Contents
p5
At last this year’s worst kept secret in whisky can be revealed. Andrew Symington has purchased Edradour Distillery from Chivas Brothers. The major frustration of publishing is that of schedules and d...
By Marcin Miller in the section
From the Editor
p7
Michal Jackson fights the cold with Rod Steiger
The last time I drank liquor out of a bottle was with Rod Steiger. The drinks cabinet in our stretch limo contained a fifth of Wild Turkey. I would have made a tasting note, but I was distracted by ou...
By Michael Jackson in the section
Musings with Michael Jackson
p8
Dave Broom speculate on the fate of the smaller whisky brands faced with today's globalised marketplace
The whisky industry is always rife with rumour, most of which is to be disbelieved. After a few drams, two and two often makes 25. Rival
firms are in regular contact due to blending requirements, and ...
By Dave Broom in the section
A dram with Dave Broom
p16
Dave Broom reports on the challenges facing a determined new breed of independent bottle-distillers
Question: What do you buy the independent bottler who has it all? Answer? A distillery. Signatory’s recent acquisition of Edradour is the latest
in a series of purchases by independent bottlers. Gordo...
By Dave Broom in the section
Independent Bottlers
p21
Stuart Maclean Ramsay enjoys a whiskey tasting and tour at the imprssive Buffalo Trace Disteilery in Franklin County, Kentucky
It’s not every afternoon you’re surrounded by 300 years of whiskey know-how. But that’s where I was on a humid Kentucky afternoon in July, sampling whiskeys with eight bourbon-making stalwarts in the ...
By in the section
Distillery Focus
p26
Mystery visitor goes to Islay
There are all kinds of ghosts on Islay. The land is scattered with abandoned crofts and deserted farms; ruined chapels and burial grounds are littered apparently at random, the settlements which gave ...
By in the section
Visitor Guides
p34
Stuart Maclean Ramsay chats to Lincolm Henderson, a whiskey vetern with 37 years of knowledge and experience
For a gentleman who has sampled whiskey from around 400,000 barrels, Lincoln Wesley Henderson looks mighty fine. Trim and professorial, with silver hair and goatee beard, Lincoln exudes the confidence...
By Stuart MacLean Ramsay in the section
Whisky Hero
p44
Dave Broom talks to Davied Stewar, the unassuming yet innovative force shaping the Wiliam Grant's portfolio, and long-term colleague, Whisky Records controller Eric Robertson
Glasgow in the early ‘60s. An industrial city, its buildings soiled by the grime from the chimneys, a city with starlings blackening its skies every dusk, a place where ships still crowded the Clyde, ...
By Dave Broom in the section
Whisky Hero
p48
Tom Bruce-Gardyne looks into the story of the Haig empire
To judge by the number of top hats and tails featured in their early advertising, many brands of Scotch whisky were obsessed with the Establishment. It was as though they craved nothing more than to j...
By Tom Bruce-Gardyne in the section
Whisky Dynasty
p52
Ian Wisniewski assesses the effect of the water used in whisky production and as mixer on the drink we love
Explaining differences between single malts on the basis of the water used was always very convenient. Embodying a host of ecovalues, the image of a bubbling brook is far more evocative than explainin...
By Ian Wisniewski in the section
Whisky Tasting
p56
It's official Cooking with whisky is very much in vogue. Martine Nouet talks to experts on the subject and discovers a truly original new sauce
Some chefs are blessed. They can use the whisky produced or matured on the premises in their cooking. Both Arran Distillery and the Scotch Malt Whisky Society insist that whisky is as appealing on the...
By Martine Nouet in the section
Whisky and Food
p59
Jefferson Chase examines the love of drinking and 'cultivated comic sarcasm' expressed in the work of an ex-teacher for drunkenness-Evelyn Waugh
Evelyn Waugh is required reading for fans of drinking and cultivated comic sarcasm. Born in 1903 to a literary family, Waugh by his own
admission wasted an Oxford education and was pitched out of an e...
By Jefferson Chase in the section
Whisky Literature
p82
Flying in the face of controversy, John Haydock takes on the establishment with his new book
As my Editor has chosen to reject my latest offering, on the grounds that ‘it’s too difficult for you’, I offer by way of a stop-gap alternative an excerpt from my latest forthcoming publication, Hayd...
By John Haydock in the section
An acidic finish
