Contents
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Over 60 guests attended Whisky Magazine’s inaugural reader dinner for an exceptional tasting of a range of Aberlour single malts. Marcin Miller was there
Whisky magazine’s first sponsored reader dinner was held at London’s premier restaurant, Novellis EC1 and attended by Michael Jackson, Whisky Magazine’s constultant editor, David Boyd, master blender ...
By Marcin Miller in the section
Whisky Events
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Is it possible to compile an objective hierarchy of malts?
In the last issue of Whisky Magazine, we revealed the results of a survey which asked you to tell us your favourite malts. By chance, the results of a similar survey conducted by Highland Distillers w...
By Charles MacLean in the section
From the Editor
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Lithuanian mead put Michael Jackson on the malt laden road. Here he talks about some friends he met along the way
In a fashionable and allegedly southwestern-style restaurant called the Roaring Fork, in Scottsdale, Arizona, I was recently offered The Quintessential Martini. What’s a racey drink like a martini doi...
By Michael Jackson in the section
Musings with Michael Jackson
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As well known for his international travelogues as his insane antics in Monty Python, Michael Palin, a New Year’s honours list CBE, is one of Britain’s most popular stars. Here he tells Damian Riley-Smith about the good times he has shared with a glass of whisky.
Michael Palin’s first memorable whisky experience happened at the Edinburgh Festival. 1964 was the first time he had done any performing in front of a big public audience. He was part of the Oxford Ci...
By Damian Riley-Smith in the section
Whisky Interview
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Retro luxury pervades the whisky bars of San Francisco as Larry Walker found out when he did a little relaxing West Coast style
Finding a good whisky bar in San Francisco is not as easy as one might think. The silicon valley and hip-media types in their 20s and 30s, when they aren’t ordering $150 (£100) bottles of Cabernet, ar...
By Larry Walker in the section
Great whisky bars
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Ireland is rich in myths about the magic powers of poitin, the aromatic spirit that was distilled illegally for centuries. But now it has a new life on the right side of the law. Susy Atkins traces its rise from moonshine to respectability
Go to the dark, smoky old bar in Bunratty, Shannon, western Ireland and you might well meet a poitin (pronounced ‘potcheen’) maker. You can sit with him and enjoy a glass or two of his clear, fiery sp...
By Susy Atkins in the section
Irish Whiskey
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Heinz Taubenheim’s grand passions have made him the toast of the American whiskey world. Susanne and Juergen Deibel meet the genie behind the bourbon bottles
Buried deep in the valleys of the Hunsrueck in western Germany, is the sleepy little village of Griebelschied. There, on what is known locally as Bourbonstreet, is an old converted garage. Step inside...
By Juergen Deibel in the section
Collecting Whisky
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History lives at Edradour, the world’s smallest Scotch whisky distillery, where traditional whisky-making methods remain unchanged to this day. Jane Slade describes the pleasures on offer when she slipped back in time
The Black Spout waterfall is the only natural barrier that stops the wild salmon leaping up to Edradour (pronounced as in ‘sour’), an idyllic, quintessentially Scottish haven buried deep in the southe...
By Jane Slade in the section
Distillery Focus
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Margaret Rand’s taste buds were transported when she feasted on game dishes flavoured with whisky created by top chef David Chambers
They serve 50 to 60 grouse a day at Rules, and about 60 pheasants. Chef director David Chambers likes to cook them “as pink as people will eat them” – and at Rules that’s pretty pink. Indeed visitors...
By Margaret Rand in the section
Whisky and Food
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Hand-made Maker’s Mark bourbon tastes irresistibly good. Stuart MacLean Ramsay describes an enthralling encounter
with Kentucky’s alchemists
Tom Bethel is the maître d’ and resident bourbon expert at Higgins, my favourite bar and restaurant in Portland, Oregon. Like all true professionals in the business of social arts, Tom has the effortl...
By Stuart MacLean Ramsay in the section
Distillery Focus
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Marcin Miller receives an education in whisky detection
How much do you know about whisky? I mean really know. Indeed, how much do you know about yourself? I don’t mean that Freudian couch business -– rather how good is your ability to evaluate what your s...
By Marcin Miller in the section
Whisky School
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London’s first malt and cigar bar is now the capital’s finest Scottish restaurant with a huge selection of whiskies. Jane Slade went to investigate
Coming here is like returning to the womb,” muttered one Boisdale regular into my ear. He had a cigar the diameter of a squash ball jammed between his teeth, and a glass of Scotch clenched in his fist...
By Jane Slade in the section
Whisky and Food
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he whisky label is a treasure trove of information if you know how to crack the codes. Graham Moore reveals all
Whisky brands emerged when the law first allowed the Scots to export whisky to England in bottles, as opposed to kegs, and merchants began to promote their own unique blends, creating for each an imag...
By Graham Moore in the section
Whisky Production
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Young entrepreneur Keir Sword is going places with Scotch. Marcin Miller met up with him at his shop on Edinburgh’s famous thoroughfare
Keir Sword – you can’t forget a name like that in a hurry – thrives on change and the special buzz that only seizing a daring opportunity can bring.
Three years ago he took over Royal Mile Whiskies, ...
By Marcin Miller in the section
Great whisky retailers
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The glass of whisky in my hand is a pale, straw gold with the faint aroma of pears. Its flavour is gentle, understated and above all smooth. So smooth that someone, after probably at least a bottle, w...
By Tom Bruce-Gardyne in the section
Whisky Hero
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Handsome dividends could be in store for whisky drinkers and the Scotch industry, now Scotland has its own government.Tom Bruce-Gardyne reports
The southernmost distillery in Scotland is William Grant’s at Girvan, in Ayrshire, 400 miles from where the British Parliament sits in the House of Commons in London. If Scotch whisky workers ever fe...
By Tom Bruce-Gardyne in the section
Whisky Politics
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Gordon & MacPhail brought malt whisky to the people. Ken Hyder salutes the legendary pioneers who have always done it their way
The next time you raise a glass or quaich, you might like to consider the case of Mrs Crowe and the magistrates of Elgin. If Mrs Crowe had won, your choice of malts, and perhaps their quality would be...
By Ken Hyder in the section
Independent Bottlers
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Art and commerce can be a potent cocktail and one of which distillers are becoming increasingly aware . Annie Davies looks at the success of designer bottles and labels
Atendril of smoke, a suggestion of peat, the delicate whisper of vanilla, or even, as in one celebrated case, a lick of Liquorice Allsort: blending whisky, composing the seemingly limitless number of ...
By Anne Davies in the section
Whisky and Art
