The Kiwis have joined the likes of Scotland, the U.S., and other nations in creating guidelines for their native whisky styles.
Archive: Whisky 101
Whisky isn’t whisky without the barrel it’s aged in, and most of those barrels come from one tree species.
Grains like corn and rye have to be converted into mash and beer before they’re ready for the still.
Whether it’s aged in a rackhouse, dunnage, or palletized warehouse has a big impact on a whisky’s flavor.
Here’s how the chill-filtration process works, and what effects it can have on flavor and mouthfeel.
Whether you’re making an Old Fashioned, Manhattan, or another cocktail, which whiskey you choose will have a major impact on the outcome.
By law, bourbon must be aged in a new charred oak barrel, but variables and distiller choices can affect the final flavor.