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Here's hoping you stocked up on Old Forester 1910 Old Fine Whisky, because it's basically going to be unavailable until the second half of next year. The Bourbon Review received a tip yesterday that Old Forester had some bad news...
As a classification of American whiskey, rye seems straightforward enough. The same rules as bourbon, with the namesake grain supplanting corn as the primary ingredient. You didn’t really think it'd be that easy, did you? Although we use the term as...
When the weather gets colder, it's the best time of the year to break out a whiskey with heartier, bigger flavors. And the best place to get that is a double barreled whiskey. Double barreled (or finished) American whiskey is...
During the month of December, most people spend their time rushing around trying to find deals on presents for the whole family. There's a way to reward yourself for all that giving--ending each night by cracking open a new dram...
The London bar scene has taken whiskey drinking into the future with a vending machine that sells whiskey in soft, user-friendly pouches. Whisky-Me, a UK-based whiskey monthly subscription service, has recently launched a way to sample their hand selected products:...
Brunch: the only meal of the week where you’re not only allowed, but encouraged to drink alcohol with a plate of pancakes. The decadent dining phenomenon of brunch deserves a cocktail or two, whether you need some hair of...
As the thirst for American whiskey continues to grow, so too does its diversity of provenance. Not long ago a connoisseur might shun bourbons and ryes born beyond the state lines of Kentucky, Tennessee, or Indiana. Today, such prejudices...
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...

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