Contents
p5
Welcome to a landmark issue. A milestone. When Whisky Magazine was launched there were many blinkered sceptics – you know who you are – who asked “what on earth will you find to write about? Is there enough to regularly fill a magazine?”
Welcome to a landmark issue. A milestone. When Whisky Magazine was launched there were many blinkered sceptics – you know who you are – who asked “what on earth will you find to write about? Is there ...
By Marcin Miller in the section
From the Editor
p11
Michael Jackson survives ot wonder about Jonnie Walker
Have you ever been sentenced to death? I have. I am happy to say the sentence was some time ago, though I do not know whether it was ever commuted. Recent events have made me wonder.
I was only a few...
By Michael Jackson in the section
Musings with Michael Jackson
p12
Dave Broom launches a campaign for clear labelling
Initially, the trade appeared to take the Cardhu/dow switch with remarkable equanimity. Maybe it just took a long time for the penny to drop, for now we have “Outraged of Speyside” protesting long and...
By Dave Broom in the section
A dram with Dave Broom
p16
It was only amatter of time before Monarch of the Glen discovered whisky. Gavin Smith reports.
The scene: A Highland distillery close to the River Spey. The action: The distillery owner walks down the steps from the boardroom at the conclusion of a meeting, followed by a number of tweedy men.
...
By Gavin D. Smith in the section
Whisky Profile
p24
Five years, my brain hurts alot; five years, that's all we've got..."
Five years, my brain hurts a lot; five years, that’s all we’ve got…”
When David Bowie manically sang his way through the opening track on the classic Ziggy Stardust album, few would have given him muc...
By Marcin Miller in the section
p32
Why don't whiskies from different nations ever get belnded togeterh? Or do they? Gavin Smith found out
It was one of those questions that hardly seemed worth answering. “If they blend different Scotch whiskies together, why don’t they ever put Irish or bourbon in as well?”
“Well, it wouldn’t work, o...
By Gavin D. Smith in the section
Whisky Trends
p36
Martine Nouet provides us with some warnimg soup recipes and shows us how to liven them up with a drop of whisky to make an ideal starter to any meal
There is a tradition in the Périgord region, in the South West of France, to add a good dash of red wine to your bowl of soup. We call it faire chabrot, a phrase deriving from chevreau (kid in English...
By Martine Nouet in the section
Whisky and Food
p40
Whisky cocktails present mixologists with a unique set of problems. But some of London's finest were up for the challenge. Dominic Roskrow reports.
Morning is spluttering to a conclusion and we’re into that part of the day which diners would consider brunch time. At The Lonsdale in London’s Notting Hill our guests are arriving. Slowly. Some with ...
By Dominic Roskrow in the section
Whisky Cocktails
p42
Glenrothes has a formidable reputation as a single malt and is a key component in the internationally renowned Cutty Sark. Tom Bruce-Gardyne visited the distillery
Glenrothes single malt from Speyside slipped onto the market fairly late in the day. It was only in 1987 that the decision was taken to release a limited amount as a 12 year-old.
The big names of th...
By Tom Bruce-Gardyne in the section
Distillery Focus
p46
Distillery representative for whisky Magazine John M Rose presents another selection of collectible whisky
In the last five years there has been a huge increase in the number of people collecting old and rare whiskies. I think this is due to publications such as Whisky Magazine and also to the six fine whi...
By John Rose in the section
Collecting Whisky
p48
Bourbon producer Heaven Hill is a family business that’s branching out. Kate Ennis joined the extended family in Kentucky for a preview of their new vintage.
It might well be the case that Heaven Hill president Max Shapira likes to keep it in the family when it comes to his business – but that family seems to be growing by the month.
There are three gener...
By Kate Ennis in the section
American Whiskey
p50
Our Mystery Visitor discovers the Aberiour Distilery Experience
If you look carefully, there’s a curious piece of distilling history just as you enter the Aberlour distillery. Right on the gatehouse of this Speyside malt, you can find a lion rampant engraved in st...
By in the section
Mystery Visitor
p53
Jefferson Chase writes about The Winter Father by Andre Dubus Snr.
Watching the leaves fall off the trees in Central Europe this autumn, I was reminded that one of the consolations of winter is that
it provides a perfect excuse to stay inside with a good drink and a...
By Jefferson Chase in the section
Whisky Literature
p55
Vodka is the drink of choice for the average Russian but whisky has its fans. How did it get there? Erkin Touzmohamedov recounts the strange case of whisky and Stalin
I had my first dram when I was 12. My father was a diplomat and was one of few Soviets in the mid 70s who had a chance to see the world and – as a side effect – to virtually have a taste of it.
And...
By Erkin Touzmahamedov in the section
Russian Whisky
p64
Ian Wisniewski explores the mysteries of the ageing warehouse and looks at how different types affect the eventual taste of your whisky
With the cask contributing up to 70 per cent of a malt’s flavour, oak management has become an essential element of every distillery manifesto. But it’s not just the provenance of the oak that matters...
By Ian Wisniewski in the section
Whisky Production
p74
Editor Dominic Roskrow celebrates the end of his first year by getting his own column
At long last, here it is – my very own column. By the time you see it, it will be completely decorated with words and sentences. Right now, though, it’s all gleaming and new, and this paragraph is, me...
By Dominic Roskrow in the section
The Last Word
