whisky

Hinoki & the Bird’s Gregory Westcott Went to Chili’s on His 21st Birthday

Hinoki & the Bird’s Gregory Westcott Went to Chili’s on His 21st Birthday

Famous, good-looking, and famously good-looking folks fill the sunlit dining room and patio of Hinoki & the Bird, a breezily chic bar and restaurant in Los Angeles’s Century City. Chef Brandon Kida’s Asian-inspired, globetrotting menu is (rightfully) equally renowned, with Santa Barbara spot prawns and a legacy lobster roll with Thai green curry at mealtimes, and […]

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Japan’s Après-Ski Scene Has Rare Whisky, Raucous Pubs, and Epic Bragging Rights

Japan’s Après-Ski Scene Has Rare Whisky, Raucous Pubs, and Epic Bragging Rights

Eskimos have 50 words for snow, but the French encapsulate a lot of what makes winter awesome in one hyphenate: après-ski. The French term for “after-skiing,” it’s what elevates any ski trip beyond a mere day on the slopes. The phrase emerged in the 1950s to describe the festivities that ensue when the chair lifts close. This […]

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Inside A Cooperage Where Bourbon Barrels Become Scotch Whisky Barrels

Inside A Cooperage Where Bourbon Barrels Become Scotch Whisky Barrels

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 […]

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Why Scotch Distilleries Use Copper Stills

Why Scotch Distilleries Use Copper Stills

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 […]

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