Rye roots run deep in Canada, influencing not only the country’s whisky traditions, but American tastes as well.
Vodka, gin, and other spirits made from rye won’t taste like whiskey, but they do show off a different side of the grain.
Whisky Advocate explores the potential—and limitations—of a new nanotechnology that distinguishes among different scotches.
An essentially finite product, peat contains huge amounts of trapped carbon. Here’s what to understand about its use in scotch and other applications.
The country’s geographical indications (GIs) for whisky cover the regions of Brittany and Alsace, but the rules vary.