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Herbs and Spices
The Distillery District, Toronto Our Canadian correspondents provide an intimate view of distilling in one of Canada's biggest cities
June 2013, Issue 112, page 46
April 2013, Issue 111, page 38
The Adventurous Distiller
As the American craft movement gathers pace, we look at some of the alternative grains it is using
June 2012, Issue 104, page 12
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 Singular Idea
Mark Gillespie explores Buffalo Trace's single oak project
February 2012, Issue 101, page 24
All Shapes and Sizes
Dave Broom looks at how Japanese oak imparts exotic flavours, and the different cask types used in whisky making.
December 2011, Issue 100, page 64
The Nectar of Life
Davin de Kergommeaux heads to India to investigate the home of Amrut whisky.
December 2011, Issue 100, page 49
Give Grain a Chance
Ian Wisniewski asks how do different stages of the production process influence the character of grain whisky?
September 2011, Issue 98, page 24
Alberta Turns 30
Total world-wide annual sales of just 75,000 cases of American rye might lead one to conclude that the ‘Rye Revival' is nothing more than a mirage. But in Canada, Alberta Distillers continues to dis...
June 2011, Issue 96, page 7
On a spirited Spice route
Martine Nouet meets the chef who brings spice to our lives
October 2010, Issue 91, page 50
Mix and mash
Ian Wisniewski asks what the term ‘mashbill' means, and what significance this has for bourbon.
July 2010, Issue 89, page 38
A perfumed world
Dave Broom explores the sensory experience of incense.
June 2010, Issue 88, page 20
Dave Broom takes a trip to Holland to visit a very Dutch distillery – Millstone.
January 2010, Issue 85, page 40
Making the grade
In a Whisky Magazine exclusive we go behind the scenes of this ambitious project.
October 2009, Issue 83, page 18
On the spice trail
Martine Nouet takes a walk on the spiced side of life.
October 2009, Issue 83, page 52
Single Malt - Scotland - 43.00% 8 A little more roundness would have been appreciated.
Cadenhead's 10 Years Old, Bourbon
Bourbon - U.S.A. - 45.00% 9 I especially like bourbons when they are big and robust. This is both hearty and complex. A wonderful winter warmer.
Aberlour 15 Years Old, Sherry Wood
Single Malt - Scotland - 40.00% 8 Complex and sophisticated.
Cadenhead's 13 Years Old, Bourbon
Bourbon - U.S.A. - 65.90% 7 Despite this being older, it is less astringently woody than the similar five-year-old.
Van Winkle Family Reserve, 13 Years Old
Bourbon - U.S.A. - 47.80% 8 Certainly showing its age, but full of character.
Single Malt - Scotland - 43.00% 8 Had I not known that it was matured in first-fill bourbon barrels. I would have guessed that there was some sherry.
Royal Salute 21 Years Old
Blended - Scotland - 40.00% 8 In the rich, luxurious, style, this is a long established favourite of mine.
Clan Campbell Highlander 12 Years Old
Blended - Scotland - 40.00% 7 Rounded. On the sweet side.
Grand Old Parr 12 Years Old
Blended Malt - Scotland - 43.00% 8 If you want to taste barley in a blend, look no further than this muscular heavyweight.
Johnnie Walker Black Label
Blended - Scotland - 40.00% 9 Deceptively gentle at first. I have on occasion been completely led astray by what seems to be mildness of this whisky, then taken on a journey of rediscovery. I find new flavours every time.
Single Malt - Scotland - 40.00% 8 On this occasion the vintage bottling had the most typical Aberlour character, especially in its spiciness. I also enjoyed its liveliness and complexity. The best Aberlour on the day.
The Macallan Fifties
Single Malt - Scotland - 40.00% 8 Closest to The Macallan of today, appropriately enough.
Virginia Gentleman 90 Proof Small Batch Bourbon
Bourbon - U.S.A. - 45.00% 7 Less characterful than the Virginia Gentleman I remember, but still quite distinctive.
Maker's Mark Kentucky Straight Bourbon
Bourbon - U.S.A. - 45.00% 8 This famously smooth whisky seems slightly less sweet than I remember, especially in the nose and finish. Better balanced, but perhaps fractionally less distinctive.
Wild Turkey Kentucky Spirit
Bourbon - U.S.A. - 50.50% 8 My descriptors make it sound like a dessert whisky, but it is also very appetising. Just a tad too sophisticated for me.
Gibson's Finest 18 Years Old
Blended - Canada - 40.00% 8 Appetising, Very enjoyable.
Old Overholt Canadian rye
Rye - U.S.A. - 40.00% 7 Originally from Pennsylvania. For years, the only reasonably accessible rye. I would have liked it to be more extrovert, to say: “I'm a rye, whether you like me or not, and I'm coming out of the clo...
Adelphi Knockdhu 1989, 12 Years Old, Cask 286
Single Malt - Scotland - 56.60% 7 Delicious. Perilously drinkable. Drink it with dessert. No, pour it all over the ice-cream.
Classic Malts Glenkinchie Special Edition, Friends of the Classic Malts
Single Malt - Scotland - 58.70% 7 Only two Years Older than the regular Glenkinchie, but much richer. A very good cask.
Private Collection Imperial 1990 Sherry Finish
Single Malt - Scotland - 40.00% 7 The flavours hang together better in this version, and I favour it over the port finish, but by too narrow a margin to score.
Lombard Glen Grant 1964
Single Malt - Scotland - 46.00% 7 I usually find delicate old Glen Grants to be overwhelmed by oak. This example makes for a mature dram with considerable complexity.
Lombard Springbank 1965
Single Malt - Scotland - 46.00% 8 Robust, but lacks the delicacy and structure of the best Springbanks.
Van Winkle 12 Years Old, Lot B
Bourbon - U.S.A. - 45.20% 8 This should obviously be an ingredient of all self-respecting desserts. An accompaniment to them, too. And an after dinner drink. You are in a dry county? So what?
Gordon & MacPhail Inverleven 1986
Single Malt - Scotland - 40.00% 6 Light, straightforward. Delicacy without mannerism. Keep it for a romantic candlelit dinner.
Milford 10 Years Old
Single Malt - New Zealand - 43.00% 7 Good flavour development.