The Case for Flavored Whisky
Flavored whisky isn’t just for newbies—there are serious options made with real whisky and natural ingredients.
Archive: Insights
How Scotch Whisky Depends on Bourbon
Without the barrels discarded by bourbon distillers, scotch would be a lot less flavorful.
We Want the Truth About the $10,000 “Fake” Macallan
This scientist could solve the mystery with just a small sample.
Why Peat Is Popping Up In Non-Peaty Scotch
Peat isn’t just for Islay whisky anymore.
What Whisky Flavors Do Different Types of Oak Produce?
Use this guide to taste the difference between American and Spanish oak, or Mizunara versus Garryana.
Why And How Oak Matters In Whisky
From the bountiful to the elusive, different oaks add variety to the world of whisky.
7 Cask Types Used To Finish Whisky
This handy guide will have you tasting the difference between sherry and port finished whiskies in no time.
The Whisky Lover’s Guide to Rum
Take a trip to the sweet side with these aged sipping rums.
Why Peaty Scotch Is An Ideal Summer Whisky
It’s not just for drizzly days and chilly winter nights.
Why—and How—Barley Matters in Whisky
Most single malt distillers emphasize the influence of the barrel on the finished whisky. But what about the barley?
What Is Green Malt and What Flavors Does It Add to Whiskey?
Learn how this rarely-seen malting technique can create extraordinary whiskey.
Weighing the Price of Distillery Buyouts
What happens when a beloved craft distiller gets acquired by a larger company?