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.
Kentucky, Louisville, Benromach
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 family affair
John Lamond examines the history of this independent distillery
July 2002, Issue 24, page 52
A Flirtatious Spirit
Ian Buxton heads north to find a Distillery in a basement
September 2012, Issue 106, page 40
A new relationship
Beer guru Roger Protz looks at some oak aged beers on the market
December 2010, Issue 92, page 58
A special relationship
Michael Jackson takes a reflective look at Japan, Scotland and whisky
November 2001, Issue 19, page 24
A Winter Playground
In the second of our reports from Hokkaido, the Whisky Magazine Japan team finds food and more drink for the soul.
December 2011, Issue 100, page 76
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
Alchemy by the Bay
Stuart MacLean Ramsay takes a trip to the US west coast and checks out three very different but equally daring and passionate distillers
December 2001, Issue 20, page 38
Anything but a Greek tragedy
Greece has one of the biggest markets for whisky in the world. Tom Bruce-Gardyne reports
June 2004, Issue 40, page 34
Australian Whisky Accent
Chris Middleton has a background in global whisky marketing, freelance whisky writing and is director of a recently established whisky distillery in Austalia
June 2011, Issue 96, page 11
Awards celebration with Glenfiddich
Whisky Magazine had two of its writers nominated for awards at the prestigious Glenfiddich Food & Drink Awards. Contributing Editor Dave Broom was nominated in the best Drink Writer category (won by ...
July 2001, Issue 17, page 13
Back with a vengeance
Tullibardine shut its doors in the 1990s. Now, as part of a retail complex, it is back. Charles MacLean went to the triumphant reopening
January 2005, Issue 45, page 34
Two new distilleries announced in as many months...are we on the brink of a golden time for whisky? Ian Buxton finds out
April 2007, Issue 63, page 26
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
The number of distilleries using brewer's yeast has declined significantly since the 1990s. Ian Wisniewski asks why.
January 1970, Issue 84, page 28
Brewing up a storm
Gavin Smith tells the complex story of Scottish brewing and its inextricable links with distilling
February 2002, Issue 21, page 52
By Royal Warrant
In our modern world of television, internet and persuasive advertising products appear, are accepted, flourish or even disappear merely to be replaced by a similar product. However this was not alway ...
November 2000, Issue 12, page 24
Gavin D. Smith heads up the North East coast in search of Gerston.
January 2010, Issue 85, page 32
Ian Wisniewski investigates one of whisky's most controversial and maligned ingredients … caramel
May 2002, Issue 22, page 52
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
Chills and thrills (Yoichi)
Dave Broomtries to discover the secret of Nikka by visiting its North Japanese Yoichi distillery
October 2003, Issue 34, page 32
Coming of age
The first English whisky for more than a century will be bottled this side of Christmas, our man went to taste the 33 month old spirit.
October 2009, Issue 83, page 7
the final instalment of Philip Hills' abridged extract from his fascinatin new book Appreciating Whisky.
December 2000, Issue 13, page 52
Liza Weisstuch takes a seat at the conference
July 2012, Issue 105, page 11
Dial B for blends
In the second of our ‘back to basics'guides Dominic Roskrow looks at the letter B and in particular blends
November 2006, Issue 60, page 74
Liza Weisstuch looks at some of the new wave of craft distillers who have started to grab the headlines and glasses of whisky lovers.
June 2009, Issue 80, page 46
Do you wanna be in our gang...
How many of us have thought about giving it all up and starting afresh as a worker in the world of whisky? Richard Jones speaks to some people who have done just that
September 2004, Issue 42, page 36
Drinking in the Big Smoke
We look at some excellent whisky bars in the English capital, but also at what is happening elsewhere in the country, a distilling revolution is beginning to bear fruit
February 2012, Issue 101, page 44
Drinking in the Garden City
Davin de Kergommeaux takes us round this island city
June 2012, Issue 104, page 44
First among piers
We review the recent Whisky Live New York.
June 2009, Issue 80, page 10
Ian Wisniewski looks at how companies are developing new barley varieties
September 2007, Issue 66, page 56
From concert pianist to connoisseur
Michael Jackson talks to Rachel Barrie, a woman who had childhood dreams of being a ballerina or a concert pianist, but became Glenmorangie's Product Development Leader.
February 2001, Issue 14, page 24
From the Editor
The best way to sell booze is, in my opinion, to let people try it. However, because of the potency of our chosen spirit, sampling needs to take place under controlled circumstances. And let's not for...
November 2002, Issue 27, page 5
William Delmé-Evans designed no less than three distilleries. Gavin D. Smith talked to him
January 2003, Issue 28, page 22