - Japan - 43.00% 7 I like its balance and elegance. Again in a cognac style like a mature X. O. from 'fins bois terroir'.
Dewar Rattray Dufftown 1975, 29 Years Old
Single Malt - Scotland - 46.00% 8 With some Dufftowns you are glad when you've had enough. This is a well-made example which has been matched by very good bourbon wood.
Cutty Sark Imperial Kingdom
Blended - Scotland - 40.00% 8 A smooth and caressing blend. Full of charm. The balance is superb. Gives a sense of comfort and relief.
Isle of Jura Superstition
Single Malt - Scotland - 45.00% 7 The nose is lively but the palate is put to sleep by sweetness.
Dewar Rattray Benrinnes 14 Years Old
Single Malt - Scotland - 59.30% 7 Nose and palate are a bit agressive with a lingering sourness which is disturbing. A prickly character. Water smooths the flavours over but this is not enough.
Duncan Taylor Strathisla 37 Years Old, Cask 1332
Single Malt - Scotland - 47.60% 7 More complexity on the nose than on the palate. A pleasant whisky though. But quite disappointing for a Strathisla of that age.
Balblair 16 Years Old
Single Malt - Scotland - 40.00% 7 An attractive character. Too much sweetness on the palate though.
Balblair 38 Years Old
Single Malt - Scotland - 44.00% 9 A pure beauty. Absolutely beaming on nose and palate. The best a sherry cask can offer.
Bakery Hill Classic
Single Malt - Australia - 60.00% 7 Unusual. Very tickly but water tames it and brings a fresh fruity flavours out.
Penderyn Grand Slam
Single Malt - Wales - 46.00% 8 A well structured whisky. Oak frames the aromatic palette without overpowering. Quite a complex dram.
Laphroaig 30 Years Old
Single Malt - Scotland - 43.00% 3 Age acts as a melting pot. All the distinctive Laphroaig features are there but combined into oak. Interesting.
Old Islay Single Malt Bunnahabhain 33 Years Old selected by Royal Mile Whiskies
Single Malt - Scotland - 45.50% 7 Caramel and creamy notes dominate this whisky, which could be boring were it not for the intriguing hints or ripe fruit and Calvados.
Evan Williams Black
Bourbon - U.S.A. - 43.00% 7 Reminiscent of an old calvados at first. Palate is less creamy than the nose. For those who like it spicy. Water tames spices a little though.