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A Bridge Further
Whisky chef Martine Nouet looks at some extreme pairings
March 2012, Issue 102, page 57
A matter of duty
Eighty-five bottles of Scotch are sold every minute in duty-free shops around the world. Martin Moodie looks at where the best ranges can be found, and where it's worth missing your fight for a specia...
May 1999, Issue 3, page 50
A Meeting of Minds
Joel Harrison heads to Leeds to check out an excellent food and whisky menu.
October 2011, Issue 99, page 56
A passing fancy
Dave delves into a glamourous world of Highland gatherings,fast drams and racy women
July 2007, Issue 65, page 12
A touch of spice
Spicy food works well with whisky.Martine Nouet visited La Porte des Indes for a special Indian food and whisky tasting
June 2006, Issue 56, page 44
A World Mix
Our man behind the stick takes a global view
July 2013, Issue 113, page 66
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 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
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
The importance of blends in the Canadian market
September 2016, Issue 138, page 22
But Mr. Ambassador...
On paper being a whisky ambassador would seem to be the dream job but is it all it's cracked up to be? Dominic Roskrow asked some of them.
September 2009, Issue 82, page 20
Celtic Cousins - Reviving part of Welsh culture
The Welsh Whisky Company is in business and impressing whisky experts with its product. Charles MacLean visited it
November 2004, Issue 44, page 22
Cowboys and Whisky
A road trip down the Rockies part 1
September 2016, Issue 138, page 38
Cream of Campbeltown
Martine Nouet savours Campeltown's whiskies before creating a menu that reflects that lush pastures, beautiful landscape and gentle light of Kintyre.
April 2001, Issue 15, page 60
One of America's unique single malt whiskies
July 2015, Issue 129, page 48
Depends on the blend
Blended whisky is most often considered a poor relation to single malts.
October 2004, Issue 43, page 21
DFS Group Leads the Way
Singapore airport wins plaudit for its whisky knowledge
March 2016, Issue 134, page 76
Dinner is served
Whisky dinners are becoming more sophisticated and they are enjoying more popularity than ever before. Dominic Roskrow speaks to the doyenne of food and whisky pairing, Martine Nouet
June 2007, Issue 64, page 42
Liza Weisstuch looks at some of the new wave of craft distillers who have started to grab the headlines and glasses of whisky lovers.
June 2009, Issue 80, page 46
Down the years
In an epic tasting we tackle the entire family cask range, Rob Allanson reports.
January 2008, Issue 69, page 44
Dr Livermore Master Blender
The art and science of flavour
June 2016, Issue 136, page 28
Drinking in the Garden City
Davin de Kergommeaux takes us round this island city
June 2012, Issue 104, page 44
Drinking Large in the Windy City
Charles K.Cowdery finds craft cocktails in Chicago taking a whiskey spin.
February 2010, Issue 86, page 50
Our man behind the stick looks for inspiration in Asia
December 2013, Issue 116, page 46
Encounter of two great spirits
Martine Nouet reports back on the exquisite creations of Michelin-Star chef Alain Passard, paired with expressions of Glenfiddich
April 2003, Issue 30, page 44
Pascal Barbot is a young award-winning chef in Paris who wasn't too familiar with whisky before Glenfiddich challenged him.Martine Nouet reports
October 2005, Issue 51, page 44
Flying to Frankfurt?
Joe Bates heads out to Germany's largest place of work to check out the whisky selection
January 2009, Issue 77, page 34
Forget the headlines
Joe Bates braves the crowds and keeps an eye on his bags as he checks out the offerings at Heathrow's flagship terminal
June 2008, Issue 72, page 30
Four sweet seasons
Martine Nouet finds a whisky dessert for each of the seasons: Summer, Autumn, Winter and Spring
September 2003, Issue 33, page
From soft touch to cask strength
Tom Bruce-Gardyne recounts the history of Cadenhead, a company once regarded as a “soft touch” but now better known for being quick to spot business opportunities in the whisky industry
July 2001, Issue 17, page 44
Full House (Hanyu)
Dave Broom looks at the story behind this new Japanese whisky company which is upping the anté
June 2007, Issue 64, page 26
William Delmé-Evans designed no less than three distilleries. Gavin D. Smith talked to him
January 2003, Issue 28, page 22
Growing old gracefully
Rob Allanson gets an exclusive peek behind the scenes to see how you launch a mature whisky.
July 2008, Issue 73, page 24
Haydock: cask strength and un-chill filtered
John Haydock attacks Whisky Magazine's policy on editorial censorship and questions the sexual orientation of Distillery Managers. Actually we cut that paragraph out, it was a little too racey ... sor...
November 2001, Issue 19, page 90
September 2004, Issue 42, page 28
India's Finest Whisky Bars
Our man in India gives us his recommendations
July 2014, Issue 121, page 27
With a little coaching from the devoted people working in India's most respected hospitality group, Heather Greene learns how to get the most out of drinking whisky from Delhi to Mumbai.
March 2013, Issue 110, page 48
The VIP tour of Balvenie is quite arguably the best Scotland has to offer. Our man indulged himself.
January 1970, Issue 84, page 40
In the second round of voting our focus is on America. The search is on to find the iconic people and places of whisky
October 2012, Issue 107, page 6
Magnificent Seven meet the Famous Five
Chivas billed it as the great Glenlivet Tasting Showdown. Our man Ian Buxton popped along to see what it was all about
July 2004, Issue 41, page 56
Marriages made in Hebrides
It's easy to spice up your food offering with whisky. Here Martine Nouet uses Islay and Jura to pep up her menu
June 2004, Issue 40, page 58
Music and spies
The tale of a bored teenager who finds music and a possible spy
October 2013, Issue 115, page 76
Nothing Ventured, Nothing Gained
Chichibu and a history dating back to 1625
December 2015, Issue 132, page 26
Out of the ordinary
Martine Nouet meets the woman with designs on boutique chocolates
December 2010, Issue 92, page 50
Change is certainly in the air in deepest Ross-shire, we investigate further
November 2007, Issue 67, page 50
Raiding the Larder
Martin Mitchell heads out to the Islay coastline to forage for food
September 2012, Issue 106, page 50
Rum in the tropics
Welcome to our second rum special. If last year's was an introduction to what has been the world's forgotten spirit, then this time we are examining some of the links which exist between rum and whisk...
September 2009, Issue 82, page 50
Sense and sensibility
Marcin Miller receives an education in whisky detection
February 2000, Issue 8, page 45
Short and sweet
Jefferson Chase looks at a career defining moment
January 2007, Issue 61, page 47
Simply the best
Martine Nouet exanines the benefits of learning local malts with local produce, a la Islay
July 2002, Issue 24, page 56