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Zest

DLF Emporio, 4 Nelson Mandela Road, Vasant Kunj , Gurgaon, Delhi, 110070, India
Tel: +91 11 4311 9999


Articles (50)

?Liberating libations
?Finding new uses for those forgotten bottles

September 2013, Issue 114, page 58

?Something a little different
?Experimental casks and unconventional cocktails

September 2013, Issue 114, page 62

A fishy tale
In the latest in an occasional series of matching whisky with food, Dave Broom compares and contrasts some sushi-whisky combinations

October 2003, Issue 34, page 61

A Little Piece of History
Once, Old Crow was synonymous with quality bourbon, but for some years it has been lost in the wilderness. Now it's set a new lease of life. Dominic Roskrow reports

January 2011, Issue 93, page 22

A matter of taste
It seemed like a good idea, and in the end the event turned into a great evening's tasting with some interesting company, cracking spirits and one belter of a cigar. Rob Allanson Reports

June 2008, Issue 72, page 42

A right pair
Is whisky really suited to food? Ontario-based writer Andrew Coppolino finds out

August 2006, Issue 58, page 42

A Spicy Experience
Elbow deep in rices, spices and whiskie.

April 2013, Issue 111, page 56

A third step
We investigate the process of triple distilling

February 2014, Issue 117, page 36

A wave of innovation
Our man visits this venerable Canadian distillery that has a few tricks up its sleeve

June 2013, Issue 112, page 42

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

Ahead by a neck
Ian Wisniewski saddles up for a challenging cocktail

August 2006, Issue 58, page 48

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

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

Beyond the finish line
Dave Broom considers what kind of innovation is good for whisky

April 2003, Issue 30, page

Blowinghotandcold(CoffeeandWhisky)
Coffeeandwhiskymakeanidealafter-dinnerpartnership.Weputtogetherapaneloftasterstomatchsomeoutstandingcoffeeblendswithsomeprovocativemalts.DominicRoskrowreports

June 2004, Issue 40, page 54

Bold Experiments
Ian Buxtonlooks at the rise of whisky liqueurs and infusions

October 2012, Issue 107, page 22

Bottling it up
Martin Isark uncovers the conspiract: whisky does in fact evolve in the bottle, not just the barrel

November 2002, Issue 27, page 38

Causing a stir
The second annual Cocktail Challenge took place at Whisky Live in London. Dominic Roskrow reports

June 2005, Issue 48, page 42

Celtic resurgence
Is the Emerald Isle worth a visit for whiskey fans? You bet – and particularly in 2007

March 2007, Issue 62, page 38

Cherry Aid
Neil Ridley has a few suggestions to get your Manhattan perfect and your Sour really singing

October 2012, Issue 107, page 38

Cream of Campbeltown
Martine Nouet savours Campeltown's whiskies before creating a menu that reflects that lush pastures, beautiful landscape and gentle light of Kintyre.

April 2001, Issue 15, page 60

Dinner with the companions of Aberlour
Martine Nouet couldn't wait to take up Aberlour's challenge of creating a whisky inspired menu for a dinner at the distillery during the Speyside Festival. Here she details what she came up with and h...

September 2001, Issue 18, page 54

Down the years
In an epic tasting we tackle the entire family cask range, Rob Allanson reports.

January 2008, Issue 69, page 44

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Eastern Promises
London's smartest Japanese restaurants may be admired for their minimalist chic but the entrance to Sake No Hana is a little too minimal and discreet for its own good. I weave through the crowds and a...

January 1970, Issue 84, page 52

Festival Menus
Martine Nouet takes us through recent whisky and food combinations she has discovered.

September 2008, Issue 74, page 50

Festival Takes Off
Our man gets to the heart of the Islay Whisky Festival and uncovers some gems.

July 2010, Issue 89, page 57

Full House (Hanyu)
Dave Broom looks at the story behind this new Japanese whisky company which is upping the anté

June 2007, Issue 64, page 26

Heather, honey and whisky's future
Jamie Forbes is Albannach's young, gifted and enthusiastic bar manager, and he's bringing malt whisky to a younger audience. Rob Allanson spoke to him

January 2006, Issue 53, page 42

Historic ambience
The Distillery District, Toronto Our Canadian correspondents provide an intimate view of distilling in one of Canada's biggest cities

June 2013, Issue 112, page 46

In the shadow of Mount Fuji (Gotemba)
Gotemba Distillery enjoys special status in Japan. Dave Broom visited it

July 2006, Issue 57, page 32

Intrinsic Differences
Ryan Chetiyawardana mixes up some oriental delights

December 2012, Issue 108, page 40

Island delights
The Ardbeg candelight dinner is becoming an institution. Martine Nouet, who is at the event's core, reports on this year's event

July 2006, Issue 57, page 42

It's all in the mix
Ian Wisniewski argues that whisky liqueurs have every right to be taken seriously as a drinks category

June 2003, Issue 31, page 34

Jack's No.7 heaven (Jack Daniel's)
Jack Daniel's is bucking the trend in many markets and going from strength to strength. Dominic Roskrow went to Lynchburg to find out why

March 2007, Issue 62, page 32

Joining the Club
Davin de Kergommeaux visits a Canadian giant.

September 2011, Issue 98, page 40

Liqueurs challenge the old order
Not all liqueurs are over sweet and unpalatable. And some should even justify a place in your drinking repertoire. Ian Buxton reports

April 2005, Issue 47, page 48

Lowland Perfection (Auchentoshan)
Auchentoshan is the nearest distillery to Glasgow but it is often criminally overlooked. Dominic Roskrow explains why it warrants closer inspection.

December 2007, Issue 68, page 40

Making the grade
In a Whisky Magazine exclusive we go behind the scenes of this ambitious project.

October 2009, Issue 83, page 18

Mark of distinction
The Harris Whisky Company is the latest company to bring quality whisky to the English market. Dominic Roskrow reports

July 2006, Issue 57, page 59

Maturing years
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

Mix and match
Kate Portman pulls her wellies on and heads out to the festivals.

July 2009, Issue 81, page 52

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Mixing history
Neil Ridley looks at two important cocktail tomes.

January 1970, Issue 84, page 44

Monster or Hero
The growth of flavoured whiskies from Canada

September 2014, Issue 122, page 29

Naughtybutnice
Impossibletodowhiskyjusticewhenit'sinacocktail?That'srubbish,asourrecentWhiskyCocktailChallengeshowed

June 2004, Issue 40, page 42

Nothing wrong with Old Fashioned values
In the latest of his series on classic cocktails, Ian Wisniewski looks at the Old-Fashioned

March 2005, Issue 46, page 31

On the pig's back
L. Mulligan Grocer's culinary director pairs heritage rare breed pork and whiskey

April 2014, Issue 119, page 60

Over a Barrel
Seáneen Sullivan looks at food producers using the traditional art of barrel ageing to create new flavours

July 2014, Issue 121, page 84

Party time
Everyone likes a birthday party. All your friends come round, there's food, and, if you're a distillery, plenty of whisky. Glengyle Distillery celebrated its fifth birthday with a global launch and c...

July 2009, Issue 81, page 8

Patriotic Pairings
Kate Portman looks at the marriage between Scottish food and whisky.

February 2009, Issue 78, page 60

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