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.
Explore how copper stills are made, the end our journey down the Rockies and a visit to Ballindalloch
The inside surfaces of new barrels are exposed to flames as part of the barrel-making process. This Charring affects the flavour and colour of the spirit aged in the barrel. Old barrels are sometimes re-charred to prolong their useful life.
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
A different beast
Canada's whisky industry is a pale imitation of what it once was. But if you're thinking of visiting its distilleries be prepared for a lot of travel – its few remaining distilleries are spread righ...
September 2007, Issue 66, page 32
A new dawn for Bowmore (Brian Morrison)
After 38 years in whisky, Brian Morrison, managing director of Morrison Bowmore Distillers, is retiring from his executie position to become Joint Chairman. He reminisces with Charles Maclean
February 2002, Issue 21, page 34
A suitable cask for treatment
Sixty per cent of the flavour of malt whisky comes from the wood in which it is aged, says Dave Broom-but what does American oak do that European oak doesn't? And what real effects does a fino cask ha...
March 1999, Issue 2, page 52
America - the stave
Ian Wisniewski looks at how the bourbon barrel influences the taste of whisky
November 2005, Issue 52, page 64
Ask the Expert
Send your questions to email@example.com or by post to: Q&A, Whisky Magazine, St Faiths House, Mountergate, Norwich, England, NR1 1PY
September 2016, Issue 138, page 70
Back to School
Mark Gillespie backs his satchel and reports for assembly
September 2012, Issue 106, page 48
Barrel Boom brings distillery gloom.
The bourgon barrel industry is on a roll, but that's not good news for the whisky industry Richard Neill reports on tough choices and smart solutions.
December 1999, Issue 7, page 34
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
the final instalment of Philip Hills' abridged extract from his fascinatin new book Appreciating Whisky.
December 2000, Issue 13, page 52
Controlling the burn
Ian Wisniewski asks what is the effect of toasting or charring casks, and how does this influence the character of malt whisky?
June 2010, Issue 88, page 38
Forest to flask
William M. Dowd heads to the Ozark mountains to investigate Glenmorangie's impressive wood policy.
June 2008, Issue 72, page 12
Growing old gracefully
Coopering is an essential part of the maturation process. Gavin D Smith hails an irreplaceable art.
September 2000, Issue 11, page 38
In conversation with BC
Charles Maclean talks to the General Manger of America's oldest (and youngest) distillery.
November 2000, Issue 12, page 94
The VIP tour of Balvenie is quite arguably the best Scotland has to offer. Our man indulged himself.
January 1970, Issue 84, page 40
Kentucky Pot Still Bourbon
Woodford Reserve bucks the trend
July 2016, Issue 137, page 102
Land of legends
Canada is a great holiday destination and has a fascinating take on whisky production. In this guide we look at two centres:Ontario and Calgary
September 2008, Issue 74, page 38
Last man standing
In the latest of our series charting lost distilleries,Gavin Smith looks at Northern Ireland's Coleraine
October 2008, Issue 75, page 32
Lets do the char char
The cask plays a major role in the flavour of whisky. Ian Wisnieski takes a closer look at how they end up sitting in a warehouse for years
October 2003, Issue 34, page 64
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
Return and Burn
Neil Ridley visits Diageo's main cooperage to find out how cask life is being extended
April 2012, Issue 103, page 25
Return of the rye
The bad guy's whiskey is set to leap off the history shelves and stage a magnificent revival. Scott Aiges makes an irresistable case for procurring some bottles.
April 2000, Issue 9, page 59
Roll out the barrel
The Blue Grass Cooperage is one of the major barrel making companies in the United States, Rob Allanson took a tour
January 2007, Issue 61, page 20
Straight from the barrel
Witnessing a little piece of Bourbon history
July 2013, Issue 113, page 34
Teaching an old distillery new tricks
Buffalo Trace takes its name from the great pioneering days when Kentucky marked the new frontier.Today, it's still blazing a trail for whiskey. Charles K. Cowdery reports
June 2004, Issue 40, page 38
The Art & Science of Flavour - Part II
Davin talks to Dr Don Livermore about the influence of wood, time and previous barrel contents
January 2017, Issue 141, page 19
The art of wood
From a big operation to a one man band, we bring the art of the cooper into focus
June 2013, Issue 112, page 16
The Big Distiller
in the Scotch whisky 'mainstream' nobody has more respected reputation for innovation than Dr Bill Lumsden, head of distilling & whisky creation for Glenmorangie plc; owner of the Glenmorangie and Ard...
April 2011, Issue 95, page 14
The C Words
In the latest in his series defining whisky terms Dominic Roskrow looks at the letter C
January 2007, Issue 61, page 74
The elements of style part 3
Part three maturation In the third and final part of his series on what influences the flavour of malt whisky, Professor Alan Ruthrford turns his attention to the ageing process.
August 1999, Issue 5, page 36
The Goodwood Revival
Coopering apprentice Neil Ridley tries his hand at making a cask.
October 2011, Issue 99, page 46
The green revolution
With green issues firmly on the agenda,how eco-friendly have malt whisky distilleries become? Ian Wisniewski finds out.
February 2009, Issue 78, page 28
The liquid future
Woodford Reserve has been testing American whiskey's boundaries with its annual Master's Collection releases. Charles K. Cowdery got an exclusive glimpse of what might be in store for the future.
July 2010, Issue 89, page 25
The Single Oak Project
Separating the wood from the trees
July 2015, Issue 129, page 74
The Splendour of Speyside
Nature and native cunning have nurtured the distillery industry on the banks of the Spey. Tom Bruce-Gardyne took a trip through a whisky wonderland
October 1999, Issue 6, page 68
Elijah Craig 12 Years Old
Bourbon - U.S.A. - 47.00% 7 Oak (and age) has lessened the creaminess and sweetness of the spirit. Would probably tune in with a cigar, but too oaky for me.
Wemyss Vintage Malts Smoked Cheese 1996 13 Years Old
Single Malt - Scotland - 46.00% 7 Good but lacks mid-palate weight.