Last updated Wednesday March 28 at 09:18 BST
Around 16,000 people are expected to take part in celebrations in 30 different countries.
Highland Park enlists the help of experts to find the right strain of barley to grow in Orkney's difficult soil.
Historic 21-year-old malt which fuelled numerous 19th century brawls is named World Whisky of the Year.
Emerging markets in Asia and South America also contribute to a surge in sales.
Christine Leathem’s work ‘Untitled’ caught the eye of judge John Byrne.
Turkish authorities rule that only products that come from Scotland can be sold as Scotch whisky.
A new test developed at the University of Strathclyde paves the way for portable devices to root out counterfeit batches
A one-off whisky will be sold for £100,000 per bottle to help celebrate the Queen's diamond jubilee next year.
The by-products of the whisky-making process may soon be used to provide power to up to 9,000 homes in the country.
A small French island is seeking to enter into a twinning arrangement with a similar island in Scotland. It already has its own tartan and would like...
Expedition toasts historic find, as Shackleton’s lost dram sees the light of day and yields an extra surprise.
The first ever Whisky Galore Festival is to be held on the Isle of Barra this month.
Uisge beatha, literally 'water of life' in the gaelic tongue, is for many the King of spirits.
A tour through Islays distilleries and its most ancient tradition the art of whisky distillation.
A guided tour of Bowmore Distillery, one of the oldest distilleries in Scotland.
Balvenie's Global Ambassador David Mair explains Stage 1 of making malt whisky: the malting and kilning process.
Balvenie's Global Ambassador David Mair explains the second stage of making malt whisky: the mashing process.
Balvenie's Global Ambassador David Mair explains the third stage of making malt whisky: the fermentation process.
Balvenie's Global Ambassador David Mair explains the third stage of making malt whisky: the distillation process.
Balvenie's Global Ambassador David Mair takes us to The Cooperage, where the coopers prepare the barrels for whisky maturation.