Testing three popular cooling methods, we measured temperature and dilution over time to determine what’s best for the whisky.
Far from Scotland’s moderate climate, malt distillers in warmer regions are embracing the effects of heat on their whisky.
Chill-filtered bourbon, rye, and other whiskeys are common. Distillers share why they choose to chill-filter or not.
Here’s how the chill-filtration process works, and what effects it can have on flavor and mouthfeel.
We calculated the cost per ounce of five standard single malts and their cask-strength counterparts, determining which bottles represent the best value.
Vodka, gin, and other spirits made from rye won’t taste like whiskey, but they do show off a different side of the grain.
Often described as gin for whisky lovers, this Dutch spirit can be sipped neat or mixed into cocktails.