The Whisky Lover’s Guide to Barrel-Aged Gin
Maturing in wood just like bourbon or scotch, barrel-aged gin presents a natural entry point to the botanical spirit for whisky drinkers.
Archive: Insights
Why Does Chill-Filtration Get The Cold Shoulder From American Whiskey Fans?
Chill-filtered bourbon, rye, and other whiskeys are common. Distillers share why they choose to chill-filter or not.
Everything You Need to Know About Chill-Filtered Whisky
Here’s how the chill-filtration process works, and what effects it can have on flavor and mouthfeel.
The Great Rye Whiskey Revival
Bourbon’s spicier cousin is having a moment, and there’s never been a better time for fans of the bold, complex whiskey.
Is Cask-Strength Scotch A Better Deal?
We calculated the cost per ounce of five standard single malts and their cask-strength counterparts, determining which bottles represent the best value.
Cask-Strength Single Malt Is Built for Heavy Lifting
Scotch at full proof delivers bigger flavor and a richer tasting experience.
Get to Know Canadian Rye and Its Surprising Links to the U.S.
Rye roots run deep in Canada, influencing not only the country’s whisky traditions, but American tastes as well.
Like Rye Whiskey? Try These Other Spirits Made From Rye
Vodka, gin, and other spirits made from rye won’t taste like whiskey, but they do show off a different side of the grain.
The Whisky Lover’s Guide to Genever
Often described as gin for whisky lovers, this Dutch spirit can be sipped neat or mixed into cocktails.
Bespoke Barrels Push the Limits of Whisky Maturation
Square shapes, unusual woods, smoke, and other innovations are reimagining the humble cask.
Can This “Artificial Tongue” Actually Identify Fake Whisky?
Whisky Advocate explores the potential—and limitations—of a new nanotechnology that distinguishes among different scotches.
Smoke Trail: How Peat Smoke Gets Into Whisky
Follow the steps, from digging and drying to mashing and maturation, that create smoky flavors in single malt scotch.