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5321 E. Mockingbird Lane #100
, Dallas, TX, 75206 , U.S.A.
Tel: +1 214 828 2229
A mark of difference
With its instantly recognisable red wax sealed bottle, Maker's Mark has a story to tell
February 2014, Issue 117, page 30
A perfumed world
Dave Broom explores the sensory experience of incense.
June 2010, Issue 88, page 20
An Agreeable Interlude
Canapés and whisky
March 2015, Issue 126, page 60
June 2004, Issue 40, page 34
Four years after it opened the Maker's Mark Bourbon House and Lounge is an island of quality in a sea of garish neon. Our man took refuge there.
December 2007, Issue 68, page 52
What would you do if you knew you only had one day to live? It's one of those questions we as a species dubiously blessed with the knowledge of our own mortality can't help posing from time to time. ...
June 2007, Issue 64, page 48
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
Cool and collected
Ian Wisniewski explores the mysteries of the ageing warehouse and looks at how different types affect the eventual taste of your whisky
December 2003, Issue 36, page 64
Dinner down under
Whisky and food is a new concept in Australia,but trendy Sydney restaurant China Doll was prepared to give it a go. Naren Young went along
November 2005, Issue 52, page 44
Even though Thanksgiving falls on a Thursday each year, which means we do not have the luxury of a week-end immediately beforehand to prepare for it or one straight after to recover, it does not mean ...
October 1999, Issue 6, page 37
First among piers
We review the recent Whisky Live New York.
June 2009, Issue 80, page 10
Highballing in Japan
Japanese whisky demand outstrips supply
December 2015, Issue 132, page 23
Scotland brought to life
To celebrate the launch of Scotland and its Whiskies, written by Michael Jackson with photography by Harry Cory Wright, we bring you an exclusive abridged preview of this definitive photographic explo...
June 2001, Issue 16, page 22
Skye in the pie
Whisky is not just whisky, says Claire Macdonald, proprietor of Kinloch Lodge on Skye. What's great with smoked fish might not work with pudding.
May 1999, Issue 3, page 42
Taking the Plunge?
Thinking of investing? Two of our writers give us their opinions on the arguments
April 2012, Issue 103, page 6
The BIG Apple
America's east coast metropolis braced itself for the greatest whisky show on earth
June 2007, Issue 64, page 58
The gentle art of blending
Blended whiskies are too often dismissed as the poor relation of single malts, but as Dr Jim Swan reveals, their creation is extraordinarily complex.
April 2000, Issue 9, page 22
The past, present and future of Highland Park
Dave Broom visits Orkney, the home of Highland Park, and discovers that there is more to this timeless island than exceptional whisky
November 2000, Issue 12, page 36
The Spiced up backbone
Rye, the most American of drink, but not all of the cereal crop comes from the US
July 2013, Issue 113, page 30
The White Choice
A new category is finding favour with bartenders, Naren Young looks at why
February 2012, Issue 101, page 40
The world at our feet
Modern whisky cocktails are impacting across the world. Australian drinks writer Naren Young takes a global view
July 2005, Issue 49, page 54
July 2004, Issue 41, page 11
Thirst for knowledge
Guest writer Andrew Jefford smokes out the truth on the issue of peat in whisky
November 2004, Issue 44, page 74
Whisky Live made its New York City debut
Whisky Magazine is hailing its first American show as an overwhelming success and organisers are already turning their attentions to next year as the industry hailed Whisky Live New York as a total tr...
June 2005, Issue 48, page 15
White Dog Days
Liza Weisstuchis a spirit, lifestyle and business journalist who's work has appeared in the Boston Globe and the New York Times
February 2012, Issue 101, page 11
World Whiskies Awards
This year's competition saw more than 150 whiskies put through their paces during three rounds of tastings to win the coveted titles of “Best in the World”.
April 2009, Issue 79, page 15