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?Something a little different
?Experimental casks and unconventional cocktails
September 2013, Issue 114, page 62
A-Z of the world's best blends
Ailsa Craig Company: A Dewar Rattray Age: none ABV: 40% Territories: NA Description: smoky but has a unique and unusual taste created by the harsh grain and the oily and interesting malt content The...
October 2004, Issue 43, page 24
Above the clouds
Joe Bates gives in-flight duty-free a chance.
July 2009, Issue 81, page 34
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
Jefferson Chase looks at a classic tale of Buddhist vengeance.
July 2008, Issue 73, page 75
The importance of blends in the Canadian market
September 2016, Issue 138, page 22
Brave Brewed World
The Battle of the Blends No. 2 Round Three
September 2016, Issue 138, page 30
Enjoying the craic with a ‘money can't buy ticket'
July 2014, Issue 121, page 6
Campbeltown Vs Lowlands
The Battle of the Blends round four
June 2015, Issue 128, page 40
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
The spirit of Gimli
June 2015, Issue 128, page 24
Cutting no corners (The Macallan)
The Macallan is one of the truly iconic distilleries but it is not resting on its laurels. Dominic Roskrow went to stay there
April 2007, Issue 63, page 32
Cypriot sunshine (Cyprus)
Joe Bates checks out what the Mediterranean island has to offer the travellers
June 2007, Issue 64, page 57
Pip Hills penetrates the smokescreen surrounding the complexities of tasting, flavour and how to describe them in a way we can all understand …
December 2001, Issue 20, page 28
Down the years
In an epic tasting we tackle the entire family cask range, Rob Allanson reports.
January 2008, Issue 69, page 44
Dave Broom takes a trip to Holland to visit a very Dutch distillery – Millstone.
January 2010, Issue 85, page 40
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
Joes Bates looks at the new Scandinavian store
September 2007, Issue 66, page 55
Festival Takes Off
Our man gets to the heart of the Islay Whisky Festival and uncovers some gems.
July 2010, Issue 89, page 57
With the increase of flavoured whiskies on the shelves, we report on the various players in the market
July 2013, Issue 113, page 24
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
Glenlivin' it up
This year's Speyside Festival was a great success. Marcin Miller was there
June 2004, Issue 40, page 16
Travelling around the rum world, Dave introduces us to the various styles.
September 2008, Issue 74, page 56
Going With The Grain
Fuji Gotemba and the 'three umami brothers'
October 2016, Issue 139, page 21
Honour, passion and integrity (Jim Mcewan)
Dave Broom catches up with Jim Mcewan, the country-hopping Brand Ambassador whose life is dedicated to whisky and telling the world about the people who spent their working lives making it.
December 2000, Issue 13, page 19
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
The VIP tour of Balvenie is quite arguably the best Scotland has to offer. Our man indulged himself.
January 1970, Issue 84, page 40
Dave looks at the increasing interest in rum.
September 2008, Issue 74, page 54
It's Not All About the Takeaway
A flavour course in Indian cookery
January 2015, Issue 125, page 58
Kentucky Pot Still Bourbon
Woodford Reserve bucks the trend
July 2016, Issue 137, page 102
Knockdhu: Expressions of Sheer Peat
Shining the light on a hidden gem – Knockdhu
October 2014, Issue 123, page 50
Let the grain take the strain
The Battle of the Blends Round Three
April 2015, Issue 127, page 26
Lost in a nation
Dave visits the new rebuilt Hanyu distillery and takes in some Japanese culture.
January 2008, Issue 69, page 12
Making the grade
In a Whisky Magazine exclusive we go behind the scenes of this ambitious project.
October 2009, Issue 83, page 18
Various factors influence the character of the new make spirit during maturation, and determine a malt's final flavour profile, as Ian Wisniewski finds out.
June 2009, Issue 80, page 28
Open Up The Flavour
Not all whiskeys can be paired
March 2017, Issue 142, page 56
Ian Wisniewski investigates distillery character versus maturation character
July 2007, Issue 65, page 54
Dave Broom looks at how to get under the skin of a distillery
April 2011, Issue 95, page
Pilgrim's progress to whisky Mecca (Glenmorangie)
Despite the advance of time, Tain continues to be a sacred destination for pilgrims the world over. John Lamond believes Glenmorangie Distillery may be a reason for the area's continued popularity
September 2001, Issue 18, page 34
Change is certainly in the air in deepest Ross-shire, we investigate further
November 2007, Issue 67, 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
Scotch & Water
Approaching a distillery from the sea offers a different perspective
July 2013, Issue 113, page 52
Screeching In St John's
June 2015, Issue 128, page 48
Serving up simplicity
With their first book enjoying great success in whisky circles,Kate Portman meets the team behind The Whisky Kitchen.
October 2008, Issue 75, page 56
Sole Survivor (Glengoyne)
John Lamond visits Glengoyne Distillery – an enduring whisky landmark in an area littered with the remains of over 20 distilleries that didn't withstand the tests of time
December 2001, Issue 20, page 42
Southern inspirations: cooking with bourbon
Martine Nouet crosses the Atlantic to bring you some fine recipes using quality bourbons
January 2003, Issue 28, page 52
Spirit of the times
In the first of a two part series looking at new make spirit, Ian Wisniewski considers the range of characteristics that appear in new make spirit,and how they are created.
April 2009, Issue 79, page 28
Still crazy after all these years
The small illegal stills of Speyside have been romanticised time and time again. But what was distilling really like way back when? Jim Cryle of Chivas Brothers decided to find out, and Dave Broom jo...
July 2006, Issue 57, page 56