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While oak ageing is an historic tradition, wood management is a far more recent discipline. The benefits of oak ageing have long been appreciated, rather than understood, but it's only since the 1970s...
August 2002, Issue 25, page 59
A drop of the soft stuff
Ian Wisniewski assesses the effect of the water used in whisky production and as mixer on the drink we love
October 2002, Issue 26, page 52
A salt on the senses
Can you taste salt in whisky? Many say of course you can, but the suggestion incenses others. Peter Woodsputs the case against
June 2003, Issue 31, page 82
A suitable cask for treatment
Sixty per cent of the flavour of malt whisky comes from the wood in which it is aged, says Dave Broom-but what does American oak do that European oak doesn't? And what real effects does a fino cask ha...
March 1999, Issue 2, page 52
A taste of India
The market for whisky in India is huge. Tom Bruce-Gardyne examines its colourful, unconventional nature
March 2003, Issue 29, page 26
Ageing Warehouses in Kentucky
We look at conditions within warehouses used to age bourbon
July 2014, Issue 121, page 42
The extent to which single malt Scotch whisky is a creature of its environment is the subject of lengthy, on-going debate. Many people even doubt the existence of ‘whisky terroir,' noting that malti...
September 2013, Issue 114, page 34
Malt whisky develops up to 70 per cent of its character during the aging process, due to a number of influences including oxidation (ie. the result of air passing in and out of the cask). This instiga...
September 2013, Issue 114, page 36
All a matter of taste
Pip Hills has compiled a directory comparing the taste profile of some leading malts and blends – and has reached some startling conclusions. Here he explains
January 2005, Issue 45, page 46
All in the mix
Ian Wisniewski explains how oxidation affects maturation
March 2006, Issue 54, page 64
All in the wash
Ian Wisniewski looks at the essential decisions behind choosing washbacks
November 2007, Issue 67, page 30
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
America - the stave
Ian Wisniewski looks at how the bourbon barrel influences the taste of whisky
November 2005, Issue 52, page 64
An actor's tale
Jefferson Chase looks at a literary rule breaker
October 2008, Issue 75, page 75
As esay as one, two, three?
Peter Mulryan looks at the increasingly rare art of triple distillation
March 2003, Issue 29, page 58
Ian Buxtonlooks at the rise of whisky liqueurs and infusions
October 2012, Issue 107, page 22
Gary Regan & Mardee Haidin Regan guide us through the process of whiskey-making American-style
October 1999, Issue 6, page 54
Cask Life and Fillings
Ian Wisniewski asks what do the terms first fill and second fill mean in relation to aging malt whisky?
March 2011, Issue 94, page 34
Cask Strength Malts
The tradition of high strength bottlings was a natural launch pad for cask strength malts,which have gathered momentum since the late 1980s. Ian Wisniewski finds out more.
March 2007, Issue 62, page 60
Whisky chef Martine Nouet gets to grips with the science behind food pairing
June 2011, Issue 96, page 54
Chilled out Colour
Tim Forbes and Ed Bates go head to head over the issue of chill-filtration and colouring
April 2011, Issue 95, page 6
Coming of age
Whiskies, like people, mature at different rates. Andrew Jefford (himself in his prime) wonders why
May 1999, Issue 3, page 47
the final instalment of Philip Hills' abridged extract from his fascinatin new book Appreciating Whisky.
December 2000, Issue 13, page 52
Controlling the burn
Ian Wisniewski asks what is the effect of toasting or charring casks, and how does this influence the character of malt whisky?
June 2010, Issue 88, page 38
Whisky writer John Lamond delves into the issue of corks.
December 2007, Issue 68, page 16
Ian Wisniewski asks what role does yeast play during fermentation, and how influential can this be in determining the flavour profile of mature malt whisky?
September 2010, Issue 90, page 38
Dial B for blends
In the second of our ‘back to basics'guides Dominic Roskrow looks at the letter B and in particular blends
November 2006, Issue 60, page 74
Dunnage versus racking
We investigate the difference between these two methods of aging
April 2014, Issue 119, page 34
Dave Broom takes a trip to Holland to visit a very Dutch distillery – Millstone.
January 2010, Issue 85, page 40
We look at some whisky producing nations outside the big players.
June 2008, Issue 72, page 34
Ian Wisniewski asks what is the Lincoln County process, and what influence does it have?
July 2011, Issue 97, page 26
Ian Wisniewski asks how much influence does an oak cask and ‘wood chemistry' have on the character of a malt whisky?
April 2012, Issue 103, page 28
Ian Wisniewski asks what is reflux, and what influence does this have?
April 2011, Issue 95, page 34
Foreshots and Feints
The quality of a new make spirit is crucial to making good whisky. Ian Wisniewski delves deeper into the process
August 2006, Issue 58, page 61
From the Editor
The fires of summer have been extinguished, the clocks have gone back and the winter solstice approaches. The season of ‘mists and mellow fruitfulness' it may be, but today a chill, damp wind cuts t...
December 2000, Issue 13, page 5
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
April 2004, Issue 38, page 64
Ian Wisniewski looks at whether the trend for organic proucts has a place in the world of malt whisky
April 2005, Issue 47, page 64
Ian Wisniewski looks into that vital ingredient in whisky production so often overlooked-barley
November 2002, Issue 27, page 48
Growing old gracefully
Coopering is an essential part of the maturation process. Gavin D Smith hails an irreplaceable art.
September 2000, Issue 11, page 38
Have you got Worms?
Ian Wisniewski ask what role do condensers play when producing malt whisky
January 2011, Issue 93, page 38
High society (An Quaich Society)
The members of Canada 's An Quaich Society are real party animals, but their love of Scotch and the freedom it represents could not be more serious as Stuart Maclean Ramsay reports.
June 2000, Issue 10, page 64
How to be nosey
Nosing is a complex and skillful business. Ian Wisniewski looks at what it takes to get to the top
July 2005, Issue 49, page 72
How to taste....
Pip Hills, author of Appreciating whisky, elucidates on the subject of tasting whisky- a seemingly simple exercise that requires a wee bit of thought before being fully appreciated.
June 2001, Issue 16, page 16
If you can't say anything nice...
Mark is a U.S contributing editor for Whisky Magazine
April 2013, Issue 111, page 14
In conversation with Norman Shelley
Charles Maclean talks to 'The Perfect Collector', Norman Shelley
February 2001, Issue 14, page 82
In praise of ester
Ian Wisniewski asks how are esters created and what do they contribute to malt whisky
October 2010, Issue 91, page 38
It all comes out in the wash
Every part of the distillation process is crucial to making good whisky. Ian Wisniewski explains
July 2006, Issue 57, page 64
February 2004, Issue 37, page 64
Jack and George
In the latest in our series we look at the letters T,U,V,and consider Tennessee whiskey
October 2008, Issue 75, page 33