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How to make a Sazerac

Sazerac

Instructions

Shake & serve with ice and a twist of lemon.

Ingredients

A Greener Future
We asked two of our writers to look at the issues affecting Scottish and American producers. The problems may be pressing but there is plenty of innovation out there to keep the industry green

March 2012, Issue 102, page 21

A new frontier
Jonathan McCormick looks at selling bourbon to the Scots.

January 2009, Issue 77, page 20

A trace of greatness
Stuart Maclean Ramsay roams among the magnificent buffalo of Kentucky.

September 2000, Issue 11, page 22

All up for grabs?
Are premium bourbons better positioned to snap up new drinkers, or can Scotch and American whiskey both flourish side by side?

March 2006, Issue 54, page 16

Attracting barfiles
There is only one place to take the temperature of the great cocktail makers, New Orleans. Liza Weisstuch went to see what's shaking.

September 2008, Issue 74, page 14

Bars Guide: London
Capital investment. Let Neil Ridley take you through the bars of London

June 2014, Issue 120, page 51

Behind Closed Doors
A new movement of discreet 'speakeasy' styled bars have started to take our capital by storm. Neil Ridley knocks three times and finds out what all the fuss is about.

July 2011, Issue 97, page 48

Blackadder ploughs on
In the latest of our series celebrating some of whisky's lesser known personalities,Dominic Roskrow talks to Robin Tucek,owner of independent whisky company Blackadder.

June 2009, Issue 80, page 33

Bowled over
Whisky Magazine's barfly slips into her bowling shoes and hits the lanes.

April 2009, Issue 79, page 36

Craft Fair?
Has the distillation world effectively spawned an uncontrollable, unregulated monster

September 2014, Issue 122, page 22

Drinking Large in the Windy City
Charles K.Cowdery finds craft cocktails in Chicago taking a whiskey spin.

February 2010, Issue 86, page 50

Drinking Under the Sydney Sun
Whisky is like Coca Cola in this city. Then there is always plenty in reach. But if you are looking for more intriguing, hard to find whiskies, then put Chris Middleton's guide in your pocket and head...

June 2011, Issue 96, page 46

Elegy for the ‘Easy'
The death of New Orleans has been exaggerated

October 2005, Issue 51, page 11

Family values
The bourbon industry is undergoing a major transformation, and its biggest player isn't going to fall behind. Dominic Roskrow reports on the changes at Jim Beam and its parent company.

June 2009, Issue 80, page 42

Flying the Flag
Charles K. Cowdery visits the revitalised and renamed Barton Distillery

February 2012, Issue 101, page 30

Full steam ahead in Kentucky
The times they are a-changing in Kentucky as the bourbon producers enjoy a renewed interest in their products. Dominic Roskrow reports

November 2005, Issue 52, page 40

How hip is your flask?
Michael Jackson, on the road, With an ear for a great whisky

April 2001, Issue 15, page 7

How old is too old?
Charles K. Cowdery looks at the best ages for whisky and bourbon.

April 2008, Issue 71, page 52

In search of the world's best whiskies
This is the third time we have held the Best of the Best. But as Dominic Roskrow reports, this is the biggest and most ambitious attempt yet to find the world's best whiskies

March 2005, Issue 46, page 18

Join the debate
email the team editorial@whiskymag.com

September 2008, Issue 74, page 86

Knowing the Classics
Ryan Chetiyawardana looks at Bourbon cocktails

February 2013, Issue 109, page 40

London mixes a recipe for success
Whisky cocktails present mixologists with a unique set of problems. But some of London's finest were up for the challenge. Dominic Roskrow reports.

December 2003, Issue 36, page 40

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Mixing history
Neil Ridley looks at two important cocktail tomes.

January 1970, Issue 84, page 44

New Orleans signature cocktail
Our intrepid reporters go in search of The Sazerac Trail

June 2014, Issue 120, page 41

On the fashion trail
The Lonsdale in London recently hosted a Whisky Magazine cocktail challenge. Dominic Roskrow spoke to general manager Henry Besant.

October 2003, Issue 34, page 37

On the rebound
Rye is on the rise again,William M.Dowd looks at what's hot out there at the moment

July 2007, Issue 65, page 24

Po-Mo in Nola
Dave Broomlooks at the impending death of post-modernism.

September 2011, Issue 98, page 12

Positive education
Martin Betts learnt more than a wealth of whisk(e)y knowledge from Whisky Magazine Live's Masterclasses, he found out that the Master Blenders and Distillers could communicate with the enthusiast with...

July 2001, Issue 17, page 30

Production Tastings
Grains

April 2013, Issue 111, page 38

Ready for it's close-up (Buffalo Trace)
Liza Weisstuch dons her white coat to see what's been cooking in the Buffalo Trace lab.

October 2008, Issue 75, page 26

Return of the rye
The bad guy's whiskey is set to leap off the history shelves and stage a magnificent revival. Scott Aiges makes an irresistable case for procurring some bottles.

April 2000, Issue 9, page 59

Rising spirits
Bourbon is not only continuing its growth in profitability but is carving out a new premium image for itself. Dominic Roskrow reports

January 2007, Issue 61, page 18

Sean's Canadian hub
The Irish Heather is a whisky mecca in downtown Vancouver. Brigid James visited it

July 2005, Issue 49, page 39

Single Tree Effects
Science is a mind-bendingly complicated enigma. There is a cause that engenders every effect, response and reaction, but even the most basic everyday causalities can elude us. The stimuli that provoke...

June 2011, Issue 96, page 6

Sssshhhh....!!
Naren Young packs his library card and is welcomed to one of New York's newest centres of higher learning

April 2007, Issue 63, page 52

 

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