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

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 suitable cask for treatment
Sixty per cent of the flavour of malt whisky comes from the wood in which it is aged, says Dave Broom-but what does American oak do that European oak doesn't? And what real effects does a fino cask ha...
March 1999, Issue 2, page 52

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

Adventures in wood
Ian Buxton looks at some innovative uses for casks and washbacks when the whisky industry has finished with them.
April 2008, Issue 71, page 24

Age before beauty
Does older always mean better with whisky? Gavin Smith looks at the facts
May 2002, Issue 22, page 63

All in the mix
Ian Wisniewski explains how oxidation affects maturation
March 2006, Issue 54, page 64

All in the wash
Ian Wisniewski looks at the essential decisions behind choosing washbacks
November 2007, Issue 67, page 30

America - the stave
Ian Wisniewski looks at how the bourbon barrel influences the taste of whisky
November 2005, Issue 52, page 64

Are regional labels a dodgy area?
How important is regionalism to the character of whisky, and can broad generalisations be made? Ian Wisniewski considers
November 2004, Issue 44, page 56

Arranged marriage
So how do whiskies cope once they have come of age and are ready for single-malt marriage? Ian Wisniewski investigates
June 2003, Issue 31, page 72

As esay as one, two, three?
Peter Mulryan looks at the increasingly rare art of triple distillation
March 2003, Issue 29, page 58

Barrel Boom brings distillery gloom.
The bourgon barrel industry is on a roll, but that's not good news for the whisky industry Richard Neill reports on tough choices and smart solutions.
December 1999, Issue 7, page 34

Barrels of innovation
Ian Wisniewski looks at how companies are pushing the boundaries with casks
April 2007, Issue 63, page 62

Blending blocks
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

Blending whisky a dogs life?
Richard Paterson, Kyndal's Master Distiller, takes our Editor's thoughts on dogs as whiskies a step or two further
July 2002, Issue 24, page 82

Boom time
Two new distilleries announced in as many months...are we on the brink of a golden time for whisky? Ian Buxton finds out
April 2007, Issue 63, page 26

Bottle ageing...so where's the science?
In Issue 27, Martin Isark argued that whisky aged in the bottle. His views have provoked a storm of opposition. Here Peter Wood makes the case against Isark's theory
March 2003, Issue 29, page 82

Bottling it up
Martin Isark uncovers the conspiract: whisky does in fact evolve in the bottle, not just the barrel
November 2002, Issue 27, page 38

Bourbon uncovered
Gary Regan & Mardee Haidin Regan guide us through the process of whiskey-making American-style
October 1999, Issue 6, page 54

Brewer's decline
The number of distilleries using brewer's yeast has declined significantly since the 1990s. Ian Wisniewski asks why.
January 1970, Issue 84, page 28

Caramel keg
Ian Wisniewski investigates one of whisky's most controversial and maligned ingredients … caramel
May 2002, Issue 22, page 52

Cask Life and Fillings
Ian Wisniewski asks what do the terms first fill and second fill mean in relation to aging malt whisky?
March 2011, Issue 94, page 34

Cask Strength Malts
The tradition of high strength bottlings was a natural launch pad for cask strength malts,which have gathered momentum since the late 1980s. Ian Wisniewski finds out more.
March 2007, Issue 62, page 60

Coming of age
Whiskies, like people, mature at different rates. Andrew Jefford (himself in his prime) wonders why
May 1999, Issue 3, page 47

Controlling the burn
Ian Wisniewski asks what is the effect of toasting or charring casks, and how does this influence the character of malt whisky?
June 2010, Issue 88, page 38

Cool and collected
Ian Wisniewski explores the mysteries of the ageing warehouse and looks at how different types affect the eventual taste of your whisky
December 2003, Issue 36, page 64

Cork uncorked
Whisky writer John Lamond delves into the issue of corks.
December 2007, Issue 68, page 16

Covert operations
Dave Broom decides it's high time for Inver House Distillers to spill the beans
June 2002, Issue 23, page 32

Decoding labels
he whisky label is a treasure trove of information if you know how to crack the codes. Graham Moore reveals all
February 2000, Issue 8, page 50

