Our Spring issue focuses on cask-finishing, a subtle art that’s become a global phenomenon in the whisky world. Sherry, port, red wine, white wine, rum, cognac, tequila, and other spirits casks are now joined by exotic woods, among them mizunara, amburana, chestnut, and cherry, as well as casks seasoned with honey, coffee, maple syrup, and more. Such a vast array of options has unlocked an entire universe of flavors for whisky makers—and whisky lovers—to explore, while also making whisky connections around the world. In the end, there’s no complex formula to cask-finishing, just a blender’s careful, constant diligence in determining when it’s ready for you to taste. Elsewhere in the issue, we look at the whisky fanatics who camp out at their favorite distilleries ahead of special release days, offer up a travel guide for those visiting Jerez, Porto, or Madeira, highlight the best places to stop on Louisville’s Whiskey Row, and detail some of the country’s greatest speakeasy bars. Plus, there are over 100 new whisky reviews within our latest Buying Guide.
