There’s a powerful argument to be made for not knowing what’s in your glass.
Testing three popular cooling techniques, we measured temperature and dilution over time to determine what’s best for the whisky.
Maturing in wood just like bourbon or scotch, barrel-aged gin presents a natural entry point to the botanical spirit for whisky drinkers.
Chill-filtered bourbon, rye, and other whiskeys are common. Distillers share why they choose to chill-filter or not.
Bourbon’s spicier cousin is having a moment, and there’s never been a better time for fans of the bold, complex whiskey.
We calculated the cost per ounce of five standard single malts and their cask-strength counterparts, determining which bottles represent the best value.
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.