Contents
p5
Some months are just packed with events you just want to savour,says Rob Allanson
Well an incredible amount has happened since the last issue of Whisky Magazine hit the stands.
There has been a lot of what you could call ‘malt moments’.
The first, and most life changing, has to b...
By Rob Allanson in the section
From the Editor
p11
As Michael is away we have decided to select some of the best bits from his columns spanning 60 editions of Whisky Magazine
Marketing men’s stock-in-trade is the self-fulfilling prophesy. They constantly tell us that, in all areas of food and drink, we want even paler, lighter-bodied, blander products. Many people do, but ...
By Michael Jackson in the section
Musings with Michael Jackson
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Dave gives us his thoughts on the latest crop of new whisky
Another month, another ‘innovation’. Whose turn is it?
William Grant! Step up please and amaze us with the new thing you’ve done to whisky. I see... using roasted barley in the mash for a new limited...
By Dave Broom in the section
A dram with Dave Broom
p14
In this round table we ask how you make whisky the gift of choice over other luxury goods using price,positioning, promotion and packaging.
Panel
Ian Bankier – The Whisky Shop IB
Ken Grier – Malt director for the Edrington Group KG
Larry Kass – Heaven Hill distilleries LK
Jim Long – Chivas Bros. JL
Robbie Millar – Compass Box RM
IB...
By in the section
Whisky Debate
p17
Sally Toms visits Demijohn,a new breed of independent bottler and off-licence in the heart of Edinburgh
Scotland has long been a nation that looks towards Europe; take the auld alliance or café culture for instance.
But now, thanks to husband and wife team Angus and Francis Ferguson, this continental i...
By Sally Toms in the section
Spotlight
p18
The autumn is always an exciting time for whisky collectors and connoisseurs. There are generally a number of exciting limited edition releases,targeted at the gift market,and this year is no exception.
In this article we are going to look at the some of the very latest and most attractive limited edition releases – but you will have to be quick as demand will be high. One of the most highly demanded...
By Ian Buxton in the section
Limited editions
p20
A new company is breathing new life in to old lost tomes.Ian Buxtontells us more
As regular readers will know, I am an enthusiast for old whisky books for several reasons.
Firstly, they are often attractive objects, “Books do furnish a room” as Anthony Powell remarked.
Secondly,...
By Ian Buxton in the section
Whisky books
p21
The name might suggest a certain French flavour but La Zouch is a quintessentially English restaurant
selling some rather exceptional whiskies. Richard Jones pulls up a chair.
Call me a philistine but until recently I’d never given much consideration to the strangely Gallic sounding name of Ashby de la Zouch in Leicestershire.
It transpires that the origins are disappointi...
By Richard Jones in the section
Spotlight
p22
Laphroaig on Islay is one of the iconic distilleries. Dominic Roskrow visited it
When it comes to stunning views on Islay, it’s a toss up between the one from the wall at Bowmore and that on the craggy shores of the island’s South Eastern distilleries.
When the wind’s up and the ...
By Dominic Roskrow in the section
Distillery Focus
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As the Gaelic whisky company hits the big 30,Ian Buxtontakes a trip to Skye to find out what’s next
Guests at the 30th anniversary party for Sir Iain Noble’s Pràban na Linne Gaelic whisky company enjoyed two birthday surprises: the sampling of a new 30 year Poit Dhubh limited edition bottling and a ...
By Ian Buxton in the section
Gaelic whisky
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Richard Parker is turning a passion for whisky in to a healthy business. Dominic Roskrow reports
The High Street in Banff doesn’t look like a mecca for whisky. In fact at 7pm on a warm summer’s evening on a weekday it doesn’t look much of anything.
The shops are all shut and the pavements desert...
By Dominic Roskrow in the section
Spotlight
p28
Roddy Woomble is a superb Scottish songwriter and he deserves discovering says Rocky McCabe
In my record collection there is a disturbingly large collection of albums by artists that have never quite made it commercially.
This either means I have rubbish taste or that I have great taste and...
By Rocky McCabe in the section
Whisky and Music
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Ian Wisniewski discovers how whisky is drunk around the world.
It’s a classic drinks industry motto. ‘Act global, think local’ promotes a comprehensive perspective, as the bigger picture also includes a focus on individual traits in different countries.
While so...
