Barrel-Proof Whiskey Means Big Flavors

Whether you take it as it comes from the cask, or add water, barrel-proof whiskey offers some of the biggest and boldest flavor.

James Bond and Whisky: A Long-Running Affair

The globetrotting special agent has a taste for much more than Martinis, as these films and drink orders show.

Whisky Advocate’s auction expert weighs in on the recent discovery of an American whiskey estimated to be from the late 18th century

Already showcasing local grain in their whiskeys, distillers highlight other regional flavors through unique bitter liqueurs.

What makes a whisky kosher or not begins with its ingredients, and gets a lot more complicated. Here’s what to know, and try.

Often featured in the Caipirinha cocktail, this native Brazilian spirit takes on added complexity with barrel aging.

Tyrconnell, Hillrock Estate, and other whiskies employ multiple finishing casks to unique effect.

Whisky isn’t whisky without the barrel it’s aged in, and most of those barrels come from one tree species.

Littered with Pappy, Turkey, and Blanton’s, the FX show is essential viewing for bourbon lovers.

Vibrant, diverse—and sometimes contentious—American single malt is flourishing across the country.

After an FDA ruling that distillation removes all traces of gluten, whisky makers can now include that information on the bottle.

Bringing together bourbon or rye from different places proves to be a recipe for success.