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5 O'Connell Street
, Auckland, 1010, New Zealand
Tel: +64 9369 5639
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
50 Monumental Bourbon Moments
To commemorate the 50 years since bourbon made history
July 2014, Issue 121, page 62
?Finding new uses for those forgotten bottles
September 2013, Issue 114, page 58
A balance of tradition and efficiency (Speyburn)
Deanston Distillery is something of a hidden gem. Ian Buxton visited it
April 2006, Issue 55, page 26
A brave new world
Using his knowledge and passion for wine,whisky maker John Hall is creating one of the most iconic Canadian brands, Rob Allanson went to find out why.
November 2007, Issue 67, page 45
A captivating cocktail
Ian Wisniewski looks at the Atholl Brose
June 2006, Issue 56, page 25
A choice dram
Tom Bruce-Gardyne meets one of single-cask bottling's real success stories, as Lorne Mackillop and his Mackillop's Choice label go from strength to strength
May 2002, Issue 22, page 48
A Cocktail Revolution
The rise of new age methods of ageing
March 2015, Issue 126, page 58
A family affair
John Lamond examines the history of this independent distillery
July 2002, Issue 24, page 52
A Flavour Profile
We look at the range of flavours malt whisky offers, and ask how they develop and interact
January 2016, Issue 133, page 38
A forgotten gem (Deanston)
Deanston is the least-known of Perthshire's six remaining distilleries. Ian Buxton visited it
March 2006, Issue 54, page 30
A new relationship
Beer guru Roger Protz looks at some oak aged beers on the market
December 2010, Issue 92, page 58
A perfumed world
Dave Broom explores the sensory experience of incense.
June 2010, Issue 88, page 20
A Phoenix from the flames
It's nearly 10 years since a major fire all but destroyed a great part of Heaven Hill. But the distillery's now thriving and going from strength to strength. Charles Cowdery reports
July 2005, Issue 49, page 25
A point of difference
Out man visits the hear of Whyte and Mackay's grain supply
December 2013, Issue 116, page 38
A Ramble Around the Lowlands
A region for delicate and triple distilliation whiskies
September 2014, Issue 122, page 58
A right pair
Is whisky really suited to food? Ontario-based writer Andrew Coppolino finds out
August 2006, Issue 58, page 42
A rye character
Stuart Maclean Ramsay chats to Lincoln Henderson, a whiskey vetern with 37 years of knowledge and experience
October 2002, Issue 26, page 34
A sense of Islay
Martine Nouet takes a scent and taste tour of whisky's most famous island as a preview for the forthcoming Islay Whisky Festival 2002
May 2002, Issue 22, page 30
A sense of place
Joe Bates finds out how the new Frankfurt store gets local.
February 2010, Issue 86, page 36
A Singular Idea
Mark Gillespie explores Buffalo Trace's single oak project
February 2012, Issue 101, page 24
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
Our man visits one of ‘Scotland's oldest distilleries'
April 2014, Issue 119, page 30
A taste of Danish
Joe Bates with the latest from travel retail
September 2005, Issue 50, page 55
A taste of Ireland
Martine Nouet heads into the little-charted waters of cooking with Irish whiskey, combining traditional Gaelic fare with some arguably controversial choices of spirit. Three tantalising courses, five ...
December 2001, Issue 20, page 62
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 Truffle with a Twist
Chocolate making in the Highlands
October 2014, Issue 123, page 36
A very regal distillery (Strathisla)
David Stirk visits Strathisla Distillery, the home of Chivas Regal and a fine single malt. Additional words by Martin Betts
July 2001, Issue 17, page 38
A view to a kiln
Kilning might seem to be a standard practice,but it has a large bearing on the whisky-making process. Ian Wisniewski reports
June 2006, Issue 56, page 62
A Voyage of Discovery
Martine Nouet takes us through the gems of French distilling.
October 2011, Issue 99, page 39
A World Mix
Our man behind the stick takes a global view
July 2013, Issue 113, page 66
AilsaCraig Company:ADewarRattray Age:none ABV:40% Territories:NA Description:smokybuthasauniqueandunusualtastecreatedbytheharshgrainandtheoilyandinterestingmaltcontent TheAntiquary21Years Company: Ag...
October 2004, Issue 43, page 24
Above the clouds
Joe Bates gives in-flight duty-free a chance.
July 2009, Issue 81, page 34
Acting the part
It was only amatter of time before Monarch of the Glen discovered whisky. Gavin Smith reports.
December 2003, Issue 36, page 16
Dave has an epiphany while lion watching in the bush.
December 2007, Issue 68, page 15
After dinner heaven
Cigar whiskies to go with a good smoke have become popular,we have a look at some of the best.
January 2007, Issue 61, page 32
Alchemy by the Bay
Stuart MacLean Ramsay takes a trip to the US west coast and checks out three very different but equally daring and passionate distillers
December 2001, Issue 20, page 38
All in the Mash
Iorwerth Griffiths explores a particularly Irish style
March 2011, Issue 94, page 18
All in the mix
Whisky cocktails are at the forefront of a cocktail revolution. Sally Toms reports
June 2006, Issue 56, 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
Allocation of 'The Laddie'
Autres temps, autres mœurs. Times are a changing for the new French owners of Bruichladdich
June 2014, Issue 120, page 22
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
America - the stave
Ian Wisniewski looks at how the bourbon barrel influences the taste of whisky
November 2005, Issue 52, page 64
An acidic finish
John Haydock, Whisky Magazine's new columnist, hops aboard the "tasting-note gravy train" to join his whisky writing chums on a rather profitable journey.
June 2001, Issue 16, page 82
An Agreeable Interlude
Canapés and whisky
March 2015, Issue 126, page 60
June 2004, Issue 40, page 34
Are regional labels a dodgy area?
How important is regionalism to the character of whisky, and can broad generalisations be made? Ian Wisniewski considers
November 2004, Issue 44, page 56
So how do whiskies cope once they have come of age and are ready for single-malt marriage? Ian Wisniewski investigates
June 2003, Issue 31, page 72
February 2004, Issue 37, page 42
Ask the expert
In a new series John Roseanswers some of your most commonly asked questions
March 2006, Issue 54, page 29