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
In malting, the process of arresting the growth of the germinating barley before starch can be used up.
A region once again (Campbeltown)
Robin Laing packs his bags and heads out to Campbeltown to find whisky production is thriving again
April 2007, Issue 63, page 54
A view to a kiln
Kilning might seem to be a standard practice,but it has a large bearing on the whisky-making process. Ian Wisniewski reports
June 2006, Issue 56, page 62
Ask the expert
Now you can find both of John Rose's superb articles about collecting whisky in one place. In collections,John looks at books for collectors and the whisky enthusiast. In questions,he fields your enqu...
January 2008, Issue 69, page 34
Dial M for malts
In our series looking at whisky terms we have reached the letter m. In the first of two features Dominic Roskrow looks at malts and malting.
November 2007, Issue 67, page 35
Dave Broom concludes his two part investigation into the impact of climate change on whisky production by examining how the industry is meeting the challenge.
November 2007, Issue 67, page 26
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
Ian Wisniewski reveals the secrets behind this rather complex stage of whisky-making: malting
January 2003, Issue 28, page 48
Oak is whisky's tutor, it's transformative powers helping craft something miraculous. It persuades, ifluences, steers and ideally never dominates. It sacrifices itself unto exhaustion in order to a...
April 2012, Issue 103, page 14
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
Unlike water and barley, peat is an ‘optional extra' in whisky-making, as its role in the malting process is purely to provide aroma and flavour, and large quantities of malt are made without any us...
April 2013, Issue 111, page 23
Peat is a staple ingredient of many classic whiskie. Ian Wisniewski looks at the hows, and whys and wherefores of this valued element .
July 2002, Issue 24, page 61
Prepare for a surprise
The recent World Whiskies Conference had its share of twists and turns.Dave gives his take on some of them
June 2007, Issue 64, page 12
Protective Shields (Robin Shields)
Robin Shields isn't from Islay. He's not Scottish. And he doesn't have a distillery background. But as Martine Nouet finds out, he's up for the challenge of protecting the reputation of Laphroaig
October 2003, Issue 34, page 40
Scotland brought to life
To celebrate the launch of Scotland and its Whiskies, written by Michael Jackson with photography by Harry Cory Wright, we bring you an exclusive abridged preview of this definitive photographic explo...
June 2001, Issue 16, page 22
Charles Maclean continues his course by reinventing the wheel.
May 1999, Issue 3, page 58
Smoking out the spirit of Islay
Andrew Jefford's Peat Smoke and Spirit is the best whisky book published this year. In this extract, he writes about trhe constitution of peat itself
November 2004, Issue 44, page 36
Taking the Floor
Ian Wisniewski looks at the rise of commercial maltings, and how they compare to floor maltings
June 2012, Issue 104, page 30
The Adventurous Distiller
As the American craft movement gathers pace, we look at some of the alternative grains it is using
June 2012, Issue 104, page 12
The changing face of Jameson's
Tim Atkin follows Jameson's from Dublin to the palm trees of County Cork and finds a whiskey that lightened up on the way
May 1999, Issue 3, page 32
The elements of style part 1
Part one: the raw materials What determines the character of a malt whisky? In the first of a three-part series Professor Alan Rutherford looks at the effect water, barley and yeast have on flavour.
May 1999, Issue 3, page 54
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 renaissance man
Dave Broom talks innovation,metabolic pathways and obscure Scottish rock bands with Glenmorangie's head of distilling & flavour creation,Dr Bill Lumsden.
February 2009, Issue 78, page 22
The Tennessee question
In the latest in our series looking at whisky terminology,Dominic Roskrow considers the letters k and l and in particular The Lincoln County Process
September 2007, Issue 66, page 74
Trial by jury
Every issue of whisky magazine will review whiskies new fot the market tasted by regular contributor Michael Jackson and Jim Murray. Here Michael prepares the way by explaining the criteria he uses wh...
January 1999, Issue 1, page 62
Working on the malt line
What are the advantages of commercial maltsters, and why do some distilleries still have their own floor maltings? Ian Wisniewski reports
May 2004, Issue 39, page 57