Master distiller Dave Pickerell uses three types of rye—from Vermont, Canada, and Indiana—to make WhistlePig Farmstock whiskey. Here he explains why all three, what each component adds to the flavor profile, and how he combines them to create the final blend.
This virtual tasting features two examples of Maker’s Mark’s iconic house-style of red winter wheat whiskey: the long-standing flagship bourbon and its newest, and more limited, high-proof counterpart. With special guest, Bill Samuels Jr., founding family member of Maker’s Mark.
This virtual tasting features two examples of bottled in bond whiskey—that is, American whiskey from one distillation season and one distillery, aged in a federally bonded warehouse for at least four years, then bottled at exactly 100 proof.