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Issue 24   |  Buy this issue   |  Other issues
Whisky Magazine Issue 24

Whisky Magazine Issue 24

Published on 16/7/2002

Whisky Tastings

McCarthy's Single Malt

In a young whisky, I would have expected more freshness.....

Milford 10 Years Old

Good flavour development......

Adelphi Highland Park 17 Years Old, Cask 2903

That dance might have been led by Fred Astaire. The gre.....

Adelphi Royal Brackla 27 Years Old, Cask 5467

The best Brackla I have tasted. Night-cap?.....

Armorik

An enjoyable after-dinner malt, though not especially c.....

Cadenhead's Lammerlaw 10 Years Old

This bottling is much more aggressive, and drying, than.....

Gordon & MacPhail Benromach 1973

After a weekend walk in the country? Mid to late aftern.....

Hart Brothers Highland Park 25 Years Old

Needs water to open it and release some of the drier fl.....

Isle of Jura 16 Years Old

More wood-extract, or sherry, than I remember. I prefer.....

Isle of Jura 21 Years Old

The sherry, and the balance of flavours, seem to work b.....

Lombard Highland Park 1989

Very slow, long, flavour development. Gets up to speed .....

Lombard Lochside 1981

Lochside was a capricious malt, but it is missed noneth.....

McDowell's Single Malt

Somewhat one-dimensional......

Old Pulteney 18 Years Old, Sherrywood, Cask 1498

I hope the new owners value this distillery. Its locati.....

St George Single Malt

Knowing that this distillery began with eau-de-vie, I h.....

Waldviertler Feinster Roggenwhisky

A winter whisky. Points for assertiveness......

Waldviertler Roggen-Malzwhisky

One to put in the hip-flask for a walk in the forest......

Whisky Breton Single Malt Whisky

Pleasant enough, but a Breton whisky should surely offe.....

Hart Brothers Strathisla 34 Years Old

Classic Strathisla, in good shape for it's age......

Douglas Laing Laphroaig 15 Years Old, 1987

A lean and lively Laphroaig, more smoky than seaweedy. .....

Cradle Mountain Double Malt

Plenty of flavours, but they need to be better combined.....

Contents

p5

From the Editor

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

Angus Stewart

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

Macallan marathon

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

An alternative whisky map of the world...

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

A match made in havanna

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

Sharpest tack (Max L Shapira)

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

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

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

A touch of glass

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

A family affair

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

Simply the best

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 performance

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

Inside track

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

The spirit of adventure

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

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

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

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