Inside the Rules—and Rise—of Kosher Whisky

What makes a whisky kosher or not begins with its ingredients, and gets a lot more complicated. Here’s what to know, and try.

The Whisky Lover’s Guide to Cachaça

Often featured in the Caipirinha cocktail, this native Brazilian spirit takes on added complexity with barrel aging.

Tyrconnell, Hillrock Estate, and other whiskies employ multiple finishing casks to unique effect.

Whisky isn’t whisky without the barrel it’s aged in, and most of those barrels come from one tree species.

Littered with Pappy, Turkey, and Blanton’s, the FX show is essential viewing for bourbon lovers.

Vibrant, diverse—and sometimes contentious—American single malt is flourishing across the country.

After an FDA ruling that distillation removes all traces of gluten, whisky makers can now include that information on the bottle.

Bringing together bourbon or rye from different places proves to be a recipe for success.

Though it’s made from sugar cane instead of grains, aged rum has much in common with bourbon and scotch.

Fires and floods can damage warehouses and destroy barrels of aging whiskey—as can something much, much smaller.

A string of recent warehouse disasters has prompted whiskey distillers to reassess how they’re safeguarding precious liquid.

These bottles appear to be true whisky—but they’re actually something else altogether.