Contents
p5
In Issue 20, Pip Hills argued, with some passion, the case for Scotch being a cultural product. Surely the government will be doing whatever it can to support and energise the industry? At the time of...
By Marcin Miller in the section
From the Editor
p26
The hands-on whiskey makers who have helped re-shape Irish whiskey, in conversation with Michael Jackson
1: The distiller
He looks the part (a hint of the leprechaun?) but Barry
Crockett does not make his whiskey under a toadstool. He was born in a distillery – Midleton, in County Cork – and came of age...
By Michael Jackson in the section
Whisky Profile
p44
Tom Bruce-Gardyne visits Speyside still-makers Forsyth’s to find out about the leading coppersmiths
At the heart of every malt whisky distillery stands the still-room where its glorious diversity of weird shaped stills reside. The fact they are all so different allows each distillery to stamp its ow...
By Tom Bruce-Gardyne in the section
Whisky Production
p48
Tom Bruce-Gardyne meets one of single-cask bottling’s real success stories, as Lorne Mackillop and his Mackillop’s Choice label go from strength to strength
London’s west end is famed for its private doctors and dentists and for the size of their consultation fees, but it is not the first place you would look for a firm of independent bottlers, nor the he...
By Tom Bruce-Gardyne in the section
Independent Bottlers
p50
A source of pride for the Scots – but Barry Walsh discovers the ‘truth’ behind the origins of whisk(e)y
The Irish and the Scots have always argued about who first invented whisk(e)y. It is generally accepted the noble art of distillation from fermented grain and water had Celtic origins in the British I...
By Barry Walsh in the section
Whisky Production
p52
Ian Wisniewski investigates one of whisky’s most controversial and maligned ingredients … caramel
What a lot of fuss. You only have to mention caramel and a certain group gets over-anxious and condemnatory. Admittedly it’s the more militant single malt brigade rather than the majority of Scotch wh...
By Ian Wisniewski in the section
Whisky Production
p63
Does older always mean better with whisky? Gavin Smith looks at the facts
There is an influential school of whisky thought that considers older necessarily equals better. Older also usually equals more expensive, and paying a high price for whisky reflects the status of the...
By Gavin D. Smith in the section
Whisky Production
