Gary Regan is currently in hog heaven. Critics believe that he desecrated 'precious malt whisky' live on American television, but malt whisky cocktails aren't quite as strange as you may think
It was a cold winter’s night some seven years ago when I got the call. I had gone to bed that evening envisaging a good night’s sleep only to be woken by the shrill tones of the telephone. It was the producer from the Television Food Network (TVFN) who frantically explained that a guest due to appea...
Whisky Cocktails
from Issue 14 published on 16/2/2001
A mystery flavour, a grand tasting and French chemists- all involved in Gary Regan's whisky adventure.
Sitting in an upmarket restaurant drinking single malt scotch that retails, in the USA, for $7,000 a bottle is how adventures should begin – exactly how my rancio odyssey started.
In 1997 a group of writers and whisky enthusiasts were invited to taste the 40-Year-Old bottling of Bowmore that had ju...
Whisky Tasting
from Issue 13 published on 16/12/2000
What does smal batch whiskey actually mean? The explanation is far from simple Gary Regan and Mardee Haidin Regan discovered.
n 1989 Booker’s, the first small-batch bourbon, hit the American market place and, rightly so, it was a great success. But it also created a mystery.
Issued at cask strength (usually over 60 per cent abv) and completely unfiltered, it’s a giant of a whiskey. The Jim Beam Brands Company, which make...
Whisky Production
from Issue 10 published on 16/6/2000
Irish Whiskey is entering a golden age hanks to the efforts of entrpreneurs such as Mark Andrews, Gary Regan met this king of Knappogue Castle.
There’s a whisky for every mood, or rather there is a Scotch or bourbon one. But Irish whiskeys ... well the choice is more limited. Or rather it was, until such enterprising chaps as Mark Andrews, president of Great Spirits, a company based in Houston, Texas, came along.
Andrews’ passion for Iris...
Irish Whiskey
from Issue 9 published on 16/4/2000
In the second part of their American whiskey odyssey, Gary Regan and Mardee Haidin Regan uncover the traditional practices that makes each bottling unique.
American distillers employ many intricate techniques to make their whiskey unique (see Whisky Magazine Issue 6). But that is far from the end of the idiosyncracies – once a new spirit is made, many other devices come into play. Each builds on the initial differences so you end up with a galaxy of va...
American Whiskey
from Issue 7 published on 16/12/1999
Gary Regan & Mardee Haidin Regan guide us through the process of whiskey-making American-style
It's almost impossible to write about Bourbon or Tennessee whiskey without drawing some comparisons to Scotch.
Whisk(e)y drinkers tend to have a greater knowledge of Scotch, and single malts in particular are generally regarded as the connoisseur's whisky.
Indeed, in some circles Bourbons are se...
American Whiskey
from Issue 6 published on 16/10/1999
