While Japanese whisky has been on the spirit radar for a while now – the country’s first distillery was established in 1934 – in 2022 it’s definitely having a ‘moment’.
What’s so good about Japanese whisky?
WWD Blog
Whisky consulting: does it have a future? Blair Bowman weighs in
What does whisky consulting look like in a virtual world – and can it still thrive?
Women in Whisky: Four key women making their mark on the whisky industry
We’re taking this opportunity to highlight four key women making their mark in the whisky industry. From brand ambassadors to distillers, blenders and whisky company founders, the future of whisky belongs as much to women as to anyone else.
Your Ultimate Whisky Christmas Gift Guide 2021
We’ve put together a Christmas gift guide for the whisky lovers in your life. Whether you’re on the lookout for friends or family, or just fancy treating yourself, get all the whisky-themed inspiration you need, right here.
“The spirit is king!”: Q&A with Drew and Helen McKenzie Smith, Founders at Lindores Abbey Distillery
WWD chats to Lindores Abbey Distillery founders Drew and Helen McKenzie Smith about producing the site’s first whisky in 527 years
Sustainable whisky: a panel discussion from the World Whisky Weekender
We hear from three whisky distilleries about their mission to become as sustainable as possible as the industry moves to do it’s part
Beyond the bottle: Seven tips for serving more sustainable whisky
At home or behind the bar, here are seven tips for serving your whisky more sustainably
The world’s most sustainable whisky distilleries
Spanning three continents, here are seven of the best sustainable whisky distilleries around the world
Highballs, highballs, highballs!
Here are five things we learned about the drink of the moment at the World Whisky Weekender session with Johnnie Walker Master Blender Emma Walker
“It’s like magic”: Q&A with student distiller Rosie du Toit
For Distillery Month, WWD chats with Rosie du Toit, Brewing and Distilling Master’s student at Heriot-Watt University in Edinburgh, about her studies, novel yeast strains, and pursuing her passions
