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
While oak ageing is an historic tradition, wood management is a far more recent discipline. The benefits of oak ageing have long been appreciated, rather than understood, but it's only since the 1970s...
August 2002, Issue 25, page 59
A lord among malts (Glenrothes)
Glenrothes has a formidable reputation as a single malt and is a key component in the internationally renowned Cutty Sark. Tom Bruce-Gardyne visited the distillery
December 2003, Issue 36, page 42
A point of difference
Out man visits the hear of Whyte and Mackay's grain supply
December 2013, Issue 116, page 38
A Rich Heritage
Small and perfectly formed, we visit the new Perthshire distillery
March 2014, Issue 118, page 30
A stupid move
Plans to ban drinking from a glass in pubs and clubs in Scotland are wrong,says Dominic Roskrow
April 2006, Issue 55, page 5
Age before beauty
Does older always mean better with whisky? Gavin Smith looks at the facts
May 2002, Issue 22, page 63
Gavin D. Smith looks into the organic label
March 2012, Issue 102, page 26
By the letter
In the latest in the series Dominic Roskrow looks at the letter ‘D'
March 2007, Issue 62, page 78
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
Coming of age
Whiskies, like people, mature at different rates. Andrew Jefford (himself in his prime) wonders why
May 1999, Issue 3, page 47
Crossing the continent
In the latest of our series on places to visit we look at Europe
January 2009, Issue 77, page 38
Haydock: a tear in the fabric of space and time
John Haydock attacks everybody, dismisses everything then wakes up and denies it all exclusively in Whisky Magazine every issue. Remember – not only did you read it here first, it was the only plac...
December 2001, Issue 20, page 90
Heart of the community
Visiting one of the most distinctive distilleries in Scotland
July 2013, Issue 113, page 44
In the latest in our series on whisky terms we reach the letter S.In the first of two parts,we look at American whiskey's use of the letter.
July 2008, Issue 73, page 33
Charles Maclean, glass in hand, continues his course in how to taste whisky
March 1999, Issue 2, page 58
Charles Maclean continues his course by reinventing the wheel.
May 1999, Issue 3, page 58
Symbols of Intent
Gavin D. Smith visits a distillery with big plans for the future
September 2012, Issue 106, page 30
The elements of style part 3
Part three maturation In the third and final part of his series on what influences the flavour of malt whisky, Professor Alan Ruthrford turns his attention to the ageing process.
August 1999, Issue 5, page 36
The Forsyth's saga
Tom Bruce-Gardyne visits Speyside still-makers Forsyth's to find out about the leading coppersmiths
May 2002, Issue 22, page 44
The last stills of Brechin
Of all the many pieces of legislation that have served to stimulate or supress the Scotch whisky trade, none has been more influential than the 1824 Excise Act, which made legal distillation more lucr...
September 2013, Issue 114, page 42
Glenmorangie's creative relationship with wine barrels has produced some radical and fascinating results, Maragaret Rand reports on the progression so far.
April 2000, Issue 9, page 62