Contents
p5
The signs are lining up for a good year in 2008 here at Whisky Towers, and in the whisky world at large.
This year marks the 10th anniversary of the magazine. Ten years of tasting, whisky facts and f...
By Rob Allanson in the section
From the Editor
p8
Owning your own cask of malt is arguably the ultimate whisky experience.Having selected his cask type Dominic Roskrow travelled to Glengoyne to fill it with new spirit.
We’re a motley crew for sure. Bleary-eyed, wet, bedraggled. Expectant and excited. And undoubtedly as happy as any human being has the right to be.
We’ve only known each other a few hours but we’ve s...
By Dominic Roskrow in the section
Cask Ownership
p10
We report from the recent Whisky Live Leiden in the glorious setting of the Pieterskerk
The International Whisky Festival / Whisky Live Leiden which was held for the eighth time already in Holland and for the fourth successive time in the unique surroundings of the Pieterskerk in the hea...
By Rob Allanson in the section
Whisky Live
p12
Dave visits the new rebuilt Hanyu distillery and takes in some Japanese culture.
“Would you like some octopus balls?” “Never knew they had any...but yes, thank you.” As ever, Japan had caught me unaware. Maybe I was just distracted by the explosions which intially I believed might...
By Dave Broom in the section
A dram with Dave Broom
p14
Charles K. Cowdery meets the next generation of America's master distillers.
In the modern era, on both sides of the Atlantic, a master distiller may have many roles. He may be a brand ambassador, a quality assurance officer, and probably will have something to do with making ...
By Charles K. Cowdery in the section
American Whiskey
p20
In part one of a three part series, Dave Broom looks at the changing face of Irish whiskey.
It used to be so simple. Irish whiskey, so we were told, was an unpeated, tripledistilled spirit. During the years, however, these certainties have been challenged. Today, Ireland has three distillers...
By Dave Broom in the section
Irish Whiskey
p24
Liza Weisstuchmeets cocktail writer extraordinaire David Wondrich as he launches his latest tome.
Sporting a vest with a gold watch chain dangling from the pocket, David Wondrich took two mugs from his friend, renowned mixologist Dale DeGroff, and ignited a mixture of Glenlivet Nadurra and steamin...
By Lizza Weisstuch in the section
Whisky books
p26
Ian Wisniewski meets the nextgeneration of Scottish blenders who,like their American counterparts already
featured in this issue,are taking the industry into the future.
Ultimately, everything depends on the master blender.After all,however rigorous the production process and wood management, it’s up to the master blender to maintain a consistent flavour profile for e...
By Ian Wisniewski in the section
Production
p30
Gavin D Smith delves into Brora’s past.
Unlike many of the distilleries featured so far in this series, Brora remains externally intact, and looks as though with a little ‘TLC’ it could recommence distilling without too much trouble.Once in...
By Gavin D. Smith in the section
Lost distilleries
p31
In the latest in the series on whisky terms Dominic Roskrowlooks at the letters N and O.
Water or no water? This is quite possibly the question asked most often by whisky converts as they set out on their journey of discovery.And it’s question with no straightforward answer.
Whole chapte...
By Dominic Roskrow in the section
Glossary
p32
In this issue we decided to focus on the increasing number of premium aged whiskies that are being released and how they are viewed by the drinking public. Who better to give us the answer than Whisky Magazine’s online community at www.whiskymag.com
With the rise in interesting premium aged whiskies, is older necessarily better?
MATTHEW: If I learned one thing at Whisky Live Glasgow, it is that older and more expensive does not always indicate b...
By Rob Allanson in the section
Round Table
p34
Now you can find both of John Rose’s superb articles about collecting whisky in one place. In collections,John looks at books for collectors and the whisky enthusiast. In questions,he fields your enquiries
I am interested in collecting whisky from the Isle of Islay, and I wondered if you could give me any information on a bottle of Port Ellen produced for a visit by H.M.The Queen to Port Ellen Maltings?...
By John Rose in the section
Questions and Answers
p36
Speyside falls in to two halves:that reached by flying in to Inverness,and that reached from Aberdeen.In this issue we take the Aberdeen route.
Approach Speyside from the Aberdeen side of the region and it’s worth making a short detour off to the right and to Old Meldrum.
Here nestled behind an unimpressive housed street is Glen Garioch, a d...
By Rob Allanson in the section
Visitors guide
p39
Joe Bates looks at the delightful London City airport.
If you are all too familiar with the long security queues, traffic jams and general pandemonium of Heathrow or Gatwick, taking a flight from London City airport comes as a pleasant surprise.
Along wi...
By Joe Bates in the section
Travel retail
p40
Knockdhu is an oddball distillery that defies categorisation.It’s owned by Whisky Magazine Distiller of the Year,Inver House.Dominic Roskrow visited it.
Some distilleries are soaked in atmosphere, and pay homage to their past.
Memories hang in the breeze, and emotions twist and turn in their courtyards.
I’m not sure whether different distilleries af...
By Dominic Roskrow in the section
Distillery Focus
p44
In an epic tasting we tackle the entire family cask range, Rob Allanson reports.
It was an ambitious undertaking, both for the distillery and Whisky Magazine.
Family owned Glenfarclas Distillery launched The Family Casks, an exclusive collection of 43 vintage dated single cask Hi...
By Rob Allanson in the section
Tastings
p47
To mark the fifth anniversary of its American bartenders’trip Brown Forman picked an elite
group to take part in a cocktail event. Dominic Roskrow joined them
As events go, this year’s bartenders’ challenge was among the weirdest.
You could describe it as bourbon’s future meeting its past: a group of wellseasoned but still relatively young and fashionable ...
By Dominic Roskrow in the section
Bartender's trip
p51
Ian Buxton looks atone of whisky’smoreinfluential yet unassuming gatherings.
Why would more than a hundred of the most powerful international executives in the Scotch whisky industry gather in private in a Highland Castle?
Why would they need the last private army in Europe t...
By Ian Buxton in the section
Whisky People
p52
Throughout 2007 Diageo has been matching its whiskies with food from countries including Spain and India. For the final event of the year the destination was Milan.
Of all the subjects that can be linked to whisky the one most likely to divide opinion is that of food.While some are adamant that malt whisky will never sit comfortably next to the main course on the...
By Rob Allanson in the section
Whisky and Food
p71
Jefferson Chase looks at another Scottish born crime writer.
One thing cops and writers often have in common is the amount of their free time they spend in bars. Perhaps that’s why many authors of “serious” literature feel themselves drawn, at the risk of their...
By Jefferson Chase in the section
Literature
p72
Ian Wisniewski talks to Jim Long,international public relations manager at Chivas Bros,based in London
IAN Some people think PR is just about organising great parties.
JIM I’ve been in my current role since 2002, and my job is to help journalists from all around the world to get as much information as...
By Ian Wisniewski in the section
Chat
p74
email the team editorial@whiskymag.com
Star Letter
While reading some of your articles on Laphroaig I came across Bessie Williamson’s name whom I knew many years ago ( I used to stay in Laphroaig ) but I can’t remember Ian Henderson.
Ba...
By Rob Allanson in the section
Forum
