Why whisky does work with food
Impassioned words in favour of using whisky in food from our resident expert, Martine Nouet.
Impassioned words in favour of using whisky in food from our resident expert, Martine Nouet.
The Whisky Virgin longs for a naked picnic staring deep into Jim Murray's inviting, golden eyes.
How much do you really know about Scotch whisky?
Scotch whisky must be at least three years old – but why? War, in part, provides the answer.
From quaich to tumbler to specialist tasting glass, this area of whisky has never stopped evolving.
The trickiest gift to wrap is a bottle of whisky or wine, but with a little flair it needn’t be.
Castles, illicit stills and a formidable reputation for food and drink? It’s got to be Arran.
Johnnie Walker a 'craft' whisky? Things are getting out of hand, says Tim Forbes. Time for a ban?
An appetising array of blood-warming, fortifying cocktails designed to keep out the winter chills.
Cocktails, jazz and beignets provide a feast for all the senses in Louisiana’s deep south.
As a surfeit of Masters grips the Scotch whisky industry, the Virgin ponders what comes next.
Jim Murray and Tom Sandham discuss the fast-evolving role of the modern whisky writer and critic.
Go one better than a bottle of Scotch and give an alternative Christmas whisky gift this year.
The whys and wherefores of diluting your dram: when to add water, how much and why.
Concepts of ‘spirit’ collide as whisky enthusiasts indulge their passion in a 15th-century church.
Stock issues? Modern marketing techniques? Whatever the reasons for NAS, Neil Wilson isn’t happy.
Walking in the footsteps of Alfred Barnard – and getting to know Speyside’s wilder side.
Our innocent Whisky Virgin has fallen in love at last – but, sadly, all is not sweetness and light.
New distilleries are expensive – and you can’t sell a bottle for years. How do you survive the wait?
Soaking up a mixture of sun, history and culture in one of southern France’s most beautiful towns.
Glen Highland whisky, anyone? Unveiling some of the world’s most notorious fake Scotch products.
Dissecting Mortlach: the Whisky Prof explains the facts behind a spirit distilled 2.81 times.
What qualities have we come to expect from the world’s best bars? Becky Paskin investigates.
Scotch has the fruit, oak and smoke to create the perfect seasonal serves for this time of year.
From Morels to Chanterelles, mushrooms offer a quintessentially autumnal touch to the table.
From grizzled industry legends to shiny new liquid, here’s this year’s Whisky Show in microcosm.
Golf, shellfish and exfoliation all feature during the Virgin’s idyllic island getaway.
Dave Broom reports from a Japanese whisky roadshow, where he discovers a new spirit of openness.
What makes a successful and enduring whisky event? Keep moving, keep changing and never settle.
Sulphur in whisky: massive screw-up or blown out of all proportion? It’s a matter of taste…
Campbeltown’s rich history encompasses herring fishing, coal mining and – most famously – whisky.
Caramel in whisky: why is it there, what does it do and does it matter? The Whisky Prof on E150a.
Galleries, museums and great food mark out two days in Tuscany. And the views aren’t bad either.
One man’s journey through the complex and endlessly fascinating pathways of home whisky-making.
Is the use of virgin oak to mature Scotch whisky a boon to the blender – or a catastrophe?
The long-running Shetland whisky soap opera takes another turn with the launch of four new releases.