The Dawn of a New Whisky Era in England
In the misty valleys of England's Lake District, where rugged hills meet serene waters, a small distillery is quietly rewriting the rules of whisky making. Gra...
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Ole Smoky's New Bourbon Hits the Shelves
When a distillery with deep Tennessee roots decides to step up its game, whiskey fans take notice. Ole Smoky Distillery, known for turning out some o...
Hogsworth Just Dropped a 15-Year Cask Strength Beast
In the world of spirits, where tradition meets innovation, Hogsworth has always stood out as that quirky brand blending bourbon with Armagnac in ways...
Is Barrell’s New Toasted Dovetail the King of Finished Whiskey?
Walk into any serious whiskey bar these days and you’ll hear the same conversation: guys arguing over which finished bourbon or whiskey actually impr...
Wilderness Trail’s 6-Year Single Barrels Are Here
For a lot of guys who’ve been chasing good bourbon for the last twenty years, the words “six-year-old single barrel at cask strength for seventy buck...
Do You Really Need To Cleanse Your Palate?
I was reading a whiskey-tasting interview the other day, and the expert made one simple point: palate cleansing can help, but only in the right mom...
Hand-Painted Tribute to a Bourbon Legend
Deep in Clermont, Kentucky, where the air smells like charred oak and time moves a little slower, the Beam family has been making whiskey the same wa...
Amburana Fever: Has Bourbon’s Wild Trend Peaked?
If you’ve hung around bourbon folks lately, you’ve probably heard the word Amburana tossed around like it’s some kind of secret handshake. A few ye...
Make a $20 Bottle Taste Like a $50 One
Every man reading this has at least one skeleton in his liquor cabinet. That bottle you bought because it was on sale, or your brother-in-law swore i...
Why Bourbon and Extremely Spicy Food Are a Terrible Match
Bourbon lovers know the ritual: a well-chosen bottle, a proper glass, a quiet moment to enjoy the corn-sweet richness, vanilla, caramel, oak, and tha...
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