How WhistlePig’s Dave Pickerell Makes FarmStock Whiskey

Learn how the three different component ryes—from Indiana, Canada, and Vermont—combine to make one final whiskey.

How to Make a Kentucky Cobbler Cocktail

Learn from bartender Clayton Mannix how to make a rye whiskey and sherry cocktail that’s full of fresh raspberries.

Senior blender Kirstie McCallum breaks down the process of nosing and tasting in five easy steps.

Find out how Garry oak from the Pacific Northwest affects the flavor of single malt whiskey.

The senior brand ambassador helped create a one-of-a-kind small batch bourbon for his 50th anniversary at the distillery.

Yoichi Single Malt from the Yoichi distillery on Hokkaido was Whisky Advocate’s 2016 Japanese Whisky of the Year.

There’s a reason Redbreast Lustau Edition was Whisky Advocate’s Irish Whiskey of the Year in 2016.

What happens to High West’s Rendezvous Rye when you finish it in port and French oak barrels?

Put one whisky in two different types of sherry cask, and what do you get?

Master distiller Darryl McNally explains what The Dubliner’s blended whiskey and single malt have in common.

It’s not common to taste single grain whiskey from Ireland, but Teeling is a standout example.