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
A Phoenix Arising from the Peat
Dave attends the opening of Tullamore D.E.W. new distillery
October 2014, Issue 123, page 11
A Quiet Confidence
Seáneen Sullivan explores the myths and magic of this iconic Islay distillery
December 2012, Issue 108, page 32
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
Back to life (Kilbeggan)
A unique occasion in the history of Irish whiskey took place recently – an old distillery came back to life –our man was on the spot for the first drops of spirit
June 2007, Issue 64, page 60
By the letter
In the latest in the series Dominic Roskrow looks at the letter ‘D'
March 2007, Issue 62, page 78
Cutting no corners (The Macallan)
The Macallan is one of the truly iconic distilleries but it is not resting on its laurels. Dominic Roskrow went to stay there
April 2007, Issue 63, page 32
Foreshots and Feints
The quality of a new make spirit is crucial to making good whisky. Ian Wisniewski delves deeper into the process
August 2006, Issue 58, page 61
Ian Wisniewski looks at whether the trend for organic proucts has a place in the world of malt whisky
April 2005, Issue 47, page 64
Haydock spelling it out
Flying in the face of controversy, John Haydock takes on the establishment with his new book
October 2002, Issue 26, page 82
High society (An Quaich Society)
The members of Canada 's An Quaich Society are real party animals, but their love of Scotch and the freedom it represents could not be more serious as Stuart Maclean Ramsay reports.
June 2000, Issue 10, page 64
In Washington, W is for Whiskey
When Craft Distilleries Come of Age
January 2015, Issue 125, page 42
It's School time
You may think you've had enough of classrooms and teachers, but what about a new learning experience - a whisky school?
September 2008, Issue 74, page 48
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
Laphroaig: It's All About The Peat
Laphroaig ‘medicinal malts' or ‘damp dog and tree bark' – opinions vary
June 2015, Issue 128, page 52
Lessons with the cask force (Bowmore)
Making whisky is all about rolling up your sleeves and getting down among the peat as Dave Broom found out at Bowmore distillery
October 1999, Issue 6, page 46
Making Whisky At Ballindalloch
Suzanne and Gavin learn the fundamentals of distilling
January 2017, Issue 141, page 44
Meet the awkward squad
The basic process of making whisky is similar throughout the world. But there are always some who have to be different. Dave Broom meets the misfits
March 2005, Issue 46, page 44
Martine Nouet profiles two talented singer/songwriters in the world of whisky: Robin Laing and Norma Munro
April 2003, Issue 30, page 34
Not as Daft as it Seems (Daftmill)
Neil Wilson visits this pretty farmhouse distillery
April 2012, Issue 103, page 34
Not just a question of taste
Philip Hills writes an introduction to the first part of an abridged extract from his fascinatin new book Appreciating whisky
November 2000, Issue 12, page 50
On the edge of the world (Laphroaig)
The peat-reek and iodine fullness of Laphroaig is the epitome of Islay; and it has changed little since the distillery was founded in the early nineteenth century, says Neil Wilson
January 1999, Issue 1, page 38
Ian Wisniewski asks what does the term ‘ppm' stand for in relation to a peated malt, and what does this signify in terms of a malt's character?
April 2010, Issue 87, page 38
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
Sights set high in the Lowlands (Auchentoshan)
Ian Buxton provides a rare insight into a Lowland distillery not currently open to the public – Auchentoshan
January 2003, Issue 28, page 44
Speyside festival preview
It's bigger, it's better and it's back – yes, once again, the Spirit of Speyside Whisky Festival is upon us and the organisers promise a host of good things. Ian Buxton investigates
May 2002, Issue 22, page 34
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
Stalking the stag
The Dalmore is a sleeping giant but it's starting to stir. Dominic Roskriw visited one of Scotland's strangest distilleries.
June 2008, Issue 72, page 38
That's the spirit
In the second of two articles on stills,Ian Wisniewskilooks at the critical role of the spirit still during the second distillation
July 2008, Issue 73, page 29
That's the spirit
In our latest in our series on whisky terms we look at the second part on the letter S,and the role of the spirits still in Scotch whisky production.
September 2008, Issue 74, page 33
The big malt of Skye (Talisker)
Powerful but elegant, Talisker is a prince among whiskies. Margaret Rand went over the sea to discover what makes the magic
October 1999, Issue 6, page 28
The elements of style part 2
In the second of his three-part series on what determines the character of malt whisky, Professor Alan Rutherford looks at the effect mashing, fermentation and distillation have on flavour.
June 1999, Issue 4, page 33
The heart of the matter
In the latest in the series on whisky terms,Dominic Roskrow looks at the letters H,I and J
July 2007, Issue 65, page 78
The several lives of Tobermory
Tobermory distillery has made whisky for only 14 of the last 69 years- and its incarnations have included a blend and a vatted malt. Tom Bruce-Gardyne mulls over it.
August 1999, Issue 5, page 24
Two bites of the sherry
If you're going to age whisky in heavily scented olorose casks you need a powerfully flavoured spirit to start off with. Stephen Brook examines the elements that make up the Macallan, and how second-...
March 1999, Issue 2, page 34