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 Decade of Challenges
Martine Nouetheads to Sweden to find out what has been happening at the country's foremost distillery
February 2012, Issue 101, page 34
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 Flirtatious Spirit
Ian Buxton heads north to find a Distillery in a basement
September 2012, Issue 106, page 40
A Kaleidoscope of Aromas
Joel Harrison takes a pilgrimage to the isle of peat and wonder
September 2012, Issue 106, page 36
A question of soul
Edradour may be small but it's perfectly formed and as it starts to bottle malt distilled under its current owners, it looks set to continue to punch above its weight. Dominic Roskrow visited it.
February 2009, Issue 78, page 42
A Speyside landmark
Joel Harrison braves a cold snap and heads up to Benromach
April 2013, Issue 111, page 40
A touch of glass
There is no doubt that the glass you use has an effect on the appreciation of the spirit therein. Marcin Miller investigate further.
July 2002, Issue 24, page 46
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
A whisky treasure trove
A report from the the duty free event of the year
December 2013, Issue 116, page 78
The quiet son of Islay whiskies, Bunnahabhain, is to launch a oneoff limited edition 40 Years Old single malt whisky.
December 2012, Issue 108, page 8
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 in the Mash
Iorwerth Griffiths explores a particularly Irish style
March 2011, Issue 94, page 18
As esay as one, two, three?
Peter Mulryan looks at the increasingly rare art of triple distillation
March 2003, Issue 29, page 58
Ian Buxton gets his taste buds tickled with the latest releases
October 2006, Issue 59, page 59
Celtic Cousins - Made in Bretagne
Martine Nouet looks at the whisky industry in Northern France – and plots its Celtic roots
November 2004, Issue 44, page 26
Whisky chef Martine Nouet gets to grips with the science behind food pairing
June 2011, Issue 96, page 54
Coast to Coast
Iorwerth Griffiths takes us on a tour of God's distilling country
March 2011, Issue 94, page 26
the final instalment of Philip Hills' abridged extract from his fascinatin new book Appreciating Whisky.
December 2000, Issue 13, page 52
Distiller making a spirit of the air (Balblair)
Ian Buxton visits Balblair
November 2004, Issue 44, page 30
The rise of Japanese whiskies is beginning to tempt collectors
December 2013, Issue 116, page 77
East Meets West
Liza Weisstuch reports on a meeting of minds at Mdount Vernon
July 2012, Issue 105, page 24
We discover a hive of innovation in Speyside
October 2013, Issue 115, page 44
Finns can only get better
Joe Bates looks at the solid duty free store in Helsinki
June 2006, Issue 56, page 47
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
Four sweet seasons
Martine Nouet finds a whisky dessert for each of the seasons: Summer, Autumn, Winter and Spring
September 2003, Issue 33, page
From Eau-de-Vie to Uisge Beatha
Alex Kraaijeveld looks at the growth of alternative distillers worldwide – and he likes what he sees
June 2002, Issue 23, page 60
From Tobermory to Tobago
Burn Stewart has a global presence after its recent purchase by a Caribbean based company. Peter Mulryan finds out what its plans are.
September 2003, Issue 33, page 48
Gone but not forgotten
Robin Brilleman takes a tour of the Scottish Highlands and visits the distilleries that have, over the course of time, ceadsed production but whose malts have left a lasting imprint on whisky history.
April 2001, Issue 15, page 32
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
High Veldt Drifter
Dave Broom gets a whirlwind tour and finds a man with whisky passion.
October 2011, Issue 99, page 42
Martine Nouet looks at the kiln's part in whisky making
September 2012, Issue 106, page 28
I like to think I started malt whisky cocktails
Ian Wisniewski talks to Ranald Macdonald of Boisdale Restaurants,London
November 2007, Issue 67, page 80
In a Land of Giants
Davin de Kergommeaux looks at the explosion of distilling in Western Canada
June 2012, Issue 104, page 40
Jam and dram
Jam and Dram Last month, the renowned music venue Village Underground in London's fashionable Shoreditch was ringing to the sound of more than just guitars, drums and the occasional ukulele. The ven...
July 2013, Issue 113, page 7
Old Malt Cask Brora 18 Years Old
Single Malt - Scotland - 50.00% 8 More Islay-like than its Clynelish brothers. Was this some of the last made with highly peated malt?
Hakushu 12 Years Old Pure Malt
Single Malt - Japan - 43.00% 8 A beautifully structured, appetising, whisky. Captivating.
Old Ballantruan The Peated Malt
Single Malt - Scotland - 50.00% 8 A number of surprising, and perhaps contradictory, characteristics that actually come together quite nicely in the end.
Yamazaki 1993 Heavily Peated Malt
Single Malt - Japan - 62.00% 7 Great balanceand intrigue in here. Well worth a look.
Adelphi Suir Peated Malt
Single Malt - Ireland - 40.00% 7 Lacks the rich smokiness of Connemara.
BenRiach Curiositas peated malt, 10 Years Old
Single Malt - Scotland - 40.00% 7 A Speyside? The most Islayish of all the Speysides I have ever tasted. Interesting as a freak even if wood toughens the whole profile a little.
Cadenhead's Royal Brackla 15 Years Old
Single Malt - Scotland - 58.20% 7 Hardly elegant but a muscular malt of a style that is sadly vanishing from the Highlands. I greatly enjoyed it.
Magilligan 8 Years Old, Irish Peated Malt
Single Malt - Ireland - 43.00% 7 A lovely, clean, malty, easily drinkable, whisky. The label promises peat, but that is hard to find.
Glen Garioch 1986
Single Malt - Scotland - 54.40% 7 A big, robust whisky from the days when Glen Garioch made its own peated malt. I love the idea of a smoky whisky from the edge of Speyside, but I find this slightly astringent.
The Six Isles
Blended - Scotland - 43.00% 7 A classy introduction to island peated malts.
Cooper's Choice Caol Ila 1991, 15 Years Old
Single Malt - Scotland - 46.00% 7 A perfectly decent dram, but just lacks the required interaction between wood and spirit.
Glen Garioch 15 Years Old
Single Malt - Scotland - 43.00% 7 Less robust, more rounded. It is one of those choices that depends on the mood.
Magilligan 1991 Limited Edition, Sherry Wood Finish
Single Malt - Ireland - 46.00% 7 Finishing Cooley's peated malt in a sherry wood for a year works a lot better than I imagined, and makes me wonder what an unpeated malt would taste like after a year in Jerez.
Lammerlaw 12 Years Old, Peated Malt Finishing
Single Malt - New Zealand - 40.00% 7 The peat is so light that it is barely perceptible in the nose and palate, but it's dryness creates a contrast that lifts the sweeter notes.
Tomintoul Single Peated Malt Scotch Whisky
Single Malt - Scotland - 40.00% 6 Pleasant and easy-going.
Laphroaig 10 Years Old
- Scotland - 40.00% A peaty classic. Uncompromising yes, but great balance.