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Whisky Magazine Issue 56

Whisky Magazine Issue 56

Whisky Magazine Issue 56

In this issue - Scotland's Lowlands - Shake it up - China and India - Glengoyne - Indian food - Highlander Inn - Japanese Tastings

Published June 2006

A world in motion
The whisky industry seems to be rising to the challenge of attracting new drinkers while keeping the experts happy says Dominic Roskrow

June 2006, Issue 56, page 5

When I'm 64...
Michael Jackson contemplates not so old age

June 2006, Issue 56, page 11

You've nicked my beard!
Dave Broom has a hairy experience in Moscow

June 2006, Issue 56, page 12

Stamp of authority
Tax stamps are being introduced for bottles of British spirits. In this issue we ask a panel whether they think they are a good idea

June 2006, Issue 56, page 16

Spirits rising
There's a real sense of purpose on Speyside at the moment, reflected by its rapidly developing Spirit of Speyside Festival. Dominic Roskrow reports

June 2006, Issue 56, page 18

Full of Eastern promise
The Star in the East is beginning to rise.And if the markets of China,India and Russia perform anywhere near to their potential,they could change the world of whisky forever.Richard Jones reports

June 2006, Issue 56, page 20

A captivating cocktail
Ian Wisniewski looks at the Atholl Brose

June 2006, Issue 56, page 25

Stepping in the right direction (Glengoyne)
Glengoyne,close to Glasgow and not quite Lowlands or Highlands,is a charming but under-rated distillery. Ian Buxton returned there 30 years after he first visited it

June 2006, Issue 56, page 26

Short and to the point
American literary journals have kept alive some of the best traditions of independent writing. Jefferson Chase reports

June 2006, Issue 56, page 31

A potted history
Justifiably famous for its range of Irish whiskies, the Pot Still in Gloucester is also a haven for lovers of single malts, unusual spirits, liqueurs and bottled beers. Richard Jones reports

June 2006, Issue 56, page 33

Welsh wizard
Gillian Howell is a rarity – a female whisky distiller.Another example of how Welsh distillery Penderyn is different. Richard Woodard reports

June 2006, Issue 56, page 34

All in the mix
Whisky cocktails are at the forefront of a cocktail revolution. Sally Toms reports

June 2006, Issue 56, page 36

The deil's awa wi th' exciseman
Gaugers were the hated excisemen who hounded whisky smugglers in the 18th and early 19th century. And Malcolm Gillespie was one of the most wretched and tragic of all. Ian R Mitchell tells his story

June 2006, Issue 56, page 40

Streams of whiskey
Few bands have captured the exuberance of drinking whiskey in the way The Pogues have. Lew Guthrie III looks back to their first two albums

June 2006, Issue 56, page 43

A touch of spice
Spicy food works well with whisky.Martine Nouet visited La Porte des Indes for a special Indian food and whisky tasting

June 2006, Issue 56, page 44

Finns can only get better
Joe Bates looks at the solid duty free store in Helsinki

June 2006, Issue 56, page 47

The beautiful South
The Lowlands distilleries are surprisingly varied and highly satisfying.Caroline Dewar reports

June 2006, Issue 56, page 48

A world united
Whisky Live events are now held across the world and are attracting new drinkers

June 2006, Issue 56, page 52

A Capital Event
Whisky Live London attracted a new audience this year. Rob Allanson reports

June 2006, Issue 56, page 54

A record for Belgium
Whisky Live Belgium was held for the first time recently and it attracted 2,000 visitors

June 2006, Issue 56, page 55

Tokyo calling
Amazingly, Japan's Whisky Live event is now in its sixth year

June 2006, Issue 56, page 57

So good we held it twice
Whisky Live New York is establishing itself as a major date in the Big Apple diary. Roddy Martinereports

June 2006, Issue 56, page 59

Phoenix rising
Anyone who read Issue 53 on Great Whisky Bars of The World will know that Whisky Magazine rates The Highlander Inn in Craigellachie pretty highly. Richard Jones discovers what makes this humble lookin...

June 2006, Issue 56, page 60

A view to a kiln
Kilning might seem to be a standard practice,but it has a large bearing on the whisky-making process. Ian Wisniewski reports

June 2006, Issue 56, page 62

Whisky Magazine - Editors Choice - Winner

Ichiro's Malt 1988 King of Diamonds
Single Malt - Japan - 56.00%
8 Water undoubtedly tames the alcohol but alters the freshness and enticing natural sharpness of that bold whisky.

Whisky Magazine - Editors Choice - Winner

The Glenrothes 1991
Single Malt - Scotland - 43.00%
8 Big and powerful but with sufficient character to cope. Another cracker from Rothes.

Whisky Magazine - Recommended - Winner

Ichiro's Malt 1988 Single Malt Vintage
Single Malt - Japan - 56.00%
8 A pungent character. Warm phenolic and uncompromising but hiding a pleasant cereal sweetness. The alcoholic strength is somewhat burning though. Water helps but does not cut all the sharp edges.

