Contents
p5
The Keepers promote the goodwill of the industry and honour those who have made a significant contribution to it
On the last day of April, the Spring banquet of The Keepers Of The Quaich took place at Blair Castle, hereditary seat of the Duke of Atholl. This bi-annual shindig is the opportunity for the Scotch wh...
By Marcin Miller in the section
From the Editor
p7
Michael Jackson, friend of malt, learns the British way
One of my favourite restaurants is owned by a chef called Greg Higgins. When he decided to start his own place, he agonised over names, as any of us would. “Why don’t you call it Higgins?” his wife ev...
By Michael Jackson in the section
Musings with Michael Jackson
p8
Dave Broom considers why Scotch has become the chosen tipple for British soap opera characters hell-bent on self-destruction
Admission: I love soaps. I pretend it’s because I like the serious examination of the major themes of human existence, but really I’m just a shallow old gossip eavesdropping on other people’s lives.
...
By Dave Broom in the section
A dram with Dave Broom
p13
Whisky Magazine had two of its writers nominated for awards at the prestigious Glenfiddich Food & Drink Awards.
Contributing Editor Dave Broom was nominated in the best Drink Writer category (won by ...
By in the section
Whisky Events
p13
The Single Malt Club Of Scotland was launched in Portugal at a ceremony held at the Ambassador’s Residence in Lisbon.
Over 100 whisky enthusiasts attended the event in April, including members of the ...
By in the section
Whisky Events
p13
Whisky Magazine will again be present at this year’s Kentucky Bourbon Festival, which is to be held in the heart of bourbon country in September.
Bardstown, Kentucky, is the centre of the world’s bo...
By in the section
Whisky Events
p16
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
Blenders are the unsung heroes (and heroines) of the whisky trade. Little time has been spent asking them quite what they get up to in their sample rooms. No great surprise then that most of us have n...
By in the section
Whisky Production
p20
Dave Broom follows JBB’s Richard Paterson on a typical working day and learns much about blending, showbiz and living life at full pelt
It’s 7.30am and I’m heading into the centre of Glasgow, towards JBB’s offices which are close enough to my old school to cause a nervy shudder. The modern building sits on the cusp between old and new...
By Dave Broom in the section
Whisky Interview
p24
Gavin Smith recounts the early days of blending, when a court case in north London helped secure the future of the Scotch whisky industry
By an historic quirk of fate, the present day Scotch whisky industry does not owe its existence to happenings in some remote Highland glen, nor even in the boardrooms of Edinburgh, but rather to a ser...
By Gavin D. Smith in the section
Whisky Production
p28
Marcin Miller evaluates the inaugural Whisky Magazine Live and comes to the conclusion that if you missed it, you missed out
Finally, the dust has settled. All the hours of preparation that went into Whisky Magazine Live paid off as approximately 400 visitors attended the inaugural event at The Churchill Inter-Continental H...
By Marcin Miller in the section
Whisky Live
p30
Martin Betts learnt more than a wealth of whisk(e)y knowledge from Whisky Magazine Live’s Masterclasses, he found out that the Master Blenders and Distillers could communicate with the enthusiast without resorting to cliché
Hushed awe, fiery discussions and looks of amazement. Bourbons, blends, cask strengths, malts and experimental cask samples. Blenders, Distillers and whisky experts. A permeable sense of satisfaction....
By Martin Betts in the section
Whisky Live
p34
“To set foot somewhere is a physical connection, a sense of truly being there. I wanted to feel Speyside as terra firma.” Pictures and story by a footsore Michael Jackson
People who appreciate Scotch whisky allude knowingly to ‘Speyside’, a magical source of elegant, complex, distillates, but exactly where is this place? It hides among the pines and in the glens, but w...
By Michael Jackson in the section
Speyside
p38
David Stirk visits Strathisla Distillery, the home of Chivas Regal and a fine single malt. Additional words by Martin Betts
You wouldn’t be far off the mark describing Strathisla as the Queen Mother of distilleries. Old, dignified and surviving its advanced years with a certain amount of style, the distillery is also a key...
By David Stirk in the section
Distillery Focus
p44
Tom Bruce-Gardyne recounts the history of Cadenhead, a company once regarded as a “soft touch” but now better known for being quick to spot business opportunities in the whisky industry
Miss Ann Oliver was a legend of the swinging, psychedelic sixties – well, at least she was in the drinks trade of Aberdeen. Whenever orders were thin on the ground the place to head for was number 47 ...
By Tom Bruce-Gardyne in the section
Independent Bottlers
p47
Brigid James rounds up the latest news and opinions from the definitive whisky website, www.whisky-world.com
The storm caused by the Bushmills article, regarding alleged claims about the distillery being the oldest in the world, continues to rage.
The general feeling amongst the majority of visitors to the...
By Brigid James in the section
Whisky Online
p48
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
You pour yourself a dram and add a splash of spring water before holding your glass up to the light. Seen through the clear glass of your Blender’s Malt Glass the liquid glows with a golden-amber bril...
By Anthony Troon in the section
Whisky Production
p52
Brian Hennigan investigates the murky world of the miniature collector and discovers that these hardened collectors
will stop at nothing to achieve their goals
They’re difficult to find. There aren’t many. But take care: they’re fanatics. They will stop at nothing to achieve their aims. And they have the resources to do it.
The Editor’s words rung in my ear...
By Brian Hennigan in the section
Whisky Production
