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As one of the most universally liked bourbons in the market today, Bulleit has distinguished itself among the competition in a comparably short time. It has become the first reached-for bottle of bartenders, and for many bourbon lovers, it...
The whiskey world is always quick to recognize the contributions of its master distillers, but today we're recognizing an equally loyal, omnipresent force in whiskey making: the distillery cat. Though you may have only recently seen their celebrity grow in...
A grilled cheese is unequivocally good on a number of occasions. It’s the perfect food for watching golf on TV in the middle of the day on your couch. It’s a delight when you’re hungover. It’s the right thing...
It’s no secret that, when it comes to whiskey, Kentucky is one of the world’s most forward-thinking producers. But there’s another beverage that the commonwealth is on the cutting edge with: caffeinated seltzer. And with a little creativity, it’s...
If you want to get the most-prestigious academic education in winemaking, you enroll at the University of California at Davis. If you are a chef-in-the-making determined to get the best formal education in the cooking arts, you sign up...
The meteoric rise of Asian single malt is perhaps the most widely reported whisky story of the past decade. Japan and Taiwan have positioned themselves at the center of the spectacle, birthing liquids that have become feverishly revered and...
This summer, Eddie and Jimmy Russell celebrated a combined 101 years of distilling. It was 37 years ago (and change, now) that “young” Eddie took his first job at Wild Turkey, inadvertently continuing the family legacy. Like father like son. But...
Since retirement, Jim Rutledge has shown no signs of slowing down. He’s been contract distilling at Castle & Key while simultaneously launching the J.W. Rutledge Distillery, which includes reviving the heritage brand Cream of Kentucky. The Bourbon Review recently...

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