By Ian Wisniewski in the section
Drinking whisky
p33
John Rose answers another selection of our readers’ letters
Q. I have a bottle of White Horse Blended whisky with a wire top. It has over printed “NAAFI” Stores for H. M. Forces and was purchased by myself in Germany in 1956. I wonder if it has any value and w...
By John Rose in the section
Whisky Questions
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For very obvious reasons Islay tends to dominate the landscape when it comes to Scotland’s whisky islands. But the other islands offer plenty for the whisky enthusiast
From the benign and gently climactic island of Arran in the South West of Scotland to the rough and ready Orkney isles in the North East, it is hard to imagine a more disparate and varied range of isl...
By in the section
Visitor Guides
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Friday 13th October proved lucky for the Master Distillers and exhibitors who poured in to Via Allegro Restaurant in the heart of Toronto. Via Allegro, awarded the Whisky Magazine ‘Great Whisky of the World’ accolade, became
home to the official launch of the first Whisky Live Toronto. With more than 650 whiskies , no finer whisky shrine could have been chosen to open the show. With a magnificent eight course meal, hosted by owner Phil
Sabatino and presented by Joesph Cassidy, Whisky Live Toronto got off to the very best of starts.
Heritage Court in Exhibition Place was transformed in to a whisky lovers paradise on Saturday 14 October.
Whisky Live came to Toronto for its first visit and presented an international array of whisk...
By Rob Allanson in the section
Whisky Live
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Martine Nouet delves in to the wonderful world of marmalades and tangy, fresh fruit
Orange, lemon, lime, grapefruit, tangerine, kumquat... when it comes to describing a whisky, citrus fruit are often picked up as part of the fruity bouquet, whether it be fresh and juicy, cooked or ca...
By Martine Nouet in the section
Whisky and Food
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Jefferson Chase unearths a forgotten gem
Normally when something goes click in your head, it’s good. But not if you’re George Harvey Bone, the protagonist of Patrick Hamilton’s 1941 novel Hangover Square, a persuasive examination of drinking...
By Jefferson Chase in the section
Whisky Literature
p48
Ian R Mitchelltells the story of the Highland Scots emigrants to New Zealand,who took with them their Gaelic language, their bagpipe music – and their illicit whisky skills.
Mary McRae sailed for New Zealand on the emigrant ship the “Hydaspes” in 1872. Recently widowed, she took with her her four sons and three daughters, and her memories of her 45 hard years in the Kinta...
By Ian R Mitchell in the section
Illicit whisky
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Ian Wisniewski looks at the story behind this versatile cocktail
Offering supreme versatility, punch can cater for various tastes, while a punch bowl provides a natural focal point for guests to gather around. By serving punch rather than a choice of drinks, hosts ...
By Ian Wisniewski in the section
Whisky Cocktails
p52
Robin Laing delves in to the historical connections between the country’s saints and the water of life
Religion and strong drink do not usually seem to mix but having found a number of connections between whisky-making and Scottish holy men I wondered if men of God have always looked at distilling with...
By Robin Laing in the section
Whisky History
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Joe Bates gets the low down on the Buenos Aires scene
Blame it on their love of all things European or their manly gaucho culture, but premium whisky still reigns as the king of alcoholic drinks in Argentina. It accounts for an amazing 75 per cent of spi...
By Joe Bates in the section
Travel retail
p56
Grain whisky is stepping into the spotlight after years of being undervalued. Ian Wisniewski finds out more
What a change. Just as it seemed that grain whisky would always be consigned to its traditional, supporting role within blended Scotch, a new era has begun. A growing number of grain whiskies are bein...
By Ian Wisniewski in the section
Whisky Production
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Recently we launched a new scheme to honour the world’s best whisky bars. As this exciting scheme has grown form strength to strength Whisky Magazine has been inundated with more suggestions.
Here are the latest recipients of these prestigious awards – congratulations to all of them.
Allen’s, Toronto, Canada
Ballygrant Inn & Restaurant,
Isle of Islay, Scotland
Bar & Cigar, Oslo, Norway
Br...
By Rob Allanson in the section
Great whisky bars
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In the second of our ‘back to basics’guides Dominic Roskrow looks at the letter B and in particular blends
If there is one word purpose-built to confuse newcomers to whisky, it’s the word ‘blend.’ This has always been the case but it has become even more so now that the whisky industry has adopted a new de...
By Dominic Roskrow in the section
Understanding whisky
