Heirloom Grains Are Bringing Rye Whiskey Back to Its Roots
Craft distillers across the country are exploring heirloom rye varietals in search of historical authenticity.
Craft distillers across the country are exploring heirloom rye varietals in search of historical authenticity.
Whether it’s aged in a rackhouse, dunnage, or palletized warehouse has a big impact on a whisky’s flavor.
Chill-filtered bourbon, rye, and other whiskeys are common. Distillers share why they choose to chill-filter or not.
Here’s how the chill-filtration process works, and what effects it can have on flavor and mouthfeel.
A new rule for bourbon would limit barrel size—and potentially curb creativity and flavor diversity in the process.
Pappy Van Winkle 23 is a benchmark for many, but not every whiskey tastes good after two decades in the barrel.
Master distillers of bourbon, scotch, and Japanese whisky reveal why they bottle below 43% ABV.