Contents
p5
Should you be scanning the illustration on the cover of this issue looking for your home country, please don’t take offence if it is not there. It’s a cartoon and does not, therefore, bear excessive g...
By Marcin Miller in the section
From the Editor
p8
Dave Broom brings a little sunshine to the world of whisky. Next issue
The news that Angostura is intending to buy Burn Stewart may strike many whisky drinkers as surprising. People forget Angostura is a huge rum distiller and its parent, CL Financial, is a Caribbean-bas...
By in the section
A dram with Dave Broom
p14
Marcin Miller joined a very select number of invited guests for the ultimate Macallan tasting.
Without a hint of exaggeration, this was the most remarkable tasting of The Macallan ever staged. Ulf Buxrud, the deferred consumer (see Whisky Magazine Issue 21), wanted to celebrate his 60th birthda...
By Marcin Miller in the section
Whisky Tasting
p24
Tom Bruce-Gardyne takes an irreverent look at the world's 15 largest whisky markets- plus the characters and caricatures you might find in each country. The world of whisky is full of exaggerated personalities- this is Whisky Magazine's light-hearted tribute to them. Slainte!
“Vamos de copas esta noche!” – the words crackle across the ether from Barcelona to Bilbao via countless mobile phones. It is early evening and one half of Spain is inviting the other out for a drink...
By Tom Bruce-Gardyne in the section
Whisky tales
p30
Whisky and cigars can be a perfect combination. And the best way to taste them is in their country of origin-Cuba- as Damian Riley Smith finds out.
The Mexican Embassy has just been stormed, a stolen bus colliding with the front gates. Many of the key roads are closed, but not enough to prevent us from reaching the Palacio de Convenciones, the fo...
By Damian Riley-Smith in the section
Whisky and Cigars
p34
Stuart Maclean Ramsay meets Heaven Hill Distillery President Max L Shapira to find out how they keep it in the family and preserve tradition at one of America's premier bourbon producers
The sharpest tack in the box”. That is how a fellow blueblood bourbon distiller describes Max L. Shapira, President of Heaven Hill Distilleries. Founded in 1935 by Gary, Ed, George, Mose and David Sha...
By Stuart MacLean Ramsay in the section
Whisky Interview
p38
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
It all started at a distillery (names don’t really matter here, as we will see). A discussion that was meant to be about whether we can talk terroir in whisky had, in the way of these things, ended up...
By Dave Broom in the section
Whisky Production
p46
There is no doubt that the glass you use has an effect on the appreciation of the spirit therein. Marcin Miller investigate further.
Why do we make life so difficult for ourselves? Why couldn’t we just have one whisky and seven different glasses? That is what most people would have done. But no. That would have been too easy. This ...
By Marcin Miller in the section
Whisky Tasting
p52
John Lamond examines the history of this independent distillery
Glenfarclas is wonderful – it is truly magnificent! It is firmly ensconced in my top five. But don’t just take my word for it. In 1912, after a rook shoot at Ballindalloch, the great Tommy Dewar taste...
By John Lamond in the section
Distillery Focus
p56
Martine Nouet exanines the benefits of learning local malts with local produce, a la Islay
When wine experts explore accompanying food with wine in France, they most often recommend serving local specialities with local wine , such as Muscadet with oysters or Bresse chicken with a Savagnin ...
By Martine Nouet in the section
Whisky and Food
p61
Peat is a staple ingredient of many classic whiskie. Ian Wisniewski looks at the hows, and whys and wherefores of this valued element .
I assumed my palate would follow the archetypal route: savouring Speyside elegance before graduating to Islay’s blockbusters. But my first trip to Islay revealed a deep commitment to everything peatin...
By Ian Wisniewski in the section
Whisky Production
p72
Keir Sword of Royal Mile Whiskies is in the chair
Investing in whisky is a complicated business. A couple of years ago everybody was searching for a bottle of Ladyburn to enhance their collection. Then Gordon & MacPhail brought out a bottling labelle...
By Keir Sword in the section
Collecting Whisky
p77
Jefferson Chase explores the hard-drinking author Jack London's relationship wiht 'John Barleycorn' both in and out of literature
Jack London is arguably the English language’s greatest adventure writer. Born in 1876 in San Francisco, London shipped out to sea on a seal hunting schooner at the age of seventeen, travelled half th...
By Jefferson Chase in the section
Whisky Literature
p82
Richard Paterson, Kyndal's Master Distiller, takes our Editor's thoughts on dogs as whiskies a step or two further
I refer to Marcin Miller’s opening remarks in Issue 20 where he made reference to similarities between whisky and dogs. My initial reaction was you had obviously had one too many and gone barking mad!...
By Richard Paterson in the section
Whisky Production
