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3334 West Coast Highway
, Newport, PA, 92663, U.S.A.
Tel: +1 949 650 6505
A City of Secret Spots
Davin de Kergommeauxgoes searching in Taipei for some excellent bars
December 2012, Issue 108, page 46
A country beyond kentucky
Think American whiskey and you think Kentucky. But across the United States there are other options – including the biggest of them all
April 2008, Issue 71, page 38
A Flirtatious Spirit
Ian Buxton heads north to find a Distillery in a basement
September 2012, Issue 106, page 40
A rare breed (Wild Turkey)
Wild Turkey is an old-fashioned American spirit, full of character, with an ability to seduce all-comers. Stuart Maclean-Ramsay pays his respects.
April 2000, Issue 9, page 38
A slice of heaven
Ireland doesn't have a lot of distilleries but what it has are all worth a visit. Iorwerth Griffiths reports
August 2006, Issue 58, page 37
Amber gets the green light
Amber is the new restaurant at the Scotch Whisky Heritage Centre, and unsurprisingly whisky features high on its agenda. Martine Nouet visited it
November 2004, Issue 44, page 44
Anot so auld
Did our Mystery Visitor really call Speyside a catering desert? Martine Nouet reports on a restaurant
March 2006, Issue 54, page 42
Ardbeg for more!
Martine Nouet reminisces about a trip to Islay and the culinary delights she found there, in the surprising shape of the old kiln cafe and Ardbeg distillery
February 2002, Issue 21, page 62
Back with a vengeance
Tullibardine shut its doors in the 1990s. Now, as part of a retail complex, it is back. Charles MacLean went to the triumphant reopening
January 2005, Issue 45, page 34
Coast to Coast
Iorwerth Griffiths takes us on a tour of God's distilling country
March 2011, Issue 94, page 26
London's newest gastro-pub has created a relaxing,home from home atmosphere where drinkers can feel comfortable experimenting with whisky,as Kate Ennis discovers
January 2007, Issue 61, page 52
Desert Island drams
What do professional tasters drink for pleasure? Richard Jones finds out what the whisky makers' whiskies are
June 2003, Issue 31, page 30
Don't Drink and Drive
The Editor takes to the streets of Louisville for a round of drinking golf.
January 2010, Issue 85, page 48
Dutch whisky delights
Tell Wullie Macmorland that whisky doesn't go with food and he'll laugh at you. He'd know;he's been serving the two together in the Netherlands for nearly 20 years. Our man finds out more
November 2007, Issue 67, page 60
Elementary my dear Michael
Michael Jackson visits Sherlock's Home in Minnesota: he loves the bar, hates the pun
March 1999, Issue 2, page 39
We sent chef Christian Delteil some whisky, and he invented some recipes for us. That took all of 20 minutes. Coooking them, says Margaret Rand, toook only slightly longer
August 1999, Issue 5, page 44
First impressions last
Dave Broom mulls over recent world events, the stereotypes that influence first impressions and the ties that bind us all. The world to rights over a glass....
December 2001, Issue 20, page 8
From Eau-de-Vie to Uisge Beatha
Alex Kraaijeveld looks at the growth of alternative distillers worldwide – and he likes what he sees
June 2002, Issue 23, page 60
From the Chef's Table
The Editor joins a small group of writers and foodies for a preview of Glenfiddich's Burns supper experience
January 2011, Issue 93, page 54
From the horse's mouth
It's official Cooking with whisky is very much in vogue. Martine Nouet talks to experts on the subject and discovers a truly original new sauce
October 2002, Issue 26, page 56
Fruits of the sea
Dave Broom discovers eating and drinking with a seasonal twist
December 2010, Issue 92, page 18
George and the Distilled Peach
Liza Weisstuch joins a group of distillers bringing history back to life
January 2011, Issue 93, page 50
WM caught up with Matsuhisa Nobu during one of his recent whirlwind visits to his Tokyo restaurant.
April 2010, Issue 87, page 54
Gone but not forgotten
Robin Brilleman takes a tour of the Scottish Highlands and visits the distilleries that have, over the course of time, ceadsed production but whose malts have left a lasting imprint on whisky history.
