The coopers of Jerez are working flat out to sustain the centuries-old relationship between sherry and whisky

A uniquely Icelandic whisky from the marriage of tradition and nature, ice and fire

Bourbon in the home of whisky? We allowed Wild Turkey’s Associate Master Distiller, Eddie Russell, to convert us

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

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

We have two limited edition bottles of anCnoc whisky designed by Peter Arkle. To get your hands on one of them all you need is razor-sharp wit