Spirit of Speyside 2016: Day Four
Tasting note challenge, whisky ice-cream and Ann Miller’s tales of university with Charlie Maclean.
Tasting note challenge, whisky ice-cream and Ann Miller’s tales of university with Charlie Maclean.
An energetic Argocat ride, a working sma’ still and a wry double act proved to be the highlights.
Whisky and chocolate; whisky and music; whisky and dancing. The SoSWF concluded at a frenetic pace.
Expect the unexpected on SoSWF’s second day, from blends to blackenings and desert island drams.
Mixing traditional and modern on festival day one – from hi-tech hotels to the joys of the ceilidh.
Rachel McCormack goes island hopping to discover whisky and culture outside Islay.
Citrus fruit is more than a whisky tasting note – consider these sweet and sour recipes with a dram.
Edrington’s move to Glasgow brings to an end The Fair City’s long-standing association with Scotch.
After scandal, revival: how United Distillers helped to mould today’s Scotch whisky industry.
The compelling tale of one of the most infamous episodes in British corporate history – 30 years on.
Could it ever happen? After all, the momentum of the mighty malts continues to grow by the year…
A hefty dose of experimentation characterises the brewer’s foray into spirits production.
Whisky, food and an indefatigable volunteer force make a former church in Groningen the place to be.
The last of our spring-themed features – and an indispensable guide to seasonal whisky mixing.
In food terms, spring offers invigorating, fragrant flavours as nature revives and revitalises.
As part of our selection of seasonal features, Dave Broom picks the perfect drams for springtime.
A bid to answer one of Scotch whisky’s most contentious questions – by enlisting some expert help.
Celebrating the ever-popular author, seen through the eyes of his great friend, Charles MacLean.
Gaz Regan discovers a regal-sounding creation inspired by New Orleans classic, the Vieux Carré.
The Whisky Professor tackles triple distillation in answer to another reader question.
Whisky Live London was a show to discover new drams, as well as a time of self(ie) reflection.
Less whisky. More expensive whisky. In Russia, even the presence of a piper is under threat.
Delving into the history of the whisky decanter. Could it be set for a 21st-century renaissance?
Dave Broom picks apart Scotch and Irish whiskey’s close relationship in time for St. Patrick’s Day.
The b-word sits uneasily on single malt products and should be avoided, says Charles MacLean.
The celebrity chef reveals his burgeoning passion for Scotch and plans to launch his own whisky.
Why the macho charms of Scratched Cask and Hard Fired have got the Whisky Virgin’s juices flowing.
Not just for malt whisky: why the humble barley grain could be the next big thing in food circles.
An exhaustive guide of what to do, and where and when to do it, in one of the world’s great cities.
Is whisky investment ‘the worm in the apple’ or a simple by-product of supply and demand?
To the Land of the Long White Cloud and an impressively organised event full of memorable drams.
A deconstruction of the unique charms of this much-loved Islay distillery, now 200 years old.
From Kirkliston to Ailsa Bay via many detours, the history of the flexible whisky-making facility.
Fiona Beckett meets Rhuaridh Buchanan, affineur and supplier of cheese to London’s top restaurants.
Plenty of tips here on how to keep that much-prized Scotch whisky collection in perfect condition.
Nick Morgan of Diageo and Bruichladdich’s Adam Hannett lock horns on this most vexed of issues.
This factual tale of shipwreck and ‘salvage’ is even more remarkable than the fictional version.
Dissecting the wonderful simplicity of what might just be the world’s most beloved whisky cocktail.