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The article focuses on single-malt whiskey from Islay, Scotland. The author discusses the importance of peat in imparting flavor to the whiskey and describes the process smoking barley with peat. The author also describes various distilleries in the Islay area and discusses the flavors and characteristics of the whiskies they produce.

The article profiles the whiskey industry. The author offers details on the process of making bourbons, discusses the raw materials used in creating the alcohol, and offers information on several bourbons including Maker's Mark, Jim Beam, and Rock Hill. Additional article topics include the author's Jack Daniel tour, the taste of sour-mash whiskey, and Prohibition in the U.S.

The article focuses on the increasing popularity of wine blends in the U.S. Among the wineries that offer blends are Channing Daughters in Bridgehampton, New York, Lieb Cellars in Mattituck, New York, and Franciscan Estate Winery in St. Helena, California. Also mentioned are various wine blends, such as red Bordeaux, Côtes du Rhône, and Equilibrium, and several grape varieties, including Chardonnay, Sauvignon Blanc, and Pinot Blanc.

The article focuses on control states in the U.S. that improve their warehouse distribution by using technological innovations, and offers warehouse reorganization advice. The Idaho State Liquor Division has invested in an Automatic Service and Retrieval System (AS/RS). The Wyoming Liquor Distribution Division's warehouse is equipped with Datria Voice recognition system. The West Virginia Alcohol Beverage Control Administration (WVABCA) is working on a new Bailment Control System (BCS). INSET: WAREHOUSE REORGANIZATION ADVICE.

The article focuses on the introduction of craft Irish whiskey to the liquor market in 2014. Topics include the increase in sales of Irish whiskey in the U.S. between 2004 and 2014 and the competition between Scotch whiskey and Irish whiskey for market share on the U.S. market. Information is provided on Jack and Stephen Teeling, sibling owners of the whiskey distillery Teeling Whiskey.

The article analyzes the potential impact of disruptive technology on the whiskey industry. The technology is expected to enable the industry to develop a new flavor and a new process. The use of a mixture of techniques, including distillation and solvent partitioning, by beverage company Endless West to make whiskey is discussed, as well as the use of new machines by Lost Spirits to experiment with new flavors.

This article on problems faced by the Japanese whiskey manufacturers. Suntory Ltd., Japan's biggest whiskey producer and one of its savviest merchandisers, reported that sales in the fiscal year ended in March were off 11%, to around 762 billion yen. With whiskey sales down, it looks as though the higher tax rate may bring in less revenue than budgted. What's worse, the levy seems to have catalyzed an underlying shift in fashion from brown goods to much cheaper white goods.

The article reports that distillers in Kentucky will start producing bourbon whiskey again in January 1945 after converting to war alcohol production in October 1942. Topics discussed include the U.S. War Production Board giving consent to distillers to replenish their stocks of bourbon whiskey, reasons behind the government's decision to require distillers to boil out all industrial alcohol before starting their whiskey production and amount of corn made available to distillers.

The article discusses the expansion of Distillers Corp.-Seagrams, Ltd., sales leader in the U.S. whisky industry. Its acquisition of Frankfort Distilleries, Inc. for 42 million U.S. dollars, is viewed as the biggest whisky deal since repeal. The addition of the three distilleries of Frankfort will result in increased productive capacity. Seagram's U.S. stocks of one million barrels (BBL), combined with Frankfort's 400,000 bbl., will put Seagram in second place in terms of inventory.

The article reports on a War Production Board (WPB) order that would prohibit production of whisky and gin in the U.S. on November 1, 1942.

The article reports that the War Production Board (WPB) has drafted the whisky industry into the war program in the U.S. in 1942. It discusses the decision of WPB to use high wines as source of alcohol for the production of munitions. It states that WPB considered the potentiality of the industry for the production of alcohol after the discovery of sugar shortage in January.

The article reports on the involvement of whisky distillers in U.S. government efforts to relieve the acute ethyl alcohol shortage in the country. The Office of Production Management (OPM) will assist distillers in their direct purchase of raw materials like barley and yeast necessary for industrial alcohol production. Some of the distillers who have been cooperating are cited including Glemore distillery in Kentucky and Schenley distiller in Indiana. The impact of the shortage on the business of nondefense industries like paint and varnish is described.

The article focuses on the teamwork among the Office of Production Management (OPM) and the Office of Price Administration and Civilian Supply (OPACS) which prevented the shortage of ethyl alcohol that is an ingredient of smokeless powder by using corn instead of molasses. It says that the program also lift the problems on shipping facilities as big whisky plants require short hauls. However, distillers worry the competitive implications of the shift from whisky to alcohol production.

The article discusses a new idea by investment bankers on using whisky warehouse receipts as a type of security in the U.S. The new arrangement involves pooling the receipts under a trustee and then issuing collateral trust notes, which can be purchased by institutions or the public. Federal Alcohol Commission administrator W. S. Alexander emphasized that the buyer of a whisky warehouse receipt cannot have the whisky in bulk. It is said that many states do not consider warehouse receipts as securities but as commodities.

The article reports on a competition between the Schenley Products Co. and Distillers Corp.-Seagrams Ltd. in the dollar whiskey market in the U.S. in August 1935. Distillers were said to be concerned about the effect of the competition on established brands and price lines in the low price liquor field. It explains the significance of the fact that the mass liquor market was more important that what was initially expected. The advertising strategy of the companies is compared.

The article offers information on the intensive promotion of straight and bond whiskey by distillers to work off inventories, built against war threat, by increasing sales.

The article reports on the impact of Bureau of Internal Revenue's April 7, 1949 regulation about the storage of whisky in used barrels on small whisky distillers in the U.S. It notes that the regulation prohibits distillers to claim age for liquor stored in used barrels. It states that the regulation covered whisky produced between August 1, 1944 and October 31, 1946.

The article reports on the opposition of Seagram & Sons Inc., Schenley Distillers Corp., National Distillers Products Corp., and Hiram Walker & Sons Inc., also known as the Big Four, to grain controls in the U.S. It discusses factors that will influence the resumption of whisky distillers' wide-open operations on February 1, 1948. It reveals that the said companies account for less than 50% of total whisky output in the country despite their dominance in sales.

The article discusses Kentucky's whisky industry which distilled 29.8 million gallons of whisky in January and February 1947.

The article offers information on the performance of the whiskey industry of the U.S. amidst grain restrictions.

The article reports on the growing interest of the U.S. business sector in the potato whisky industry. The success of the potato spirits whisky known as the American Bar Blended Whiskey previously launched by Armand Hammer of the United Distillers of America, Inc. is described. Compared with other alcoholic beverages, Hammer asserts that potato alcohol has less irritants and has already been used in finest European liqueurs. The sale of surplus potatoes by the Agriculture Department to the potato whisky industry is also noted.

The article profiles the wine company, Justerini & Brooks Ltd. (J & B), which has sold Scotch whisky to the Americans enthusiastically that its J. & B. has become one of the fastest-moving brands in the U.S. It says that the main secret of J. & B.'s success has been the change in American taste from heavy to light Scotch. It reveals that managing director Edward Tatham was the man responsible for Justerini & Brooks's U.S. venture.