Whisky Magazine

Calling all whisky enthusiasts! A subscription to Whisky Magazine is the perfect choice for those looking for the finest and rarest malts and blends. Discover everything from little known (but very special) local whiskies and award winning distilleries, to what dram pairs best with your favourite food. It’s guaranteed to get your nose twitching and taste buds tingling. Packed with regular tasting notes from our whisky masters, in-depth interviews with the leading whisky experts, behind the scene tours of distilleries, a subscription to Whisky Magazine will be your ideal drinking companion.

BITING BARLEY • Can floor malt act as a flavouring grain?

Whisky Magazine

SILVER SERVICE • Whisky Live’s flagship London event turns 25

SHADOW PLAY • The overlooked majesty of Fettercairn

COTTAGE INDUSTRY • The barley that changed whisky

Crop GEAR • Craft maltsters are helping to create the flavours of tomorrow’s whisky today

Reaching for the pinnacle • The top-selling single malt maker has unveiled the newest bottling in its Grand Series, which is the most highly aged in the line-up so far, and has undergone the longest finishing period, using a special parcel of wine casks

HIGHER GROUND • The largest malt whisky production region in Scotland, the Highlands, is not resting on its laurels, with new distilleries and expressions coming thick and fast

Grainspotting • Glen Ord — home of the Singleton — is one of the few Scotch whisky distilleries with visitor-friendly on-site maltings. We visit to get hands-on with barley processing

CROSS PURPOSES • Thanks to breeders creating various strains of barley, taking strong characteristics from different types to withstand weather conditions, or to increase yields, distillers have a great deal of choice when it comes to creating flavourful whiskies

Kingdom come • In the heart of Fife, a husband-and-wife team took a risk, and created a profitable maltings business that combines agricultural knowhow with experimentation

THY WILL BE DONE • Denmark’s Thy Whisky Distillery’s focused approach to single-estate products has fostered an environment in which grain rules the roost

INHERIT THE EARTH • Heritage grain varieties are expensive and have famously terrible yields, yet some distillers are increasingly charmed by their perceived flavour advantages

FRIEND ZONE • With his community-mindedness, distiller Jason Parker is boosting the fortunes of local farmers in the Pacific Northwest, and making whisky that is full of flavour

HISTORY REPEATING • Chevallier barley dominated distilling for a century. But it was superseded by other strains until its recent rediscovery by small producers that are championing it for its flavour

Taster biographies

CHOOSE YOUR SUBSCRIPTION PACKAGE

NEW WHISKIES SHINE BRIGHTLY AMID TRAVEL TURMOIL • Journeying by air remains a frustrating activity but there are some excellent finds to be had for whisky-loving passengers

CASK AWAY • In each edition, we ask one of the industry’s great and good which drams they would take to our desert island