It’s Time You Bought a Better Whiskey Glass
You wouldn't cut a steak with a plastic knife, would you?
You wouldn't cut a steak with a plastic knife, would you?
Tuthilltown's "Sonic Maturation" system pairs traditional whiskey-aging techniques with EDM.
Unique, easy-drinking whiskies with grain-forward flavor profiles.
Jim Murray, one of the most influential names in spirits, just announced the 2016 World Whisky of the Year — and it comes from Canada.
Cowboys drink two things: Coors and whiskey. But do they drink Wyoming Whiskey?
Jim Beam's attempt at a potent small-batch whiskey finds its best form in Booker's 7 Year Kentucky Straight Bourbon.
Four generations of coopers precede Ger Buckley, Jameson's master cooper. That's 200 years of woodcraft running through his blood.
This rare Kiwi whisky aged in both bourbon and red wine barrels is among the last of its kind.
American single malts offer a wild, diverse range of flavors. We set out to tame five of the best.
In 2012, an American single malt whiskey from Balcones Distillery in Texas defeated nine other world-class single malts from around the world and gained international attention. Today, the American version of Scotch is still booming, reinforced by a number of new distilleries.
Our guide to the 16 best home bar- and spirits-related gifts under $50.
Forty Creek's John K. Hall tells the tale of how American bourbon showed Canadian whiskey the way from counterfeit hooch to finely crafted whiskey.
The rise of craft American whiskey now extends beyond the bourbon belt. Here's the shortlist of major players nationwide.
At one of Lexington's best bourbon bars, we laid eyes on some of the absolute rarest bottles in the world.
Willett Master Distiller Drew Kulsveen doesn't have time for bullshit. It's not something he has to tell anyone. The message shoots from his eyes like a railgun. Even at a relatively young age, it's clear he's heard it all before. He talks like someone who’s lost years listening to others dribble on, and worked hard to eradicate the behavior in himself; his speech is terse, verging on curt. You can't blame him for him ignoring the noise. A lot rides on his shoulders. He and his family worked for years to rebuild the family distillery, which reopened in 2012, and now he's determined to prove a point.
Bourbon is booming, but only decades ago, it was on a path toward failure. This was most evident in the 1980s, at the height of vodka and big hair, when distilleries in the Bluegrass State were shuttering their doors. They simply couldn’t give bottles away, the same bottles that just a generation before were lining executive conference rooms and hotel bars throughout America. It was by definition an all-American drink, and it was quickly fading. But then in the mid-2000s, distillers realized the atmosphere was changing. Bourbon started coming back. Fast. This explosion, which continues to grow to this day, raises plenty of questions. What's fueling the bourbon boom? Is it going to burst, like tech and housing? Are some bottles really worth $5,000, and more importantly, who’s buying them? What makes a bourbon good? The best way to get to the bottom of this was to head to the Bluegrass State, where 95 percent of the world's bourbon is made, equipped with a few cameras, some notebooks and clean livers for five days on the Kentucky Bourbon Trail -- a triangle of distillery tours throughout the state with endpoints at Louisville, Lexington and Bardstown — for many early mornings and late nights drinking and talking with some of the foremost professionals in booze. We came back with five days of fear and loathing on the Kentucky Bourbon Trail.
Brent Stiefel and Mikael Mossberg didn’t know much about whiskey when they met up for drinks in May of 2011. Like many people navigating an ocean of Scotch and bourbon, they "were intimidated by folks with mustaches", Stiefel says, but didn’t want to drain their bank accounts by buying every bottle to learn more about what they liked and what they didn't. Feeling a booze-filled higher calling to drink better (and more), the two began drawing up plans for the ideal whiskey resource they'd been searching for but never found.
Today in Gear we examine, a grill approved for Gauchos, a newly immigrated Irish Whiskey, baseball hats from the '30s and wireless routers your IT staff will love.
Fall is upon us, and there's no better way to usher in the cooler months than with a spirit seemingly created in autumn's honor: Knob Creek Smoked Maple Bourbon ($31). To be clear, we've been completely satisfied with the standard Knob Creek 9 Year Straight Bourbon, but expanding whiskey horizons can't be a bad thing. Still, adding flavoring to a solid whiskey can be a risky endeavor. Did Knob Creek gamble and lose by producing something tantamount to being whacked in the face by a maple syrup bottle, or did they win by creating a real bourbon that hums its own tune?
Pike Creek Whiskey was available stateside in the 90s. Slow sales soon put the importation experiment to an end, despite a budding cult following. Now, Pernod Ricard is reintroducing the spirit back to select American markets. Unlike typical Canadian whiskies, Pike Creek is finished in Port barrels, and left at the mercy of the elements in unheated warehouses. But is it really a different? Read our full review to find out.
Angel's Envy's latest creation, a rye whiskey finished in Caribbean rum barrels, supposes to pair a contrasting set of spirit flavors. We take a few sips and find out for ourselves.
There's a published sociologist somewhere who said integration is the key to acceptance. Maybe we're just paraphrasing Costner's journal in Dances with Wolves. Regardless of who penned it, whisk(e)y makes a convincing case for the theory. Various cultures, united by their admiration of the caramel liquid's charms, have each honed their own rituals for conjuring the spirit -- and we, the imbibing people, have reaped the benefits of these diverse forms of worship. Irish whiskey is one tradition that many beyond the Emerald Isle scarcely know, despite the island's profound role in molding the drink into the revered male favorite it has become. But this wasn't always the case. At the height of its glory, the product of Ireland's distilleries was once the favored drink of the British empire, and its most notable ambassador, Jameson, was the world's favorite whiskey. What happened next reads like a lost Dumas manuscript, complete with revolution, religion and economic turmoil all ending in the drink's unjust imprisonment. The good news for drinkers is that after patiently biding its time for well over a century, the era of Irish whiskey's redemption is finally arriving, and it's easy to spot if you know where to look.
Handmade retailing specialist Makers & Brothers teamed up with Jameson on a limited edition-packaging worthy of the whiskey brand’s Select Reserve blend. Since the spirit itself is a combination of pot stilled whiskey and small batch grain whiskey matured in charred oak barrels, creating Irish oak tumblers with charred interiors designed by Irish wood turner...
In addition to its flagship offering, the Buffalo Trace Distillery in Frankfort, KY produces some of our favorite bourbons, including Eagle Rare, Rock Hill Farms and Elmer T. Lee ($28). The latter is a small batch, single barrel bourbon that’s named for the former Master Distiller at Buffalo Trace. Mr. Lee created this bourbon with...
When it comes to an American spirit, it doesn’t really get any more tried, true and blue than a handle of Old No. 7. So you can imagine our surprise when we unboxed a bottle of Jack Daniel’s Tennessee Honey Whiskey ($22). After getting over the initial shock of the bottle’s packaging that says more...
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