New York City’s outer-borough distillers are putting an urban spin on bourbon, rye, and malt whiskey, giving whisky lovers plenty to explore.
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These coffees use barrels from Crown Royal, WhistlePig, Pappy Van Winkle, and more to impart rich vanilla and caramel flavors.
The post Coffees Aged in Whisky Barrels Deliver an Added Perc appeared first on Whisky Advocate.
A Southern California networking group has grown into a full-blown whisky club with members in several states.
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Sometimes, seaside flavors can appear within your whisky glass, offering up notes of rock pools, vanilla ice cream, beach barbecue, smoked shellfish, and more.
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A group of Michigan friends connects online once a month to taste and learn about whiskey together.
The post Great Whisky Club: Bourbon, Rye, & Cooper appeared first on Whisky Advocate.
The former NBA star on the whiskies and cigars he keeps close by—not for collecting, but for enjoying the moment.
The post The John Salley Guide to Unwinding with Whisky appeared first on Whisky Advocate.
Distilleries schedule a certain amount of time each year to clean and upgrade their equipment, using this period to improve operations.
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At Los Angeles Whisky Club’s gatherings, passionate whisky opinions are encouraged amongst a circle of friends and equals.
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A passion for Indian single malt maker Amrut has driven this super fan to new heights of dedication and appreciation.
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These whiskeys were created using bottle-ready beer as the distilling base.
The post Whiskeys Distilled From Beer Are Brewing appeared first on Whisky Advocate.
