The type of still used to make a bourbon, rye, or other whiskey has a big impact on its final flavor.
Archive: Whisky 101
Grains like corn and rye have to be converted into mash and beer before they’re ready for the still.
Testing three popular cooling techniques, we measured temperature and dilution over time to determine what’s best for the whisky.
Here’s how the chill-filtration process works, and what effects it can have on flavor and mouthfeel.
You can learn a lot about a whisky before ever tasting it just by examining its label. Here’s what to look for.
Follow the steps, from digging and drying to mashing and maturation, that create smoky flavors in single malt scotch.
The country’s geographical indications (GIs) for whisky cover the regions of Brittany and Alsace, but the rules vary.