Whisky Magazine Issue 6
This article is 16 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2015. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
With this issue Whisky Magazine celebrates its first anniversary. The birthday party will be held in New York because this issue also marks our arrival in the US, the largest consumer of whisky and whiskey in the world.
Who better then to be our celebrity interviewee than Ralph Steadman, a man totally at home on both sides of the Atlantic. Our editor Jane Slade uncovers some surprising sides to the great illustrator and his stormy relationship with the malt.
As Gary and Mardee Regan remind us in the first of their articles about the history of American whiskey, the secrets of making the water of life were brought to the New World by Scots and Irish immigrants. Indeed the Rev. Elijah Craig himself, aka 'The Father of Bourbon', came from good Scots stock. He used whatever grains came to hand, first rye and wheat, then corn, to produce spirits which have evolved into the huge range of fine American whiskeys available today. Whisk(e)y is an alchemical transformation of the earth's fruits and elements – cereals, water, yeast – into liquid gold. Its connections with the elements are vividly recollected by both Jim Murray's memoir of the terrible fire which destroyed Heaven Hill Distillery three years ago, and by Andrew Jefford's sailing log from the time when he accompanied the Classic Malts Cruise off the West Coast of Scotland. Malt lovers will be heartened to read that only liberal doses of the nectar prevented him from freezing to death.
The influence of location upon th...