If you’re a whiskey drinker who likes variety and isn’t hidebound to a single notion of what “bourbon should taste like,” then I’d love to pour you some whiskeys you probably haven’t had. Ryes and bourbons from distilleries making a 2,000 to 3,000 barr…
In Chuck Cowdery’s early 2022 edition of his quarterly print piece, “The Bourbon Country Reader,” he says MGP should kill off the George Remus brand and find another name for the otherwise good bourbon created for that SKU. Not only was he a successful…
Ever played this whiskey dork game? You go to a bar or restaurant and rapid-survey the bottles while thinking, “Had it. Haven’t. Have it. Hate it.” When I looked at this list of 20 top-selling whiskeys in the U.S., I added a new response. “Who drinks t…
This bourbon is truly delightful to drink. Too many multi-whiskey blends lack the synergy and symmetry that this bottle presents in spades. Its sibling, Kentucky Owl: The Wiseman Bourbon, released last September, was one of those. On the palate, it fel…
Roughly six years after Terressentia Corp. began making respectable whiskey at the O.Z. Tyler Distillery here, the properly renamed Green River Distilling Co. staged a blowout release party for its namesake 5-year-old bourbon. On the very location wher…
That’s the growing concern at Kentucky distilleries, where thousands of whiskey fans sample whiskeys from thousands of barrels every year. The news first came from WhiskeyCast operator Mark Gillespie, who’d learned that “private pick” programs—which di…
When the Urban Bourbon Trail was created in Louisville, Ky., in 2008, member bars were required to list at least 50 bourbons. Is 2021, does 50 sound like too few to have at a dedicated bourbon bar? I don’t think so. Then what is the ideal number? And h…
Want to make your bourbon taste even better—without spending a penny more on it? Do that by pairing bourbon with food. Wine’s gotten the food-pairing nod for centuries, and for good reason: It’s made for food. But bourbon—any good whiskey, really—is wo…
