Cask-Strength Single Malt Is Built for Heavy Lifting
Scotch at full proof delivers bigger flavor and a richer tasting experience.
Archive: Insights
Get to Know Canadian Rye and Its Surprising Links to the U.S.
Rye roots run deep in Canada, influencing not only the country’s whisky traditions, but American tastes as well.
Like Rye Whiskey? Try These Other Spirits Made From Rye
Vodka, gin, and other spirits made from rye won’t taste like whiskey, but they do show off a different side of the grain.
The Whisky Lover’s Guide to Genever
Often described as gin for whisky lovers, this Dutch spirit can be sipped neat or mixed into cocktails.
Bespoke Barrels Push the Limits of Whisky Maturation
Square shapes, unusual woods, smoke, and other innovations are reimagining the humble cask.
Can This “Artificial Tongue” Actually Identify Fake Whisky?
Whisky Advocate explores the potential—and limitations—of a new nanotechnology that distinguishes among different scotches.
Smoke Trail: How Peat Smoke Gets Into Whisky
Follow the steps, from digging and drying to mashing and maturation, that create smoky flavors in single malt scotch.
Understanding Peat’s Environmental Impact
An essentially finite product, peat contains huge amounts of trapped carbon. Here’s what to understand about its use in scotch and other applications.
Just Like Scotland, France Makes Legally Protected Whisky
The country’s geographical indications (GIs) for whisky cover the regions of Brittany and Alsace, but the rules vary.
Meet the People Who Make Peated Whisky Possible
Learn how the scotch industry harnesses the power of peat, from the bog to the bottle.
Science Can Explain Why You Like Smoky Whisky—Or Not
Whether you love the peaty stuff or hate it, there’s likely a good reason for it.
This Spirits Specialist May Have the World’s Best Whisky Job
Jonny Fowle of Sotheby’s gets to value—and taste—the world’s rarest whiskies.