Explore how copper stills are made, the end our journey down the Rockies and a visit to Ballindalloch
Sazerac 16 Years Old
Rye - U.S.A. - 45.00% 4 A very very classy mature rye. Highly recommended for the decadent boulevardiers among you.
Sazerac 18 Years Old
Single Grain - U.S.A. - 45.00% 9 A superb bourbon. As neat and perfectly dressed and combed as Richard Paterson!
Sazerac 18 Years Old
Rye - U.S.A. - 45.00% 8 A big, rye experience.
Sazerac 18 Years Old
Rye - U.S.A. - 45.00% 8 Another Rye Whiskey ? The nose is a bit dour but the palate is more balanced. An interesting character.
Sazerac 18 Years Old Bottled Fall 2007
Rye - U.S.A. - 45.00% 8 More of a sipper than a cocktail rye.
Sazerac 18 Years Old Straight Rye
Rye - U.S.A. - 45.00% 8 A trifle sophisticated for my tastes, but a very fine rye whiskey.
Rye - U.S.A. - 45.00% 7 Balanced and controlled.
Hailed by its fans as the first cocktail, the sazerac courted controversy because of one ingredient -absinthe. Ian Wisniewski looks at its history
June 2005, Issue 48, page 54
An intertwined relationship to history
April 2015, Issue 127, page 58
Cocktails Around the World
New Orleans, Louisiana... ‘The Big Easy'
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New Orleans signature cocktail
Our intrepid reporters go in search of The Sazerac Trail
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The Bourbon Affair
Fred makes a plea for the Bourbon community to work together
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Flying the Flag
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Po-Mo in Nola
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Elegy for the ‘Easy'
The death of New Orleans has been exaggerated
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William Grant celebrates
100th ambassador appointed to cover Australia and New Zealand
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A new frontier
Jonathan McCormick looks at selling bourbon to the Scots.
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The bourbon question
In this round table we asked two prominent members of the bourbon industry and Whisky Magazine readers about the future of bourbon.
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Drinking Large in the Windy City
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February 2010, Issue 86, page 50
Teaching an old distillery new tricks
Buffalo Trace takes its name from the great pioneering days when Kentucky marked the new frontier.Today, it's still blazing a trail for whiskey. Charles K. Cowdery reports
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Neil Ridley looks at two important cocktail tomes.
January 1970, Issue 84, page 44
Martin Betts learnt more than a wealth of whisk(e)y knowledge from Whisky Magazine Live's Masterclasses, he found out that the Master Blenders and Distillers could communicate with the enthusiast with...
July 2001, Issue 17, page 30
The big five
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On the fashion trail
The Lonsdale in London recently hosted a Whisky Magazine cocktail challenge. Dominic Roskrow spoke to general manager Henry Besant.
October 2003, Issue 34, page 37
Single Tree Effects
Science is a mind-bendingly complicated enigma. There is a cause that engenders every effect, response and reaction, but even the most basic everyday causalities can elude us. The stimuli that provoke...
June 2011, Issue 96, page 6
Trying to blend in
What is wrong with American blended whiskey? Maligned and misunderstood, American blends may be due for revival by Charles K. Cowdery.
April 2010, Issue 87, page 46
On the rebound
Rye is on the rise again,William M.Dowd looks at what's hot out there at the moment
July 2007, Issue 65, page 24
Join the debate
email the team firstname.lastname@example.org
September 2008, Issue 74, page 86
Stiring times in the Big Easy
Liza Weisstuch reports from this year's Tales of the Cocktails event
December 2010, Issue 92, page 46
How hip is your flask?
Michael Jackson, on the road, With an ear for a great whisky
April 2001, Issue 15, page 7
Rye's In Trend
The comeback of the original American whiskey
January 2015, Issue 125, page 56
Naren Young packs his library card and is welcomed to one of New York's newest centres of higher learning
April 2007, Issue 63, page 52
Blackadder ploughs on
In the latest of our series celebrating some of whisky's lesser known personalities,Dominic Roskrow talks to Robin Tucek,owner of independent whisky company Blackadder.
June 2009, Issue 80, page 33
London mixes a recipe for success
Whisky cocktails present mixologists with a unique set of problems. But some of London's finest were up for the challenge. Dominic Roskrow reports.
December 2003, Issue 36, page 40
There is only one place to take the temperature of the great cocktail makers, New Orleans. Liza Weisstuch went to see what's shaking.
September 2008, Issue 74, page 14
Ready for it's close-up (Buffalo Trace)
Liza Weisstuch dons her white coat to see what's been cooking in the Buffalo Trace lab.
October 2008, Issue 75, page 26
The Crescent City
The bars of New Orleans
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Sean's Canadian hub
The Irish Heather is a whisky mecca in downtown Vancouver. Brigid James visited it
July 2005, Issue 49, page 39
All up for grabs?
Are premium bourbons better positioned to snap up new drinkers, or can Scotch and American whiskey both flourish side by side?
March 2006, Issue 54, page 16
Tomes of Zurich
Switzerland might not seem an obvious place to find a good whisky bar, but the Widder Bar is just that. Jefferson Chase reports
September 2004, Issue 42, page 46
Behind Closed Doors
A new movement of discreet 'speakeasy' styled bars have started to take our capital by storm. Neil Ridley knocks three times and finds out what all the fuss is about.
July 2011, Issue 97, page 48
The Buffalo's Graveyard
A trace of Bourbon history
June 2015, Issue 128, page 58
The Whisky River along the Hudson
Liza Weisstuch tracks down some of the new generation of bars in the Big Apple.
February 2010, Issue 86, page 22
A trace of greatness
Stuart Maclean Ramsay roams among the magnificent buffalo of Kentucky.
September 2000, Issue 11, page 22
How old is too old?
Charles K. Cowdery looks at the best ages for whisky and bourbon.
April 2008, Issue 71, page 52
April 2013, Issue 111, page 38
Too little of a good thing?
Charles K. Cowdery looks at the buzz created by the limited editions market.
February 2008, Issue 70, page 48
To the Ends of the World
Hans takes a look at the other countries where blending is big
September 2016, Issue 138, page 20
Screeching In St John's
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Young at heart?
In a new series we ask a panel of experts to debate a controversial subject
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Summer in a Glass
Naren Young looks forward to some long hot months
June 2012, Issue 104, page 38
Bourbon is not only continuing its growth in profitability but is carving out a new premium image for itself. Dominic Roskrow reports
January 2007, Issue 61, page 18
The Single Oak Project
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Short History of Stitzel-Weller
True to the 'human' form of distillation and popularised 'wheated Bourbon'
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Has the distillation world effectively spawned an uncontrollable, unregulated monster
September 2014, Issue 122, page 22
The Appliance of Science
Neil Ridley meets the men behind two revolutionary establishments and gets a science lesson in the process
June 2011, Issue 96, page 52
Return of the rye
The bad guy's whiskey is set to leap off the history shelves and stage a magnificent revival. Scott Aiges makes an irresistable case for procurring some bottles.
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