Developing character
Ian Wisniewski asks what role does yeast play during fermentation, and how influential can this be in determining the flavour profile of mature malt whisky?
September 2010, Issue 90, page 38

Elusive and illicit Speyside spirit
Gavin Smith traces the reportedly romantic but often mercenary history of illicit distilling in Speyside
November 2001, Issue 19, page 56

Fast cars and wild whiskey
Once upon a time,moonshine was big business,and the American South played out a daily game of cat and mouse as fast cars raced for the border. Jim Leggett goes in search of an American institution
November 2005, Issue 52, page 18

Fields of Gold
Barley is one of the vital ingredients in whisky,but with shortages and price increases is there going to be a knock on effect?
March 2007, Issue 62, page 46

Flavour Factors
Ian Wisniewski asks how much influence does an oak cask and ‘wood chemistry' have on the character of a malt whisky?
April 2012, Issue 103, page 28

Fluid Dynamics
Ian Wisniewski asks what is reflux, and what influence does this have?
April 2011, Issue 95, page 34

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

Forest to flask
William M. Dowd heads to the Ozark mountains to investigate Glenmorangie's impressive wood policy.
June 2008, Issue 72, page 12

Fresh Crop
Ian Wisniewski looks at how companies are developing new barley varieties
September 2007, Issue 66, page 56

Give Grain a Chance
Ian Wisniewski asks how do different stages of the production process influence the character of grain whisky?
September 2011, Issue 98, page 24

Give me strength
Ian Wisniewski looks at the effects of different filling and bottling strengths
April 2004, Issue 38, page 64

Going organic
Ian Wisniewski looks at whether the trend for organic proucts has a place in the world of malt whisky
April 2005, Issue 47, page 64

Golden promise
Ian Wisniewski looks into that vital ingredient in whisky production so often overlooked-barley
November 2002, Issue 27, page 48

Grist to themill
Ian Wisniewski gets to grips with an often overlooked yet vitally important stage of the production process – milling
October 2006, Issue 59, page 56

Growing Issues
Ian Wisniewski asks how are new barley varieties developed and what are the differences between them?
December 2011, Issue 100, page 38

Growing old gracefully
Coopering is an essential part of the maturation process. Gavin D Smith hails an irreplaceable art.
September 2000, Issue 11, page 38

Have you got Worms?
Ian Wisniewski ask what role do condensers play when producing malt whisky
January 2011, Issue 93, page 38

Hey, big blender
Marcin Miller visits Colin Scott, Master Blender at Chiva Brothers to learn about the subtle art of alchemy
November 2002, Issue 27, page 22

Holy Smoke
Martine Nouet looks at the kiln's part in whisky making
September 2012, Issue 106, page 28

How to be nosey
Nosing is a complex and skillful business. Ian Wisniewski looks at what it takes to get to the top
July 2005, Issue 49, page 72

In praise of ester
Ian Wisniewski asks how are esters created and what do they contribute to malt whisky
October 2010, Issue 91, page 38

Independent spirit
Independent bottlers have driven innovation in the industry. But what future do they have? Ian Wisniewski investigates
October 2004, Issue 43, page 72

Independently minded
Being independent certainly has its advantages but what opportunities and challenges do Independent bottlers currently face? Ian Wisniewski finds out.
July 2009, Issue 81, page 28

Into the melting pot
The mash tun is a vital vessel,accommodating the conversion of starch within the grist into sugars,using a sequence of three,or even four waters at a progressively higher temperatures. But rather than...
December 2007, Issue 68, page 26

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

It's all going down the tubes
Ian Wisniewski compares the merits of worms against those of shell and tube condensers
February 2004, Issue 37, page 64

It's School time
You may think you've had enough of classrooms and teachers, but what about a new learning experience - a whisky school?
September 2008, Issue 74, page 48

Lets do the char char
The cask plays a major role in the flavour of whisky. Ian Wisnieski takes a closer look at how they end up sitting in a warehouse for years
October 2003, Issue 34, page 64

Living in a bacterial world
Ian Wisniewski asks: What is lactobacillus, and what influence can this have during the production process?
January 2010, Issue 85, page 36

