Unlike wine, for example, whisky is not really about mystification, but it does bring its own jargon. Any unusual terms you are likely to come across are described and defined in this section.
American Whiskey Special plus Kingbarns, Single Oak Project, Edradour and Germany
While oak ageing is an historic tradition, wood management is a far more recent discipline. The benefits of oak ageing have long been appreciated, rather than understood, but it's only since the 1970s...
August 2002, Issue 25, page 59
100 Greatest Distilleries to Visit
Our team of writers around the world give you the distilleries you should visit.
December 2011, Issue 100, page 30
100 Greatest Whisky People
We highlight the people who have left a lasting legacy on the whisky world over the years.
December 2011, Issue 100, page 16
A brave new world
Using his knowledge and passion for wine,whisky maker John Hall is creating one of the most iconic Canadian brands, Rob Allanson went to find out why.
November 2007, Issue 67, page 45
A Cocktail Revolution
The rise of new age methods of ageing
March 2015, Issue 126, page 58
A dream of a distillery (Arran)
Our Mystery Visitor travels to Arran
November 2003, Issue 35, page 42
A new relationship
Beer guru Roger Protz looks at some oak aged beers on the market
December 2010, Issue 92, page 58
A rare breed (Wild Turkey)
Wild Turkey is an old-fashioned American spirit, full of character, with an ability to seduce all-comers. Stuart Maclean-Ramsay pays his respects.
April 2000, Issue 9, page 38
A Rich Heritage
Small and perfectly formed, we visit the new Perthshire distillery
March 2014, Issue 118, page 30
A third step
We investigate the process of triple distilling
February 2014, Issue 117, page 36
A trace of greatness
Stuart Maclean Ramsay roams among the magnificent buffalo of Kentucky.
September 2000, Issue 11, page 22
A world all of its own
Whisky Live Tokyo has just taken place.Dave Broom tries to make sense of it all
March 2006, Issue 54, page 12
Ageing Warehouses in Kentucky
We look at conditions within warehouses used to age bourbon
July 2014, Issue 121, page 42
An alternative whisky map of the world...
Tom Bruce-Gardyne takes an irreverent look at the world's 15 largest whisky markets - plus the characters and caricatures you might find in each country. The world of whisky is full of exaggerated per...
July 2002, Issue 24, page 24
Are regional labels a dodgy area?
How important is regionalism to the character of whisky, and can broad generalisations be made? Ian Wisniewski considers
November 2004, Issue 44, page 56
As easy as A,B,C
New to whisky? Then this new series goes back to basics. Dominic Roskrow explains
October 2006, Issue 59, page 74
Ask the expert
John Rose answers another selection of readers' letters
April 2006, Issue 55, page 54
February 2004, Issue 37, page 54
Bile with Style
Jefferson Chase on a sharp-penned Canadian who both writes and drinks whisky – Mordecai Richler
March 2003, Issue 29, page 47
Richard Jones surfs the ‘net to find some of the more interesting sites of whisky comment and debate
June 2007, Issue 64, page 30
Bottle ageing...so where's the science?
In Issue 27, Martin Isark argued that whisky aged in the bottle. His views have provoked a storm of opposition. Here Peter Wood makes the case against Isark's theory
March 2003, Issue 29, page 82
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
Gary Regan & Mardee Haidin Regan guide us through the process of whiskey-making American-style
October 1999, Issue 6, page 54
Bringing Bourbon Back Home
Four Roses is in its ascendancy, Marcin Miller finds out why and Dave Broom looks at the technical side that sets this brand apart
January 2011, Issue 93, page 40
Ian Buxton gets his taste buds tickled with the latest releases
October 2006, Issue 59, page 59
Canadian Club and The Windsor Hum
Our intrepid duo go in search of the source of the phenomenon
December 2013, Issue 116, page 26
Coming of age
Whiskies, like people, mature at different rates. Andrew Jefford (himself in his prime) wonders why
May 1999, Issue 3, page 47
Davin de Kergommeaux talks about his recent publishing venture
October 2013, Issue 115, page 9
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
Where are distillers getting their grains?
July 2015, Issue 129, page 78
One of America's unique single malt whiskies
July 2015, Issue 129, page 48
Dreamers in the grain
Health guru Galina Imrie looks at the health benefits of whisky and drinking.
December 2007, Issue 68, page 48
Drink less but better
Ian Buxton delves into the world of premium aged blends
November 2007, Issue 67, page 16
Drinkin' Like it's 1985
The phenomenon of ‘vintage' bottles of whisky
April 2015, Issue 127, page 11
Drinking on the Hill
Liza Weisstuch takes us out in the US capital
July 2012, Issue 105, page 46
Glengoyne 25 Years Old Highland Single Malt
Single Malt - Scotland - 48.00% 8 It feels old but not fragile.
Auchentoshan 1966, 31 Years Old
Single Malt - Scotland - 45.80% 8 A fine whisky, but does something as fresh and soft benefit from quite so much ageing?
The Glenlivet 1967 Vintage
Single Malt - Scotland - 53.32% 8 Lots of flavour development. I enjoyed this one.
Glenfiddich 1967, Vintage Reserve
Single Malt - Scotland - 43.00% 8 On the light side among older Glenfiddichs, but delicate and appetising.
Yamazaki 1980 Japanese White Oak Cask
Single Malt - Japan - 58.00% 7 The most herbal and spicy of these three bottlings, and the most distinctive.
Blair Athol 12 Years Old
Single Malt - Scotland - 43.00% 7 The obvious sherry ageing really suits Blair Athol. It is a malt that matures quickly, and this is very sophisticated for its age. A lovely whisky.
Signatory Dallas Dhu 1978
Single Malt - Scotland - 59.70% 7 More woody and astringent than earlier bottlings at similar ages.
Duncan Taylor Invergordon 1965 38 Years Old
Single Grain - Scotland - 50.10% 7 Such a long ageing has made the bourbon wood very dominating. The crisp, cleansing, hint of pine in the distillery bottling better suited a single grain.
Blended - Canada - 42.00% 6 I remain baffled, but will be using the remnants of the sample to make a cocktail.