No Barrel Necessary for Alternatively Aged Whisky

Some producers are skipping traditional techniques to mature their whiskies—here’s how they’re doing it.

Why Cloudy Whisky Isn’t Flawed

The haze in your whisky comes from non-chill filtering, and it’s a feature, not a bug.

Whisky-making has come a long way over the past few centuries, thanks to these major developments.

From grains to yeast to cask science, cutting-edge developments in raw materials are reshaping whisky from the ground up.

Once an unloved mixer, vermouth has been reborn in the new age of cocktail culture.

This all-American spirit stands shoulder to shoulder with bourbon and rye in flavor and complexity.

You’ve heard of Pappy Van Winkle and Johnnie Walker. Now meet some lesser-known whisky characters.

Master distillers of bourbon, scotch, and Japanese whisky reveal why they bottle below 43% ABV.

While traditionally scotch has matured in used casks, more distillers are turning to new oak for its robust color and flavor.

You can give back to a variety of non-profit organizations just by drinking whisky.

Like corn, wheat, and barley, rice is a staple grain—and it makes delicious, unique whisky.

All bourbon has to be aged in new, charred oak barrels—but there’s more to it than that.