Contents
p5
Perhaps it’s because of what we British call the ‘silly season’, but over the summer months I seem to get a larger than normal number of calls from national journalists wanting to write about whisky.
...
By Dominic Roskrow in the section
From the Editor
p11
But make sure it’s genuine, warns Michael Jackson
When politicians say things so breathtakingly naïve and stupid as to suggest they are completely out of touch with the people they are supposed to represent, it is possible to sympathise. The loftines...
By Michael Jackson in the section
Musings with Michael Jackson
p12
Yellow submarines, talking horses – par for the course really
It had, apparently, broken loose from a naval vessel and was drifting aimlessly in the sea off the Mull of Oa. It was easily enough spotted though, the fishermen said, being bright yellow and all that...
By Dave Broom in the section
A dram with Dave Broom
p15
September 25th and 26th 2005
The Paris stock exchange will welcome all enthusiasts of uisge beatha on Sunday 25th September (general public) and on Monday 26th September 2005 (professionals only) for the second Whisky Live Paris....
By Dominic Roskrow in the section
Whisky Events
p16
The Scottish Liqueur Centre is set for a new lease of life. Ian Buxton reports
Located at Bankfoot just off the main A9 north of Perth, the Scottish Liqueur Centre was for years a low-key part of the Scottish drinks business.
The family-owned company ran a small visitor centre;...
By Ian Buxton in the section
Whisky Trends
p18
A spate of whiskies with strange names suggest whisky is moving forward in marketing terms. Is this a good thing? We asked a select panel of experts
The panel
JG : John Glaser : Compass Box
MR : Mark Reynier : Bruichladdich
DR : Dave Robertson : Easy Drinking Whisky Company
Q. In your view does the traditional whisky bottle label with age st...
By Dominic Roskrow in the section
Whisky Debate
p20
How did bourbon get established, and who were the people who perfected it? Charles Cowdrey looks back to frontier times
American whiskey as we know it today was cooked up in the same cauldron as the modern American nation itself. Though they started out using Old World rye, America’s distillers soon switched to indigen...
By Charles K. Cowdery in the section
American Whiskey
p25
It’s nearly 10 years since a major fire all but destroyed a great part of Heaven Hill. But the distillery’s now thriving and going from strength to strength. Charles Cowdery reports
The flames could be seen for miles.
The heat could be felt a half-mile away. Ablaze fuelled by alcohol and oak burns like nothing else; blue-white, clean, and very intense. The best firefighters coul...
By Charles K. Cowdery in the section
American Whiskey
p30
Does the art of blending vary with the size of the operation? Richard Jones talks to John Glaser of Compass Box and John Ramsay of The Famous Grouse
They may share a common name, but the contrast between the two Johns could barely be greater.
The first, John Ramsay, is master blender for the Famous Grouse: the world’s seventh largest selling whis...
By Richard Jones in the section
Whisky Production
p34
Ian Buxton travels North of Inverness to the remote distillery at Clynelish
Clynelish’s significance in the history of Scotland might not be fully appreciated by the casual visitor. After all, everything is peaceful enough today in the small northern Highland resort of Brora ...
By Ian Buxton in the section
Distillery Focus
p39
The Irish Heather is a whisky mecca in downtown Vancouver. Brigid James visited it
Tucked away in a corner of Vancouver’s historic Gastown, amongst trendy restaurants and gift shops, is an establishment that offers a sense of permanence in this young and restless city. The Irish Hea...
By Brigid James in the section
Whisky Spotlight
p41
Jefferson Chase discovers the contradictions of Savannah, Georgia, in John Berendt’s modern classic Midnight in the Garden of Good and Evil
The ambiguity starts with the title.
Midnight in the Garden of Good and Evil – the product of a protracted love affair between New York journalist John Berendt and the city of Savannah, Georgia – tip...
By Jefferson Chase in the section
Whisky Literature
p42
The Mystery Visitor travels to Islay and puts Lagavulin under the spotlight
They’ve built a splendid new reception area for the ferry traffic at Port Askaig since I was there last.
The steep hillside has been cut back and the precipitous old road replaced with new tarmac – e...
By Mystery Visitor in the section
Mystery Visitor
p44
The restaurant at the Scotch Malt Whisky Society ought to know about serving whisky with food. Just to check, Ian Buxton dined there twice in three days
It’s just over a year since the Scotch Malt Whisky Society took a giant leap forward and opened its elegant premises at 28 Queen Street, Edinburgh.
For those of you who are not members of the Society...
By Ian Buxton in the section
Whisky and Food
p48
Glasgow has a long association with whisky. Robin Laing tells its story
In September thousands of people will congregate in George Square for Glasgow’s second Whisky Live event. Glaswegians think of their city as a no-nonsense sort of place, where whisky is the natural dr...
By Robin Laing in the section
Whisky Travel
p52
The Byrne family has been selling whisky for generations. Richard Jones looks at the Lancashire-based business
Whisky isn’t just a passion for the Byrne family of D Byrne & Co, Clitheroe, Lancashire, it’s in their genes.
Andrew Byrne is the fourth generation in a family firm that’s been around for the best pa...
By Richard Jones in the section
Whisky Spotlight
p53
Joe Bates looks at whisky in Brussels airport
Store focus.
Brussels airport.
Unsurprisingly for the country, which gave the world Leonidas, Godiva and Neuhaus, chocolate is the best-selling product at Brussels Zaventem airport.
Yet the whisky o...
By Joe Bates in the section
Travel retail
p54
Modern whisky cocktails are impacting across the world. Australian drinks writer Naren Young takes a global view
It’s quite ironic that even though many of the world’s most famous mixed drinks and cocktails are whisky-based (think Mint Julep, Manhattan, Old Fashioned, Rob Roy, among several others), they’re serv...
By Naren Young in the section
Whisky Trends
p57
Still the preferred drink of fashion-setters attending the Kentucky Derby, the Mint Julep can be simplicity itself, or a challenge. Ian Wisniewski looks at its history
Originally prepared in the late 18th century using rum, brandy or rye whiskey, the most impressive ingredient in a Mint Julep was actually ice, and not just because it helped to counter the heat in th...
By Ian Wisniewski in the section
Whisky Cocktails
p58
Ian R Mitchell tells the story of the Macraes of Monar, illicit whisky distillers
Though doubtless the odd small scale still might yet be found in remote areas of the West Highlands, the last illicit distiller on a scale large enough to provide his main income must have been Hamish...
By Ian Mitchell in the section
Whisky History
p72
Nosing is a complex and skillful business. Ian Wisniewski looks at what it takes to get to the top
While each element of the production process is vital, the final stage of cask selection, vatting and blending really is paramount.
After all, the expertise and investment of preceeding years can be ...
By Ian Wisniewski in the section
Whisky Production
p82
Pictures from The Whisky Fair, Limburg, Germany
This year’s Whisky Fair at Limburg in Germany enjoyed its best-yet visitor figures of 4,500.
Though still very much an event for small independent bottlers and specialist dealers, the event is starti...
By Dominic Roskrow in the section
World of whisky
