Can Bourbon Be Too Old?

Pappy Van Winkle 23 is a benchmark for many, but not every whiskey tastes good after two decades in the barrel.

How Speyside Became the Center of Single Malt Scotch

Variety and value abound in Speyside, Scotland’s most densely packed whisky region.

Thanks to its production and other factors, even bottom-shelf bourbon offers delicious satisfaction.

Get up to speed on the different styles of whiskey that you’ll find in a blend, and the main distilleries making them.

We see it frequently, but what does ‘barrel proof’ actually mean?

Taste the relationship between brewing and distilling with these whiskies and their progenitors.

Brandy is to grapes as whisky is to grain. Here’s what you need to know about this barrel-aged spirit that’s having a moment.

The bottle’s label says he was “the father of bourbon”—but is that true?

Some producers are skipping traditional techniques to mature their whiskies—here’s how they’re doing it.

The haze in your whisky comes from non-chill filtering, and it’s a feature, not a bug.

Whisky-making has come a long way over the past few centuries, thanks to these major developments.

From grains to yeast to cask science, cutting-edge developments in raw materials are reshaping whisky from the ground up.