Contents
p5
As they tell you at every bus stop in Scotland come late afternoon at this time of year, “the nights are fair drawing in”. For some of us this is a legitimate excuse for pouring our evening drams earl...
By Charles MacLean in the section
From the Editor
p7
Good things take a while, sometime decades to reach their best. Michael Jackson makes the case for prizing maturity... and animal warmth
You may call me “Sir”. My knighthood is in the post, so to speak, though it may take a while. I have just hit the road to publicise the latest edition of my Malt Whisky Companion, the fourth in 10 yea...
By Michael Jackson in the section
The Gospel According to Michael Jackson
p9
Jim Murray ponders the relationship between increased automation in whisky making and brand parity.
It was only a matter of time before people started noticing. And worrying. So it was no surprise when Whisky Magazine’s editor Jane Slade dropped me a line, "Can you help out on this one, Jim?" Too r...
By Jim Murray in the section
The Gospel According to Jim Murray
p10
Beautiful craft, adventure and the dram- What else is there? Cutty Sark have the perfect recipe, reports Brian Hennigan
Events don't come much bigger than The Cutty Sark Tall Ships' Race. Over five million people are attracted to the ports where the race makes a call. That five million represents the live audience and ...
By Brian Hennigan in the section
Whisky and Sport
p14
Champion driver Jackie Stewart OBE tells Jane Slade why motor racing and whisky make a classic blend.
He could hardly bear to lift his gaze from the track. It may be a good few years since he has seen it from behind the wheel, but former Formula One champion Jackie Stewart is still transfixed by the s...
By Jane Slade in the section
Whisky Interview
p28
The Duchess of Argyll whose husband heads up the Clan Campbell dynasty at Inveraray, has raided her family's recipe archives exclusively for Whisky Magazine. Her delicious dishes are perfect choices for the fesive season- incorporating of course a dram or two of the newly released Clan Campbell pure malt whisky.
Haggis a l’Argyll
(serves six)
We always make our own haggis to an old family recipe when we are at home in Inveraray Castle . The recipe is every bit as good today as it was 100 years ago. It is ver...
By in the section
p30
Stuart Maclean Ramsay was totally sedcued by Kentucky's smallest distillery, which uses Scottish copper pot stills and a rare method of distillation.
Autumn is a special time to visit the rolling hills and tree-lined hollows of central Kentucky. The distilleries are in full swing after a summer hiatus; the warm days and cool nights being ideal cond...
By Stuart MacLean Ramsay in the section
Distillery Focus
p34
The bourgon barrel industry is on a roll, but that's not good news for the whisky industry Richard Neill reports on tough choices and smart solutions.
New moves in the rum and tequila industries rarely cause more than an eyebrow twitch in the boardrooms of Scotch whisky distillers. After all, the arrival of the latest 'slammer in a can' or 'ready-mi...
By Richard Neil in the section
Whisky Production
p38
In the second part of their American whiskey odyssey, Gary Regan and Mardee Haidin Regan uncover the traditional practices that makes each bottling unique.
American distillers employ many intricate techniques to make their whiskey unique (see Whisky Magazine Issue 6). But that is far from the end of the idiosyncracies – once a new spirit is made, many ot...
By Gary Regan in the section
American Whiskey
p44
Fed up with feeling grough after a heavy session? Cheer up, Doctor Tom Stuttaford reveals some surprising- and comforting- facts about achieving a quality hangover.
Shakespeare, in describing the increasing decrepitude which overtakes everyone, overlooked one important, but pleasurable, advantage about growing old; 'sans everything' includes hangovers. The inevit...
By Tom Stuttaford in the section
Hangovers
p48
It was show time in Kentucky and Damian Riley-Smith found it very much to his taste.
The newcomer to Kentucky may be forgiven for thinking he had come to whiskey heaven – for indeed he has. Arriving at the Seelbach Hotel in Louisville at 11pm would, for many, be the time to try out i...
By Damian Riley-Smith in the section
Whisky Events
p56
Great whisky, great scenery, great climate. Dalmore has just about got it all, as John D Lamond reports.
Richard Paterson is a gentleman – a gentleman of the old school. He is the master blender of Whyte & Mackay, as was his father before him. Richard has a passion. That passion is the spirit produced ...
By John Lamond in the section
Distillery Focus
p60
Dave Broom retraces an old smuggling trail and discovers why so many brigands got away with pedalling their illicit hooch.
I once killed a horse with whisky.” It was the casual way that John Christie, former blacksmith of Glenlivet, dropped this nugget of information into the conversation that made it so disturbing. The f...
By Dave Broom in the section
Smuggling
p64
Tom Bruce-Gardyne wades through the archives to discover the extraordinary story of two young brothers who spawned the great whisky dynasty of Dewar's
A clutch of whisky bottles huddle together in my local supermarket in Angus. Their well-known names are proudly displayed across their chests; venerable yet vulnerable. Around them swirls a sea of vod...
By Tom Bruce-Gardyne in the section
Whisky Hero
p68
There's a brave new world of drinkers and they are ordering whisky liqueurs. Maisha Frost reports on changing times at the soft end of the malt market.
What is nectar on the palate, can be enjoyed with or without ice, as part of a cocktail, with soda or another mixer, yet just as easily transform a hot toddy or cup of coffee?
“Whisky,” you may well...
By Maisha Frost in the section
Whisky Liqueurs
p71
Chrisitie's whisky consultant Martin Green takes us down the malt vault and advises on what to buy now and drink or sell later.
Whisky collectors tend to select from the following categories: limited edition single malts, by region, by distillery, by maturation, by their year of birth, very old and rare blended whiskies, and s...
By Martin Green in the section
Collecting Whisky
p86
In this issue we begin a series of interviews with celebrated whisky people. Here Charlie Maclean gives the last-frank- word ot broker and blender Peter Russell.
CM How did you come to work in the whisky trade, Peter?
PR My father came up from Kent in the 1920s to sell advertising space in Harper’s Wine & Spirit Gazette – his aunt was a Harper, and it was ...
By Charles MacLean in the section
Whisky Interview
