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.
Best whiskies in the world.
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 quick word please
Ian Buxton uncovers some of the less heard whisky quotes
January 2007, Issue 61, page 53
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
A third step
We investigate the process of triple distilling
February 2014, Issue 117, page 36
All in the Mash
Iorwerth Griffiths explores a particularly Irish style
March 2011, Issue 94, page 18
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
Gary Regan & Mardee Haidin Regan guide us through the process of whiskey-making American-style
October 1999, Issue 6, page 54
By the letter
In the latest in the series Dominic Roskrow looks at the letter ‘D'
March 2007, Issue 62, page 78
Claiming the title
Scotland's northernmost mainland distillery
June 2013, Issue 112, page 31
We discover a hive of innovation in Speyside
October 2013, Issue 115, page 44
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
George and the Distilled Peach
Liza Weisstuch joins a group of distillers bringing history back to life
January 2011, Issue 93, page 50
There are numerous financial risks involved in establishing a new malt whisky distillery. But how do you make sure the whisky you produce is any good? Richard Jones reports
August 2006, Issue 58, page 28
Have you got Worms?
Ian Wisniewski ask what role do condensers play when producing malt whisky
January 2011, Issue 93, page 38
In conversation (Evan Thomas Cattanach)
Charles MacLean meets Evan Thomas Cattanach, long-term Distillery Manager and now Director of Scotch Knowledge for Schefflin & Somerset in New York
December 2001, Issue 20, page 85
Into the limelight
Taking up the reins can be daunting but Irish Distillers' new master distiller is relishing the opportunity
February 2014, Issue 117, page 24
Dave Broom concludes his indepth investigation of the Irish whiskey industry
July 2008, Issue 73, page 52
It all comes out in the wash
Every part of the distillation process is crucial to making good whisky. Ian Wisniewski explains
July 2006, Issue 57, page 64
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
Kilbeggan's spirits rising
Iorwerth Griffiths looks at the latest developments as Cooley's distilling experiment comes of age.
February 2010, Issue 86, page 40
Lost in a nation
Dave visits the new rebuilt Hanyu distillery and takes in some Japanese culture.
January 2008, Issue 69, page 12
Lost in Distillation
We head to Antrim to visit Bushmills Distillery to talk distilling and crafting whiskey in small batches
March 2012, Issue 102, page 34
Lowland Perfection (Auchentoshan)
Auchentoshan is the nearest distillery to Glasgow but it is often criminally overlooked. Dominic Roskrow explains why it warrants closer inspection.
December 2007, Issue 68, page 40
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
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
Park No More
Gavin D. Smith looks at one of the victims of the Speyside 18090 boom
March 2011, Issue 94, page 30
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
The glass of whisky in my hand is a pale, straw gold with the faint aroma of pears. Its flavour is gentle, understated and above all smooth. So smooth that someone, after probably at least a bottle, w...
February 2000, Issue 8, page 54
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
Still crazy after all these years
The small illegal stills of Speyside have been romanticised time and time again. But what was distilling really like way back when? Jim Cryle of Chivas Brothers decided to find out, and Dave Broom jo...
July 2006, Issue 57, page 56
Still very important
Ian Wisniewski explains how differing still designs influence the style and flavour of whisky
November 2001, Issue 19, page 42
Style & Substance
Ian Wisniewskiasks, what is a pot still Irish whiskey and how does it differ from malt Irish whiskey?
February 2013, Issue 109, page 28
In the first of two articles on stills, Ian Wisniewskilooks at the role of the wash still,and what happens during the first distillation process
June 2008, Issue 72, page 24
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