Whisky Advocate’s editors answer the question by trying two cocktails blind: one each made with $15 bourbon and $150 bourbon.
Rachel Barrie of BenRiach Distillery compares the different fruit flavors of two single malts: peated Curiositas and unpeated 10 year old.
Two long-time distillers swap stories about their friendship, the way bourbon has changed over the years, and what they see for American whiskey in the future.
Master blender Rachel Barrie explains how different types of sherry cask impart unique flavors and aromas on GlenDronach single malt.
Christian Krogstad of House Spirits Distillery discusses the pros and cons of bottling a single barrel versus blending.
Balvenie’s long-serving malt master, David Stewart, shares his insights on the past and future of scotch.
David Stewart, longtime malt master at Balvenie Distillery, explains his early experiments in cask finishing—including the ones that weren’t so successful.