Adding a third distillation can lead to big changes in whisky flavor and mouthfeel.
Artists across multiple genres, from heavy metal to house music, are collaborating with distillers and blenders to make whisky.
Inspired by scotch and bourbon, France’s foremost distillers are rethinking maturation, age statements, and blending.
Testing three popular cooling techniques, we measured temperature and dilution over time to determine what’s best for the whisky.
Far from Scotland’s moderate climate, malt distillers in warmer regions are embracing the effects of heat on their whisky.
Chill-filtered bourbon, rye, and other whiskeys are common. Distillers share why they choose to chill-filter or not.
Here’s how the chill-filtration process works, and what effects it can have on flavor and mouthfeel.