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Mikasa Building B 2nd floor (202), 2-14-3 Kami Osaki, Shinagawa Ku
, Tokyo, 2-14-3, Japan
Tel: +81 3 3449 3649
A cure for hiccups
Robin Laing takes a gentle stroll with his friend through Speyside
November 2004, Issue 44, page 34
A dream of a distillery (Arran)
Our Mystery Visitor travels to Arran
November 2003, Issue 35, page 42
A frosty reception
Classic malt distillery Dalwhinnie is revamping its visitor experience. Dominic Roskrow spoke to the man charged with ringing the changes.
February 2010, Issue 86, page 44
A life away from the waver
Robin Laing joins a group of enthusiasts heading up the Spey with paddles.
April 2010, Issue 87, page 50
A Locavore's Tipple
Liza Weisstuch goes in search of slow food whiskey
February 2013, Issue 109, page 34
A point of difference
Out man visits the hear of Whyte and Mackay's grain supply
December 2013, Issue 116, page 38
Always on call
Ever wondered about the demands of being a whisky superstar? John Haydock offers his answerphone contents up for scrutiny
July 2003, Issue 32, page 74
Ian Buxton peeks behind the scenes at one of Scotland's most enduring distilleries
June 2002, Issue 23, page 52
Bottling the Holy Ghost
What happens when you have a Mass at the mash-tun?
January 2006, Issue 53, page 11
Celtic Cousins - A bit of Cornish spirit
The Celtic fringe of Britain has a long tradition for some of the world's finest whiskies. Ireland and Scotland have refined their creations over centuries, so why has it taken so long for Cornwall to...
November 2004, Issue 44, page 24
Celtic Cousins - Made in Bretagne
Martine Nouet looks at the whisky industry in Northern France – and plots its Celtic roots
November 2004, Issue 44, page 26
Charles Monarch of the dram (Prince of Wales)
Jane Slade traces the Prince of Wales' legendary love of Scotch
November 2000, Issue 12, page 16
We live in a very noisy and auditorily overloaded world. Traffic noise, constant music from various sources, tannoy announcements, machinery drones and groans. It is almost a constant presence whether...
March 2012, Issue 102, page 5
Feis Ile 2001
Dave Broom takes up residence on Islay for the duration of the whisky festival and enjoys a seemingly never ending spiral of whisky served in half-pint glasses, oysters, cigars and dancing – he even...
September 2001, Issue 18, page 20
Getting off at Saint Cloud
Michael Jackson, Master of the Quaich, in sheepish mood.
June 2000, Issue 10, page 7
There are numerous financial risks involved in establishing a new malt whisky distillery. But how do you make sure the whisky you produce is any good? Richard Jones reports
August 2006, Issue 58, page 28
Great whisky bars of the world
A couple of issues ago we launched a new scheme to honour the world's best whisky bars. Here are the first recipients – congratulations to them all
January 2006, Issue 53, page 15
We investigate the process and the significance of milling
July 2013, Issue 113, page 48
Grist to themill
Ian Wisniewski gets to grips with an often overlooked yet vitally important stage of the production process – milling
October 2006, Issue 59, page 56
High Veldt Drifter
Dave Broom gets a whirlwind tour and finds a man with whisky passion.
October 2011, Issue 99, page 42
In the heartland (Speyside)
Speyside falls in to two halves:that reached by flying in to Inverness,and that reached from Aberdeen.In this issue we take the Aberdeen route.
January 2008, Issue 69, page 36
In the shadow of Mount Fuji (Gotemba)
Gotemba Distillery enjoys special status in Japan. Dave Broom visited it
July 2006, Issue 57, page 32
Into the melting pot
The mash tun is a vital vessel,accommodating the conversion of starch within the grist into sugars,using a sequence of three,or even four waters at a progressively higher temperatures. But rather than...
December 2007, Issue 68, page 26
Land of the rising sun
Dave Broom gives us his tips on places to go when in Japan.
November 2007, Issue 67, page 40
Australian whisky has come of age. At the forefront of the country's drive for credibility is Bill Lark. Our man met him for a tinny.
