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
In coal-fired pot stills, a mechanism that stirs up the liquid in the still to prevent solids sticking to the bottom.
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
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
Malcolm Greenwood digs beneath the surface to discover how water works to make Scotch so special
June 2000, Issue 10, page 24
Malice in the mix
A book on the great Glasgow whisky scandal of 1872 is set to be republished.According to Ian Buxton,it makes essential reading
October 2005, Issue 51, page 52
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
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
The burning issue
Ian Wisniewski asks that all-important question: does the way a still is heated affect the final product?
July 2003, Issue 32, page 65
The dynasty of Dallas
Gavin D Smithlooks at the fascinating history behind Dallas Dhu
June 2008, Issue 72, page 28
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 Heat is On
Ian Wisniewskiasks how significant is the choice of heating method when distilling?
December 2012, Issue 108, page 30
May 2004, Issue 39, page 30
Commentator, consultant, writer and chairman of the World Whiskies Conference, Ian Buxton is approaching 25 years in the whisky industry
April 2011, Issue 95, page 11
Two Rs of education
In the latest in our series looking at whisky terms we look at the letters Q and R,and in particular rye whiskey and reflux.
June 2008, Issue 72, page 29
Jim Murray ponders the relationship between increased automation in whisky making and brand parity.
December 1999, Issue 7, page 9