’Own label’ whisky brands are thriving across the world. But how does the market work and how has it developed the way it has? Peter Mulryan reports
The world of whisky has not been unaffected by the growth of the multinationals, in fact, the whisky industry has led the way. As early as the 1920s Johnnie Walker was sold in more than 120 countries; now four bottles of the brand are consumed every second, of every minute, of every day.
Between th...
Whisky Trends
from Issue 35 published on 17/11/2003
Irish Coffee is known and loved across the world, but how did this happen? Peter Mulryan shows how it first took off
For a brief period during the 1940s there flowered the most glamorous form of transport that we are ever likely to see.
In the days before budget airlines, or even decent runways, flying boats, the huge dinosaurs of the aviation world, criss-crossed the Atlantic, pushing man and machine to the limi...
Whisky Trends
from Issue 34 published on 5/10/2003
Irish Coffee is known and loved across the world, but how did this happen? Peter Mulryan shows how it first took off
For a brief period during the 1940s there flowered the most glamorous form of transport that we are ever likely to see.
In the days before budget airlines, or even decent runways, flying boats, the huge dinosaurs of the aviation world, criss-crossed the Atlantic, pushing man and machine to the limi...
Whisky Trends
from Issue 34 published on 5/10/2003
Burn Stewart has a global presence after its recent purchase by a Caribbean based
company. Peter Mulryan finds out what its plans are
Idon’t know about you, but I just hate traffic jams, which is why I am sitting on the M9 distracting myself by compiling a list of the World’s best bars.
There’s Abaco in Palma, Neary’s in Dublin and Smokey & Bunty’s in St James, Trinidad – where the seats aren’t that soft, the air conditioning is ...
Whisky Trends
from Issue 33 published on 25/9/2003
Peter Mulryan talks to Dave Phelan and Pat Rigney, the men who broke the mould producing a charcoal-mellowed Irish whiskey, Clontarf
Last summer, I was in one of the most popular pubs in the middle of ultrahip west Cork. It was a Wednesday afternoon (whisky writers don’t have real jobs), and I was leaning on the bar that, over the previous few months, had been leaned on by Liam Neeson, Quentin Tarantino and
Jeremy Irons, when in ...
Irish Whiskey
from Issue 32 published on 13/7/2003
Dr John Teeling is teetotal, he runs on caffeine, and he’s making waves in the world of Irish whiskey. Peter Mulryan talks to the man behind the company
Depending on which part of the whiskey industry you work in, time is either your friend or your enemy. To a master blender, it’s a decade before some whiskeys start to get interesting, on the other hand, if you’re an investor, 10 or even 15 years is a hell of a wait for a return.
“There’s no busin...
Irish Whiskey
from Issue 29 published on 24/3/2003
Peter Mulryan looks at the increasingly rare art of triple distillation
The theory is simple. You put your wash into a pot still and gently turn up the heat. Alcohol boils at a lower temperature than water, so it’s the first to evaporate. This liquid is collected and the process happens all over again, then again. In other words it does exactly what is says on the tin; ...
Whisky Production
from Issue 29 published on 24/3/2003
