Less than a century old, Japanese whisky has no shortage of devotees. (There is a shortage of the stuff itself, though. It’s expected to last at least a decade). It’s been less than five years since expert Jim Murray named a Japanese single malt the best whisky in the world. Since then, the category’s cult […]
Among the many mysteries of the back bar is the abundance of spirits named after birds — particularly in the whiskey category. From Ireland to Scotland to Kentucky, labels like Redbreast, Famous Grouse, and, of course, Wild Turkey have been, well, peacocking for years.
In a single story about whiskey, you may see it spelled with and without an “e.” It might seem confusing, but whiskey (and whisky) lovers place a deep importance on the spelling of their favorite spirit. Why the difference? It all comes down to location, location, location.
Few places love American bourbon barrels as much as Scotland. Deep in the Scottish countryside, stacks of used American whiskey barrels tower above buildings. Eventually, those barrels will be reworked and transformed, and the barrels that once helped American whiskey become bourbon will be born again as Scotch barrels. By law, Scotch must be barrel-aged […]
When you think of blended Scotch whisky, your mind likely drifts to the big smoky malts that define the blend. You probably don’t think about the grain whiskies in the bottle, which are made with a mix of cereal grains rather than solely malted barley. But those grain whiskies are a large reason why Scotch […]
There’s no denying that bourbon has become the brown spirit most American drinkers prefer over any other, but what these drinkers may not realize is that this American whiskey has a lot in common with its Scottish cousin, especially in the ways in which it is made. And that means if you’re fond of bourbon, […]
The image of the large copper whisky still is iconic. Whether it’s in Scotland making Scotch whisky, or in America making moonshine and whiskey with an “e,” the copper still signifies quality and taste. But why, exactly, do distillers stick with copper on both sides of the Atlantic? After all, stills can technically be made […]