Uncut & Unfiltered: Jimmy, Eddie, and Bruce Russell of Wild Turkey
Three generations of whiskey makers share memories and stories about bourbon and family.
Three generations of whiskey makers share memories and stories about bourbon and family.
The legendary master distiller and his grandson talk about their special relationship—and whiskey.
Master blender Rachel Barrie explains how different types of sherry cask impart unique flavors and aromas on GlenDronach single malt.
Christian Krogstad of House Spirits Distillery discusses the pros and cons of bottling a single barrel versus blending.
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Balvenie’s long-serving malt master, David Stewart, shares his insights on the past and future of scotch.
David Stewart, longtime malt master at Balvenie Distillery, explains his early experiments in cask finishing—including the ones that weren’t so successful.
Four Roses senior brand ambassador Al Young explains how a tiny micro-organism has a huge impact on the bourbon you drink.
Matt Hofmann of Westland Distillery explains how and why single malt whiskey tastes totally unique depending on where it’s made.
Let a Scot teach you how to say cheers.
Should you drink whisky neat, or is it okay to add water or even ice? Whisky Advocate’s editors debate the merits of each option.
Wild Turkey Master’s Keep Decades soars above other whiskeys. Here’s why and how it tastes so good.