Magic in the mix
Why is it that the reverence for single malts can turn into disappointment, or disdain,when single malts are mixed together? Is this based on knowing what blending can achieve,or just unenlightened pr...
September 2005, Issue 50, page 72

Maltster and servant
A keen collector of first-hand information on whisky, Martine Nouet had the fantastic opportunity to make a whisky-lover and -writer's dream come true: work in the Glenfiddich and Balvenie distillerie...
December 2001, Issue 20, page 32

Maltsters Inc.
Ian Wisniewski reveals the secrets behind this rather complex stage of whisky-making: malting
January 2003, Issue 28, page 48

Mash course
Ian Wisniewski takes us step by step through the mashing process
November 2003, Issue 35, page 72

Maturing years
Various factors influence the character of the new make spirit during maturation, and determine a malt's final flavour profile, as Ian Wisniewski finds out.
June 2009, Issue 80, page 28

Mini bottles, big obsession
Brian Hennigan investigates the murky world of the miniature collector and discovers that these hardened collectors will stop at nothing to achieve their goals
July 2001, Issue 17, page 52

Mix and mash
Ian Wisniewski asks what the term ‘mashbill' means, and what significance this has for bourbon.
July 2010, Issue 89, page 38

Mixing it!
Does the art of blending vary with the size of the operation? Richard Jones talks to John Glaser of Compass Box and John Ramsay of The Famous Grouse
July 2005, Issue 49, page 30

Mixing the grain with the grape
Ian Wisniewski looks at wine finishes
October 2005, Issue 51, page 64

No Spain no Grain
In the last issue we looked in depth at bourbon casks. Here Ian Wisniewski considers how sherry ones perform
January 2006, Issue 53, page 58

On the up
Is grain whisky on the verge of an exciting new era? Ian Wisniewski finds out.
November 2008, Issue 76, page 28

Out of the shadows
Grain whisky is stepping into the spotlight after years of being undervalued. Ian Wisniewski finds out more
November 2006, Issue 60, page 56

Owing it all to Islington
Gavin Smith recounts the early days of blending, when a court case in north London helped secure the future of the Scotch whisky industry
July 2001, Issue 17, page 24

Past masters
In the second part of their American whiskey odyssey, Gary Regan and Mardee Haidin Regan uncover the traditional practices that makes each bottling unique.
December 1999, Issue 7, page 38

Peat performance
Peat is a staple ingredient of many classic whiskie. Ian Wisniewski looks at the hows, and whys and wherefores of this valued element .
July 2002, Issue 24, page 61

Personality traits
Ian Wisniewski investigates distillery character versus maturation character
July 2007, Issue 65, page 54

Phenolic fancies
Ian Wisniewski asks what does the term ‘ppm' stand for in relation to a peated malt, and what does this signify in terms of a malt's character?
April 2010, Issue 87, page 38

Promise, you're a miracle
Only a couple of distilleries use Golden Promise, but they swear by it. Ian Wisniewski explains why
June 2005, Issue 48, page 64

Proof at last - the Irish invented whisk(e)y!
A source of pride for the Scots – but Barry Walsh discovers the ‘truth' behind the origins of whisk(e)y
May 2002, Issue 22, page 50

Putting money where your mouth is
Keep advertising and advertising will keep you”, famously quipped whisky baron Tommy Dewar. He was renowned for advertising firsts and for the lavish promotional budgets that built the Dewar's brand...
October 2003, Issue 34, page 20

Respect your elders
While it doesn't follow that older is necessarily better, great older whiskies are rare and to be respected. Ian Wisniewski reports
March 2005, Issue 46, page 80

Rising to the challenge
Fermentation is a prime example of multi-tasking,with yeast having to grow,produce alcohol and create various flavours. So,how does yeast manage to tick all the boxes? Ian Wisniewski finds out challen...
October 2009, Issue 83, page 28

Roll out the barrel
The Blue Grass Cooperage is one of the major barrel making companies in the United States, Rob Allanson took a tour
January 2007, Issue 61, page 20

