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.
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.