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.
Sláinte to Irish Whiskey, Icons of Whisky Rest of World, Bourbon, Travel Retail Glenmorangie
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
?Finding new uses for those forgotten bottles
September 2013, Issue 114, page 58
?The ?Forty Creek Factor?
?A Canadian whisky maker's journey into music
September 2013, Issue 114, page 45
?The beating heart of Ireland?
?Get up close and personal with this vibrant capital city
September 2013, Issue 114, page 51
A big hand for gambling nights
Social poker nights both at home or at style bars and clubs have been the fad trend of 2005 – and whisky has been the drink of choice. Rob Allanson reports
January 2006, Issue 53, page 18
A City of Secret Spots
Davin de Kergommeauxgoes searching in Taipei for some excellent bars
December 2012, Issue 108, page 46
A class of their own
Tom Bruce-Gardyne looks into the story of the Haig empire
October 2002, Issue 26, page 48
A dram online
Bruichladdich's Jim McEwan is set to bring his whisky tasting sessions into your home. Mike Gerrard reports
September 2003, Issue 33, page 23
A dream of a distillery (Arran)
Our Mystery Visitor travels to Arran
November 2003, Issue 35, page 42
A drink not to mess with
In the first of a new series on great whisky cocktails, Ian Wisniewski looks at The Manhattan
January 2005, Issue 45, page 54
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 Little Piece of History
Once, Old Crow was synonymous with quality bourbon, but for some years it has been lost in the wilderness. Now it's set a new lease of life. Dominic Roskrow reports
January 2011, Issue 93, page 22
A Matter of Age
Ed Bates is a freelance whisky writer, taster and industry commentator. He has worked for various spirit companies including independent bottlers Berry Bros. & Rudd
March 2011, Issue 94, page 11
A Meeting of Minds
Joel Harrison heads to Leeds to check out an excellent food and whisky menu.
October 2011, Issue 99, page 56
A new frontier
Jonathan McCormick looks at selling bourbon to the Scots.
January 2009, Issue 77, page 20
A passing fancy
Dave delves into a glamourous world of Highland gatherings,fast drams and racy women
July 2007, Issue 65, page 12
A Ramble Around the Lowlands
A region for delicate and triple distilliation whiskies
September 2014, Issue 122, page 58
A rare bird indeed
Gavin Smith looks at the history of Phoenix Park in Dublin.
April 2009, Issue 79, page 32
A Rich Heritage
Small and perfectly formed, we visit the new Perthshire distillery
March 2014, Issue 118, page 30
A rye character
Stuart Maclean Ramsay chats to Lincoln Henderson, a whiskey vetern with 37 years of knowledge and experience
October 2002, Issue 26, page 34
A sense of Islay
Martine Nouet takes a scent and taste tour of whisky's most famous island as a preview for the forthcoming Islay Whisky Festival 2002
May 2002, Issue 22, page 30
A sense of place
Joe Bates finds a warm welcome in Sweden.
February 2009, Issue 78, page 34
A slice of heaven
Ireland doesn't have a lot of distilleries but what it has are all worth a visit. Iorwerth Griffiths reports
August 2006, Issue 58, page 37
A special relationship
Michael Jackson takes a reflective look at Japan, Scotland and whisky
November 2001, Issue 19, page 24
Our man visits one of ‘Scotland's oldest distilleries'
April 2014, Issue 119, page 30
A third step
We investigate the process of triple distilling
February 2014, Issue 117, page 36
A thoroughly Scottish night in
Neil Ridley donned his tweeds, applied the moustache wax and packed the picnic blanket for a splendid night in...
January 2010, Issue 85, page 20
A three strand yarn
Jefferson Chase delves into another whisky novel.
March 2013, Issue 110, page 67
A Truffle with a Twist
Chocolate making in the Highlands
October 2014, Issue 123, page 36
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 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
A Work in Progress
Liza Weisstuch heads to Louisville to chuck out some new happenings o tickle the tastebuds
April 2011, Issue 95, page 26
a world away
Raymond Armstrong is nothing like the average Scottish whisky distiller – and that's because he's an Irishman with a building background. Dominic Roskrow travelled to Galloway on Scotland's west coa...
October 2009, Issue 83, page 40
Abalance of quality and price
Inverallan Scotch Malt Whisky is using the Internet to promote whisky and Scottish water across the world. Eluned Price reports
April 2005, Issue 47, page 44
Sazerac 18 Years Old
Rye - U.S.A. - 45.00% 8 A big, rye experience.
CaskStrength Cutty Sark
Single Malt - Scotland - 51.40% 7 The nose is more enticing than the palate. But a decent dram on the whole.
The Dalmore Berrys' Own Selection 1997
- Scotland - 46.00% 7 The grassy profile of this whisky is too much.
Teeling Small Batch 4 Years Old
Single Malt - Republic of Ireland - 46.00% 7 ?Not an unpleasant whisky but there is not much to explore. Water brings out more sweetness. Might shine through in cocktails really well.
Compass Box Asyla
Blended Malt - Scotland - 43.00% 7 Plenty of attack, but straightforward rather than complex. Suggested as a base for cocktails. I'll work on that...
Blended - Canada - 40.00% 7 Like a sticky candy you have kept in your pocket for ages. Easy to forget.
Blended - Japan - 40.00% 7 A promising nose but a somewhat worn out palate.
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