September 2009, Issue 82, page 24
Living in a bacterial world
Ian Wisniewski asks: What is lactobacillus, and what influence can this have during the production process?
January 2010, Issue 85, page 36
Maltster and servant
A keen collector of first-hand information on whisky, Martine Nouet had the fantastic opportunity to make a whisky-lover and -writer's dream come true: work in the Glenfiddich and Balvenie distillerie...
December 2001, Issue 20, page 32
Ian Wisniewski takes us step by step through the mashing process
November 2003, Issue 35, page 72
On her Majesty's service (Royal Lochnagar)
Royal Lochnagar is an iconic distillery that ticks all the whisky lovers' boxes. Ian Buxton visited it
August 2006, Issue 58, page 32
Ian Wisniewski asks what does the term ‘ppm' stand for in relation to a peated malt, and what does this signify in terms of a malt's character?
April 2010, Issue 87, page 38
Lisa Weisstuch discovers an acoustic side to whisky making
March 2012, Issue 102, page 28
Sights set high in the Lowlands (Auchentoshan)
Ian Buxton provides a rare insight into a Lowland distillery not currently open to the public – Auchentoshan
January 2003, Issue 28, page 44
Small but perfectly formed (Oban)
Oban is a wonderful but compact distillery in a picturesque port town. Ian Buxton visited it
November 2005, Issue 52, page 24
Gavin D Smith reveals the contribution grain has made to the Scotch whisky industry.
June 2000, Issue 10, page 36
Symbols of Intent
Gavin D. Smith visits a distillery with big plans for the future
September 2012, Issue 106, page 30
That's enough smooth talk
inspired in the two Gravediggers, Michael Jackson seeks a provocative pint and a combative ball of malt
May 1999, Issue 3, page 7
That's the spirit-
Mystery visitor goes to Islay
October 2002, Issue 26, page 26
The 2 Barries
The hands-on whiskey makers who have helped re-shape Irish whiskey, in conversation with Michael Jackson
May 2002, Issue 22, 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 essential guide to Speyside bars
David Stirk is 'entertained in a truly Scottish manner' during his five-day whistle stop tour of Speyside allowing him to bring you the definitive guide to Speyside's best bars
April 2001, Issue 15, page 48
The silent season
A distillery's year comprises more than four seasons,with the addition of an annual silent season.But while nature's seasons happen quite naturally,the silent season requires a lot of planning.Ian Wis...
February 2008, Issue 70, page 26
The softer side of Islay (Bunnahabhain)
Bunnahabhain is the foil to Islay's claymore, finds Ian Buxton
November 2002, Issue 27, page 44
The tale of two malts
Tobermory on Mull is enjoying a place in the spotlight for a change. Dominic Roskrow visited it.
September 2009, Issue 82, page 40
The Tennessee question
In the latest in our series looking at whisky terminology,Dominic Roskrow considers the letters k and l and in particular The Lincoln County Process
September 2007, Issue 66, page 74
The times they are a-changin' (Springbank)
Campbeltown was the one-time whisky capital that experienced a catastrophic boom and bust. Dave Broom explains how Springbank, by sharing the same mentality and philosophy as Bob Dylan, are well posi...
November 2001, Issue 19, page 34
The tun up club
Whisky Mag's bar fly heads to Speyside to check out a watering hole almost in the round.
July 2009, Issue 81, page 37
The walk of life
A team from Whisky Magazine completed nearly 50 miles of the Speyside Way to raise money for Make Poverty History. Dominic Roskrow reports
June 2005, Issue 48, page 16
Tokyo does it the Speyside Way (The Speyside Way)
Taylor Smisson claims that Scotland doesn't have the monopoly on world-class Scotch malt whisky bars and visits Tokyo's The Speyside Way bar to prove his point
November 2001, Issue 19, page 28
Waste not, want not (Bob Pass - Diageo)
In the latest in his series Richard Jones talks to Bob Pass marketing and technical manager, animal feeds for Diageo
January 2005, Issue 45, page 55
Welcoming a Weary Traveller
Joel Harrisongoes in search of a few bars in the Speyside region that offer some of the best hospitality and drams
October 2012, Issue 107, page 46