Inside the Complex Process of Triple-Distillation

Adding a third distillation can lead to big changes in whisky flavor and mouthfeel.

Distillers Are on the Hunt for Wild Yeast

Yeast from plants and other organic matter give whiskey a different edge—and unique flavors.

Distillers are maturing the agave spirit in casks that once held bourbon, rye, and even peaty scotch—to great effect.

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.

There’s a powerful argument to be made for not knowing what’s in your glass.

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.

Maturing in wood just like bourbon or scotch, barrel-aged gin presents a natural entry point to the botanical spirit for whisky drinkers.

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.

Bourbon’s spicier cousin is having a moment, and there’s never been a better time for fans of the bold, complex whiskey.