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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 three strand yarn
Jefferson Chase delves into another whisky novel.
March 2013, Issue 110, page 67
A unique taste of Ireland
Jamie Walker had revived the Adelphi name after nearly a century. Ken Hyder talks to the man whose cask crusade promises to widen the horizons of Irish Whiskey and Scotch drinkers.
April 2000, Issue 9, page 48
Jonny recommends some travel retail exclusives
September 2014, Issue 122, page 79
By the letter
In the latest in the series Dominic Roskrow looks at the letter ‘D'
March 2007, Issue 62, page 78
September 2004, Issue 42, page 16
Easy does it
The Easy Drinking Whisky Company is taking the selling of whisky to a new level – by selling directly on taste. Dominic Roskrow reports
November 2003, Issue 35, page 40
Fun in the sun
Joe Bates finds out why the sun shines down on upbeat Cannes show
December 2010, Issue 92, page 36
Gorilla in the Mist
Canada's blends are respected across the world,William M.Dowd found out why they're so good.
August 2006, Issue 58, page 46
Having it large
One of the world's biggest just got bigger. Liza Weisstuch reports on the Glenlivet expansion.
July 2010, Issue 89, page 18
It's Coming to Fruition
The Battle of the Blends round five
July 2015, Issue 129, page 38
Judged by Association
Rob finds a craft distilling scene bursting with stunning spirits
March 2014, Issue 118, page 3
Melbourne finds room for Scotch
Joe Bates travels down under to check out what's on offer.
December 2007, Issue 68, page 38
Jim Murray recounts a nasty case of whisky writer's block.§
June 2000, Issue 10, page 8
Joe Bates finds out how Switzerland embraces arrivals duty-free
July 2011, Issue 97, page 45
Running the Voodoo Down
Dave looks into age versus maturity
September 2014, Issue 122, page 11
Shaking it up
There is a revolution happening and whisky is at the cutting edge. We find out more
June 2007, Issue 64, page 18
July 2004, Issue 41, page 58
Chocolate and Whisky have been a classic combination for many people, Rob Allanson talks to the latest convert.
January 2009, Issue 77, page 54
Tales of the times
Liza Weisstuch heads out to New Orleans to see what's mixing at the moment.
January 1970, Issue 84, page 46
The annual release
A focus on the less heard of distilleries in Diageo's Special Releases
October 2013, Issue 115, page 77
The art of science
Our man tackles the age old question about blending, and looks at other traditions
October 2013, Issue 115, page 26
The big malt of Skye (Talisker)
Powerful but elegant, Talisker is a prince among whiskies. Margaret Rand went over the sea to discover what makes the magic
October 1999, Issue 6, page 28
The chips are down for whisky
Dave Broom considers the case for clear, characterless, grappa-like whisky...
April 2005, Issue 47, page 12
Up in Smoke
Naren Young looks at some of the exciting things happening behind the stick
July 2011, Issue 97, page 46
What's wrong with vat?
Inevitably this issue's debate looks at labelling and the use of the words ‘blended malts'
April 2005, Issue 47, page 18
Whisky in the War Zone
Rob Allanson talks to veteran BBC journalist John Simpson about whisky,wars and passing the passion for the spirit on to a younger generation.
January 1970, Issue 84, page 24
World Whiskies Awards 2012 Winners Announced
There is a certain joy following the various spirits through this competition and its format. The job of the judges gets progressively harder as the rounds progress and the competition for the winning...
April 2012, Issue 103, page 73
Germany's capital city holds much to tempt the whisky-lover, as the Berlin-based Jefferson Chase explains
January 2003, Issue 28, page 38