Inspired by scotch and bourbon, France’s foremost distillers are rethinking maturation, age statements, and blending.
Far from Scotland’s moderate climate, malt distillers in warmer regions are embracing the effects of heat on their whisky.
Maturing in wood just like bourbon or scotch, barrel-aged gin presents a natural entry point to the botanical spirit for whisky drinkers.
Here’s how the chill-filtration process works, and what effects it can have on flavor and mouthfeel.
Bourbon’s spicier cousin is having a moment, and there’s never been a better time for fans of the bold, complex whiskey.
Rye roots run deep in Canada, influencing not only the country’s whisky traditions, but American tastes as well.