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.
Rocky Mountain High, Mixo-gastro, India Drinkers' Guide, Four Roses
Process in which blended whisky is left in large containers after Blending but before bottling. Now rarely done.
100 Greatest Whisky People
We highlight the people who have left a lasting legacy on the whisky world over the years.
December 2011, Issue 100, page 16
A matter of art in a glass
What makes a great blend,and why do the biggest brands command such loyalty? Ian Buxton reports
October 2005, Issue 51, page 22
A new relationship
Beer guru Roger Protz looks at some oak aged beers on the market
December 2010, Issue 92, page 58
A point of difference
Out man visits the hear of Whyte and Mackay's grain supply
December 2013, Issue 116, page 38
A Real Revival
Ian Buxton looks at the resurrection of a distillery
July 2012, Issue 105, page 34
A spirited career (Tom Aitken)
Ian Buxton looks back at the career of one of the whisky world's titans - Tom Aitken.
December 2007, Issue 68, page 20
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
A Wealth of Choice
Neil Ridley meets the independent bottlers dedicated to bringing consumers something a little different.
September 2012, Issue 106, page 14
Adventures in wood
Ian Buxton looks at some innovative uses for casks and washbacks when the whisky industry has finished with them.
April 2008, Issue 71, page 24
After dinner heaven
Cigar whiskies to go with a good smoke have become popular,we have a look at some of the best.
January 2007, Issue 61, page 32
June 2004, Issue 40, page 20
So how do whiskies cope once they have come of age and are ready for single-malt marriage? Ian Wisniewski investigates
June 2003, Issue 31, page 72
Blending the blues
The last time I tried falling off a log I nearly broke my ankle. It looks easy enough, the principle isn't hard to understand but doing it gracefully is another matter. And doing it day after day is e...
April 2008, Issue 71, page 56
Blood and Sand
Ian Wisniewski looks at a silver screen classic cocktail
January 2007, Issue 61, page 59
Cask Strength Malts
The tradition of high strength bottlings was a natural launch pad for cask strength malts,which have gathered momentum since the late 1980s. Ian Wisniewski finds out more.
March 2007, Issue 62, page 60
Ian Buxton dusts off the film canisters to discover a lost world
July 2007, Issue 65, page 46
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
Far eastern promise
Can the flavours and textures of chinese cuisine embrace whisky? The internationally acclaimed cookery expert yan-kit so was happy to demonstrate the possibilities to Damian Riley-Smith.
April 2000, Issue 9, page 42
First New Bottling - Glenglassaugh
On the 24th November 2008, 22 years after it fell silent, Alex Salmon, first minister of Scotland started the inaugural milling for the first mash of a new era for Glenglassaugh distillery.
December 2011, Issue 100, page 7
Grossly misunderstood (Aberfeldy)
Ian Buxton goes among old friends and visits Aberfeldy
September 2005, Issue 50, page 34
High Veldt Drifter
Dave Broom gets a whirlwind tour and finds a man with whisky passion.
October 2011, Issue 99, page 42
Icons of Whisky 2008
Following months of scrutiny,much debate and exhaustive rounds of voting, we finally reveal the cream of the crop in the whisky world.
February 2008, Issue 70, page 15
To really enjoy the bourbon experience of Kentucky you must immerse yourself in the character and culture of the state itself. Our man does exactly that
April 2007, Issue 63, page 36
Lets do the char char
The cask plays a major role in the flavour of whisky. Ian Wisnieski takes a closer look at how they end up sitting in a warehouse for years
October 2003, Issue 34, page 64
As every reader of Whisky Magazine will know, the most popular Scotch whisky in the world is Johnnie Walker. As a standard blend it tends to be over-looked by aficionados, though the 12 Years Old Blac...
March 2011, Issue 94, page 9
Mix it up and start again
Why don't whiskies from different nations ever get belnded togeterh? Or do they? Gavin Smith found out
December 2003, Issue 36, page 32
Does the art of blending vary with the size of the operation? Richard Jones talks to John Glaser of Compass Box and John Ramsay of The Famous Grouse
July 2005, Issue 49, page 30
More with M
In our series looking at whisky terms we have reached the second part of the letter m. Dominic Roskrow looks at maturation
December 2007, Issue 68, page 31
Out of the shadows
Our man picks his top five Canadian whiskies knocking at the door
June 2014, Issue 120, page 48
Permission to Tour
Davin de Kergommeaux finds visiting Canadian distilleries is not as easy as it seems.
September 2011, Issue 98, page 39
Ian Wisniewski investigates distillery character versus maturation character
July 2007, Issue 65, page 54
Ian Buxton meets the man behind Balvenie's style
June 2008, Issue 72, page 22
Dave Broom sticks up for the overlooked 'oddball' of the whisky world, with some expert help
August 2002, Issue 25, page 30
Singularly malt cocktails
Gary Regan is currently in hog heaven. Critics believe that he desecrated 'precious malt whisky' live on American television, but malt whisky cocktails aren't quite as strange as you may think
February 2001, Issue 14, page 36
What does smal batch whiskey actually mean? The explanation is far from simple Gary Regan and Mardee Haidin Regan discovered.
June 2000, Issue 10, page 66