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.
Explore how copper stills are made, the end our journey down the Rockies and a visit to Ballindalloch
The coiled copper tube along which vapours condense in a still.
100 Greatest Distilleries to Visit
Our team of writers around the world give you the distilleries you should visit.
December 2011, Issue 100, page 30
A balance of tradition and efficiency (Speyburn)
Deanston Distillery is something of a hidden gem. Ian Buxton visited it
April 2006, Issue 55, page 26
A barrel of laughs
Brian Hennigan chuckles his way through a rich supply of Scottish whisky humour
August 2002, Issue 25, page 18
A distillery seeped in history (Clynelish)
Ian Buxton travels North of Inverness to the remote distillery at Clynelish
July 2005, Issue 49, page 34
A frosty reception
Classic malt distillery Dalwhinnie is revamping its visitor experience. Dominic Roskrow spoke to the man charged with ringing the changes.
February 2010, Issue 86, page 44
A great loss
Gavin D Smith charts the rise and fall of one of the largest distilleries in the Whisky City.
October 2009, Issue 83, page 32
A special corner (South and East Highlands)
The region known as The Highlands covers a huge and disparate area. So in this area we focus just on the South and East part of the region
July 2007, Issue 65, page 36
A whisky trip from source to bay
Following the course of the Spey
March 2014, Issue 118, page 34
All in the wash
Ian Wisniewski looks at the essential decisions behind choosing washbacks
November 2007, Issue 67, page 30
Ask the expert
In 2003 I purchased a bottle of Glenfiddich Concorde Private Vintage 1976 while on a transatlantic flight. I hasten to add that I was travelling on air miles. I paid £200 for the whisky and it remain...
September 2009, Issue 82, page 73
Back for more at Edradour
It's four years since our mystery visitor was at Edradour, and a lot has happened since then. So what's the tour like now?
June 2004, Issue 40, page 18
Beauty is in the glass of the beholder (Old Pulteney)
Gavin D Smith tells the story of Old Pulteney, a beautiful whisky from a 'ginm, windswpt fishing town.'
February 2001, Issue 14, page 38
Drink writer of the year Dave Broom investigates what exactly makes up a blend- and how blenders are steering away from old-school terminology to describe their art
July 2002, Issue 24, page 38
Enjoying the craic with a ‘money can't buy ticket'
July 2014, Issue 121, page 6
Cape of great hope
A writer in every port or a port in every writer? Davie Broom visits Cape Town
November 2004, Issue 44, page 12
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
Chills and thrills (Yoichi)
Dave Broomtries to discover the secret of Nikka by visiting its North Japanese Yoichi distillery
October 2003, Issue 34, page 32
Coast to coast
You don't tend to think of Glasgow and Edinburgh when it comes to whisky. But if you dig about a bit and travel over to Campbeltown to the west there is plenty to enjoy
June 2007, Issue 64, page 36
Dave Broom decides it's high time for Inver House Distillers to spill the beans
June 2002, Issue 23, page 32
Cragganmore: the reclusive classic
Gavin Smith coaxes this hermit crab distillery out of its shell
August 2002, Issue 25, page 52
Desert Island drams
What do professional tasters drink for pleasure? Richard Jones finds out what the whisky makers' whiskies are
June 2003, Issue 31, page 30
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
Dispelling the myths
This month, Diageo's £40 million complex at Roseisle opened its doors to the press, offering an insight into one of Scotland's most ambitious - and controversial distillery projects in the last deca...
October 2010, Issue 91, page 46
Don't go against the grain
Despite views to the contrary,grain whisky can be pretty sensational - and great value for money.
March 2006, Issue 54, page 50
Edinburgh's old haunt is in fine spirit (Glenkinchie)
Ian Buxton braves the ghosts and investigates the roots of lowland malt Glenkinchie
April 2004, Issue 38, page 48
Exploring the Highlands
In the latest in our series on places to visit we look at some of the lesser known distilleries in Eastern Scotland.
July 2009, Issue 81, page 38
Dave muses on Dewar's move into the flavoured categor
April 2013, Issue 111, page 11
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
Ted Bruning visits the distilleries making waves in Brittany.
February 2008, Issue 70, page 52
From the Editor
It is always instructive to place matters in their historial perspective, and this is as true for whisky as for other matters. The whisky trade has always been good at reinventing or forgetting its ...
August 1999, Issue 5, page 5
A threat to the future of Scotch?
September 2005, Issue 50, page 48
Have you got Worms?
Ian Wisniewski ask what role do condensers play when producing malt whisky
January 2011, Issue 93, page 38
Gavin takes us on a tour of the Western Isles
October 2015, Issue 131, page 34
anCnoc has unveiled a new global campaign that aims to bring a modern twist to the world of whisky, through a collaboration with internationally acclaimed Scottish illustrator Peter Arkle. The Penicu...
June 2012, Issue 104, page 6
Corsair Triple Smoke Single Barrel Distiller Select
Single Malt - U.S.A. - 67.50% 9 It's a love or hate whisky and I love it.
Dewar Rattray 1982 25 Years Old
Single Malt - Scotland - 62.50% 7 Perfect balance. An extremely good Caol Ila. Recommended.
William Grant's Ale Cask Reserve
Blended - Scotland - 40.00% 7 Fresh and seductively drinkable. I'm astonished how well this innovation worked. The ale was brewed especially to add much more malty sweetness than hop.