In the 1800s, whiskey drinkers were not especially concerned with the question: does whiskey go bad? Most whiskey was consumed shortly after production, and there didn’t yet exist a robust culture of whiskey collecting. Today, however, auction houses do volume business, and serious collectors can have hundreds of high-end bottles circulating through their assemblage at
Preserving Your Whiskey Collection Read More »
What every New York Pizzailo (pizza chef) will tell you is that the city’s water is one of the key factors that makes a New York pie so amazing. In whiskey production, quality water is just as important. As much as 60% of whiskey is water, and Master Distillers around the world go to great
What’s in the Water? Read More »
“Everything old is new again.” As true in whiskey as it is in fashion, distillers frequently look to the past for inspiration in bottling, writing their “origins narrative”, and crafting new taste profiles that harken back to a “better time.” Though it is sometimes difficult to sort through marketing hyperbole and reality, heirloom grains are
Grains of the Past Helping to Plot Whiskey’s Future Read More »
In recent years, high-proof whiskey has surged in popularity (and secured a large following of die hard fans in the process). Straight from the barrel, lots of heat, packed with flavor. What’s not to love? Enthusiasts confidently assert this is the way whiskey was meant to be appreciated; detractors lament high-proof whiskey can be less
Some Like it Hot: Defining the High Proof Trend Read More »