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.
Tamdhu, Coopering, Toronto
A congener produced during fermentation.
A great loss
Gavin D Smith charts the rise and fall of one of the largest distilleries in the Whisky City.
October 2009, Issue 83, page 32
A quick word please
Ian Buxton uncovers some of the less heard whisky quotes
January 2007, Issue 61, page 53
A wave of innovation
Our man visits this venerable Canadian distillery that has a few tricks up its sleeve
June 2013, Issue 112, page 42
All in the Mash
Iorwerth Griffiths explores a particularly Irish style
March 2011, Issue 94, page 18
As esay as one, two, three?
Peter Mulryan looks at the increasingly rare art of triple distillation
March 2003, Issue 29, page 58
Gary Regan & Mardee Haidin Regan guide us through the process of whiskey-making American-style
October 1999, Issue 6, page 54
the final instalment of Philip Hills' abridged extract from his fascinatin new book Appreciating Whisky.
December 2000, Issue 13, page 52
In the shadow of Mount Fuji (Gotemba)
Gotemba Distillery enjoys special status in Japan. Dave Broom visited it
July 2006, Issue 57, page 32
Dave Broom concludes his indepth investigation of the Irish whiskey industry
July 2008, Issue 73, page 52
Joining the Club
Davin de Kergommeaux visits a Canadian giant.
September 2011, Issue 98, page 40
Journey from hell to reach whisky heaven (Bushmills)
Stuart Maclean Ramsay embarks on a perilous pilgrimage to Bushmills, home of the world's oldest distillery, in an attempt to find out why, after visiting , some people talk of reincarnation and spirit...
April 2001, Issue 15, page 24
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
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
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