Sense and sensibility
Marcin Miller receives an education in whisky detection
February 2000, Issue 8, page 45

Shaping Copper
Ian Wisniewski asks what are the options for a distiller when ordering a pot still, and what does the process entail?
October 2011, Issue 99, page 30

Simply misunderstood
Dave Broom sticks up for the overlooked 'oddball' of the whisky world, with some expert help
August 2002, Issue 25, page 30

Small wonders
What does smal batch whiskey actually mean? The explanation is far from simple Gary Regan and Mardee Haidin Regan discovered.
June 2000, Issue 10, page 66

Something fishy or a salt on the senses?
Ian Wisniewski explores the phenomenon of marine characteristics and asks why we can taste the sea when we drink some malts
July 2004, Issue 41, page 58

Spirit of the times
In the first of a two part series looking at new make spirit, Ian Wisniewski considers the range of characteristics that appear in new make spirit,and how they are created.
April 2009, Issue 79, page 28

Staring down a barrel
Ian Wisniewski looks at the role of the cooper and assesses what future the profession has
September 2004, Issue 42, page 56

Still very important
Ian Wisniewski explains how differing still designs influence the style and flavour of whisky
November 2001, Issue 19, page 42

Style & Substance
Ian Wisniewskiasks, what is a pot still Irish whiskey and how does it differ from malt Irish whiskey?
February 2013, Issue 109, page 28

Supply and demand
Ian Wisniewski looks at the turbulent world of barley.
September 2008, Issue 74, page 28

Taking over returns
Ian Wisniewski meets the nextgeneration of Scottish blenders who,like their American counterparts already featured in this issue,are taking the industry into the future.
January 2008, Issue 69, page 26

Taking the Floor
Ian Wisniewski looks at the rise of commercial maltings, and how they compare to floor maltings
June 2012, Issue 104, page 30

Talking stills
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

That's the spirit
In the second of two articles on stills,Ian Wisniewskilooks at the critical role of the spirit still during the second distillation
July 2008, Issue 73, page 29

The angel's share
Ian Wisniewski asks how does the process of evaporation affect the ageing process of a malt whisky
December 2010, Issue 92, page 38

The bonny, bonny blend of Loch Lomond
Neil Wilson vistis Loch Lomond Distillery, where four pot stills and a continuous still add up to seven single malts and a soon-to-be-released single blend. And it's done with technology, not mirrors
May 1999, Issue 3, page 28

The buck stops here
Ian Wisniewski looks at the challenging role of distillery managers
January 2007, Issue 61, page 56

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 chill factor
Ironically few subjects are likely to make a whisky aficionado's blood boil quicker than that of chill filtering. Ian Wisniewski presents the arguments
September 2003, Issue 33, page 64

The elements of style part 1
Part one: the raw materials What determines the character of a malt whisky? In the first of a three-part series Professor Alan Rutherford looks at the effect water, barley and yeast have on flavour.
May 1999, Issue 3, page 54

The elements of style part 2
In the second of his three-part series on what determines the character of malt whisky, Professor Alan Rutherford looks at the effect mashing, fermentation and distillation have on flavour.
June 1999, Issue 4, page 33

The elements of style part 3
Part three maturation In the third and final part of his series on what influences the flavour of malt whisky, Professor Alan Ruthrford turns his attention to the ageing process.
August 1999, Issue 5, page 36

The enemy within
Richard Jones reveals the terrible truth: the ‘auld enemy' may have been involved in the production of your treasured dram
June 2003, Issue 31, page 56

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 gentle art of blending
Blended whiskies are too often dismissed as the poor relation of single malts, but as Dr Jim Swan reveals, their creation is extraordinarily complex.
April 2000, Issue 9, page 22

The godfather of blending
Gavin. D. Smith examines the legacy of the philanthropic Andrew Usher and sons, blending pineers
November 2002, Issue 27, page 28

The green revolution
With green issues firmly on the agenda,how eco-friendly have malt whisky distilleries become? Ian Wisniewski finds out.
February 2009, Issue 78, page 28

The Heat is On
Ian Wisniewskiasks how significant is the choice of heating method when distilling?
December 2012, Issue 108, page 30

