Whisky Magazine Issue 67

Welcome to Whisky Magazine

Sometimes it’s funny you know. After sitting watching companies sending out their new offerings into the wider world, the shoe is now on the other foot. I think I now have a greater understanding of ...

By Rob Allanson in the section From the Editor

A great vintage

The fourth Whisky Live Paris saw an incredible gathering of rare and exciting drams,we find out more

The theme of Whisky Live Paris 2007 focused on rarity and exception, each stand presenting a ‘collector’ to be sampled by the visitors. A prestigious gathering indeed: 50 old bottles or very limited ...

By Rob Allanson in the section Whisky Live

Harry's great bar game

Whisky Live Paris rekindles some fond memories for Dave,and sparks a few thoughts about pricing

Eating spaghetti with old whores in the cheapest restaurant we could find. Packing in sufficient fuel for the next round of wandering. Searching for a leather jacket in the flea market, scrawling orde...

By Dave Broom in the section A dram with Dave Broom

Drink less but better

Ian Buxton delves into the world of premium aged blends

It’s been a mantra for the global spirits industry for some while – but at last it seems to be coming true, especially for Scotch whisky. Single malts have been growing at around 8.5 per cent per ann...

By Ian Buxxton in the section Premium blends

Energy efficient

Dave Broom concludes his two part investigation into the impact of climate change on whisky
production by examining how the industry is meeting the challenge.

As last month’s issue showed, the whisky industry will be directly affected by the consequences of climate change. Shifting weather patterns, drought, sea level rise, sea temperature change, coastal e...

By Dave Broom in the section Whisky Focus

All in the wash

Ian Wisniewski looks at the essential decisions behind choosing washbacks

As each stage of the production process entails options that influence the character of the new make spirit, every decision is significant.While the focus tends to be on the size and shape of the stil...

By Ian Wisniewski in the section Production

A giant culled

Gavin D Smithlooks at the recent loss of Dumbarton,a once vast grain distillery

Just as Scotland’s complement of malt distilleries has shrunk during the past two decades, so has its range of grain facilities. The historic plants of Carsebridge and Cambus in central Scotland clos...

By Gavin D. Smith in the section Lost distilleries

Dial M for malts

In our series looking at whisky terms we have reached the letter m. In the first of two features Dominic Roskrow looks at malts and malting.

It may well be that the romance of whisky making is epitomised by the shapes of the gleaming copper stills and the agitated liquid bubbling within, or symbolised by the aromas of maturing spirit in th...

By Dominic Roskrow in the section Glossary

About the blends

This issue we decided to focus on and how they are viewed by the drinking public. We put two questions to Whisky Magazine’s online community at www.whiskymag.com to see what they thought.

PANEL Paul Allison, Edinburgh,UK Joe Casazza,Bellmore,USA Tim Hain,Reigate,UK Are blends making the whisky world more accessible for beginners and why? PAUL ALLISON Yes, blends are making the wh...

By Rob Allanson in the section Round Table

Ask the expert

My father is a whisky collector and we also have a whisky shop.Some time ago I was in touch with you regarding whisky bottles,now I would like your advice again.We have a client who wants to buy whisk...

By Rob Allanson in the section Questions and Answers

Land of the rising sun

Dave Broom gives us his tips on places to go when in Japan.

The rise of Japanese whisky has been one of the most heartening aspects of the global whisky boom.These days most whisky lovers will have tried at least one example and whisky tourists are beginning t...

By Dave Broom in the section Visitor Guides

A brave new world

Using his knowledge and passion for wine,whisky maker John Hall is creating one of the most iconic Canadian brands, Rob Allanson went to find out why.

Nestled between the southern shore of Lake Ontario and the majestic backdrop of the Niagara Escarpment, in the town of Grimsby lies the compact and bijoux Kittling Ridge distillery. When you take a t...

By Rob Allanson in the section Distillery Focus

The red carpet treatment

Whisky tourism continues apace and discerning enthusiasts continue to demand something special
from their visit.Dominic Roskrow reports

It was clear that the mixed group of German and Australians were a cut or two above your average foreign tourist when we reached the part of the tour when we could taste the wash. The Australians con...

By Dominic Roskrow in the section Whisky Tours

Pioneering Spirit

Change is certainly in the air in deepest Ross-shire, we investigate further

The 16 men of Tain have certainly been busy in their quiet isolation, until with all the pomp and circumstance befitting an elder statesman of the whisky world, Glenmorangie has unveiled its new look....

By Rob Allanson in the section Glenmorangie

French flair

Joe Bate shops across the Channel to check out the latest shopping opportunities

Paris Charles de Gaulle airport. The French famously drink more whisky in a week than they do Cognac in a month. It is perhaps rather fitting then that whisky plays such a major role in two new liquor...

By Joe Bates in the section Travel retail

Global appeal

We chat to two of Beam Global’s top men, CEO and President TomFlocco and seventh generation master distiller Fred Noe

How did you get involved in the business? Tom: I became involved through Fortune Brands and worked with mergers and acquisitions getting to know how brands are built and grown. An opportunity came up...

By Rob Allanson in the section Whisky Interview

A blue grass state of mind

Now in its 16th year, this annual event has become the gathering for bourbon fans. Rob Allanson went to find out more.

Now the crown jewel of the recently titled National Bourbon Heritage Month, It’s a pilgrimage you should make at least once as a bourbon lover. Once you have made that taxi ride from Louisville airpo...

By Rob Allanson in the section Kentucky Bourbon Festival

Dutch whisky delights

Tell Wullie Macmorland that whisky doesn’t go with food and he’ll laugh at you. He’d know;he’s been serving the two together in the Netherlands for nearly 20 years. Our man finds out more

Ask restaurateur and whisky aficanado Wullie Macmorland how it is that a Scot is successfully running a restaurant in the Netherlands and the short answer is that he stopped there on the way to Switze...

By Wullie Macmorland in the section Whisky and Food

Absurdistan or bust

Jefferson Chase leafs through a modern classic

American Gary Shteyngart is an author I’m sure a recently departed friend and colleague of ours would have liked – a son of Jewish immigrants from Eastern Europe with a taste for good food and drink, ...

By Jefferson Chase in the section Whisky Literature

I like to think I started malt whisky cocktails

Ian Wisniewski talks to Ranald Macdonald of Boisdale Restaurants,London

IAN: Running a Scottish restaurant with a specialist selection of Scotch whisky seems like a reward rather than a job? RANALD: I think a lot of people would assume the way I spend my life is one cons...

By Ian Wisniewski in the section Whisky Interview