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Single barrel and small batch are bourbon’s way of fighting off super-premium competition from other spirits categories. Good ol’ boy Dominic Roskrow goes behind the hype to tell you how to get the most out of Kentucky’s finest
A project combining one of Britain’s most lauded chefs with Scotland’s bestselling single malt is destined for success. Kate Ennis chats to Tom Aikens about whisky and food matching with Glenmorangie
Forget the traditional Port and Stilton combo. Stop searching for that one red wine to match an entire cheeseboard. Instead, end your meal on a magical note by pairing fine single malts with distinctive cheeses. Jon Allen reports
Browse through newer archives for September 2008.