The price is right?
The price of a malt whisky has to cover a wide range of costs,many of which are variable and unpredictable. Ian Wisniewski tries to add them all up
January 2009, Issue 77, page 28

The silent season
A distillery's year comprises more than four seasons,with the addition of an annual silent season.But while nature's seasons happen quite naturally,the silent season requires a lot of planning.Ian Wis...
February 2008, Issue 70, page 26

The unsung heroes of whisky
Dave Broom talks to the people behind some of the world's most famous brands, the blenders, and attempts to piece together the complex jigsaw of tasks their job entails
July 2001, Issue 17, page 16

Thoughts on Texture
Ian Wisniewski asks what gives a malt whisky its particular mouthfeel?
June 2011, Issue 96, page 34

Throwing copper
Ian Wisniewski investigates the effect this enigmatic metal has on the finished product - whisky
June 2002, Issue 23, page 28

Two bites of the sherry
If you're going to age whisky in heavily scented olorose casks you need a powerfully flavoured spirit to start off with. Stephen Brook examines the elements that make up the Macallan, and how second-...
March 1999, Issue 2, page 34

Uncorking a debate
‘To cork, or not to cork', that is the question, as Federico Valori explains
April 2003, Issue 30, page 38

Vintage explorations
Glenmorangie's creative relationship with wine barrels has produced some radical and fascinating results, Maragaret Rand reports on the progression so far.
April 2000, Issue 9, page 62

Walk the line
What happens on the bottling line is often overlooked when discussing the production process. But there's far more to it than just pressing a button,says Ian Wisniewski.
April 2008, Issue 71, page 28

Water through granite
The character of Speyside malts has been forged by geography and geology. Dave Broom looks at how remote glens and freezing water combined to produce consistent quality moonshine.
January 1999, Issue 1, page 52

What happens in the cask
The reactions that go on in the cask and create whisky are still not fully understood. Ian Wisniewski takes a close look at the most recent research on the subject to see what it can tell us
June 2004, Issue 40, page 46

What is it Good For?
Charles K. Cowdery looks at the sour mash process
February 2012, Issue 101, page 28

What's in a barrel?
Ian Wisnewski looks at the complex nature of acquiring casks and the increasing demand for quality.
October 2008, Issue 75, page 28

Where next for peat?
Peaty whisky has been enjoying a long spell in the limelight.But are there new territories to explore? Ian Wisniewski reports
April 2006, Issue 55, page 22

Whisky,worts and all
Ian Wisniewski asks, why do some distilleries have clear wort and some have cloudy wort, and what significance can this have?
February 2010, Issue 86, page 38

Whisky: even in spirit
There is a plethora of special finish styles and now there's a trend for maturation in spirit barrels: is this a progressive move or a gimmick that will outrage traditionalists? Ian Wisniewski investi...
September 2001, Issue 18, page 58

Why whisky shouldn't chill out
Anthony Troon puts forward his views on why chill filtering leaves the whisky enthusiast with a spirit that may well be a shadow of its former self
July 2001, Issue 17, page 48

With the angels
Ian Wisniewski looks at evaporation and how it varies
April 2006, Issue 55, page 56

With the grain
Ian Wisniewski delves in to the role of grains in a blend
June 2007, Issue 64, page 62

Working on the malt line
What are the advantages of commercial maltsters, and why do some distilleries still have their own floor maltings? Ian Wisniewski reports
May 2004, Issue 39, page 57

Working with the grain
We investigate the grains to produce whiskey in the USA
April 2013, Issue 111, page 36

Yeast of Eden
The influence of yeast on the final flavour of a whisky is hotly debated within the industry. Ian Wisniewski takes a closer look at whisky's most active ingradient.
February 2002, Issue 21, page 48

Yeast Use
In the first of two articles on yeast, Ian Wisniewski looks at the range available to distillers,and the practicalities that different choices entail.
September 2009, Issue 82, page 28

Young at heart
It's a fallacy to state that the older the whisky, the better it is. Young malts can have their own attractions. Ian Wisniewski reports
January 2005, Issue 45, page 56