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.
The Best Whiskies in the World, Awards Special
A distillery well off the beaten track (Tomatin)
Our mystery visitor made the long trek to Tomatin and found a distillery not geared up for the tourist or casual visitor
November 2004, Issue 44, page 17
A drop of the soft stuff
Ian Wisniewski assesses the effect of the water used in whisky production and as mixer on the drink we love
October 2002, Issue 26, page 52
A family affair
John Lamond examines the history of this independent distillery
July 2002, Issue 24, page 52
A Phoenix from the flames
It's nearly 10 years since a major fire all but destroyed a great part of Heaven Hill. But the distillery's now thriving and going from strength to strength. Charles Cowdery reports
July 2005, Issue 49, page 25
A taste of home
Jane Slade talks to racing yachtsman Andy Hindley about his love of the dram and the sea.
June 2000, Issue 10, page 16
A universal language
Dave Broom considers some unprecedented parallels between Scotland and Jamaica, and how drink is the key to exploring new cultures
January 2003, Issue 28, page 8
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
Alike in dignity (Ardmore and Glendronach)
Ardmore and Glendronach have much in common but at the moment their experiences are very different. Dominic Roskrow visited both
July 2007, Issue 65, page 32
All change on the whisky front
New vistas, new challenges and new horizons
June 2014, Issue 120, page 3
All in the Mash
Iorwerth Griffiths explores a particularly Irish style
March 2011, Issue 94, page 18
Most single malts are named after their distilleries, which in turn are mostly place names. Most blended Scotches are named after the merchants who created them although a few, such as Cutty Sark (a s...
July 2006, Issue 57, page 24
Are regional labels a dodgy area?
How important is regionalism to the character of whisky, and can broad generalisations be made? Ian Wisniewski considers
November 2004, Issue 44, page 56
Are we running out
Probably not, says Charles Cowdery, but supplies are as tight as they have been in many years
March 2006, Issue 54, page 56
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
At the still
Dave takes us through the production process.
September 2008, Issue 74, page 59
October 2004, Issue 43, page 48
Badge of quality in safe hands (Adelphi)
Adelphi distillery, the top-of-the-market independent bottler, has been bought by a couple of landowners in Argyll. Charles MacLeanlooks at the company's history and asks the new owners about their pl...
March 2005, Issue 46, page 63
Brewing up a storm
Gavin Smith tells the complex story of Scottish brewing and its inextricable links with distilling
February 2002, Issue 21, page 52
Canadian rye versus American straight rye
Davin is the author of Canadian Whisky: The Portable Expert
June 2013, Issue 112, page 12
Celtic Cousins - Reviving part of Welsh culture
The Welsh Whisky Company is in business and impressing whisky experts with its product. Charles MacLean visited it
November 2004, Issue 44, page 22
the final instalment of Philip Hills' abridged extract from his fascinatin new book Appreciating Whisky.
December 2000, Issue 13, page 52
Crossing the lines
If you fancy visiting some unusual distilleries,why not base yourself in a town and take in the tourist sites too? Here we pick four base camps
July 2008, Issue 73, page 38
Daleks, dogs, drink
Rampaging huntsmen,under-achieving daleks,lots of whisky.Whatever's going on, asks Dominic Roskrow
July 2006, Issue 57, page 5
Desperately seeking Spey what
The Speyside Festival starts April 28th. To mark the event Michael Jackson visits the region and considers its boundaries
April 2005, Issue 47, page 24
Dewar's World of Whisky
Times are a changing for these centuries old distilleries
October 2014, Issue 123, page 32
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
As part of our 10th Anniversary celebrations Rob Allanson headed up to Speyside as the magazine was invited to lay down a couple of special barrels at The Macallan Distillery.
September 2008, Issue 74, page 18
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
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
Glen Grant and the Italian Influence
Gavin interviews Dennis Malcolm, born on site in 1946 and still very much involved
September 2014, Issue 122, page 26
Going native on Deer Island
John Lamond visits one of the most charming and laid-back of the Scottish islands, Jura-home to one of the country's most remote distilleries.
December 2000, Issue 13, page 28
Great Southern: Into the Great Unknown
Seáneen takes a tour of Western Australia's only whisky distillery
October 2014, Issue 123, page 39
We investigate the process and the significance of milling
July 2013, Issue 113, page 48
Grist to themill
Ian Wisniewski gets to grips with an often overlooked yet vitally important stage of the production process – milling
October 2006, Issue 59, page 56
Douglas Laing Caol Ila 1979 26 Years Old, The Whisky Fair
Single Malt - Scotland - 57.20% 8 Should have been taken out of the cask a few years back. Easy to say now of course.
AnCnoc Peter Arkle
Single Malt - Scotland - 46.00% 7 Sadly unbalanced.
6 replies. mashing temperatures