Whisky Magazine 41

50 Years of Maker's Mark Yamazaki Aged Bourbon Tasting Fake Whisky update Islay Walks Paul...

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Editor's Word Let's dive in at the deep end Only one thing: they drank my entire bottle of Laphroaig

By Dominic Roskrow

Musings with Michael Jackson The ‘quaiching' of a President Michael Jackson recalls his part in Ron's downfall

By Michael Jackson

A Dram with Dave Broom It's all a matter of angles Dave ‘The Brush' Broom on potting, pirates and promotions

By Dave Broom

Distillery Focus Bladnoch is a strong South Westerly It takes some getting to but Scotland's most southern distillery is worth the effort. Even when it's silenced

By Mystery Visitor

People Casting an eye to the future This month's debate looks at the future role of age statements on bourbons

By Dominic Roskrow

News Heady days as drinkers seek out quality These are very special days indeed for whisky

By Dominic Roskrow

Production Is bourbon coming of age? Is there a perfect age for American whiskey – and are different age expressions driving the market or in danger...

By Dominic Roskrow

Distillery Focus How Maker's made its Mark When TW Samuels VI first produced Maker's Mark he was dismissed as a crackpot. But he succeeded in changing the...

By Dominic Roskrow

Distillery Focus Whisky at ease with itself (Yamazaki) At Yamazaki the distillery and church stand next to each other in harmony. Dave Broom witnesses whisky making at its noblest

By Dave Broom

Travel Let's take a walk on the fragrant side The smells of Islay reflect on some of its wonderful whiskies. Martine Nouet takes you on a sensory journey...

By Martine Nouet

News Out with the old, in with the new? Not quite... Can whisky-making be taught properly at university, and is our understanding of science leading to better whisky? Gavin Smith looks...

By Gavin D. Smith

News Back from the brink for Scapa The Scapa distillery on Orkney is to be reopened full time after years of neglect Dominic Roskrow visited it

By Dominic Roskrow

Whisky & Culture Finding fellowship in café society Jefferson Chase stops for a drink at Carson McCullers' Sad Café

By Jefferson Chase

Food A spicier side of Ireland Celebrity chef Paul Rankin has always used whiskey in his recipes. Dominic Roskrow took a cooking lesson with him and...

By Dominic Roskrow

News Magnificent Seven meet the Famous Five Chivas billed it as the great Glenlivet Tasting Showdown. Our man Ian Buxton popped along to see what it was...

By Ian Buxton

Production Something fishy or a salt on the senses? Ian Wisniewski explores the phenomenon of marine characteristics and asks why we can taste the sea when we drink some malts

By Ian Wisniewski

Column Found on the marketing department floor American writer Terry Sullivan is the latest guest journalist to grace our pages. And he has some pretty cool industry...

By Terry Sullivan

Dave BroomWhisky at ease with itself (Yamazaki)At Yamazaki the distillery and church stand next to each other in harmony. Dave Broom...

Ian BuxtonMagnificent Seven meet the Famous FiveChivas billed it as the great Glenlivet Tasting Showdown. Our man Ian Buxton popped along...

Jefferson ChaseFinding fellowship in café societyJefferson Chase stops for a drink at Carson McCullers' Sad Café

Michael JacksonThe ‘quaiching' of a PresidentMichael Jackson recalls his part in Ron's downfall

Martine NouetLet's take a walk on the fragrant sideThe smells of Islay reflect on some of its wonderful whiskies. Martine Nouet takes you...

Dominic RoskrowCasting an eye to the futureThis month's debate looks at the future role of age statements on bourbons

Gavin D. SmithOut with the old, in with the new? Not quite...Can whisky-making be taught properly at university, and is our understanding of science leading to...

Terry SullivanFound on the marketing department floorAmerican writer Terry Sullivan is the latest guest journalist to grace our pages. And he...

Mystery VisitorBladnoch is a strong South WesterlyIt takes some getting to but Scotland's most southern distillery is worth the effort. Even...

Ian WisniewskiSomething fishy or a salt on the senses?Ian Wisniewski explores the phenomenon of marine characteristics and asks why we can taste the...