Searching for perfection
perfection The Whisky & Cigar Challenge matches a premium whisky with a premium Cuban cigar to produce the perfect match
May 2004, Issue 39, page 18

A case of Norwegian wood
Martin Moodle conducts his annual survey on what's hot - and good value - in the duty free shops of the world
August 2002, Issue 25, page 56

Full of Eastern promise
Our new food and whisky series will look at restaurants and chefs who cook with whisky or serve it as an accompaniment to food. This issue, Christine Manfield (above) and East@West, London
September 2004, Issue 42, page 44

The 21st Century's 100 Greatest Bottles
Jonny McCormick looks at the top 100 single malt whisky bottles auctioned this century
December 2011, Issue 100, page 24

All in the Mash
Iorwerth Griffiths explores a particularly Irish style
March 2011, Issue 94, page 18

It Never Varies
Gavin D. Smith looks at the fortunes of Dewar's White Label
March 2012, Issue 102, page 32

Sweet smell of jasmine
Iorwerth Griffiths finds a comfortable seat at one of Dublin's great whisky havens
March 2007, Issue 62, page 37

Live and kicking
Marcin Miller evaluates the inaugural Whisky Magazine Live and comes to the conclusion that if you missed it, you missed out
July 2001, Issue 17, page 28

Age before beauty
Does older always mean better with whisky? Gavin Smith looks at the facts
May 2002, Issue 22, page 63

A-Z of the world's best blends
Ailsa Craig Company: A Dewar Rattray Age: none ABV: 40% Territories: NA Description: smoky but has a unique and unusual taste created by the harsh grain and the oily and interesting malt content The...
October 2004, Issue 43, page 24

Entente cordiale
Pascal Barbot is a young award-winning chef in Paris who wasn't too familiar with whisky before Glenfiddich challenged him.Martine Nouet reports
October 2005, Issue 51, page 44

Gateway to exclusive whiskies
Joe Bates checks out the latest offers
March 2007, Issue 62, page 59

A new relationship
Beer guru Roger Protz looks at some oak aged beers on the market
December 2010, Issue 92, page 58

The biggest and the best (Glenfiddich)
Home of the biggest malt whisky distillery in Scotland and the world's best-selling single malt, Glenfiddich Distillery has consistently produced whisky that consumers can't get enough of. David Stirk...
June 2001, Issue 16, page 28

Business traffic drives whisky business at Frankfurt
Joe Bates reports from one of Europe's largest airports
July 2007, Issue 65, page 57

A spirited career (Tom Aitken)
Ian Buxton looks back at the career of one of the whisky world's titans - Tom Aitken.
December 2007, Issue 68, page 20

Grossly misunderstood (Aberfeldy)
Ian Buxton goes among old friends and visits Aberfeldy
September 2005, Issue 50, page 34

Far eastern promise
Can the flavours and textures of chinese cuisine embrace whisky? The internationally acclaimed cookery expert yan-kit so was happy to demonstrate the possibilities to Damian Riley-Smith.
April 2000, Issue 9, page 42

Dinner down under
Whisky and food is a new concept in Australia,but trendy Sydney restaurant China Doll was prepared to give it a go. Naren Young went along
November 2005, Issue 52, page 44

Nessie's local
Jonny McCormick explores a monster of a Highland bar on the shores of Loch Ness.
April 2010, Issue 87, page 24

The Pendleton Posse
David de Kergommeaux saddles up and joins the rodeo
July 2012, Issue 105, page 18

A matter of art in a glass
What makes a great blend,and why do the biggest brands command such loyalty? Ian Buxton reports
October 2005, Issue 51, page 22

A malt for all moods (Lord Thurso)
Jane Slade talks to Lord Thurso, a Patron of the Qaich, about his family, his castle and his long love affair with Scotch.
April 2000, Issue 9, page 72

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

A matter of duty
Eighty-five bottles of Scotch are sold every minute in duty-free shops around the world. Martin Moodie looks at where the best ranges can be found, and where it's worth missing your fight for a specia...
May 1999, Issue 3, page 50

Smooth operators
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...
February 2000, Issue 8, page 54

An alternative whisky map of the world...
Tom Bruce-Gardyne takes an irreverent look at the world's 15 largest whisky markets - plus the characters and caricatures you might find in each country. The world of whisky is full of exaggerated per...
July 2002, Issue 24, page 24

We're celebrating five glorious years
Five years, my brain hurts alot; five years, that's all we've got..."
December 2003, Issue 36, page 24