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
A bourbon thoroughbred
Stuart Maclean Ramsay was totally sedcued by Kentucky's smallest distillery, which uses Scottish copper pot stills and a rare method of distillation.
December 1999, Issue 7, page 30
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 Locavore's Tipple
Liza Weisstuch goes in search of slow food whiskey
February 2013, Issue 109, page 34
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
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
At the still
Dave takes us through the production process.
September 2008, Issue 74, page 59
Among great bourbon families it doesn't get much bigger than the name Beam. And as Charles K.Cowdery reports, another generation is considering its options
September 2004, Issue 42, page 40
Gary Regan & Mardee Haidin Regan guide us through the process of whiskey-making American-style
October 1999, Issue 6, page 54
The number of distilleries using brewer's yeast has declined significantly since the 1990s. Ian Wisniewski asks why.
January 1970, Issue 84, page 28
Dave Broom takes a trip to Holland to visit a very Dutch distillery – Millstone.
January 2010, Issue 85, page 40
Charles K.Cowdery looks at what the US distilling community is doing to meet the growing demand for their products
June 2008, Issue 72, page 46
Rob Allanson takes an educational trip through America's whiskey heartland
July 2007, Issue 65, page 18
Heading off the trail
Charles K. Cowdery looks at 25 additions to the Kentucky Bourbon Trail to help give you a bigger whiskey picture.
January 2010, Issue 85, page 14
High Veldt Drifter
Dave Broom gets a whirlwind tour and finds a man with whisky passion.
October 2011, Issue 99, page 42
In conversation with BC
Charles Maclean talks to the General Manger of America's oldest (and youngest) distillery.
November 2000, Issue 12, page 94
In the shadow of Mount Fuji (Gotemba)
Gotemba Distillery enjoys special status in Japan. Dave Broom visited it
July 2006, Issue 57, page 32
Ireland Eyes Expansion
Ian Buxton visits a very bullish Midleton distillery
March 2011, Issue 94, page 36
Joining the Club
Davin de Kergommeaux visits a Canadian giant.
September 2011, Issue 98, page 40
Kentucky Roses (Four Roses)
Four Roses has thrived since it was bought by Japanese brewer Kirin. Stuart MacLean Ramsay found out why.
October 2003, Issue 34, page 28
In the latest in our series,Rob Allanson looks to bourbon country
April 2006, Issue 55, page 34
Kentucky where the good times roll
There's nothing like a heady blend of sunshine, history and great hospitality to create a great drink, as Marcin Miller discovered
October 1999, Issue 6, page 64
In the latest in our series looking at the language of whisky, Dominic Roskrow looks at the letters E and F
April 2007, Issue 63, page 78
Mellowing in Lynchburgh
Davin de Kergommeaux gets under the skin of the Tennessee giant
July 2011, Issue 97, page 28
New Build Bonanza
Charles K. Cowdery delves into the new $50m Wild Turkey Distillery
July 2011, Issue 97, page 14
Permission to Tour
Davin de Kergommeaux finds visiting Canadian distilleries is not as easy as it seems.
September 2011, Issue 98, page 39
Dave Broom looks at how to get under the skin of a distillery
April 2011, Issue 95, page
Lisa Weisstuch discovers an acoustic side to whisky making
March 2012, Issue 102, page 28
In the latest in our series on whisky terms we reach the letter S.In the first of two parts,we look at American whiskey's use of the letter.
July 2008, Issue 73, page 33
Spirit of the times
In the first of a two part series looking at new make spirit, Ian Wisniewski considers the range of characteristics that appear in new make spirit,and how they are created.
April 2009, Issue 79, page 28
Stepping into Heaven
Louisville's Heaven Hill have taken visitor centres in to a new dimension. Charles K. Cowdery went to the opening
January 2005, Issue 45, page 52
Six months after the Tohoku earthquake, a team from Whisky Magazine Japan spent a few days in the affected zone, talking to distillers, brewers and bartenders and those running local charities and try...
December 2011, Issue 100, page 59
The Jewel of Taiwan
Charles MacLean finds out more about the island's first distillery.
July 2010, Issue 89, page 46
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 Mark of a classic (Maker's Mark)
Hand-made Maker's Mark bourbon tastes irresistibly good. Stuart MacLean Ramsay describes an enthralling encounter with Kentucky's alchemists
February 2000, Issue 8, page 38