Whisky Magazine - Recommended - Winner

Karuizawa 1988
Single Malt - Japan - 59.30%
8 Sherry masks the distillery character. Fine if you are a big fan. That sickening sweetness with water added is questionable.

Whisky Magazine - Recommended - Winner

Kirin 18 Years Old, Fuji-Sanroku
Single Malt - Japan - 43.00%
8 For those who like cider rather sour than sweet! interesting combination for a whisky cooler. A refreshing aperitif.

Whisky Magazine - Recommended - Winner

Yamazaki 18 Years Old
Single Malt - Japan - 43.00%
8 Surprisingly, water tones the oaky flavours down, bringing out more malty sweetness. Quite a self-indulgent dram.

Whisky Magazine - Recommended - Winner

Yoichi 12 Years Old, Peaty and Salty
Single Malt - Japan - 55.00%
8 An interesting combination of fruit and peat. They don't mingle, they keep playing hide and seek. More complexity than it appears. Water makes it caressing.

Whisky Magazine - Recommended - Winner

Yoichi 12 Years Old, Woody and Vanillic
Single Malt - Japan - 55.00%
8 Soft and smooth whisky which seems tired. Not particularly exciting.

Whisky Magazine - Recommended - Winner

Yoichi 1991, Cask No 129504
Single Malt - Japan - 64.00%
8 Another outdoor drink combining estery elegancy and phenolic pungency. High strength must be monitored with water.

Cooper's Choice Caol Ila 1991, 15 Years Old
Single Malt - Scotland - 46.00%
7 A perfectly decent dram, but just lacks the required interaction between wood and spirit.

Dewar Rattray Bowmore 1991, 14 Years Old
Single Malt - Scotland - 59.60%
7 Old Bowmore is fascinating: it either becomes light and tropical with no smoke or reduces into this anchovy like concentration.

Hakushu 12 Years Old
Single Malt - Japan - 43.00%
7 What you nose is not what you get. The palate is rather coarse as much as the nose is subtle. Water cuts the edges.

Hakushu 18 Years Old
Single Malt - Japan - 43.00%
7 Less sweet and fruity on the palate than the nose led you to expect. The balance is not there. Water makes it more bitter.

Highland Harvest Organic Scotch Whisky
Blended - Scotland - 40.00%
7 Well put together. Not hugely complex, but a pleasant dram.

Hokuto 12 Years Old
Single Malt - Japan - 40.00%
7 A pleasant summery dram. Keeps fruity all the way.

Ichiro's Malt 1985 Ace of Spades
Single Malt - Japan - 55.00%
7 When oak is elegantly mastered, no problem. Same with the alcohol. A beautiful example of controlled maturation.

Ichiro's Malt 1990 Queen of Hearts
Single Malt - Japan - 54.00%
7 A well balanced and refreshing dram. Try it with raw fish and ginger in vinegar.

Ichiro's Malt 20 Years Old
Single Malt - Japan - 46.00%
7 The nose is more enticing than the palate. Water reduces the gap, bringing in a velvety texture.

Jon, Mark and Robbo's The Fresh Fruity One
Blended - Scotland - 40.00%
7 Best drunk – and meant to be drunk – mixed. Try with ginger ale, it really works!

Karuizawa 17 Years Old
Single Malt - Japan - 40.00%
7 A superb balance and richness. Luscious bouquet, satisfying and flavoursome.

Karuizawa 1974
Single Malt - Japan - 65.00%
6 Can't see the point in offering such an unbalanced oaky profile. It is whisky we want to enjoy, not a wood infusion.

Karuizawa 1993
Single Malt - Japan - 60.10%
7 A herbal tea for those who like it hot and pungent. Lovely nose. Good balance. Definitely needs water to tame the strength.

Miyagikyo 1987, Cask No. 60236
Single Malt - Japan - 61.00%
7 How can whisky leave its signature behind that thick oak panelling? No chance.

Miyagikyo 1987, Cask no. 89714
Single Malt - Japan - 61.00%
7 Another example of sherry domination. Where's the balance?

Miyagikyo 1991, Cask No. 117705
Single Malt - Japan - 61.00%
7 Quite a nice refreshing dram when generously diluted.

Whisky Galore Mortlach 1988, Cask Strength
Single Malt - Scotland - 57.90%
7 Good weight of spirit, but needs more from the cask to make it great.

Yamazaki 12 Years Old
Single Malt - Japan - 43.00%
7 An open and conversational whisky. Does not boast complexity but has a vibrant fruity aromatic profile. Tastes stronger than 43%.

World Whiskies Awards 2012 - World's Best Single Malt - Winner

Yamazaki 25 Years Old
Single Malt - Japan - 43.00%
6 A PX sherry first fill? Fine if you like oak infusion. Clings on your palate for ages. Too oaky to be OK.

Yoichi 1985, Cask No. 250216
Single Malt - Japan - 58.00%
7 A sharp character, full of life. Needs water to tame the alcohol. For an outdoor invigorating crisp morning walk.

Authors this issue

 

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