Drenched with subversion, glistening with resistance, it’s a drink to put a fire in the belly

Barrel-ageing is bringing unpredictability to the exact science of brewing beer, with rich rewards for the brave

The Whisky Issue launched in style with a cocktail party in Edinburgh

Whisky is on the menu in this edition’s Liquid Lunch, where Michelin-starred chef Paul Kitching shows us exactly what to do with it

Avert your eyes whisky purists – we’ve been experimenting

Your favourite magazine is back – with whisky galore

Its alcohol content is so high, it was once used as an antiseptic. Welcome to the world of Centerba

We’ve guzzled gin and quaffed cider, but it’s time for a dram of the hard stuff as issue three dives headlong into a barrel of whisky