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Mark Gillespie on Muck Rack

Mark Gillespie

Verified
Jersey, Philadelphia
As seen in: WhiskyCast, Medium, Forbes, Nature, TIME, USA Today, Wiley Online Library, Variety, Associated Press, Chicago Tribune, The Conversation and
Journalist, photographer, and host of the award-winning WhiskyCast #podcast since 2005. Was podcasting long before it became a thing, and I drink for a living.
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Articles

Terrestrial Arthropod Responses to Arctic Cryosphere Degradation

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By Mark Gillespie Verified, Toke T. Høye
| Wiley Online Library Verified
1 Introduction The Arctic cryosphere, including sea ice, the Greenland ice sheet, glaciers, terrestrial snow cover and permafrost, strongly influences ecological dynamics in terrestrial systems. Sea ice cools adjacent land (Rouse 1991), controlling tundra extent and productivity up to 100 km inland (Bhatt et al. 2010; Walker et al. 2005), and snow cover has complex interactive relationships with vegetation and animals (Callaghan, Johansson, Brown, et al. 2011).
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25 Years of Stories, Laughs, & Whisky

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By Mark Gillespie Verified
| WhiskyCast
Bruichladdich Distillery on Scotland’s Isle of Islay is marking 25 years since its resurrection in 2001 by a hardy band of whisky makers led by Mark Reynier, Jim McEwan, and Duncan McGillivray. Adam Hannett was a teenager on Islay watching the distillery come back to life, and joined the team as a warehouseman in 2004. Now, he’s the master blender at Bruichladdich, and has created three new whiskies this year to mark the anniversary. We’ll talk with Adam on this week’s WhiskyCast In-Depth.
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A Year of Innovation at Four Roses

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By Mark Gillespie Verified
| WhiskyCast
2026 is the year of innovation at Four Roses, which was sold earlier this year to E&J Gallo for more than $700 million dollars. The work actually started two years ago under Kirin’s management, and Master Distiller Brent Elliott tells us Gallo is doubling down on the desire for innovation at Four Roses. For instance, the familiar ten recipes for Four Roses Bourbon have been expanded with the addition of two experimental recipes.
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