April 2001, Issue 15, page 32
Dave looks at the famous bird's new clothes with an eye on past trends
September 2008, Issue 74, page 12
In the latest in our series of places to visit we look at Southern Ireland.
February 2009, Issue 78, page 38
Highland survivor (Millburn)
In the latest of our series Gavin D Smith investigates another gem
June 2007, Issue 64, page 52
I like to think I started malt whisky cocktails
Ian Wisniewski talks to Ranald Macdonald of Boisdale Restaurants,London
November 2007, Issue 67, page 80
Islay Whisky Comes to Savile Row
For those readers with a penchant for sartorial excellence, the good news is that Bowmore Distillery have recently launched an exciting collaboration with the esteemed Savile Row tailor, Malcolm Plews...
February 2012, Issue 101, page 7
Judging a book
Jefferson Chase looks at a whisky thriller
November 2008, Issue 76, page 82
Lets go Fruity
Whisky chef Martine Nouet embraces Harvest Time.
September 2011, Issue 98, page 52
Mark of distinction
The Harris Whisky Company is the latest company to bring quality whisky to the English market. Dominic Roskrow reports
July 2006, Issue 57, page 59
Mixing Tradition & Modernity
Martine Nouet explores food and whisky with a Dutch phenomenon
April 2012, Issue 103, page 54
Dave Broom takes us on a trip through his Japan to discover inner peace and fabulous whisky.
October 2008, Issue 75, page 50
Oh La La! (La Zouch)
The name might suggest a certain French flavour but La Zouch is a quintessentially English restaurant selling some rather exceptional whiskies. Richard Jones pulls up a chair.
November 2006, Issue 60, page 21
Once a knight
Good things take a while, sometime decades to reach their best. Michael Jackson makes the case for prizing maturity... and animal warmth
December 1999, Issue 7, page 7
Packing a punch
Four Roses Bourbon and Rocky Balboa have a lot in common. They're both well-aged winners with a lot of fans. And now they've crossed paths in the latest Rocky Balboa movie. Four Roses Yellow Kentucky...
March 2007, Issue 62, page 7
Pilgrimage to Ireland's green spot
Stuart Maclean Ransay makes a nostalgic return to Ireland after twenty years and finds that, despite the pace of life accelerating, a little bit of Dublin is still 'an oasis of Celtic civility'
April 2001, Issue 15, page 58
Spirit of inspiration
Martine Nouet introduces two superb whisky recipes courtesy of innovators from the famous grouse experience and trhe Macallan
November 2002, Issue 27, page 52
Techniques to Know
Martine Nouet takes us though another set of do and don'ts for whisky pairings
July 2011, Issue 97, page 62
Ten of the best
Gavin D Smith looks at 10 lost distilleries we should all try and visit.
November 2008, Issue 76, page 32
That perfect moment...
To celebrate our 50th issue we asked a selection of people for their best whisky drinking occasion. Here are the best 50 of them
September 2005, Issue 50, page 26
The beautiful South
The Lowlands distilleries are surprisingly varied and highly satisfying.Caroline Dewar reports
June 2006, Issue 56, page 48
The Michelin Star
One of the world's greatest chefs talks about his malt journey
December 2013, Issue 116, page 54
The public burning
Michael Jackson has a touch of Talisker's Syndrome
May 2002, Issue 22, page 7
The visitors' guide to... Speyside
In each issue of Whisky Magazine this year we will look at a whisky region from a tourist's point of view. First up, Speyside
January 2006, Issue 53, page 34
The wild wild west
Touring the pretty west coast of Scotland? Gavin D. Smith looks at what's on offer for the whisky enthusiast.
July 2010, Issue 89, page 30
There is a light
It was 10 years of progress for distilled spirits in America. Yes, the recession that closed out the decade walloped consumers globally, but the Distilled Spirits Council of the United States' finding...
February 2010, Issue 86, page 8
In the latest in our series on visiting distilleries Caroline Dewar looks at Islay and Jura
March 2006, Issue 54, page 38
Amber at the Scotch Whisky Heritage Centre has established itself as a class act. Now it's taking whisky and food pairings to new heights. Dominic Roskrow reports
January 2007, Issue 61, page 44