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Issue 133 - The Magnificent Seven – Part Two

Whisky Magazine Issue 133
January 2016


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The Magnificent Seven – Part Two

Neil Ridley reflects on some of the most memorable world whiskies he has enjoyed in the past

Ah… time to get all reverential for a second. I suppose you could say that within each glass is held not just a liquid, but also a story and almost certainly, a memory. Yes, this sounds about the most pretentious thing a drinks writer could ever come up with, but when it comes to whisky, hopefully you'll be prepared to cut me a modicum of slack. Whisky is now a global phenomenon and each bottle contains a unique DNA, in essence, a personality that is impossible to perfectly replicate anywhere else. Although it goes without saying that practically every whisky maker around the world is indebted to Scotland in some way shape or form, the evidence is there. Whiskies that are made, for instance, in Japan are very different to those made in Tasmania or Germany, despite using similar ingredients and production techniques.

I recently wrote an article on the terroir concept in whisky making, which I must confess, I approached with a vat-load of skepticism until I started to get underneath the skin of why each whisky tastes different. My conclusion was that this mythical terroir extends not just to the location, the water and the raw materials, but also the personalities and cultures of the people making the spirit – and this is what makes world whisky such a hugely appealing subject.

So with that, I thought I would share some remarkable world whiskies with you, made by some extraordinary people in some extraordinary places. In Issue 130, I looked at seven outstanding blended wh...

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