Welcome to Whisky Extras where you can find out more about the history and heritage of your favourite drink. From free articles from Whisky Magazine to cocktails and glossary you'll find it all here.
A journey round Islay, visits to Maker's Mark and Penderyn, and the conclusion to our trip down the Rockies
Various factors influence the character of the new make spirit during maturation, and determine a malt's final flavour profile, as Ian Wisniewski finds out.
June 2009, Issue 80, page 28
Spirit of the times
In the first of a two part series looking at new make spirit, Ian Wisniewski considers the range of characteristics that appear in new make spirit,and how they are created.
April 2009, Issue 79, page 28
Taking the pledge
Ian Mitchell charts the rise and fall of the Temperance movement in Scotland.
April 2009, Issue 79, page 21
World Whiskies Awards
This year's competition saw more than 150 whiskies put through their paces during three rounds of tastings to win the coveted titles of “Best in the World”.
April 2009, Issue 79, page 15
What's in a barrel?
Ian Wisnewski looks at the complex nature of acquiring casks and the increasing demand for quality.
October 2008, Issue 75, page 28
Charles Cowdery discovers what the Scots taught the world.
October 2008, Issue 75, page 23
Welcome to Whisky Magazine
Well it looks like the seasons are on the turn here in God's own country, and county (Norfolk to the uninitiated), but oddly rather than getting colder and wetter (which was summer), it has got a litt...
October 2008, Issue 75, page 5
For a quarter of a century the Northern port of Wick had no licensed premises. Dominic Roskrowreports on the bitter feud that divided the town.
June 2008, Issue 72, page 20
Sliced, diced and matched with malt
Dave heads to one of the world's most famous fish markets to discover how Japanese seafood works with Scotch malt whisky
April 2008, Issue 71, page 59
A different beast
Canada's whisky industry is a pale imitation of what it once was. But if you're thinking of visiting its distilleries be prepared for a lot of travel – its few remaining distilleries are spread righ...
September 2007, Issue 66, page 32