Four Roses Unveils Single Barrel Collection
The Single Barrel Collection will feature the first three new 100 proof Single Barrel bourbons – OBSF, OESK, and OESO – alongside the flagship Single Barrel, OBSV.
Minden Mill Distilling: Terroir-Driven Nevada Spirits
“We’re not just farming here—we’re stressing these grains, making them work for it. And that stress translates to flavor.”
Bourbon de Luxe returns to a legendary name in Kentucky whiskey
First created in the early 1900s by a Ft. Worth, Texas-based whiskey merchant named Milton Eppstein, Bourbon de Luxe is now being brought back as a super-premium Kentucky Straight Bourbon by the founders of Rolling Fork Spirits, Turner Wathen and Jordan Morris.
The Buffalo Trace Antique Collection returns for Fall 2024
William Larue Weller Bourbon shines among the Collection this year with its caramel notes and long, creamy finish. It’s fitting that this year also marks the 25th anniversary of Sazerac Company’s acquisition of the Weller brand.
Log Still Distillery releases new rye whiskey
Monk’s Road Rye Whiskey is a proud proponent of the farm-to-glass approach, ensuring that the journey from raw ingredients to the final product is as transparent and pure as possible.
Whiskey in the Winter Tickets on sale Oct 30 at 11 am CT
Bourbon & Banter has sponsored this whiskey festival since its start and will once again attend this year. It’s a top-notch event that’s the perfect way to DrinkCurious.
Pops & Bob take on the St. Louis Bourbon Festival
If you’re looking to attend one of the most unique formats for a bourbon festival, we highly recommend you start making plans to attend next year’s event. And who knows, we may just partner with the organizers for something special for all of our community members next year.
Maverick Distilling introduces Samuel Maverick Barrel-Aged Rum
Samuel Maverick Barrel Aged Rum is made with cane sugar and unsulphured molasses that are fermented in-house. The cane sugar is imported Colombian Panela, a raw sugar created by boiling down and evaporating the cane juice.
The bar for whiskey and food is elevated at High West Distillery
“To have the distillery and Saloon in the heart of Park City was the original owners’ end-all, be-all goal—a place where guests could come, have a wonderful meal and whiskey pairing, and see our production right in front of their faces.”
King of Kentucky Bourbon Releases Seventh Edition
This year’s release of 63 barrels came from the production dates July 19, 2007, and November 15, 2007. All the barrels were aged in Warehouses G and J at the Brown-Forman Distillery.