Life beyond Lagavulin
Michael Jackson refutes the belief that new devotees of whisky want blandness in thei drams
January 1999, Issue 1, page 7

Still mourning
Tamdhu is the latest distillery to be mothballed. Gavin D. Smith reports.
July 2010, Issue 89, page 34

Ask the expert
I have a very old (40 years plus) bottle of Hector MacDonald Glen Mist Whisky Liqueur priced at 40/- shillings, bottled by Savermo of London. The wax seal around the cork is broken but the cork is int...
October 2010, Issue 91, page 73

Walking the line
Gavin D. Smith explores the Speyside Way.
April 2010, Issue 87, page 30

In the footsteps of Twain
An invite to speak at a prestigious club sends Michael Jackson in search of a literary giant
April 2006, Issue 55, page 11

Traditional Practice
Commentator, consultant, writer and chairman of the World Whiskies Conference, Ian Buxton is approaching 25 years in the whisky industry
April 2011, Issue 95, page 11

We can also help with inspiration for a new product.
Ian Wisniewski talks with Christine McCafferty,Diageo's archive manager
February 2008, Issue 70, page 76

Vintage appeal
Ian Wisniewski explains what makes a vintage worth shelling out extra cash for – and why collectors are going crazy for them …
December 2001, Issue 20, page 58

The history makers
For our 10th anniversary issue,Ian Buxton profiles 10 people who have shaped today's global whisky industry.While these are only short biographical sketchs of individuals,all of whom deserve an articl...
November 2008, Issue 76, page 23

Desperately seeking Speyside
“To set foot somewhere is a physical connection, a sense of truly being there. I wanted to feel Speyside as terra firma.” Pictures and story by a footsore Michael Jackson
July 2001, Issue 17, page 34

Grown-up & glamorous
Retro luxury pervades the whisky bars of San Francisco as Larry Walker found out when he did a little relaxing West Coast style
February 2000, Issue 8, page 20

Haydock gets sexed up
Is the great John Haydock rattled? It would seem so. Here he goes on the defensive and answers his critics
October 2003, Issue 34, page 74

Whisky, cocktails, and all that jazz (Be Bop Bar)
Ken Hoskins travels to eastern Europe and puts his feet up in the Be Bop Bar with his new Czech mate.
November 2000, Issue 12, page 76

Heather, honey and whisky's future
Jamie Forbes is Albannach's young, gifted and enthusiastic bar manager, and he's bringing malt whisky to a younger audience. Rob Allanson spoke to him
January 2006, Issue 53, page 42

An acidic finish
John Haydock, Whisky Magazine's new columnist, hops aboard the "tasting-note gravy train" to join his whisky writing chums on a rather profitable journey.
June 2001, Issue 16, page 82

The bar in the Bluegrass
Ken Hoskins visits Lousiville's Seelbach Hilton Hotel, where Al Capone gambled away his ill-gotten gains, F.Scott Fitzgerald became so drunk he was physically ejected and Max Allen Jr., Kentucky's leg...
February 2001, Issue 14, page 56

Fortune comes knocking (Knockdhu)
Knockdhu is an oddball distillery that defies categorisation.It's owned by Whisky Magazine Distiller of the Year,Inver House.Dominic Roskrow visited it.
January 2008, Issue 69, page 40

The walk of life
A team from Whisky Magazine completed nearly 50 miles of the Speyside Way to raise money for Make Poverty History. Dominic Roskrow reports
June 2005, Issue 48, page 16

Welcome back
A resurgent Tamdhu Distillery
June 2013, Issue 112, page 26

In a Word...
Just exactly how doyou pronounce the name of that whisky you're so keen on? Pip Hills guides you through some Gaelic, Scots and Nordic basics
April 2003, Issue 30, page 30

A life away from the waver
Robin Laing joins a group of enthusiasts heading up the Spey with paddles.
April 2010, Issue 87, page 50

The Art of Science
Dave Broom examines how Japan's distillers are taking their country's whiskies into the world.
January 1970, Issue 84, page 14

Sugar and spice and all things nice
In the final part of his nosing course, Charles Maclean suggests that classifying malts by region has little meaning classification by flavour is more useful: but how on earth do you do it?
August 1999, Issue 5, page 66

Spirit of the architect
Ian Buxton looks at the man behind the iconic pagoda,his contemporaries and his legacy
March 2007, Issue 62, page 26

A midsummer night's dreeam
Martine Nouet finds whiskies that lend themselves to teh warm, care free days of summer and creates a refreshing menu to accompany them
June 2001, Issue 16, page 36

The visitors' guide to... Speyside
In each issue of Whisky Magazine this year we will look at a whisky region from a tourist's point of view. First up, Speyside
January 2006, Issue 53, page 34

The Splendour of Speyside
Nature and native cunning have nurtured the distillery industry on the banks of the Spey. Tom Bruce-Gardyne took a trip through a whisky wonderland
October 1999, Issue 6, page 68

A gem in the eye of a storm (Cardhu)
Say the word ‘Cardhu' and it stirs up images of underhand dealings. But the distillery intrinsically linked to last year's scandal is charming and impressive, and its staff outstanding. Ian Buxton r...
January 2005, Issue 45, page 30

Wunder bar
Germany's capital city holds much to tempt the whisky-lover, as the Berlin-based Jefferson Chase explains
January 2003, Issue 28, page 38

Walking through whisky country
"It's only through flavour that we'll understand whisky and maybe it's only by walking the country that we'll understand flavour," says Dave Broom after climbing Ben Rinnes and Lochnagar with disting...
November 2001, Issue 19, page 48

Water through granite
The character of Speyside malts has been forged by geography and geology. Dave Broom looks at how remote glens and freezing water combined to produce consistent quality moonshine.
January 1999, Issue 1, page 52

Making the grade
In a Whisky Magazine exclusive we go behind the scenes of this ambitious project.
October 2009, Issue 83, page 18

H.P. Source
Autumn brings an abundance of Highland Park reports Jonny McCormick.
December 2011, Issue 100, page 98