Whisky isn’t whisky without the barrel it’s aged in, and most of those barrels come from one tree species.
After an FDA ruling that distillation removes all traces of gluten, whisky makers can now include that information on the bottle.
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.
Offering a rare opportunity to taste the past, these whiskies have high prices to match their high age.