From the Editor

From the Editor

Editor's Word | 12 Jan 1999 | Issue 1 | By Charles MacLean

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Welcome to our very first issue of Whisky Magazine. We have been working on this launch issue for many months now, and hope you have as much fun reading it as we had putting it together. We haven’t managed to include everything we wanted, and we look forward to
hearing what you would like more of, or less of, over the coming months.As we have travelled the world folk have asked ‘Why isn’t there a dedicated whisky magazine already?’ Does this indicate a lack of interest in the subject? Or is the subject itself too narrow for its own magazine? Or perhaps whisky drinkers don’t like to read?The answer to these questions is No, No and Shame. Whisky is a huge and engrossing subject, filled with myth and anecdote, science and high craft, history and hokum, levity and wit. Whisky drinkers are among the most literate and articulate, open-minded and engaging, romantic and fearless people you are likely to meet around the wide globe. All of which Whisky Magazine will amply demonstrate.We whisky drinkers are also supremely convivial. The purpose of Whisky Magazine is to celebrate the subject; to entertain, inform and educate; to encourage an appreciation of this wonderful drink, worldwide.We are utterly independent of brand and distillery owners. We will be impartial in our praise and, where necessary, our criticism. We are proud to have such a celebrated team involved, particularly Michael Jackson and Jim Murray who have joined as our consultant editors.With them we will embrace malt whiskies, grain whiskies and blended whiskies; Scotch, Irish, American, Canadian, Japanese, Indian and others, and we will write about the issues that concern whisky drinkers. We will be opinionated; and if you don’t agree with our views, we hope you’ll tell us so. We will explore the best whisky shops, hotels and bars around the world (starting with the Canny Man’s in Edinburgh), we will review new whiskies and bring you the inside track on distilleries and brands. In this issue we put Laphroaig under the microscope, we cook whisky recipes with chef Nick Nairn, and hear about buying whisky in Denmark. We also launch the Whisky Magazine Club, which will offer readers special events, discounted books, products and the first Whisky Magazine Whisky School.Finally, we have toiled to make sure you can findWhisky Magazine easily. But if you cannot find your own copy, complete the subscription form, call us or drop us a line. You can reach us on our web site at, e-mail us on or write to us. Either way, we look forward to hearing from you soon.
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