Whisky Magazine Issue 43

Keep it in the family

As low points go, the conversation I had with a senior person at Glenmorangie on the day the sale of the company was announced is up there.

As low points go, the conversation I had with a senior person at Glenmorangie on the day the sale of the company was announced is up there. It wasn’t the subject matter that was so upsetting. It was ...

By Dominic Roskrow in the section From the Editor

Never mind the barley?

Michael Jackson goes Babbity

It is hard to believe that anyone would feel sorry for politicians, but I do. Spending as much time on the road as any party hack, I know how easy it is to become disoriented: to say how happy you are...

By Michael Jackson in the section Musings with Michael Jackson

Plenty to smile about

Being Scottish isn't being depressed, you know. Not all the time, anyway

There was an intriguing story on the radio recently. A man claiming to be suffering from depression had been baffling psychiatrists, none of whom could work out what the root cause of his condition wa...

By Dave Broom in the section A dram with Dave Broom

Stock of French whisky event rises

The first Whisky LiveParis was held inteh old Parisian stock market - and it was a success

Whisky is definitely a bullish market in France as Paris Whisky Live could testify. The venue, the distinguished Palais Brongniart, former Paris stock exchange, had never dealt with so many liquid ass...

By Dominic Roskrow in the section Whisky Events

Whisky comes home

Whisky Live Glasgow was different to any other whisky show

It’s coming home, it’s coming home, it’s coming, whisky’s coming home.” Three Lions might be a song linked intrinsically to the English, but a paraphrased version of it had a certain resonance in Glas...

By Dominic Roskrow in the section Whisky Events

It's all in the blend

This month we ask three master blenders where the sector fits in in respect to the rest of the whisky market

The Panel Jim Beveridge, technical specialist, whisky, for Diageo (JB) Richard Paterson, master blender for Whyte & Mackay (RP) John Ramsay, master blender for Edrington (JR) Colin Scott, master bl...

By Dominic Roskrow in the section Whisky Debate

Small is beautiful

Just miniatures does exactly what it says on the tin - sells just miniatures.

Many distillers will tell you that small stills make the finest whisky, and what is it they say about the way mighty oaks from little acorns grow? I could go on, but I’m sure you can see where we’re h...

By Gavin D. Smith in the section Whisky Spotlight

All dressed up and somewhere to go

Shock! £60 or more for a bottle of blend.

Shock! £60 or more for a bottle of blend. Horror! Whisky served straight from the freezer. Nightmare! Whisky with exotic fruits – the world of super-premium blends is quite an alarming place for whisk...

By Ian Buxton in the section Blended Whisky

Depends on the blend

Blended whisky is most often considered a poor relation to single malts.

Blended whisky is most often considered a poor relation to single malts. And when you consider that 90 per cent of whisky sold is in this category, much of it of questionable quality and with no restr...

By Dominic Roskrow in the section Blended Whisky

A-Z of the world's best blends

Ailsa Craig Company: A Dewar Rattray Age: none ABV: 40% Territories: NA Description: smoky but has a unique and unusual taste created by the harsh grain and the oily and interesting malt content The...

By Dominic Roskrow in the section Blended Whisky

Big brands battle it out

Chivas and Glenmoranige smarten up their act for Chistmas

The pre Christmas period is always an intense one for drinks companies. But this year the blended sector looks set to be more competitive than ever as the leading brands vie for position. And two of ...

By Dominic Roskrow in the section Blended Whisky

The ultimate Christmas indulgence

We thought it would be fun to match some favourite whiskies with cigars, coffee and chocolate for a Christmas treat, so we called on the experts. This is what we got

Simon Chase, Hunters & Frankau – cigars Gerard Coleman, master chocolatier, Artisan du Chocolat – chocolate Dominic Roskrow – whiskies Jeremy Torz, roastmaster, Union Coffee Roasters – coffee Glenfid...

By Dominic Roskrow in the section Whisky Events

Walking in a great poet's footsteps (Sendai)

Dave Broom travels to the Sendai Distillery near Tokyo

We all have our obsessions. Some have more than others. One of mine is always carrying a number of books, no matter how short the trip. They’re not necessarily read, but they act as a sort of comfort ...

By Dave Broom in the section Distillery Focus

A Place where men will be men

Jefferson Chase on Richard Ford’s bizarre hunting short story, Calling

I was stopped short by Richard Ford’s short-story collection AMultitude of Sins in a bookshop in Coastal Maine when, flipping through its pages, I found the name of my home town, Pemaquid. Intrigued, ...

By Jefferson Chase in the section Whisky Literature

Bucketfuls of fun (Glenfiddich)

The Mystery Visitor gets all artistic at Glenfiddich

I made at least one big mistake when visiting the Glenfiddich visitor centre. Against my better judgement, I didn’t sign up for their premium Connoisseur’s Tour. I convinced myself I didn’t have time ...

By Dominic Roskrow in the section Mystery Visitor

The proof of the whisky pudding

It’s a myth that Kentucky plus food means KFC. Kel McIntyre looks at the chefs that are helping put the state on the culinary map

Kentucky may be responsible for bourbon. Bluegrass. The Kentucky Derby. Astoundingly expensive thoroughbred horses. The Mint Julep. The Manhattan. But it still can’t seem to shake that ‘banjo and bibl...

By Kel McIntyre in the section Whisky and Food

At whisky's coalface

Bruichladdich is the latest of a series of distilleries to launch its own whisky academy. Mark Furse joined one of the first groups to see what you get for your money

Promoted under the engaging tagline: ‘got a thirst for knowledge?’ The Bruichladdich Whisky Academy is an attempt to provide participants with a structured approach to whisky making in a hands-on envi...

By Mark Furse in the section Whisky Trends

Taking care of business (Colin Dunn - Morrison Bowmore)

Colin Dunn is business develoment executive at Morrison Bowmore. So what does he do? Richard Jones reports

It depends on what time I got in from the night before, but I’ll usually start my day at around 7.30am,” begins Colin Dunn of Morrison Bowmore distillers. “I’ll switch on the computer, try to clear m...

By Richard Jones in the section A day in the life

The China syndrome

Shanghai is now one of the world’s cutting edge cities and blended whiskies are gaining big markets. But what about malts ? Graham Thompsonhas been peering into his dram to find out more

In Shanghai’s trendy French Concession district, there is a wee piece of Scotland, but it is not quite what you might expect. Narcicus is full of trendy young folk knocking back great volumes of Chiv...

By Graham Thompson in the section Whisky in China

Independent spirit

Independent bottlers have driven innovation in the industry. But what future do they have?
Ian Wisniewski investigates

Alongside a few pioneers such as The Glenfiddich and The Glenlivet, private bottlers were instrumental in helping to develop the malt whisky market. During the 1980s, for example, various malts were ...

By Ian Wisniewski in the section Whisky Production

In the pink as Mrs H fights back

In the latest in our series of pieces from guest writers, John Haydock– the master – is back

Readers of Whisky Magazine will be delighted to learn that my recuperation from the trauma of my ‘Quite Possibly the 10 Best Malt Whiskies in the World’ masterclass at the inaugural Baghdad Whisky Liv...

By John Haydock in the section The Last Word